OK, so my post about the “Family Get-Together” raised a few questions, which to be honest I wasn’t expecting and had to scurry off to find answers – and find some I did.
First the meat, it was a 60 kg pig, that was cooked for approximately three and a half hours. The fat was scored and the entire pig salted before cooking, also some foil was used to prevent the crackling from getting burned. This was more than enough to feed the estimated one hundred or so guests. In fact there were leftovers as well as bones for the dog.
The Argentine Barbecue, as I’ve decided to call it until someone corrects me, was definitely home made, under the watchful eye of an Argentinian polo player, who was familiar with both the device and cooking techniques required. Some angle iron, some mesh, some sheet metal, some steel bar and a welder are all you would need if you decide to make one yourself 😉
The secret to this barbecue is in the heat, a wood fire is lit on the top of the barbecue over the meat. As the woods turns to glowing charcoal these are moved underneath with a shovel to cook from below.
It’s important to concentrate the fires and coals over and under the thicker parts of the animal (without ignoring the narrower parts) in order to make sure that it cooks evenly and consistently.
If there are more questions, there is plenty of space in the comments to answer them or if anyone can shed some more light on what this type barbecue is called or originates from, I’d love to hear from you.
In the meantime here are some more pictures of the barbecue to help with identifying it or for those brave enough to try building their own 😉