At a parilla, in Argentina, something like La Estancia Restaurant?
I had no idea what you were talking about, so I googled and found this. Interesting.
I will point out that it is very important to gut the steer before cooking. This also allows some cooking from the inside.
However, most often a half-steer was spitted and roasted. I have seen it done.
That’s the way!
The Spanish style by opening the carcase flat (be that for beef, pork or chicken) is the key, allowing the cooking to be more even than if the chest cavity is intact.
Was taken to a parilla in Argentina at the end of a successful business trip in the early 80’s.
This huge covered area around a central fire with four yearling beef carcases on the spit.
The menu was exclusively carnivorous.
On the LHS you had every cut of meat, on the RHS every form of offal with I believe, the only exceptions being the hoofs and horns.
Might have been a potato and parsley, if you asked.
It’s an internet meme originating on 4chan, I think - making fun of what may have been a truism that people in great panic sometimes seem to omit a crucial verb - for example, posting in a computer help forum “Help! - I accidentally 80GB of photos - what should I do?”
A nearby BBQ place will do a whole pig or cow and deep fry a turkey. It seems it’s slow as it goes for them.
Please don’t try a turducken roast like thing with a cow, pig, sheep, goat, turkey, chicken, and Cornish hen setup.
Of course not!
It’s Cow, Goat, Dog, Cat, Bird, Spider, Fly.
And hold the horse.
No, I believe it’s eggs, fish, chicken, sheep and camel. cite
Good, except the proper response is “The whole cow!”
I have gotten much more out of the this thread that I thought I would. Thank you!
I like that version! Cheers!
Don’t forget the BBQ injection.
Low and slow folks–that’s fine if you want 500 pounds of drier than normal pot roast. But there’s no way you can do it low and slow and still be moist without adding lots of liquid, which none of you recommended.
There is one other option that comes to mind–sort of a sous vide. Drop the entire beef in a brine at about 130 degrees, for a couple of days or three. I’ve seen this done with a hog. You’ve got propane jets underneath a big galvanized watering container. First put in two or three ropes from side to side. Then a very large nylon cutting board, and then the beef. You can then use the ropes to pull the beef up already on the cutting board for easy service. The best parts of the beef will be medium rare,–as will all the rest. But it won’t be dry, and the longer you hold it, even at 130, the more collagen will break down. But spit roasting is easier and quicker.
But, as I said, beef skin ain’t cracklins, so get rid of it. It won’t hold in any moisture, either.
Low and slow and in a pit. The Indians taught us that one. (Is that hickory I smell?)
You guys are close, but actually it’s this