Discover Patagonia's best grilling techniques of distinguished South American Grill Masters with years of experience. Here they reveal their secrets for everyone interested in mastering the art of barbecue.--Learn the perfect mode for grilling beef, pork, lamb, goat, chicken, venison, boar, and fish.--Master the use of grills, spits and skewers --Find advice on meat quality, selecting the right cuts and when to salt --Make your next barbecue a complete success with delicious Patagonian marinades, sauces, side dishes, and desserts--and don't forget the wineThe following are the most common grilling systems used in South America: Organic fuels, such as charcoal and hardwood, are preferable for ... A good size is 52 inches wide with a 12-inch space to incorporate a firebox on one side. It stands 36 ... A much more economical option is to manually adjust the height of theanbsp;...
|Title||:||Secrets of the Patagonian Barbecue|
|Author||:||Roberto Marin, Héctor Salagado|
|Publisher||:||Ediciones Granica S.A. - 2005-09-01|