In Argentina, the chefs barbeque meat with a vertical wall
of fire at the back, so that the oil of the meat does not drip on the fire,
burning and smoking, as in traditional barbeque with fire below.
In South Africa, when
the locals have barbeque, they call it 'braai', they start by burning a big log
a couple of hours ago until it turns white, and then cook the meat on top.
In designing the BBQ
station at home, these two aspects are incorporated, a vertical rack at the
back wall, to cook by radiation, that is big enough to hold logs.
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