[capozzoli]

Yep, just salt.



Meat salt and fire. Thats all real men need for BBQ. Putting anything else on the meat when you cook it is just for sissys.

Did a run of asado style belt  cut short ribs the other day with just salt. WOW. F-in good. Its true, all you need is salt. The flavor of the meat and the hint of smoke flavor is the goal.

Got the wood; oak, also been acquiring some of the meat cuts have a few more to get. It should be interesting.

[weithman5]

Yep, just salt.


. WOW. F-in good.

Hey we have been through this. No need to spare the letters in the word.  the computer modifies the word on its own 

[capozzoli]

oh really? f##k.

[beerocd]

Meat salt and fire. Thats all real men need for BBQ. Putting anything else on the meat when you cook it is just for sissys.

Sorry, couldn't hear you - what were you saying???

Besides my funky dude would kick your toque wearing dude's ass!

[nicneufeld]

LMAO!

Cap you should do a dry rub with those sprinkles.

And re the word netnanny, it doesn't seem to work for me, it lets the word right through.  As in, this meat is firkin good!  See?

[beerocd]

f##k gets changed, but that's about it.

So far everyone's been adult enough to not make it a concern.

f##k this, f##k that, f##k the other thing.... boy I hope this works. 

[bluesman]

f##k gets changed, but that's about it.

So far everyone's been adult enough to not make it a concern.

f##k this, f##k that, f##k the other thing.... boy I hope this works. 

Speak up ...I can't hear you. 

Seriously meat, salt and fire is a wonderful thing.  I can't deny that. 

However...dry rubs are the bomb-diggity-dogg!

[nicneufeld]

With beef I tend to be more spartan with seasoning.  Likewise with direct grilling.  A really nice steak can get by nicely with just salt, although I'm partial to the complexity of "Montreal steak seasoning", which has among other things, dill seeds.

With smoked pork ribs though, removing the seasoning removes so much.  Pork ribs are a bit of a blank palette on which to paint...hence I have done versions inspired by Indian, Chinese, Japanese, Thai, Greek, German, Jamaican, and other cuisines.  without seasonings, be it marinades, dry rubs, or glazes, it would all just taste like salty pork.  Which is fine, for what it is!

Funny about f--k getting censored.  I imagine they only censored the acronym...let me try...FlugAbwehrKanone.   Heh, that seemed to go through, but when I use the acronym....  f##k.  Weird!  I thought it was a pretty well accepted and non-controversial term for anti-aircraft artillery?

[capozzoli]

Salt, you gringos,...salt.

http://www.youtube.com/watch?v=M6WK2r9cxI8

[weithman5]

i only have 3 f##k ing food groups, salt, grease, beer. and combinations and their original sources.

[bluesman]

Salt, you gringos,...salt.

http://www.youtube.com/watch?v=M6WK2r9cxI8

I stumbled upon the great Steve Raichlen's comments here...

Meat. Salt. Fire.

Grilling Argentine-style involves the primal basics
May 25, 2010|By Bill Daley, Tribune Newspapers

Classical Greek literature is not the first source most North Americans would turn to in making an analogy about grilling, but then how many of them have ever seen Argentine grilling in action? Steven Raichlen has.

"Argentine grilling is the most heroic grilling in the Homerian sense," said the Miami-based grill expert and author. Homer, of course, was a legendary poet, author of ancient Greece's most sweeping war epic, "The Iliad."

"It's very primal. No adornment. Nothing fancy. No elaborate marinades," Raichlen added. "It's about meat, salt and fire."

This just lays to claim "sometimes the best things in life are the simplest"  

[nicneufeld]

Yeah, but they use chimichurri as a sauce for grilled meats, and the common grilled sausages that they grill along with other meats are assuredly packed with various spices and such like.

[capozzoli]

This is true. I just got done making the chimichuri. Its best to let it sit a while so the flavors "marry".

 And the morcillia I got is RED hot.

Building the fire now to get the hot coals ready. 80 people. Heads spinning. have to stay focused.

Ill try to post some pics tonight ifIm not too smashed.

[bluesman]

This is true. I just got done making the chimichuri. Its best to let it sit a while so the flavors "marry".

 And the morcillia I got is RED hot.

Building the fire now to get the hot coals ready. 80 people. Heads spinning. have to stay focused.

Ill try to post some pics tonight ifIm not too smashed.

Can you post your recipe for the chimichuri when you sober your drunken a## up sometime.   

..

[beerocd]

Building the fire now to get the hot coals ready. 80 people. Heads spinning. have to stay focused.

Ill try to post some pics tonight ifIm not too smashed.

Post anyway - you know what this place is missing? "Drunk post of the week!"
So, you bought vats of ketchup from Costco - right. Since you're not seasoning your meat at all.
(I keed, I keed, I'm a kidder - c'mon!)