One of our favorite sandwiches. The meat that gets tender after having been penetrated by the heat, that without its authorization surrounds it and applies a pressure that gets inside with the energy of 225º F, slowly, very slowly making the spices, juices, and fat combine. The meat that accepts its destiny having been seduced …
The main actor of this dish is the Argentinian chorizo, grilled but it can also be baked. The ground meat is generally 100% pork. But let me tell you that I had the opportunity to try different combinations, anything from 100% beef to 80% pork and 20% beef and vice versa. All delicious, but still …
Grilled Argentinian Sausages with Green Peas and Sauerkraut Read More »
Spareribs, also known as Saint Louis Style or St. Louis cut are very tender and flavorful. And this cut of ribs comes from the bottom belly area of the hog after the belly is removed. They usually have the breastbone, rib tips and cartilage removed. The St. Louis Style cut is usually a flatter cut …
