Ignite the Fire

1. Clean the surface where it will ignite the fire.
2. The fire is only paper, wood and coal.
3. We put enough paper rolls in a tight corner on the floor of the grill. Round timber set up as a circus tent. We light the paper in different places.
4. Do not hurry. We leave it to burn a good time.
5. We add a little charcoal. If we put a lot on the charcoal fire, it can suffocate.
6. Once we have coal on the fire, we can give it some air with a cardboard shield.
7. Once our coal is red hot, one part is separated and scattered across the floor of the grill. It is very important that these coals have no fire, otherwise it can burn the flesh let up.

Prepare Meat

Salt beef (conveniently with salt for grill or sea salt), before placing it on the grill.

Put meat on the grill (bone side or fat side first). The thicker pieces take longer to cook, so you have to put them first.

Now we just have to wait until the meat starts to brown. When we see the bones of the ribs are black on the edges (or when the meat is bread colour), it is time to turn the meat (turn only once). Do not forget to always put fathoms beneath the flesh, so that it not lose its heat and cooking is homogeneous

We can beef with “chimichurri” marinade (see recipe) during cooking.

Cut the meat just before serving. Not to cool the meat, cut only what is eaten at the time.

• Prep Time: 30 minutes
• Cooking time: up to two hours
• Serve with red wine