new way of cooking beef rib roast

[seattlepitboss]

I'm in Michoacan, which is a state in Mexico. Last night there was a large party and they cooked an enormous slab of beef ribs, butchered to leave a generous 2-3" of rib roast attached. I know I should post a picture, but I can't make my FTP app work. So I will try to describe the setup as best I can verbally.

They stuck a piece of 1/2" square steel bar into the ground. There are two crossbars each with a pinchbolt for adjusting up or down the vertical square bar. Each crossbar has 2 hooks, one at each end. The meat was hung from the hooks. Like you-know-who on the cross except two crossbars instead of one. The bottom of the roast was 4-6" off the ground. They built a small-medium log fire in front of the meat. The membrane side of the ribs was towards the fire.

So the setup is: fire on the ground, meat hung vertically right next to it. They told us it would take about 4 hours to cook but I think it took longer.

I had never seen this method of cooking. Obviously the tough membranes got more heat for more time, and thus had a chance to get tender. And it must have all cooked because this morning nothing was left but a big pile of dino bones.

Thoughts? Comments?

seattlepitboss

 

[Smoke Dawg]

I have seen similar except more of a tri-pod and it leaned towards the fire and could be moved closer or away from the fire.

Any cooking with fire is good in my book!

 

[thirdeye]

Something similar to this set-up? I've seen photo's of fish smoke-cooked this way more than lamb or beef

 

[Titch]

Sounds like Goucho style, I have seen full sheep and cattle cooked like that.

like this? not my Picture.



http://pickupthefork.com/wp-content/uploads/2016/10/Gaucho-asado2-500x333.jpg

 

[seattlepitboss]

Thirdeye, you nailed it. The setup I saw worked just like the one in your picture.

seattlepitboss

 

[kfdvm]

Had a guide in Argentina cook a lamb this way. It was fantastic

 

[seattlepitboss]

Titch, you are right on as well. This type of cooking is called "gaucho style".

seattlepitboss

 

[ShadowDriver]

This sounds awesome! Reminds me of Francis Mallmann on Mind of a Chef

No FTP required to post photos, brother. Try imgur or if you become a member here, you can just upload and attach straight via the browser!

 

[Rockinar]

Ive seen Millscale Metal Works with them. Dont know what its called.

 

[gtr]

Here's a cool page of asado gear - not cheap, but fun to look at:

http://www.norcalovenworks.com/Asado-Catering-Equipment-s/69.htm