Opinions on two Argentine style BBQ grills I'm currently looking into...

[livnxxxl]

Wrong answer...I don't wanna deal with building nothing, lol.

Planning on doing a "little" Qing do you?

I don't know what it is but everytime I read one of your threads I always seem to get hungry.

Hec, You sound like me. I don't want to have to build anything either. Building something would be too much like work to me. Even know I am sure you and I could probably do so in given time if we had to or actually wanted to. I would rather just purchase it and start using it. It is much more enjoyable that way.

BTW - Nice grill selections.

[Hector]

Thanks!

Working with stainless steel is not for rookies...it's not soft mild steel for the average do it yourself crowd...it's stainless steel...that's why I won't even bother attempting building one myself with that material...who am i kidding...lol.

[Hector]

What do you guys think of this used DCS all stainless steel natural gas/propane grill?

27" Dynamic Cooking Systems (DCS) Grill


I wasn't looking into a gas grill...but DCS are the Ferraris of gas grills...this puppy was over $2K just a few years ago...



Here's a 30" model on Ebay (the used one listed on Craigslist is a discontinued 27" model)...

NEW DCS STAINLESS STEEL 30" OUTDOOR GRILL BBQ W/CART | eBay


Check out the features in this bigger model...

http://www.youtube.com/watch?v=zQQk8fMRffU

[Hector]

Again, I much prefer wood/charcoal over gas any day of the week...but that price is really nice...I'm almost tempted...

[Bill]

Gas grill? Save the money and just microwave your steaks.

[Bill]

Totally the opposite, Bill.

The Argentine grills are designed with a slight incline...their purpose is to keep most of the fat and drippings that fall into the fire and cause flare ups...the melted dripping fats slides down the V-shaped grill...and drops into a slot...which you can easily remove...or can even re use it if you want to keep basting the meats...it's really an ingenious method...that's why Argentines are masters of grilling meats...and that's the way I want to go...

Yeah, read that already.

[4NDR01D]

Gas grill? Save the money and just microwave your steaks.

[Hector]

Gas grill? Save the money and just microwave your steaks.

[Hector]

All this grill talk, a great way to wake up. I'm out of achiote paste, need to run to the market.

Oh man...I love that stuff...especially on pork...makes a great cochinta pibil...it's great on chicken and fish too...

[wayne foundation 07]

Oh man...I love that stuff...especially on pork...makes a great cochinta pibil...it's great on chicken and fish too...

ooooohhhhhh yeah served with some spicey cheesy rice

[Bill]

The little Mexican market around the corner has small blocks of the paste for $1.49. I've tried to make my own recados, but for that prices it's just easier to buy it.
I love it on chicken and fish, haven't tried pork or beef yet, but my plans for Sunday are open.

[Hector]

The little Mexican market around the corner has small blocks of the paste for $1.49. I've tried to make my own recados, but for that prices it's just easier to buy it.
I love it on chicken and fish, haven't tried pork or beef yet, but my plans for Sunday are open.

I don't like it on beef...I like my beef with just sea salt and cracked black pepper. If it's a low-grade cheaper and tougher meat...I marinate it with beer to tenderize it, lol.

But that's just a personal choice...

Oh man...but slow roasted achiote/anatto on pork...it's awesome.

Have you ever made cochinita pibil (also called puerco pibil)?

It's actually very simple.

Check out director Robert Rodriguez' recipe (just bypass his pretentious self-cool self)...the only difference is that he just cooks it in the oven...I'm sure your BBQ skills will make for a better cochinita pibil.

Warning, Rodriguez does make on stupid sexual comment (it's almost at the very beginning)...but aside from that...it's good to go...

http://www.youtube.com/watch?v=gO8EiScBEjA

I've made cochinita pibil a few times...it really comes out tender and juicy...delicious...




P.S. Just ease up on the Habaneros...I myself just use one...I think one is more than enough for most people, unless you really like it spicy.

Oh, and you can certainly substitute banana leaves with aluminum foil, lol.

[Bill]

This is the first year that it didn't really get cold for more than a few days in a row, so my bananas have survived the winter. I' slowly getting the backyard together so I can eat for cheap. Right now I have four bananas and six pups coming in, one lemon tree and a yearling lime and guava.
Maybe a little Pibil will make it's way into my Sunday. Hands down favorite is turkey in black sauce, but that sauce never turns out the same way twice, unfortunately.

[Bill]

Oh, and where the hell do you find sour oranges in the States???

[Hector]

Oh, and where the hell do you find sour oranges in the States???

I just use regular oranges...adding lemons will solve the problem anyway.