ironman wrote:Please tell us more about the flavor profiles/sauces used on the Argentinian BBQ? We need more of this in 'Merica. Garlic/herb based chimichurri type stuff? What type of fuel were they using for the fire?
I just can't refuse your avatar, Streamin... anything you want!
The flavor profile for the local sauces used on meat, empanadas, bread, salad (and a lot more) is chimichurri. Every place makes it's own, but the usual base ingredients are garlic, oregano, salt, red pepper flakes, vinegar, and olive oil. Some places offer it regular or 'hot' (with more red pepper flakes). When I was guiding goose and quail hunts in the area, we'd grill lunch in the field under a big willow tree. The local gauchos also used the spot, and there was a wine bottle of their 'brew' hanging from a low limb in the tree. It was pretty good! I always wondered how many time's it'd been refilled over the decades.
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