Maybe you reached here because of my well-known reputation of chinchulin barbequeing. You have just hit on the dot. I will teach you my secrets and all you need to know to bring to your guests one of the treasures of argentinean gastronomy, the Chinchulin.
Chinchulin is the thin intestine of the bovine (cows, bulls and their lineage). The organ still contain what would have been bull-shit if the animal would have stayed alive.
First of all, your barbeque must be very hot and with a good stock of live coal to supply on the whole process of cooking that will take aproximately 1 hour.
Take the Chinchulin and raw-cut the excess of fat. This action will allow you to set this delicatessen in neat and ordered way on your BBQ. Don´t get obsessed discarding all the fat beacuse it will give your dish an exquisite touch.
Once completed the previous stage, submerge the chinchulin in lemon juice for 10 minutes.
With the BBQ hot and ready, display the chinchulin in a continued row, perpendicular to the grill.
Don´t puncture the thin tissue, the glorious content will be lost if you do so.
After 20 minutes (depending on the heat), carefully lift the meat-cut and grill it on the other side.
Pay attention, this is my big secret: Baptism. Take the bowl with the used lemon juice and softly shower with the tip of your fingers every inch of the intestine. After some 15 minutes do the same on the other side.
You will know when the chinchulin is ready looking at its gilded and crunchy outside and its soft and creamy inside.
Serve hot.
La pucha que lo tiró, un aplauso para el asador.
Chinchulin is the thin intestine of the bovine (cows, bulls and their lineage). The organ still contain what would have been bull-shit if the animal would have stayed alive.
First of all, your barbeque must be very hot and with a good stock of live coal to supply on the whole process of cooking that will take aproximately 1 hour.
Take the Chinchulin and raw-cut the excess of fat. This action will allow you to set this delicatessen in neat and ordered way on your BBQ. Don´t get obsessed discarding all the fat beacuse it will give your dish an exquisite touch.
Once completed the previous stage, submerge the chinchulin in lemon juice for 10 minutes.
With the BBQ hot and ready, display the chinchulin in a continued row, perpendicular to the grill.
Don´t puncture the thin tissue, the glorious content will be lost if you do so.
After 20 minutes (depending on the heat), carefully lift the meat-cut and grill it on the other side.
Pay attention, this is my big secret: Baptism. Take the bowl with the used lemon juice and softly shower with the tip of your fingers every inch of the intestine. After some 15 minutes do the same on the other side.
You will know when the chinchulin is ready looking at its gilded and crunchy outside and its soft and creamy inside.
Serve hot.
La pucha que lo tiró, un aplauso para el asador.
2 comentarios:
si el conditional del segundo parrafo llega a estar bien, me pongo la academia pitman para enseñacion de parrilla al extranjero turista.
tango, mollejita y riñon,
un solo corazon
el conditional para mi está perfecto, el problema es "contain"... creo que va "contains"
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