That sounds like a good plan. When I smoke meats, I only apply smoke for about an hour, then wrap them in foil for the remaining cook time. The only exception is wings. Again, use the thermometer because the cooking time could get extended a little.

Good luck on your next cookout in the mountains.

 

Anyone here ever experienced this sort of phenomena?

Absolutely. I camp at a place that's at 11,500 feet of altitude (the highest "maintained campground", ie. has an outhouse, in North America). The pressure there is 9.4 psi versus 14.7psi at sea level. We climb up from that base. It's hard to light a fire, let alone cook. Bacon and eggs are no problem (thank goodness) but soups, bread and such are very difficult.

I'm sure this is a problem solved many times in the past, but I don't have a link for you.

 

I smoked some perfect St Louis ribs last night, marinating them in Worcestershire and Soy sauces, and abundantly rubbing them with a mildly hot, but bittersweet powder we have here that's normally used for spicing up fruit and coating children's candy called Tajín.

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But that's not the main thing that I wanted to share in this post.. boy, am I grateful that I have two grills! One of them is nearly useless and I'll be replacing it soon... there's a hole in the bottom left of the thing caused by rust...

The hole's so large that when I lift the lid to clean the grill and get the charcoal started, I was surprised to see that a young possum had built its nest in it using dry leaves that had fallen from my alamo tree!

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I left the poor thing alone while I did my business in the other grill... this morning I opened the lid to find that the little rascal was gone, thank God.

 

Could have started some charcoal and had grilled 'possum. M'mm M'mm good.

 

Could have started some charcoal and had grilled 'possum. M'mm M'mm good.

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I've had to chase mice out of my grill more than once. Mom and pink babies. Ick. Always a disgusting delay when you need the grill. Glad I don't have any larger holes in my grill. Who knows what might crawl in!

 

I've had to chase mice out of my grill more than once. Mom and pink babies. Ick. Always a disgusting delay when you need the grill. Glad I don't have any larger holes in my grill. Who knows what might crawl in!

Well, believe it or not, there are some people down here that will actually eat a possum! Mainly construction workers and the like... those things are perfect vectors for mange, hepatitis, flesh-eating bacteria and even leprosy!...
And to think that they're closely related to armadillos..

 

Hola César,

In the country side here, sometimes, lot of people meet.



Or, not so frequently, even more. The whole animal well above the embers for longer time than in a common grill.



And eventually for a crowd

 

Hola César,

In the country side here, sometimes, lot of people meet.

View attachment 95219

Or, not so frequently, even more. The whole animal well above the embers for longer time than in a common grill.

View attachment 95220

And eventually for a crowd

View attachment 95221

now that's what I call grills galore!...

 

now that's what I call grills galore!...

Grills gone wild?

 

I was grown up in a a small city in the middle of the country side, San Francisco, Córdoba. Cattle auctions were (are?) announced in the local newspaper. They served a double function: for buying and socialize. At noon there was asado as in the pictures, what else if not?

I always wondered how they estimated the number of people to have enough food for all. By the. number of animals to sell and statistics from previous events, maybe?

 

Having a discada, in Brownsville, Tx.
Anyone interested, I'd be more than glad to post the recipe.

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Having a discada, in Brownsville, Tx.
Anyone interested, I'd be more than glad to post the recipe.

View attachment 106549​

Looks tasty.
Count me in.

 

Looks fantastic, although the green pepper count may be over my limit.

 

I purchased a NuWave Oven, says it can cook frozen or thawed. I decided to do Thawed Chicken this time, but I did Beer Can the BBQ bird.

The chicken was cooked in the NuWave for 35min and then I smoked it on the Radiant Grill, the prep was Dry Rub and Famous Dave's BBQ sauce.

kv

 

Looks fantastic, although the green pepper count may be over my limit.

Actually, that's the thing. You may have noticed that the green serrano pepper, although it's considered among the very hot out there, was not sliced nor minced during preparation. Doing it this way it releases some of its flavor and none of its hotness!. It's a perfect dish for those out there with a sensitive palate. And for those who prefer a more daring plate, you can always put one of those suckers in your tortilla to make the boldest tasting macho-taco in the neighborhood.

 

Actually, that's the thing. You may have noticed that the green serrano pepper, although it's considered among the very hot out there, was not sliced nor minced during preparation. Doing it that way it releases some of its flavor and none of its hotness!. It's a perfect dish for those out there with a sensitive palate. And for those who prefer a more daring dish, you can always put one of those suckers in your tortilla to make the boldest tasting macho-taco in the neighborhood.

Can I get the recipe?
My wife saw the picture.

 

Can I get the recipe?
My wife saw the picture.

Working on it... I could post a pic of the piece of paper, but I want to post it as text

 

Actually, that's the thing. You may have noticed that the green serrano pepper, although it's considered among the very hot out there, was not sliced nor minced during preparation. Doing it this way it releases some of its flavor and none of its hotness!.

Very Interesting, I look forward to the recipe, I usually do the cooking and mostly Curries for MemSahib when I can get away with it.
Max.

 

I make Thai soup with the same pepper phenomenon. As long as you don't slice them open, most of the heat stays inside the peppers. Even as a leftover after days in the fridge. Kind of surprising the heat doesn't diffuse more.