Patagonia ... an Introduction
The Patagonian Barbeque
The vertical spit
This is made of cast iron or stainless steel, with 1.6m high vertical post and two horizontal crossbars up to 1m wide (Fig. 1). The meat is attached to the crossbars with hooks adjusted to the size of the pig to be grilled. This is clearly the best system for roasting whole animals as the meat cooks slowly and allows the fat to melt and run over the surface of the animal, browning the meat exceptionally well and impregnating it with a uniquely delicious flavour.
The vertical spit was invented for the purpose of grilling Patagonian lamb. The rearing of sheep is a major economic activity in the Magellan region, and gauchos herding large flocks of sheep are a common site. Lamb also makes up a very large part of the local diet. Here the same technique has been selected but instead of cooking lamb, pork is used. The technique can be easily interchanged between pork, beef ribs and lamb.
Fig. 1 - Vertical Spit with suckling pig attached ready for BBQing ...
Salting the Meat
The decision to salt the meat depends on whether or not the meat it is protected by membrane or a layer of fat. Salt is very hygroscopic, which means that it strongly attracts moisture; it absorbs water and dissolves into it. Salt should be applied ahead of time for whole animals, and not left to the very last minute. Pork, and any other meat to be to be roasted as a whole carcass, should be salted at least one hour before grilling.
Managing the Temperature of the Spit Grills
Temperature management requires a different technique for a vertical spit than it does for a regular grill, as the meat is cooked with the indirect heat that radiates from the fire. The spit is placed at a distance from the fire. This allows the meat to receive part of the radiation of the flame, while avoiding the smoke from the combustion of the wood to get into direct contact with the meat. The temperature is managed by varying the distance between the spit and the fire, the speed with which wood is added to the fire and the inclination and position of the spit. The spit should never be left unattended as changes in wind can alter the cooking temperature.
Carving the Animal
An experienced grill-master can carve an entire suckling pig in just 3 minutes. Work more slowly and the meat will cool and lose its juiciness. Begin by separating the shoulder and legs, and then carve slices of meat with the knife. Keep a warm, clay serving dish on hand to hold the pieces of meat. When its relatively full, ask an assistant to begin serving the guests, and continue on with the ribs with another clay dish available as you carve. Use a meat cleaver to split the backbone in two and then separate the ribs with a knife.
Spit-Roasted Suckling Pig - Lechón Al Asador Vertical
There is no other mammal on Earth that can convert its food intake into meat and fat as completely and as efficiently as the pig. Butchered at 15 to 20 kg, a suckling pig has a perfect balance of tenderness and flavour in every one of its cuts. Even its skin enters into this magnificent gastronomic feast when grilled to a crunchy, golden delight - the crackling.
The vertical spit is a traditional Patagonian (Argentinian) way of cooking whole animals. The Argentinean-Maltese link has been established in order to cook Maltese-bred pigs to perfection using Argentinean grilling techniques.
Secret:
In order to fully appreciate the delicate flavour of the suckling pig, avoid using marinades and seasoning. If this is to be the first spit-roasted suckling pig you've experienced, it is sure to be the best meat you've ever tasted!
Technical Information:
Weight: 15 to 17kgs
Serves: 15 to 20 people
Time: 5 to 6 hours
Hardwood: 50kgs minimum
Grilling Technique (see video below):
1. To prepare the suckling pig for flattening and attaching to a vertical spit (Fig. 2):
- Place pig on its back on a sturdy table.
- Open its chest with a cleaver or saw and cut out the breastbone to free the rib cage.
- Create a hinge effect by making a partial cut through the spinal column, without slicing all the way through.
- Cut through the ligaments of the hindquarters, allowing legs to be splayed outward.
Fig. 2 - Flattening and attaching the pig to a vertical spit ...
2. Wash the pig's skin with a damp cloth and shave off the bristles.
3. An hour before grilling, moisten the skin and add salt more generously to the outside than the inside.
4. While waiting for the fire to establish a good flame:
- Place the pig's back against the spit post and attach the hooks of each crossbar to the pig's extremities.
- Attach the backbone to the post by passing wire through the vertebrae.
- Ensure that the crossbars are on the backside of the pig, leaving the ribs open to maximum exposure to the heat: this keeps the pig flat and prevents it from
curling on itself during cooking.
5. Place spit upright with the ribs facing the fire (Fig. 3) at a distance that allows for medium heat. Roast on this side for 3 - 4 hours. The ribs should brown evenly with no burned spots.
Fig 3. - Cooking with ribs facing the fire for 4 hours ... and Fig 4. - Cooking the back of the carcass ...
6. When the ribs are well browned, turn the spit 180° (Fig. 4) and roast another 1 to 2 hours until completely browned (Fig. 5 ). The temperature should be a little lower than during the first stage as the skin browns and burns more quickly than the ribs.
Fig 5. - Crackling ready ...
7. Remove the pig from the spit when the skin is golden brown and crispy. Place it on a table, remove the hooks and begin carving the shoulders and legs. With the ribs facing up, slice between them and serve 2 per person.
This is made of cast iron or stainless steel, with 1.6m high vertical post and two horizontal crossbars up to 1m wide (Fig. 1). The meat is attached to the crossbars with hooks adjusted to the size of the pig to be grilled. This is clearly the best system for roasting whole animals as the meat cooks slowly and allows the fat to melt and run over the surface of the animal, browning the meat exceptionally well and impregnating it with a uniquely delicious flavour.
The vertical spit was invented for the purpose of grilling Patagonian lamb. The rearing of sheep is a major economic activity in the Magellan region, and gauchos herding large flocks of sheep are a common site. Lamb also makes up a very large part of the local diet. Here the same technique has been selected but instead of cooking lamb, pork is used. The technique can be easily interchanged between pork, beef ribs and lamb.
Fig. 1 - Vertical Spit with suckling pig attached ready for BBQing ...
Salting the Meat
The decision to salt the meat depends on whether or not the meat it is protected by membrane or a layer of fat. Salt is very hygroscopic, which means that it strongly attracts moisture; it absorbs water and dissolves into it. Salt should be applied ahead of time for whole animals, and not left to the very last minute. Pork, and any other meat to be to be roasted as a whole carcass, should be salted at least one hour before grilling.
Managing the Temperature of the Spit Grills
Temperature management requires a different technique for a vertical spit than it does for a regular grill, as the meat is cooked with the indirect heat that radiates from the fire. The spit is placed at a distance from the fire. This allows the meat to receive part of the radiation of the flame, while avoiding the smoke from the combustion of the wood to get into direct contact with the meat. The temperature is managed by varying the distance between the spit and the fire, the speed with which wood is added to the fire and the inclination and position of the spit. The spit should never be left unattended as changes in wind can alter the cooking temperature.
Carving the Animal
An experienced grill-master can carve an entire suckling pig in just 3 minutes. Work more slowly and the meat will cool and lose its juiciness. Begin by separating the shoulder and legs, and then carve slices of meat with the knife. Keep a warm, clay serving dish on hand to hold the pieces of meat. When its relatively full, ask an assistant to begin serving the guests, and continue on with the ribs with another clay dish available as you carve. Use a meat cleaver to split the backbone in two and then separate the ribs with a knife.
Spit-Roasted Suckling Pig - Lechón Al Asador Vertical
There is no other mammal on Earth that can convert its food intake into meat and fat as completely and as efficiently as the pig. Butchered at 15 to 20 kg, a suckling pig has a perfect balance of tenderness and flavour in every one of its cuts. Even its skin enters into this magnificent gastronomic feast when grilled to a crunchy, golden delight - the crackling.
The vertical spit is a traditional Patagonian (Argentinian) way of cooking whole animals. The Argentinean-Maltese link has been established in order to cook Maltese-bred pigs to perfection using Argentinean grilling techniques.
Secret:
In order to fully appreciate the delicate flavour of the suckling pig, avoid using marinades and seasoning. If this is to be the first spit-roasted suckling pig you've experienced, it is sure to be the best meat you've ever tasted!
Technical Information:
Weight: 15 to 17kgs
Serves: 15 to 20 people
Time: 5 to 6 hours
Hardwood: 50kgs minimum
Grilling Technique (see video below):
1. To prepare the suckling pig for flattening and attaching to a vertical spit (Fig. 2):
- Place pig on its back on a sturdy table.
- Open its chest with a cleaver or saw and cut out the breastbone to free the rib cage.
- Create a hinge effect by making a partial cut through the spinal column, without slicing all the way through.
- Cut through the ligaments of the hindquarters, allowing legs to be splayed outward.
Fig. 2 - Flattening and attaching the pig to a vertical spit ...
2. Wash the pig's skin with a damp cloth and shave off the bristles.
3. An hour before grilling, moisten the skin and add salt more generously to the outside than the inside.
4. While waiting for the fire to establish a good flame:
- Place the pig's back against the spit post and attach the hooks of each crossbar to the pig's extremities.
- Attach the backbone to the post by passing wire through the vertebrae.
- Ensure that the crossbars are on the backside of the pig, leaving the ribs open to maximum exposure to the heat: this keeps the pig flat and prevents it from
curling on itself during cooking.
5. Place spit upright with the ribs facing the fire (Fig. 3) at a distance that allows for medium heat. Roast on this side for 3 - 4 hours. The ribs should brown evenly with no burned spots.
Fig 3. - Cooking with ribs facing the fire for 4 hours ... and Fig 4. - Cooking the back of the carcass ...
6. When the ribs are well browned, turn the spit 180° (Fig. 4) and roast another 1 to 2 hours until completely browned (Fig. 5 ). The temperature should be a little lower than during the first stage as the skin browns and burns more quickly than the ribs.
Fig 5. - Crackling ready ...
7. Remove the pig from the spit when the skin is golden brown and crispy. Place it on a table, remove the hooks and begin carving the shoulders and legs. With the ribs facing up, slice between them and serve 2 per person.
Video Recipe
Below is a video recipe which I prepared, depicting in detail how to cook perfect whole suckling pig the Patagonian way. Enjoy the video ... and the music! I hope that you will all give this a try, as the effort involved is very, very well worth it.
References and Further Reading
[1] Sheep at the End of the World by Chris Moss -http://www.flatrock.org.nz/topics/money_politics_law/sheep_at_the_end_of_the_world.htm
[2] Patagonia - http://en.wikipedia.org/wiki/Patagonia
[3] Secrets of the Patagonian Barbecue by Roberto Marin
[4] Seven Fires: Grilling the Argentine Way by Francis Mallmann with Peter Kaminsky
[5] Siete Fuegos, Mi Cocina Argentina (Spanish Edition) by Francis Mallmann and Santiago Soto Monllor
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