Yep, cooked low and slow over indirect heat (glowing embers from the wood pile) with smoke and seasoned only with coarse salt. Nearly every home has their own outdoor parrilla as well.
Posts: 3189 | Location: Loudoun VA | Registered: December 21, 2014
Oh yeah. I love me both red and green chimichurri.
_____________________________________________________________________ “One of the common failings among honorable people is a failure to appreciate how thoroughly dishonorable some other people can be, and how dangerous it is to trust them.” – Thomas Sowell
Posts: 6645 | Location: Chicago, IL | Registered: December 17, 2007
