I Tried this ANCIENT roasting technique - ASADO CROSS 

Right?!

I agree... follow one example ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-u0FKRDpbTBs.html

Video some of your cooking :)

Este tiene menos cruz Dario. Es bueno con el brisket pero hizo un desastre con la cruz

Yes, I've seen videos of Argentinian asado and in all of them they used flames

@@SteveWrightNZ this is how it’s done: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EmTdoKZvQdc.html

@@Seether1975 Sí... pero no, that might be the "side fire" where you make the real embers for the "main fire", and on the other hand, probably this guy could have used, salmuera or something like that, like, salt with water mixed and brushed into the meat.

Where are you? Heaps in Australia

Where are you? Heaps in Australia

100% Iron

@@Blagger3000 that must be why I’m so magnetic!!

Bwahahaha!!

Watched a documentary where they discussed the wild escaped pigs, the people shooting them didn't even eat them. They saw they as rodents.

@@rogierdikkes They are a nuisance animal so reduction of the population is the key. The carcas won't last long either with all of the scavenger animals around. Also, as the wild hogs get bigger and older, the meat can be extremely gamey and not pleasant to eat.

Tried it when i was a kid and after that lamb meat has been my favorite

Cien por cien corecto. 😊

Salt is the season, and also the salmuera, he added from the bottle. All you need

Just rewind the video?

De fik erin

"Wild Boar" sounds like it is large scary male wild pig. What I have found in practice is that all wild pigs are often called wild boars ( it varies country by country). Either sex, and whether a young pig or an old one. So there is some variation in quality of carcass.. What I have noticed is generally a wild pig carries less body fat on it and throughout the meat. They usually have a perfect amount of fat. Not too fat, but enough fat to ensure a good juicy cooked result. (This is because the wild pig is running around foraging for food and not sitting on it's arse getting fed, so a farmed pig can get too fat) I have never noticed a gamier taste on the wild pigs, provided sensible processing of the carcass is carried out, soon after it is shot/killed. (If it is shot, try to make it a shoulder shot or head shot. A gut shot animal is definately not so good in the the 'taste department'..... you can hose it out and wash it.... but if you suspect any faecal contamination, save the good parts, and get rid of the bad parts. If it is killed by another method... dogs to hold the pig, and finish it with a knife through the heart, well then you don't have to worry about that issue. Cooking without the skin (and it's subcutaneous fat) will tend to have a drier result; so either regularly baste during cooking......... Or learn how to remove hair from the carcass, so that you are cooking with the skin on.... this method ensures that rendered fat is continually moistening the meat as you cook, on the skin side. You may still have to apply brine or marinade on the internal side at you cook anyway. Once you have the skills and watch a few more utube videos, you will be able to cook your pig/boar, and have crisp 'crackling' (crunchy cooked pigskin) !!!

Try soaking in a brine or buttermilk for 24hrs before cooking. It'll help pull that off taste out

Don't eat the boars (males) if you don't like that strong taste. Only eat the gilts or sows (females). I feel the same way about deer meat. I hate the taste of the bucks, so I insist my guys hunt me a doe.

@@custerranch I'll look into that, thanks 👍

Watch other videos to get a better understanding and hopefully a different result. Preferably some from Argentina 😊

Low very low.

The Netherlands