From an Argentinean, nicely executed. Rock salt is more for long grilling (> 2hs) but works too. For the chimichurry, add the vinager just with the drys and let it rest for 45', the add the veggies just before serve with the oil (the oil at the beginning avoid the vinager to be absorbed by the drys).
I watched this without knowing you're South African. When I heard the Afrikaans I smiled. As someone who loves to braai, I need this way of making short ribs.
Wow Rio from Potchefstroom...this Man knows how to live Life.....thanks for the biltong recipe you shared and now short rib Bro 🙂👍 keep it up and thanks for the subtitle
amazing recipes. always the best. oh ja the firewood. That hard wood. Is that cut from your own trees ? Great coals... we don`t have that luxury in the UK (ex Rhodie here btw)..
Het julle nie vir my ‘n kamer om te huur daar by julle nie. Ek woon nou al 20 jaar in die VSA en ek dink ek sal enige tyd daar by julle kom bly as julle altyd sulke lekker kos maak !!!! Ek is bly ek het die channel ontdek. Sjoe dit is lekker hoor !
FANTASTIC! Will definitely try this - super that you are using WOOD for a genuine Argentinian taste! (I need to search for RED oak.) And, not to be disrespectful, but my longtime Weber experience (a Pit Barrel Cooker too) is why I just added an Argentinian Santa Maria grill that has an adjustable height cooking surface over the coals. Highly recommended! Oh yes, and if you want to trap more heat & smoke on a Santa Maria, use a 3-sided stainless steel hood. Perfection! Blessings, JWL from Western NC
