REALLY BIG BARBECUE – HALF A STEER ON THE GRILL
PART 1 of 2: Here’s a guest entry by our buddy, blogger Mick Vann of Gustidude. It’s a great blog. Check it out!
Got invited to a trial run-through for an upcoming fundraising event on April 22 called Vaca y Vino. It’s based on one of the seven classic grilling styles chronicled in Francis Mallman’s cookbook of last year, Seven Fires: Grilling the Argentine Way. It was hosted at the Bridges Ranch, a gorgeous spread on the way to Wimberley, off of FM 3237. It is a new event venue for Lambert’s and Perla’s; also a pristine longhorn cattle ranch…a working ranch at that.
At the event Lou Lambert (Lambert’s), Larry McGuire (Lambert’s, Perla’s, and Elizabeth Street Cafe), and Emmett Fox (Asti, Fino) will roast over oak coals a butterflied whole steer in the “Vaca Entera” style, draped over a custom rig built by Spillar Hitches. Sunday was a test of a half steer, provided by the Texas Beef Council. The lads started cooking the carcass at 8pm the night before. Here’s a peek under the cover used to hold in the heat on this slightly chilly yet windy day.
Larry and Lou, tending the monster slab o’ meat:
Lou and Emmett:
The primals were removed and slow-cooked separately: strip loin, ribeye roll, and tenderloin, and next to that, heads of escarole lightly grilling.
TO BE CONTINUED…