JR Enterprises is well known for large bbq pits, but recently the guys from Arkansas introduced a four shelf towable rotisserie smoker that looks very interesting.
The shelves are 10 x 44 inches and, according to the website, are capable of cooking 16 slabs of ribs or 20 pork butts. The smoker has a bottom drain for easy cleaning. Also, I have it on good authority that the smoker weighs 860 pounds and is available with optional 15 inch wheels and tires to make interstate towing a possibility.
You can learn more about it at JREnterprises.com.
Showing posts with label rotisserie. Show all posts
Showing posts with label rotisserie. Show all posts
Sunday, March 23, 2008
Monday, September 03, 2007
Churrasco - Brazilian Barbecue
I made some great tasting churrasco (pronounced shoe-hoss-koo) for Labor Day. It was the best tasting steak I've ever eaten and very simple to make.
According to Wikipedia, a churrasco is a Brazilian term for barbecue and this traditional style of preparing beef appears to be popular in Argentina also. The kind of meat varies and the methods of preparation have slight variations, but churrasco is also widely known throughout Latin America.
The basic gaucho recipe consists of salt, garlic, and water used to baste steak filets. In some countries skirt steak, flank steak, and tenderloin beef are used. The meat is skewered and cooked directly over fire and is turned periodically to prevent burning. After the meat starts to brown it's basted with the salt and garlic mixture. This is typically at least a two hour process.
It's difficult to prepare real churrasco on a kettle grill because the meat is placed too close to the fire. A churrasqueira is a purpose built grill that is often used to prepare churrasco in the back yard. For those a little more ambitious and who want to prepare large quantitites of churrasco for a restaurant or catering operation, JR Manufacturing has a large model that looks promising and HickoryBBQ.com has some nice pictures too.
For personal use Fogazzo offers a smaller model that is perfect for backyard use. By the way, Fogazzo also offers some nice looking pre-cast materials that will help you build your own outdoor oven, even if you're not a brick mason.
The basic gaucho recipe consists of salt, garlic, and water used to baste steak filets. In some countries skirt steak, flank steak, and tenderloin beef are used. The meat is skewered and cooked directly over fire and is turned periodically to prevent burning. After the meat starts to brown it's basted with the salt and garlic mixture. This is typically at least a two hour process.
It's difficult to prepare real churrasco on a kettle grill because the meat is placed too close to the fire. A churrasqueira is a purpose built grill that is often used to prepare churrasco in the back yard. For those a little more ambitious and who want to prepare large quantitites of churrasco for a restaurant or catering operation, JR Manufacturing has a large model that looks promising and HickoryBBQ.com has some nice pictures too.
For personal use Fogazzo offers a smaller model that is perfect for backyard use. By the way, Fogazzo also offers some nice looking pre-cast materials that will help you build your own outdoor oven, even if you're not a brick mason.
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