Barbecue by Ivan Gomez
From TP in Colombia
INGREDIENTS
HOW TO PREPARE
• 3 picanha steaks weighing 1.5 kilograms each • 4 packages of chorizo paisa • 4 packages of black pudding • 2 racks of pork ribs of 2 kilograms • 2 kilograms of barrel bacon • 5 pounds purple potato • 500 grams cream cheese • 2 packages of chives • 4 onions • 8 hass avocados • 1 small jar of chili pepper • 1 packet of coriander • 4 large bell peppers • 1 pound sugar • 4 long garlic bread baguettes • 4 bottles of 2.5-liter soda • 2 packs of large disposable plates • 2 12-ounce cups • 1 packet of organic charcoal
01. Thaw the picanha steak, preferably 8 hours before serving. 02. Marinate the bacon and pork ribs. 03. Cut the chorizo and the black pudding. 04. Make the sides. Wash the fruits and vegetables, then chop. 05. Make the deeps and guacamole. 06. Once we have completed the previous steps and set the ingredients on the table, we can proceed grilling. Consider the timing for each one: Chorizos and black pudding: 15-20 minutes Pork cracklings: 1 hour Pork ribs: 1.5 hours Picanha steak: 2.5 hours Potatoes: 40 minutes Sides: 30 minutes 07. Serve after grilling.
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Global Meat Classics | Tastes That Cross Borders
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