…say, lechon asado?
Yeah, me too.
Update: The photos above were taken by my best bud Tom Stepp and you can check out his other work right here. Feel free to comment on his photos, if you are so inclined. he’d love to hear what you all think.
…an island on the net without a bearded dictator
…say, lechon asado?
Yeah, me too.
Update: The photos above were taken by my best bud Tom Stepp and you can check out his other work right here. Feel free to comment on his photos, if you are so inclined. he’d love to hear what you all think.
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Looks sabrosisimo!….How long did it cook?…Hourswise?
Humberto,
that one was a few years ago, I usually cook them for 6 to 8 hours, depending on the weight.
Val, you’re EVIL…pure EVIL….. I’m eating a tuna salad sandwich for lunch today and you post these pictures……
Val,
That looks like a nice “Caja China” set-up because it opens through the side.
Ah! Very good. That lenghty cooking is the key I think, to let the fat melt and self- baste the meat…sounds like a winnah!
I like it when the skin becomes crunchy “chicharron”. That goes great with beer.
Oh well, now I’m hungry..
Indeed, crunchy on the outside, juicy/tender on the inside. The one above certainly looks the part.
Oh!…so that was you! – – Yeah, I got a whiff of that here in Kendall and I was wondering where I wasn’t invited.
But I didn’t think the Brits got into that sort of thing. LOL
Val, who is that ugly person next to you in the second picture?
I want that Dog the Bounty Hunter tshirt