• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

1. Let’s light the fire (keep in mind that you calculate 1 kg of wood or charcoal per kg of meat).
2. Place the meat in a dish and salt it.
3. Spread the coals evenly under the grill.
4. Place the ribeye steak on the grill, bone side down, and the other cuts on the fat side, the chicken on its back, and the rest of the offal on the grill (more on the edges because they cook first).
5. Turn the meat over when it starts to release juice.(The blood sausage is put on the grill only when we turn the meat over).
6. Cooking time is a matter of taste; some people like it medium-rare and bloody in the center, so check by cutting into it to see if it’s to your liking.
7. Enjoy the best carnivorous food

§Details

• ⏲️ Prep time: 20 min
• 🍳 Cook time: 1 hour and 15 min
• 🍽️ Servings: 4 - 5

§Ingredients

• 2 kg meat (a little short rib, flank steak, ribeye, skirt steak, rump tail, rolled flank steak, grilling skirt steak)
• 4 black puddings
• 4 sausages
• chinchulin
• grill sausage
• grill salt

§Directions

1. Bake for 75 min