Argentinean Barbeque
Instructions
In a glass bowl combine the minced parsley and diced garlic.
Add the oregano, red pepper flakes, cumin seed, paprika, bay leaf, and salt & pepper.
Add the olive oil and canola oil and mix with a spoon. Add the balsamic vinegar and white vinegar and mix again.
Taste. Adjust mixture by adding more of the oils, vinegars and salt & pepper. For the best results let the mixture stand for 2 hours at room temperature. Separate the Chimichuri used for basting and for serving with the meat.
Clean all the meat and pat dry with a paper towel. Place the meat in a large serving pan. Squeeze the lemons over the meat and sprinkle with the salt on each side. Place the meat covered in the refrigerator until your grill is ready.
If you are using a gas grill set the temperature to medium. If you are using a charcoal barbeque get the coals to the point that white ash is showing and the coals are glowing and are spread out in an even layer.
Start cooking the meat and chorizo first in the middle of the grill. If the grill starts to flare up with flames move your meat to the outer edges of the grill. You do not want burnt meat. Once you feel comfortable that there won't be too many flare ups put the top on the grill to contain the heat. Listen for flare-ups and check the meat every 5 minutes. After about 20 minutes flip the meat over and add the chicken to the grill. Cover the grill again. Let the chicken cook for about 10 minutes on each side.
Here is the most important part for Argentinean barbeque. Carefully baste all the meat with the Chimichuri making sure that it doesn't drip too much onto the coals, as they will flare up. Cook for 5 minutes and flip the meat over. Baste the other side with the same care and cook for an additional 5 minutes. Remove the meat from the grill when the meat looks cooked and juicy.
