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Hopefully this will end up as a 'what's for dinner' post.
I've been wanting to cook a whole lamb Argentinian style on an asado cross for longer than I care to remember. I made a start on the adjustable mechanism the other day - it's like a vertical spit that you can hinge/lower over the fire. Hopefully the pictures will explain themselves. The 'spit' will have 2 x cross pieces to 'crucify' your lamb/pig on. In the pics here - the cross is a mini mock up to allow me play around with how to make it all adjustable. Next phase will be to weld up the base and make a start on the cross.
This will sit on the ground next to an open fire, rather than build a big base, I'm welding some tube on the base that I can slide a couple of lengths of rebar into.
Edited by - Wet Spaniel on 04/06/2025 11:10:41
more pics
Edited by - Wet Spaniel on 04/06/2025 11:37:42
Fun ain't it... :0)
Bet you haunt the scrap yards now..too.. ;0)
Too cool for school! Please keep us posted. Brad
Don’t know $hit about welding, but I know how to eat!!! Just sayin!!!
Slammer!!!
"You'll never take me alive!"
"I don't need you ALIVE!"
quote:
Originally posted by slammerDon’t know $hit about welding, but I know how to eat!!! Just sayin!!!
Slammer!!!
If you look closely at my welds, you'll see I know as much as you do !!
Tinker in the shed? Tinkle in the shed? I, for one, am glad you included pics, Jonty ... we know it's not a typo. 
Well I had to take a look, and to Google images. What a great way to do a whole lamb or pig. So are hot smoking or grill smoking but using flaming hardwood (like my schwenker drill)? Also, with the meat hanging overhead at an angle, how does the heat distribution come in play? Brad
quote:
Originally posted by Wet Spanielquote:
Originally posted by slammerDon’t know $hit about welding, but I know how to eat!!! Just sayin!!!
Slammer!!!If you look closely at my welds, you'll see I know as much as you do !!
If they hold up...
They are fine... :0)
Paint hides a lot of ..Evil... ;0)
quote:
Originally posted by rinembWell I had to take a look, and to Google images. What a great way to do a whole lamb or pig. So are hot smoking or grill smoking but using flaming hardwood (like my schwenker drill)? Also, with the meat hanging overhead at an angle, how does the heat distribution come in play? Brad
Brad, I'll let you know once I've worked it out myself!! 
quote:
Originally posted by STUD figmo Alquote:
Originally posted by Wet Spanielquote:
Originally posted by slammerDon’t know $hit about welding, but I know how to eat!!! Just sayin!!!
Slammer!!!If you look closely at my welds, you'll see I know as much as you do !!
If they hold up...
They are fine... :0)
Paint hides a lot of ..Evil... ;0)
True!
Atta Boy... ;0)
As someone who has had both beef and lamb in both Chile and Argentina, I look forward to seeing this project. The meat makes a huge difference, and the fact that the animals there eat wild grasses instead of being jammed full of corn and drugs makes a big difference.
I've done this on a small scale with chicken and fish. Just some rebar stuck in the ground will do.
Chicken a la rebar
Fried peaches. They go great with vanilla ice cream.
If you want more ideas and inspiration, I highly recommend Francis Mallman's book, The Seven Fires. I've made a bunch of recipes from it, and they're all good. Each one requires one of seven different types of fire/cooking/props. There's even one about Una Vaca Entera (a whole cow), the ingredients of which, if I recall correctly, go something like this.
1 whole cow, butterflied
1 block and tackle
1 steel post
Concrete to set the post
Half a cord of wood
One gallon of salmuera (for the chimichurri)
Friends to help you stay up all night to adjust the fire and beef as needed, and marinate with the salmuera.
Edited by - reubenstump on 04/12/2025 03:40:23
What are the cooking times for chickens and the lamb and hogs in this method of cooking?
With my schwenker grill I could do a similar cook? if part of deal is having the meat a good distance from the flames? As you can see, I can get grill grate way up there if needed. One problem I often fight is wind, argghhh. Brad
quote:
Originally posted by rinembWith my schwenker grill I could do a similar cook? if part of deal is having the meat a good distance from the flames? As you can see, I can get grill grate way up there if needed. One problem I often fight is wind, argghhh. Brad
I don't know why it wouldn't work. When you boil it down, they're all just outdoor grills of one sort or another. But you'll probably want to make some chimichurri. Everyone has their own recipe, like mom's apple pie.
quote:
Originally posted by reubenstumpAs someone who has had both beef and lamb in both Chile and Argentina, I look forward to seeing this project. The meat makes a huge difference, and the fact that the animals there eat wild grasses instead of being jammed full of corn and drugs makes a big difference.
I've done this on a small scale with chicken and fish. Just some rebar stuck in the ground will do.Chicken a la rebar
Fried peaches. They go great with vanilla ice cream.
If you want more ideas and inspiration, I highly recommend Francis Mallman's book, The Seven Fires. I've made a bunch of recipes from it, and they're all good. Each one requires one of seven different types of fire/cooking/props. There's even one about Una Vaca Entera (a whole cow), the ingredients of which, if I recall correctly, go something like this.
1 whole cow, butterflied
1 block and tackle
1 steel post
Concrete to set the post
Half a cord of wood
One gallon of salmuera (for the chimichurri)
Friends to help you stay up all night to adjust the fire and beef as needed, and marinate with the salmuera.
Thanks reubenstump, I will look that book up. The recipe for the cow sounds similar to the recipe I followed for my first hog roast. Along with the hog it also included 'a good book and a gentle supply of weak beer'.
quote:
Originally posted by rinembWith my schwenker grill I could do a similar cook? if part of deal is having the meat a good distance from the flames? As you can see, I can get grill grate way up there if needed. One problem I often fight is wind, argghhh. Brad
Brad, you could 'off centre' your tripod slightly, wire a couple of horizontal pieces of rebar across two of the legs and put a spatchcock chicken on it?
quote:
Originally posted by rinembWhat are the cooking times for chickens and the lamb and hogs in this method of cooking?
I'm not sure yet Brad, I'll definitely be cooking to an internal temperature to make sure I get things right. The beauty of the design of this type is that you can increase and lower the angle of the cross as a form of temperature control.
It’s all finished! I can’t wait to try it.
quote:
Originally posted by Wet SpanielIt’s all finished! I can’t wait to try it.
I would sujest to not let the re-bar feet get too hot..
You could slip pipe over them..
For a form of heat protection..
Jonty, please keep us posted. All may have a good suggestion if fire:heat near rebar feet and that angled weight above?
Thanks for the idea with my schwenker. Brad
quote:
Originally posted by mike gregory
"You'll never take me alive!"
"I don't need you ALIVE!"
slightly confused ..??
If I recall properly, somebody was discussing roasting a sheep.
So I found a picture of a sheep who wasn't about to be led to slaughter without a fight, roaring out a challenge about not being taken in alive.
And a picture of somebody who did not need a LIVE sheep for the roasting.
In MY mind, no confusion at all.
Just a joke.
Bon appetit, if that's how those French words are spelled.
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