At home we are very "Leashes", either the crumbs, panchos, hamburgers, ham, toasted, loins, that accompanied by a good beer. This took place the summer holidays of 2011, where practically all meals were made to the firewood. Between December 23 and January 30 spent about 150 ks, of wood, a lot when it comes to a person that I am quite raton at the time of making fire, nothing to do with the master Francis Mallman. I chose this cut of meat, which although not very tender, no one can deny that it is very tasty. It was my attempt to make the well-known Uruguayan "chivito".
Ingredients:
Quail tail
Salt grusa
2 cups of chimichurri
6 bay leaves
Olive oil
Oil with c / n
8 eggs (two eggs per diner)
8 pieces of Arabic bread, flute or French
Lettuce
1 or 2 tomatoes
Mayonnaise c / n
Firewood
Macerate the quadrilate in the mixture of coarse salt, chimichurri, laurel and olive oil for at least two hours.
Make a place to cook the tail of the quadrilate over a high heat, until sealed of all the dice and then remove a little of fuero, cook for the end of an hour to an hour and a half, occasionally poking the meat when the juice that Salt is transparent, the meat will be cooked, remove and let rest so that the juices stabilize
While tact, heat an iron, where to go laying eggs, spray with oil and cook the eggs on the plate, until they are hard. If you want you can leave them tender inside.
On the other hand, peel and clean lettuce leaves into rough pieces and sliced tomatoes.
Meanwhile you can go browning the loaves to the embers, in this case we made different kinds of breads.
Once ready, cut the meat in fine steaks, prepare a bread with plenty of mayonnaise, tomato, lettuce, an egg, and a slice of meat, you can add mustard and more chimichurri to taste.
As you will appreciate in the photo, this was accompanied by a hyper cold Brahma.