CHILEAN BBQ RECIPES

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CHILEAN SUCKLING PIG BBQ : RECIPES : COOKING CHANNEL ...



Chilean Suckling Pig BBQ : Recipes : Cooking Channel ... image

Cooking Channel serves up this Chilean Suckling Pig BBQ recipe plus many other recipes at CookingChannelTV.com

Provided by Cooking Channel

Categories     main-dish

Total Time 5 hours 45 minutes

Prep Time 45 minutes

Cook Time 3 hours 0 minutes

Yield 10 to 15 servings

Number Of Ingredients 12

1 (15 to 20 pound suckling pig
8 cups Marinade, recipe follows
3 cups vegetable oil
4 1/2 cups dry white wine (recommended: Chilean Sauvignon Blanc)
1 1/2 cups chopped onions or scallions
3/4 cup minced fresh Italian parsley leaves
3 teaspoons chopped garlic
6 teaspoons dried thyme
6 teaspoons dried oregano
3 teaspoons black pepper
3 teaspoons ground cumin
6 teaspoons salt

Steps:

  • Break the spine of the pig with a cleaver from head to tail to allow the animal to lie flat on the grill. Marinate the pig for 2 hours before placing it over the coals.
  • Prepare the barbecue pit with coals. The coals are ready when they glow and are covered with a white ash. Have extra coals and oak wood on the side to add to the fire when needed, enough to keep the fire burning for 3 hours.
  • To gauge the temperature of the fire pit, hold your hand 18 inches away from the coals. You should be able to hold your hand over the fire for 4 to 5 seconds before pulling it away. If you can hold your hand longer over the fire it means there is not enough heat, if less the coals are too hot.
  • Remove the pig from the marinade. Place the pig rib cage facing down towards the coals and cook for about 2 1/2 hours. Do not leave the fire unattended. Turn the pig on to its back and cook for another 1/2 to 1 hour, or until the pigs skin is crisp and the internal temperature reaches a minimum of 160 degrees F on an instant-read thermometer. Throughout the cooking time, check the fire temperature constantly and move the coals around to create a uniform temperature to prevent burning the pig.
  • Once the pig is done cooking, serve with fresh salads, chimichurri, and plenty of Chilean wine.
  • Mix all ingredients together in a bowl. This marinade can be prepared a day in advance.

CHILEAN MIXED GRILL RECIPE - AURELIO MONTES | FOOD & WINE



Chilean Mixed Grill Recipe - Aurelio Montes | Food & Wine image

The adobo, or marinade, adds a tangy, garlicky flavor to the grilled steaks and pork chops and also tenderizes them.Plus: More Grilling Recipes and Tips

Provided by Aurelio Montes

Total Time 4 hours 30 minutes

Yield 12

Number Of Ingredients 9

Three 750-ml bottles full-bodied red wine, preferably Chilean Merlot
1/2 cup extra-virgin olive oil
1/2 cup apple cider vinegar
8 garlic cloves, coarsely chopped
3 tablespoons cracked coriander seeds
12 cracked black peppercorns
1 tablespoon dried oregano
5 to 6 pounds skirt steak, or three 2-pound sirloin steaks, cut 1 1/2 inches thick
12 pork loin chops (3/4 pound each), cut 3/4 inch thick

Steps:

  • In a large bowl, combine the wine with the olive oil, vinegar, garlic, coriander, peppercorns and oregano. Put the steaks and pork chops in 2 large, deep dishes and add half of the marinade to each. Cover both dishes and let the meats marinate in the refrigerator for 4 to 8 hours, turning occasionally.
  • Light a grill. When it is moderately hot, drain the marinade and add the steaks and chops in batches. Grill the chops until just cooked through, 7 to 8 minutes per side. Grill the steaks until medium rare, 2 1/2 minutes per side for skirt or 12 minutes per side for sirloin.

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