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zakruti.com » Dish recipes » Eater
How Gonzalo Ramirez Cooks Traditional Barbacoa in an Underground Pit Smoke Point

How Gonzalo Ramirez Cooks Traditional Barbacoa in an Underground Pit Smoke Point

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Rating: 4.6; Vote: 3
Gonzalo Ramirez is one of the only barbacoyeros in the U. S. who raises and butchers his own lambs. He cooks the barbacoa in a pit, during a process that takes 24 hours. Ramirez sells his traditional Hidalgo-style barbacoa, moronga (blood sausage, consom, and more streetside in Arleta, California. sophia: Barbacoa looks appetizing. For meat consumers, this would be their go-to pick. Somehow the whole process is interesting to watch. It takes every strength and effort to get everything prepared properly.
Date: 2022-11-21

Comments and reviews: 5


Did he just. 7: 22. My man s just throwing trash into the bbq pit before adding the lamb later LOL what is this an Alabama Burn Pile
Edit: it s all love clearly but damn does the firewood actually matter unless you are extremely cost cutting lol I assume that bright white box of trash will DEFINITELY give a plastic off gassing smell to the meat or carcinogens blasted onto it. He should have saved burning that to a burn pit notttttt for food: / which sucks because I love this guys dedication and craft from farm to table but we gotta do better at food preparation and the pit preparation man. Cleaning it doesn t matter if you give your customers cancer unintentionally by burning trash in the pit where they eat your food from where it cooks at too.

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We hate subtitles bc you cannot watch the vid bc your eyes are on the words, which are white on white backgrounds.
Larger font, blacked out in rectangles, hold the words there longer so that we focus on the words; thus, still cannot watch and read at the same time.

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I love this hombre! I love his passion for what he does! I wish I wouldn t have seen him throw a PAINTED box into his fire, makes me wonder what else he ll get rid of in that pit! I don t want burnt paint residue on my barbacoa!
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I've always been so proud being mexican, watching stuff like this just reinforces it. I love my people and the traditions we carry. Amazing food with such respect and care for everything involved.
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As a lover of everything that goes on to this process, I'd love to spend a few days with some barbacoa masters to learn and practice this art.
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