South American Grilled Feast

Ingredients

In this South American adaptation of the classic American barbecue, we infuse the flavors of the region by incorporating traditional South American spices and ingredients. The marinade for the grilled meat includes a blend of smoky paprika, cumin, and oregano, giving it a distinct South American flair. Additionally, we serve the grilled meat with chimichurri sauce, a tangy and herbaceous condiment commonly found in South American cuisine. We alse have the original recipe for Barbecue, so you can check it out.

• 2 pounds (900g) beef sirloin 2 pounds (900g) beef sirloin
• 2 pounds (900g) pork ribs 2 pounds (900g) pork ribs
• 2 pounds (900g) chicken thighs 2 pounds (900g) chicken thighs
• 1 tablespoon (15ml) smoked paprika 1 tablespoon (15ml) smoked paprika
• 1 tablespoon (15ml) ground cumin 1 tablespoon (15ml) ground cumin
• 1 tablespoon (15ml) dried oregano 1 tablespoon (15ml) dried oregano
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• Chimichurri sauce, for serving Chimichurri sauce, for serving
• Grilled vegetables, for serving Grilled vegetables, for serving
• Cornbread, for serving Cornbread, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, combine the smoked paprika, ground cumin, dried oregano, minced garlic, olive oil, salt, and pepper to create the marinade.
2. 2.
   Place the beef sirloin, pork ribs, and chicken thighs in separate bowls. Pour the marinade over each meat, ensuring they are evenly coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the marinated meat from the refrigerator and let it come to room temperature.
5. 5.
   Grill the beef sirloin, pork ribs, and chicken thighs until cooked to your desired level of doneness. This typically takes about 10-15 minutes for the chicken thighs and 15-20 minutes for the beef sirloin and pork ribs.
6. 6.
   Remove the meat from the grill and let it rest for a few minutes before slicing.
7. 7.
   Serve the grilled meat with chimichurri sauce, grilled vegetables, and cornbread.

Treat your ingredients with care...

• Beef sirloin — For a tender and juicy result, make sure to let the beef sirloin come to room temperature before grilling.
• Pork ribs — To achieve fall-off-the-bone tenderness, consider slow-cooking the pork ribs before grilling.
• Chicken thighs — For extra flavor, you can marinate the chicken thighs overnight to allow the spices to penetrate the meat.

Tips & Tricks

• For a smokier flavor, consider using wood chips or chunks on the grill.
• Experiment with different types of meat, such as lamb or sausages, to add variety to your South American Grilled Feast.
• Adjust the spice levels in the marinade according to your preference. Add more paprika for a smokier taste or increase the amount of garlic for extra zing.
• Serve the grilled meat with traditional South American sides like yuca fries or plantains for an authentic experience.
• Don't forget to let the meat rest before slicing to ensure maximum juiciness.

Serving advice

Serve the South American Grilled Feast family-style, allowing guests to choose their favorite cuts of meat and accompany them with chimichurri sauce, grilled vegetables, and cornbread. Encourage everyone to savor the flavors and enjoy the communal dining experience.

Presentation advice

Arrange the grilled meat on a large platter, showcasing the variety of cuts and colors. Drizzle the chimichurri sauce over the meat and garnish with fresh herbs for an appetizing presentation. Serve the grilled vegetables and cornbread in separate bowls or on individual plates to add visual appeal to the feast.