Hey guys, hope all is well. Big Lew BBQ loves his Nuke', and Idaho Hillbilly finally gets in his first cook on his Nuke'....family stuff and all. Here's his quick 14min cook and review, link below, hope it shows...God Bless :
Hey Gregor, I really do love the Ñuke Delta and the Ñuke Wood oven. Since I’m not Argentinian, I rarely try to do traditional Asados aregentinos on it. I do what I’m familiar with; the five cultures I’m most exposed to here in Louisiana, southern country cuisine, soul food, Creole cuisine, Cajun food, and Mexican food. Also, and of course, southern and Texas style low and slow barbecue. The Ñuke Delta, being an Arginine style grill is designed much more for direct grilling. However I have made baby back ribs with it and as you know even a brisket on the Ñuke Delta. I haven’t cooked steaks on anything else since acquiring this grill last year. It is my go to grill for steaks, chops, chicken breast sausages and the like. So even if you are not familiar with the Arginine gastronomy, as I am not, other than true low and slow American style smoke barbecue, there is almost nothing in American cuisine that can’t be cooked on the Delta. I even use it as a charcoal powered stove, and a Dutch oven table. I often put cast iron skillets on it and cook what what ever I want to cook. I’ve made breakfast foods, jambalaya and paella on it, even casseroles and pizza. Yet, to be fair, now that I have the Ñuke Oven casseroles and pizza are probably better off cooked in the Ñuke wood oven than on the Delta. That doesn’t mean the Delta can’t cook pizza, just that the Ñuke oven is better at being an oven, The Delta is better at being a grill and a charcoal stove and together the pair complement each other nicely.
Love this grill.
Hey guys, hope all is well. Big Lew BBQ loves his Nuke', and Idaho Hillbilly finally gets in his first cook on his Nuke'....family stuff and all. Here's his quick 14min cook and review, link below, hope
it shows...God Bless :
Hey Gregor, I really do love the Ñuke Delta and the Ñuke Wood oven. Since I’m not Argentinian, I rarely try to do traditional Asados aregentinos on it. I do what I’m familiar with; the five cultures I’m most exposed to here in Louisiana, southern country cuisine, soul food, Creole cuisine, Cajun food, and Mexican food. Also, and of course, southern and Texas style low and slow barbecue. The Ñuke Delta, being an Arginine style grill is designed much more for direct grilling. However I have made baby back ribs with it and as you know even a brisket on the Ñuke Delta. I haven’t cooked steaks on anything else since acquiring this grill last year. It is my go to grill for steaks, chops, chicken breast sausages and the like. So even if you are not familiar with the Arginine gastronomy, as I am not, other than true low and slow American style smoke barbecue, there is almost nothing in American cuisine that can’t be cooked on the Delta. I even use it as a charcoal powered stove, and a Dutch oven table. I often put cast iron skillets on it and cook what what ever I want to cook. I’ve made breakfast foods, jambalaya and paella on it, even casseroles and pizza. Yet, to be fair, now that I have the Ñuke Oven casseroles and pizza are probably better off cooked in the Ñuke wood oven than on the Delta. That doesn’t mean the Delta can’t cook pizza, just that the Ñuke oven is better at being an oven, The Delta is better at being a grill and a charcoal stove and together the pair complement each other nicely.
@@BigLewBBQ *smiles*
After seeing your recipe, I also feel like cooking. 😊Upload on khal please!
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