15 pounds of beef. Four hours over live fire. One chance to get it right.

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This whole vacio @porterroad was seasoned simply with parrillera salt and placed high above a clean bed of hardwood embers on the Prokan Argentine grill.

I cooked it fat and membrane side down around 275-300°F, keeping the thickest section over the strongest heat. After roughly three hours, the fat was rendered and the exterior had developed a deep mahogany crust.

One flip finished the meat side before I pulled it around 135°F

and rested it for 30 minutes.

Then came the most important part: identifying the changing grain direction and slicing every section thinly across it.

Beef, salt, smoke and controlled fire. That's open fire cooking.

Save this before cooking your next whole
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