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number at Pampa El Torito Grill

On Friday of last week told me "Tomorrow I prepare a roast" , I bought a little chest pig, a pig and a matambrito chinchulines (Actually had a couple of things).

What happened?, Saturday deluge, persistent type, went to the balcony, peep up and nothing, still raining.
At 4 pm I gave up, prepare the Sunday morning but the sky is falling.
Saturday night, Marcela communicates with Tana , Grace and JC, and invite them to an aquatic dining experience for Sunday at noon.
Luckily, it rained on Sunday and could not prepare the following:

Pork Pechito Northern (modified)

Ingredients: Pork Pechito
1 cut.
Fresh rosemary to taste.
Garlic to taste. Ginger
comfortable. Lemon
1 unit. Sal
entrefino comfortable.

Preparation:
Mince garlic, ginger, and remove the stems of rosemary.

Place in a mortar and mash to incorporate flavors.

Make deep cuts on the side of the little breast meat with fingers, place the dough earlier in the pits.

Squeeze the lemon juice and salt.

I close on cuts and set aside, for reasons explained one day I left for the other.

Matambre Pork (my taste)

Ingredients: Pork Matambre
1 unit. Aji
locoto comfortable.
Garlic to taste.
Onion comfortable.
soy sauce to taste. Mustard
comfortable.

Preparation:
Finely chop the onion and garlic, apply rubbing the flesh side of the flank steak. Sprinkle locoto.

Add soy sauce and mustard. Distribute your hands, I love playing when I prepare food.

Close on the marinade and reserve, as in the previous case, from one day to another.

Chinchulines (taught me a grill in Delhi about 15 years ago)
Ingredients:
Chinchulines amount needed.
Hot pepper to taste.
Garlic to taste.
Parsley to taste. Lemon
amount needed. Coarse salt
amount needed.

Preparation:
chinchulines Wash in cold water. Finely chop the garlic and parsley.

Add to bowl chinchulines all ingredients and mix with your hands:) Cover with a film and put into refrigerator. Chinchulines should be covered by the preparation, you should not miss lemon.

At 10 am on Sunday, began with the preparations, at 11 I put in the fire:

Matambre closed like a book with the marinade inward (right)
The little chest with the bone side down, watch the cut (center back)
The chinchulines drained (center below)
I cooked all the cuts over low heat, low coals for about 3 hours approx. Turning
matambre and then opening it, placing the marinade into the coals. Turning the little chest
when the bones begin to be exposed.
chinchulines as turning golden brown.
I got the following result:

Grace, JC and Tana , can attest to how it came out this barbecue. Believe it or not
also prepared a focaccia .
This publication is dedicated to my virtual friend Myriam , he asked me for photos of the roast.
Greetings and thanks for your comments.