Uruguay sizzles up one big barbecue (World Record BBQ)

yahoo! ^ | 13 April 2008

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MONTEVIDEO, Uruguay - One of South America's smallest countries proved on Sunday it can hold the biggest barbecue in the world.

Some 1,250 Uruguayan grillmeisters sizzled up 26,400 pounds (12,000 kilograms) of beef Sunday, beating a 2006 record set in Mexico.

"It's all so beautiful. It's a record," Guinness World Records judge Danny Girton said after the chefs, in white hats and aprons, smoked and barbecued their way into the record book with help of 6 tons of charcoal and 1,500 metal barbecue stands.

The barbecue was so big that firefighters were called in to light the grills and make sure the flames did not get out of hand. It beat the previous record of 17,600 pounds (8,000 kilograms) of beef, Girton said.

Uruguay, a ranching and farming nation, last year exported more than US$1 billion (euro630 million) in beef — its chief export.

The load of meat cooked Sunday set off swirling clouds of aromatic smoke, as 20,000 spectators devoured the cuts quickly.

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Uruguayan cooks barbecue meat in an attempt to break a record for the world's largest barbecue in Montevideo, Sunday, April 13, 2008.

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FR BBQ Ping

Springtime BBQ folks!

[xsmommy]

pingito

[Poetgal26]

Mmmmmmm BBQ ....has anyone ever had the white BBQ sauce?
It is to die for....I am not sure whats all in it, but it is awesome....it is mostly for chicken though

[fella]

Why that aint no more than family picnic here in Texas.

[WhyisaTexasgirlinPA]

Where's algore? Isn't all that charcoal bad for the environment? ;^)

[Centurion2000]

An image like this has got to give PETA and the Sierra Club apoplexy. It's like a controlled forest fire cooking every animal in the forest.

I love it!!

[Rebelbase]

BBQ FIGHT!

[BlueDragon]

6 tons of charcoal undoubtedly produse 60 tons of CO2... and all that extra heat contributing to global warming climate change, and those poor slaughtered cows, oh, and the cooks will all get cancer from all that second hand smoke, too. So what's to celebrate? I care about the environment!

Vote for me. I know what's best.

[LibWhacker]

Good article. Thank God we're getting back into barbecue season!

[Hatteras]

I thought I smelled something delicious yesterday...

[Rebelbase]

“17,600lbs of beef/20,000 spectators devoured the cuts quickly.”

That’s good eating considering wimmin and chilren in the crowd.

[Abathar]

Mmmmmmmmmmmm... Barbecue

[Rebelbase]

[JZelle]

Typical white BBQ sauce:

[fella]

Real BBQ gets smoked and I'll bet there isn't any hickory, pecan or mesquite wood there either.

[WhyisaTexasgirlinPA]

Exactly.

[A knight without armor]

That looks so good! I can almost smell it.

[reagan_fanatic]

I am so gonna barbecue this Summer...

[martin_fierro]

I'm gonna be enjoying some of these there in a few weeks!

** d r o o l **

[xsmommy]

what, you going back to the old country?

[Constitution Day]

I wonder if there's an eastern style vs. western style debate in Uruguay?

If there is, I'm sure eastern is FAR superior. :)

[thackney]

Texas BBQ pit

[thackney]

And another

[geo40xyz]

biggest does NOT mean the BEST:-)

[6ppc]

Why that aint no more than family picnic here in Texas.

I figured some Texan's would speak up!

[6ppc]

Interesting pic, but why isn’t that grill smoking? When I was younger my best friend and I made a tradition of cooking out on the coldest day of the year! If an ice or snow storm was on the way it was time to light up the grill!

[Rebelbase]

"biggest does NOT mean the BEST"

Depends on the subject matter.

[geo40xyz]

Anything over a mouth full is washed according to r3:-()

[yorkie]

I’ve never tried the white BBQ sauce - mainly because I’ve never heard of it until today. I’ll check it out! Thanks!

[yorkie]

Now this is good eatin'!

[fella]

Don’t you just hate going east of the Mississipi where they call roasted pork BBQ?

[B4Ranch]

Martin, that picture is making me HUNGRY and I just finished lunch. I can smell it cooking, oh luscious, mmmmmmmmmm.

That is mean to post those kinds of pictures!

I going to go take a shower and get this out of my head.

[Brad's Gramma]

That is mean to post those kinds of pictures!

So ya ping ME? pssssssssshhhhhhhaaaaaawwwwwwww......and here I thought we were friends.

:)

[B4Ranch]

Should we hit the abuse button?

[Rebelbase]

BBQ BLASPHEMER! That’s a gas grill—ABOMINATION!

[rottndog]

Man, look at all that frivolous CO₂.

Not very green, man.

[stevio]

I knew I shouldn’t have clicked on this thread while tonight we have bean salad for supper.

[martin_fierro]

I going to go take a shower

I'll let you know if anything happens.

[Tax-chick]

If they cooked a few hundred cows in Uruguay on Sunday, does that mean it will be warm enough to run here by Wednesday?

[Tax-chick]

Anything over a mouth full is washed according to r3:-()

Yes, in addition to being sensitive, considerate, and politically correct, rrrod is also very clean.

[Constitution Day]

Definitely!

[Brad's Gramma]

Give it your best shot, Dude.

Ha!

[Yollopoliuhqui]

I’m gonna tell you one thing, kid...Jamaican jerk rub...

[yoe]

I had BBQ ribs last summer in Western NC, they were delicious; someone said they bet the ribs had been steamed before smoking. The sauce was excellent, the meat so tender and smoky it just fell off the bone. Does anyone have an idea how these might have been fixed?

Never heard of White BQ sauce before today...googled it up and learned a lot. Thanks.

[B4Ranch]

Have you ever steamed vegetables? Use the big pot, put the rack in, rub the ribs with a dry spice mix, put the ribs on top of the rack. Turn the heat on high. 30 minutes later put them on the BBQ and cook for 15 minutes then apply the BBQ sauce. Another 10 minutes and you’re done with the cooking.

The thing I like about steaming them is it cooks the fat off before they get to the BBQ.

[Rebelbase]

Thanks, I needed that laugh!

[glock rocks]

put them on the BBQ

Unnngh? You mean put them on the grill? There, that's better.

It sounds tasty and all, but it's not BBQ.

BBQ is not for the feint of heart.

[Tax-chick]

Typso make our days a little brighter. Hang in there - Monday is almost over!

[NYTexan]

I've never been a fan of ribs because of all the fat...being a Jack Sprat kinda guy,,,

But that seems to be a real good way to prepare them.

I have yet to have some brisket. (I know, shame on me!)