I have some beautiful Australian
Wagyu Grain-Fed beef here. With a nice layer of fat.
Perfect for spearing onto my 85 horizontal skewers. This is kind of the South-American way to grill meat. These picañas, I’ll spear them
so that the fatty side is on the outside. This is to keep it from colouring too much, but also so that the fat Will drip over the meat nicely while it cooks and melts. I have some cooked pork belly here, lean, with not too much fat in it, that has been precooked at a low heat so that it stays juicy. Now all we need to do is make it crisp up and heat it through and the perfect way to do that is using a low fire and
the higher horizontal ring. What a pretty picture.