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Roasting a whole LLama WHOLE for an event. over open fire.

JB BANNISTER Feb 24, 2012 06:34 AM

I found some youtude videos on "asado llama" but nothing on the proper temp to cook it to or anything on spices and rubs.

Any ideas would be great. Thanks

  1. mamachef Feb 24, 2012 06:54 AM

    JB, you are the most ambitious bbq freak I EVER knew of. I have no help at all except to wonder if a Llama would fit in a Caja China, but I suspect you want to be hands-on, or at least mop-brush on with your adventure. The prep. alone is mind-boggling. I've been to a pig roast and the prep. for that was hard enough, and they haven't got that much hair to deal with!!
    Anyway, I'm just waiting for your post, "Roasting a whale, need help."
    Sincerely,
    Mamachef :)

    2 Replies
    1. re: mamachef
      BiscuitBoy Feb 24, 2012 07:33 AM

      in the spirit of Jaws -" You're gonna need a bigger spit." Is llama good?

      1. re: BiscuitBoy
        mamachef Feb 24, 2012 09:23 AM

        LOL, BB. It sounds like very lean beef. I'd certainly try it.

    2. Gio Feb 24, 2012 09:17 AM

      Love it...! Why wouldn't you treat the llama as you did the cow? It appears to be an indigenous meat of Peru, and there it's cooked pretty much like beef. BTW: Can I have first dibs on the hide? I could use a new topcoat... Good Luck.

      PS: The grilling book, Seven Fires: Grilling the Argentine Way by Francis Mallman may help you.

      3 Replies
      1. re: Gio
        mamachef Feb 24, 2012 09:23 AM

        Do you sew?

        1. re: mamachef
          Gio Feb 24, 2012 09:35 AM

          Why, It just so happens...I Do sew.

        2. re: Gio
          JB BANNISTER Feb 25, 2012 02:54 PM

          I set a taxidermist up for that a few hours ago. I may also tan the hide of the cow we are roasting at Bovinova. The Cow and the Llama are the center pieces.

        3. itaunas Feb 24, 2012 01:55 PM

          JB BANNISTER "a la llama" generally refers to a technique of roasting over flames, not to the animal. Are you sure that isn't what you have run across on the Internet?

          Update: There are some traditions that my interest you "Wuatia" from Chile in that its a different cooking technique and using exotic meat, but certainly different from what you are talking about.

          5 Replies
          1. re: itaunas
            j
            Joebob Feb 24, 2012 06:34 PM

            But I've had grilled alpaca in Peru, and isn't that much the same animal?

            1. re: Joebob
              itaunas Feb 24, 2012 10:19 PM

              Certainly, but was that roasted whole which the original poster is mentioning, vs pieces, slices, etc prepared? Parrilla de alpaca certainly exists, but doesn't usually refer to what he mentions seeing on youtube which is instead consistent with meats prepared "a la llama."

              1. re: Joebob
                JB BANNISTER Feb 25, 2012 02:56 PM

                How did it taste and what was the seasoning on it?

                1. re: JB BANNISTER
                  j
                  Joebob Feb 26, 2012 12:58 AM

                  There wasn't a lot of spices on it. Mostly, it tasted grilled.

              2. re: itaunas
                JB BANNISTER Feb 25, 2012 02:55 PM

                I need to look that up, thanks.

              3. Indirect Heat Feb 24, 2012 07:45 PM

                Sounds awesome. Report back?

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