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

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

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  1. 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

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

      1. re: BiscuitBoy

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

    2. 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: mamachef

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

        2. re: Gio

          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. 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

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

            1. re: Joebob

              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

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

                1. re: JB BANNISTER

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

              2. Sounds awesome. Report back?