Hunting for ‘Cue in Chile

We BBQ Jews are not ones for idleness.  While Porky was on his Canadian billboard photo safari, I headed to Chile to research meat consumption. As with my Turkey letdown, there’s bad culinary news for visitors to the South American nation: they’re not particularly fond of chili.

But, Chileans do love their lamb. In fact, they prefer it to pork, which may explain why it’s such a skinny country (Hey now!)

While in Chile, I was lucky enough to get invited to a catered barbecue cookout attached to a farm tour. Since I was traveling with a group of chefs, the organizers stepped up their culinary game.

And so…this was what we saw upon arrival:

Damn! (in a good way)

Now…after the initial twinge of regret that these weren’t hogs cooking “a la parilla,” I took a step back and thanked my lucky carnivorous star. Yet, when I ventured over to the open fire to gawk at the lamb, I saw something that really made me think of you ‘cue hounds:


I had to laugh at the juxtaposition (and I swear I didn’t move the bottle to set up the above photo). On the one hand, they were cooking lamb (for about 6 hours) in that arduous, time-consuming, legit way familiar to anyone who’s made or maybe even eaten NC ‘cue. And then they were grilling pork ribs smothered in the corniest, corn syrup-iest of sauces.

Upon seeing that bottle, I made up my mind to forego the ribs altogether. But who was I kidding. I mean…have you seen my nom de blog?

P.S. — Give $ to Chile! Help earthquake victims get back to eating lamb like this.