The practice of barbecuing a whole cow in one go has been gaining momentum in recent months.
A cookbook by chef Francis Mallmann includes a recipe for grilling a cow in the style of South American gauchos. The recipe requires "1 medium cow" along with a "heavy block-and-tackle attached to a steel stanchion set in concrete". He did however admit that the resulting feast isn't quite as tasty as it could have been if cooked using more conventional means. "It's not the most delicious thing, I must confess," he says.
"In recent months, however, there's been a smattering of interest in roasting whole bovines."
View: Full article | Source: Wall Street Journal
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