We can't afford barbecues any more in Venezuela, but when we could, we put just about anything on the grill.
We traditionally combine pork, beef, chicken and sausages (spicy pork, blood sausage, etc).
We put salt, english, soy and garlic sauce on the meats. spice them with oregano and cook them well done. We apply some ketchup. We eat it with salads and boiled cassava and taro (malanga).
We can also add some sea food and call it parrilla mar y tierra (sea and land BBQ) and add some avocado as side dish.
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