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Argentinean Parilla Grill

 
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BBcue-z
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PostPosted: Sat Mar 09 13 8:22 am    Post subject: Argentinean Parilla Grill Reply with quote

A popular Argentinean style of grilling called “Parrilla”, a cast iron grate is used over embers from wood burning off to the side
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A variety of meats usually cook on the grate an the temp is usually controlled by the amount of ember or by the distance of the grate from the fire
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Multi levels grills
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So this is my interpretation of the Parilla grill
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Two levels
Top
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And bottom
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Started with chicken leg quarters, Argentinean sausage, corn and baked potatoes
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Added T-bone steaks on the lower level when the chicken was almost done. The steaks were simply seasoned with coarse salt and pepper
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So I was cooking at two different temps at the same time. On the level I was searing the steaks on high temp and on the top level, the chicken was being cooked through over gentle heat
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Finished the steaks on the upper level to Med-Rare
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I had a pan with EVOO, garlic and Rosemary brewing that I used to flavor the steaks later
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Topped the steaks with the EVOO mixture once they were done
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And the chicken &sausage were done perfectly Very Happy
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I have to say that I really enjoyed this project and method of grilling Very Happy
I definitely do it again with different cuts.
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1buckie
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PostPosted: Sat Mar 09 13 8:34 am    Post subject: Reply with quote

Brings a whole new meaning to the term: "Multiple Zone" cooking !!!

Yours looks like it works just exactly perfect....

In the 3rd pic down, do they cook at an angle like that, hotter near the bottom ?
Or is that tilted up just to pull off the done items ?
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BBcue-z
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PostPosted: Sat Mar 09 13 8:45 am    Post subject: Reply with quote

1buckie wrote:
Brings a whole new meaning to the term: "Multiple Zone" cooking !!!

Yours looks like it works just exactly perfect....

In the 3rd pic down, do they cook at an angle like that, hotter near the bottom ?
Or is that tilted up just to pull off the done items ?


Thanks 1buckie,
Yes, that’s correct, by tilting the grate; they can create multi zones using only one grate.
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TX727
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PostPosted: Sat Mar 09 13 9:19 am    Post subject: Reply with quote

I LOVE this!! ....the wife does not, lol

I mean it's just another way of grilling right? Why can't she accept that Crying or Very sad
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Jarhead
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PostPosted: Sat Mar 09 13 9:26 am    Post subject: Reply with quote

Z that is one outstanding cook and cooker.
I don't need another one, but sure would like to cook on it.
Looks like Troy, Kevin, Ken and George have a new project in the fire. Laughing
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Cat797
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PostPosted: Sat Mar 09 13 10:48 am    Post subject: Reply with quote

BBcue-z,

That looks a lot like how some of the places cooked meat in Brazil. I spent a lot of time down there last year and would love to replicate some of that at home. I know the most famous cooking style in Brazil is the Churrascaria on spits, but this Argentinian way looks cool.......

What type of sausage is that? Linguica?

Also, have you had that cheese that they cook over open flame in Brazil? I'd like to know what type that is.....I've heard it is Mozzarella, but not sure.

Anyway, awesome looking cook......

Ed
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daddywoofdawg
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PostPosted: Sat Mar 09 13 4:05 pm    Post subject: Reply with quote

So there version is there any coals under the grill?In your version are you just grilling in two layers? I don't quite get what's going on as far as the cooking style.
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Mr Tony's BBQ
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PostPosted: Sat Mar 09 13 6:55 pm    Post subject: Reply with quote

Love your interpretation!! I ate a few times at a Brazillian restaurant a few times in Mexico where some of their cooking was done on one like those in your pics, but the "Goucho's" skewered a lot of the meats on big freakin swords!!
I had visions of this kind of cooking when I built the scrapper in my signature - put in 6 racks - can build fire below and have options for distance of racks etc.

Nice set-up , gotta have options, and you do!!
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BBcue-z
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PostPosted: Sat Mar 09 13 7:58 pm    Post subject: Reply with quote

Thanks TX727 Very Happy

Thanks Jarhead Very Happy
I never have enough cookers, because I keep adding Embarassed

Thanks cat797,
You’re absolutely correct; this method is similar to Brazilian Churrasco with exception of the use of grates instead of skewers .
In fact I use the same grill for Currsco style cooking without the grates
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The cheese you’re referring to is called “Halloumi”. It’s a hard cheese that withstands being grilled and does not turn into liquid like other cheeses. It’s a Greek/Middle eastern cheese, but popular in Brazil due to large Mediterranean population.
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The sausages were Chorizo Criollo; they’re seasoned with garlic and wine.

daddywoofdawg,
The concept here is controlling temp by distance from the fire. There are no lids, vents or other means to control temp, since they essentially cook on a grate and without an actual grill most of the time.
Raising and lowering the food above the fire, or by controlling the amount of ember under the grate they achieve the desired temperature.
They mainly burn wood on the side of the grate and rake the falling ember under the food
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This Video illustrates Argentina’s both styles of BBQ, Asador, which is spit roasting over open fire, and Parilla grilling. Give it few seconds, and an English-speaking Chef will come out and explain the process
https://www.youtube.com/watch?v=e9iuhbDHPPg&list=FLPrmI3rXsCBTwsBRtLnR6oQ&index=83

Thanks Mr Tony’s BBQ Very Happy
Yes, it’s always good to have options Smile
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daddywoofdawg
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PostPosted: Sun Mar 10 13 4:03 am    Post subject: Reply with quote

So it's basically campfire cooking?
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ckone
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PostPosted: Sun Mar 10 13 8:36 am    Post subject: Reply with quote

daddywoofdawg wrote:
So it's basically campfire cooking?


Yep.

Parilla in Spanish means grill. Not much more to it than that.




Food looks good BBcue-z.
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TrailerBuilder
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PostPosted: Mon Mar 11 13 2:29 am    Post subject: Reply with quote

Jarhead John wrote:
Quote:
Looks like Troy, Kevin, Ken and George have a new project in the fire. Laughing



Im on like page 2 of cookers Id like to have John and everytime I see a new one I get the devil eye from Robin. I probably will just pass on this one Rolling Eyes ...or try and sneak it in on page 3 Shocked Laughing


BBcue-z, that is a cool set up for sure. Can feed an army on it no doubt.
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G Spot BBQ
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PostPosted: Mon Mar 11 13 3:25 am    Post subject: Reply with quote

Kind of a poor mans Santa Maria?? Same concept in terms of controlling temps by distance from heat source. Santa Maria you crank the grill up and away from the embers for less heat. Same concept here only horizontally and no crank.
Interesting to see all the different techniques and concepts.
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