Overcrowded Parrilla
By Asado Argentina on May 27, 2009 in Featured, Holidays
Some friends recently finished an extension to their house in order to have an area for an indoor parrilla and extra storage space. I guess you could call the new room a quincho garage. Anyway, they wanted to break in the new grill and what better way to do that than invite a group of friends and co-workers over for a big asado–about 15 of us in total.
I apologize for the low quality images but I left my camera behind and had to use my wife’s, of which I’m entirely unfamiliar with. The navigation system and buttons are horrible and I just didn’t have the time nor opportunity to do a major trial and error session. I’m usually quite good at getting the hang of gadgets quickly but not so much in this instance. The asador was constantly tending to the coals or moving meat around and, well, I was not there to be a pest by asking him to move out of the way every minute. Preparing an asado can be a fun and challenging task but, whew, let me tell you, it is such a relief to be sitting on the sidelines when you have the chance.
As you can clearly see, it would be an understatement to say the parrilla was a bit overcrowded. Sausages had to wait in line for direct heat on top of huge slabs beef. The chinchulines (small intestines) were tossed on the grill when half of what you see in the third photo was cleared off. Too bad for the chinchulines. Practically everyone was about to explode by the time they were ready though some of us mustered up the strength to give them a taste. Yes, I will cover them one day. Oh, and I also grew a pair and tried bull balls (criadillas), or perhaps you know than as huevos, prairie oysters, cowboy caviar, or swinging beef, for the first time. Nothing at all like what I expected, they were quite good actually. Think soft sweetbreads with a bit of umami. More on them later.
the parrilla grill has been full for a number of days. eat, then write more. we’re starving for words.
david | Jun 13, 2009 | Reply
@david. Haha I’m trying.
Asado Argentina | Jun 15, 2009 | Reply
I’m so glad I found your blog! I love all things Argentine (my husband is from Buenos Aires) and we just found an authentic Argentine butcher last weekend so we’re getting ready to have lots of asado this summer.
Gourmet Traveller | Jun 29, 2009 | Reply
@Gourmet Traveller: Good to hear and thanks! I’ll be watching your site for asado updates
Asado Argentina | Jun 30, 2009 | Reply
Hello,
We bumped into your blog and we really liked it – great recipes YUM YUM.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.
To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”
Best regards,
Vincent
petitchef.com
vincent | Jul 29, 2009 | Reply
Hi,
I have been looking for a website with the specifics on building an Argentine Parrilla. Could you put me in the right direction or maybe you could. All I need are the required materials, and the dimensions, etc.
Thanks
Struck
Joshua | Aug 9, 2009 | Reply
no hay nada que hacer que los asados da la argentina son los mejores extraordinario sabor casi a lo natural y con el acompañamiento que le hacen con una buena copa de vino tiinto.
pepeandres | Aug 12, 2009 | Reply
The parrilla in the pictures was built with ennamel V cross section irons, which is the most practical way to use it, as the fat does nor drip over the coals, but remains in the bottom of the irons or drips outside into a small can.
However, the best asados are made on parrillas built with round 1/3 of an inch diameter irons. Certainly in this type of parrillas the fat will drip and, ocasionally, burst in flames, but the meat will never absorb fat as in the V section ones.
Restaurants usually have V section parrillas, while the old fashioned countrymen uses the other one.
schussheim | Sep 11, 2009 | Reply
I am visiting Argentina for the first time this coming May. I am an avid Texas style BBQ chef. I am anxious to immerse myself in every thing asada. I have rented an apartment that does have a parill on it’s terrace. I want to learn to be an asador genuine.
email me jm216@hotmail.com
James | Feb 14, 2010 | Reply