Overcrowded Parrilla

Various Beef Cuts

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.

Sausages, Offal, & Beef

Grilled Meats

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.

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14 Comment(s)

  1. 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

  2. @david. Haha I’m trying.

    Asado Argentina | Jun 15, 2009 | Reply

  3. 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

  4. @Gourmet Traveller: Good to hear and thanks! I’ll be watching your site for asado updates :)

    Asado Argentina | Jun 30, 2009 | Reply

  5. 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,
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    Best regards,

    Vincent
    petitchef.com

    vincent | Jul 29, 2009 | Reply

  6. 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

  7. 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

  8. 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

  9. 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

  10. Well, I have finally succeeded in importing Argentine Style Parrillas, or Asadores to the States. These look very similar to what is found on La Vaca Tuerta’s website, although they are a bit heavier. Most importantly, they come in a box. I can ship the small one across the entire country for about $80 and the large one ships across the entire country for about $145 via UPS. I will be investigating other shipment methods, Fed-Ex Ground and the US Postal Service. I am also starting a forum on Argentine Grilling using vBulletin. Contact me at gary@norcalovenworks.com. I will need moderators who are experts in Argentine Grilling.

    Gary Knackstedt | Apr 1, 2011 | Reply

  11. Loved the pics and words – brought back happy memories of a recent trip to my brother’s place in Argentina where we enjoyed a great asado meal. Also brought to mind a joke told by the father of my brother’s Argentinean friend; the joke, translated from Spanish, went like this: “We’re about to have a parilla. We have 7 kilos of meat, 20 litres of wine and two loaves of bread. Do you think we’ve got too much bread?”
    Hope you enjoy many future asado meals – slathered in chimichuro!

    Paul | Sep 21, 2011 | Reply

  12. Thanks Paul!

    Asado Argentina | Sep 23, 2011 | Reply

  13. Great blog!!!
    And if you ever come visit us here in Argentina dont forget to come by our Parrilla Los Eucaliptus!!!!

    Facebook:
    Parrilla Los Eucaliptus!!!

    Laura | Feb 26, 2012 | Reply

  14. JD Fabrications has designed a series of grills including: Uruguayan Grills, Argentine Style Parrillas, or Asadores. Available as a stand alone unit or drop in masonry unit. They are available in United States and do not need to be imported. We can ship anywhere in the US. Please contact us if interested sales@jdfabrications.com

    JD | Jan 25, 2014 | Reply

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