Comments on: Overcrowded Parrilla http://www.asadoargentina.com/overcrowded-parrilla/ One man's quest to create the perfect asado -- Argentinean style Fri, 30 Jul 2010 23:40:26 -0400 http://wordpress.org/?v=2.8.4 hourly 1 By: James http://www.asadoargentina.com/overcrowded-parrilla/comment-page-1/#comment-63406 James Sun, 14 Feb 2010 20:07:19 +0000 http://www.asadoargentina.com/?p=380#comment-63406 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 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

]]> By: schussheim http://www.asadoargentina.com/overcrowded-parrilla/comment-page-1/#comment-56168 schussheim Sat, 12 Sep 2009 00:41:47 +0000 http://www.asadoargentina.com/?p=380#comment-56168 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. 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.

]]> By: pepeandres http://www.asadoargentina.com/overcrowded-parrilla/comment-page-1/#comment-54474 pepeandres Wed, 12 Aug 2009 23:28:04 +0000 http://www.asadoargentina.com/?p=380#comment-54474 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. 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.

]]> By: Joshua http://www.asadoargentina.com/overcrowded-parrilla/comment-page-1/#comment-54179 Joshua Sun, 09 Aug 2009 16:08:05 +0000 http://www.asadoargentina.com/?p=380#comment-54179 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 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

]]> By: vincent http://www.asadoargentina.com/overcrowded-parrilla/comment-page-1/#comment-53474 vincent Wed, 29 Jul 2009 16:00:08 +0000 http://www.asadoargentina.com/?p=380#comment-53474 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 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

]]> By: Asado Argentina http://www.asadoargentina.com/overcrowded-parrilla/comment-page-1/#comment-51459 Asado Argentina Tue, 30 Jun 2009 17:08:39 +0000 http://www.asadoargentina.com/?p=380#comment-51459 @Gourmet Traveller: Good to hear and thanks! I'll be watching your site for asado updates :) @Gourmet Traveller: Good to hear and thanks! I’ll be watching your site for asado updates :)

]]> By: Gourmet Traveller http://www.asadoargentina.com/overcrowded-parrilla/comment-page-1/#comment-51379 Gourmet Traveller Mon, 29 Jun 2009 15:18:26 +0000 http://www.asadoargentina.com/?p=380#comment-51379 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. 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.

]]> By: Asado Argentina http://www.asadoargentina.com/overcrowded-parrilla/comment-page-1/#comment-50251 Asado Argentina Mon, 15 Jun 2009 15:29:10 +0000 http://www.asadoargentina.com/?p=380#comment-50251 @david. Haha I'm trying. @david. Haha I’m trying.

]]> By: david http://www.asadoargentina.com/overcrowded-parrilla/comment-page-1/#comment-50169 david Sat, 13 Jun 2009 22:18:04 +0000 http://www.asadoargentina.com/?p=380#comment-50169 the parrilla grill has been full for a number of days. eat, then write more. we're starving for words. the parrilla grill has been full for a number of days. eat, then write more. we’re starving for words.

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