Types of Grills For Asado
By Asado Argentina on Sep 29, 2005 in Grilling Tools
Every type of grill imaginable is used to prepare asado in Argentina from fabricated brick or concrete assemblies with chimneys to pieces of wielded re-bar placed on top of rocks. Since a key task while preparing asado is to control the heat in different areas, most prefer to use a grill that provides easy access to the coals, height adjustment of the cooking surface, and an area to keep a fire burning in case more coals or wood need to be added. Therefore, gas grills and and those small circular grills on wheels that are popular in the United States, although used by some, are not preferred.
Simple flat rack grills either prefabricated or home-made are quite popular for their simplicity and low cost. All you need is a surface to grill the meats on and something to support it. You’ll often find these at outdoor gatherings or lunches hosted at a ranch where a large surface is needed to grill enormous quantities of food. Also, it is not uncommon to see construction workers cooking up some chorizos on top of some wielded re-bar for lunch. The one negative aspect is that there is nothing to protect the grill from the elements while cooking. Unless of course you have a wall or some sort of overhead covering. Therefore, the weather can make or break your planned asado.
Many homes and eating establishments have large prefabricated grills for grilling their asado. Some apartment buildings even have a communal grill on the roof for all of the tenants to use; unless of course one lives in an luxurious building that may have an enclosed grill for each unit. These grills are made of concrete or bricks and lined on the inside with special fire brick. Since a chimney is integrated on top they can be placed indoors as well. One unique benefit to these grills is the ability to adjust the height of the racks. The racks are usually one or two pieces with a network of chains that allow the grill master two raise or lower the height with hand cranks on the side. The racks are made with V-shaped strips of metal that allow the grease to slide down into a tray at the bottom so that there are no flare ups.
While gas grills offer great heat management, they lack in providing great flavor. Sure you can add some wood chips to give some smoky flavoring but there is nothing better than hot coals made from wood. They are, however, easy to use and clean up is a breeze. You just fire it up by turning some knobs and pressing a button. Since typically no charcoal is used the only items that need cleaning are the grilling surface and grease trap. Anyway, you’ll be hard pressed to find a true asado aficionado using a gas grill.
Portable grills are popular with those who don’t have space or an adequate environment for fabricated or simple rack grills. They are small and easy to move while at the same time offer protection from the weather. Most of the portable grills in Argentina are either horizontal rectangles or cylinders. These provide better access to the coals than say the typical circular kettle grill. The problem with many of these types is when the time comes to add additional coals, whether hot or cold, at a later time. Not to mention that due to their small size, a large asado with multiple types of meats or foods is near impossible to accomplish.
So you are stuck with a gas grill or standard portable grill. Can you create an asado Argentinean-style? Nope, you’ll be forever doomed to flash charred pieces of flesh. Well, yes you can create a partial asado, just by cooking lots of meat for friends and family. But unless you have a way to control the coals and heat you will have a difficult time trying to re-create the asado you experienced in either Argentina or an Argentinean restaurant in your area. Your best option would be to build an inexpensive rack grill. Anyway, just keep on reading and maybe you’ll pick up some other tricks to improves your grilling apprenticeship.
I am interested in buying one of these grills. Can you tell me how?
Linda | Jan 19, 2006 | Reply
I am also interested in buying one of these grills. Can you tell me where or the name of company, who sells these type of grills?
Alois | Mar 3, 2006 | Reply
I am interested in an asado grill . Where can I find info on pre-fab units for custom installation ?
Tom
Tom | Apr 2, 2006 | Reply
Can you tell me where I can buy one of these?
sergio | May 3, 2006 | Reply
Need to know where I can buy grill.
Aldrich Hunt | May 8, 2006 | Reply
I live near Washington DC. Any idea where I can obtain a prefabricated asago grill in my area?
Matias Nino | May 9, 2006 | Reply
Where can I get an asago grill?thank you
josh k | Jun 2, 2006 | Reply
I travel to Argentina every year and would love to buy an Argentina style asador. Where can I order one?
Ken
Ken K | Jul 6, 2006 | Reply
I also am looking to build or purchase an asado grill. Can you help me by telling me how to purchase one. Also what is the actual name of the grill?
Kara Flanders | Jul 10, 2006 | Reply
I have a design for a parilla and quincho. I want to either build that or buy a prefab. Do you know of any contractors or vendors in DC? Anywhere else?
Steve | Jul 18, 2006 | Reply
I’m looking to buy one of these too. Do you know where I can find one?
Peter | Sep 5, 2006 | Reply
Como se consigue una parrilla para el asado en el exterior?
Thank you
tzesian | Sep 23, 2006 | Reply
I have a grill that was build 3 years ago and is time to replace the racks (they are all rusted) can i order just the racks? i have the type that are on a V shape to hold the greese
Jose Basa | Nov 13, 2006 | Reply
I am interested in building a quincho and installing a parilla - can you tell me where I can get the plans and materials to do this. Thank you.
Collin Peterson | Dec 25, 2006 | Reply
WHERE CAN I BUY A GRILL?
BRIGGS | Mar 3, 2007 | Reply
Hello,
My name is Florencia and I’m originally from Argentina. I’m trying to get a Parrilla for my father, do you have any idea where I can purchase a Parrilla here in the US. I’m actually living in Rochester, NY.
I would appreaciate your help.
Thanks in advance,
Florencia
Florencia | Mar 9, 2007 | Reply
hey i brought a Parrilla from Argentina in my suitcase =),i live in NY and i cpuldn’t find anywhere,now i only need to find the firebricks,they where to hevy!,plz let m know where i can find them.Marcie
Marcie | Mar 25, 2007 | Reply
If you have a business than list it. Any comments asking interested buyers to email them for more info will be deleted.
Asado Arg | Jul 12, 2007 | Reply
I AM INTERESTED IN A TYPICAL ARGENTINIAN PARRILLA. I LIVE IN LONG ISLAND, NEW YORK, DO YOU KNOW A NEAR BY PLACE TO BUY AN ARGENYINIAN PARRILLA, PLEASE LET ME KNOW. ALEXFU@MSN.COM
ALEJANDRO | Jul 30, 2007 | Reply
am hoping to emigrate to argentina to a small town to use my trade of being a chef and hope to open an parrillada restaurant so could you help me out with pics for the ovens and grills and also if you knew where to get plans for fabricating the actual grill tops the ones with the v shape to catch the grease ,,,,,,, hows it going all the way from ireland
declan horgan | Aug 27, 2007 | Reply
We are looking to purchase a Argentine Grill for business.So we would like to purchase a comercial grill.We are located in Puerto Rico and are looking to buy.
Antonia | Oct 29, 2007 | Reply
Try these plans. Not the design I am looking for, but a good start. http://www.pasqualinonet.com.ar/Galeria%20parrillas.htm
RB | Jan 10, 2008 | Reply
So what’s the answer? Where can I buy a parrilla or find good plans to build one?
Debbie K. | Jan 20, 2008 | Reply
You can try here
http://parrillasargentina.com/
Asado Argentina | Jan 21, 2008 | Reply
Hi All,
I was wondering if anyone happens to know of a chef that is interested in working in an argentine restaurant located in long island. the name of the restaurant in Cafe Buenos Aires and our website is http://www.cafebuenosaires.net Please feel free to call 516-449-0569 if you know of an argentine chef, thank you very much in advance. please pass this on.
Gabriel | Apr 28, 2008 | Reply
I have a grill make by a company called Hasty Bake. It is a charcoal oven that has a front loading fire box with adjustable height. Seems this is exactly what is described as an asado style grill. I load wood into it from a small portable fire pit. http://www.hastybake.com or just search hasty bake on google.
Tim
tim | Jul 2, 2008 | Reply
@tim: Those are some cool looking grills. Thanks for the comment!
Asado Argentina | Jul 2, 2008 | Reply
under the section that talks about cross grilling, it makes reference of how to build (dimensions)one. I didn’t see any instructions/dimensions. Also, Im curious how large of a pig or lamb is traditionally used on the cross grill. And how long (usually) does it take to grill a pig/lamb using this method. I notice in some pictures, there is an enclosure in front of the cross grill to helps retain heat. Are there any suggentions on dimensions for this or can it just be done in the open with a fire under it.
thank you,
Tim
tim | Jul 15, 2008 | Reply
Hi Tim,
Whole young pigs, or lechon, usually run from 10 lbs. up to as much as 30lb. Whole lamb usually 18lbs. to 30lbs. Just tossing some averages out there.
Time to cook is about 3-5 hours depending on size and preference. Again, those are just averages.
>enclosure
Are you talking about the ones in restaurants with the glass plates or those cooked in say a brick parrilla?
No enclosure is needed. Just enough cleared space so that you don’t catch something on fire and can set the meat at a decent distance (usually no more than a meter but I’ve seen some put the meat right next the fire) depending on weather and how hot the fire/coals are. Some like to have the heat come solely from the fire while others like to keep the burning fire at a good distance and then extract hot coals to place near the cross.
Next summer I’m seriously going to make an effort to cook up a lamb or pig in the countryside to document the process for here.
Asado Argentina | Jul 18, 2008 | Reply
when we talk about weights for whole pigs and lambs, are we talking about the weight of the pig when it is alive or completly butchered out for the asado/cross grill? I would think that a 100lb pig would become about 30 to 50lbs after butchering. This may be a silly question, but I just want to be clear. Also, for the fire used with the cross grill, is it better to use hard or soft wood to heat the lamb/pig. Do you know of a place in the US that sells a traditional rotory plow cooking pan?
Thanks,
Tim
tim | Jul 20, 2008 | Reply
With regards to the enclosure, I have seen pictures of either stone or some kind of metal sheeting used as a wind stop around the fire. I assume it is used to keep the wind from blowing the flame back at the pig on the cross. I would think it would also serve as a heat deflector, and would make the ambient temperature around the meat higher. Would this be helpful?
Thanks again,
Tim
tim | Jul 20, 2008 | Reply