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Argentina

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The Argentine Gaucho ("cowboy" in the U.S) started the tradition of grilled large cuts of beef over open wood flame. Traditions continue faithfully and visitors can attest to the robust flavor of naturally raised grazed beef.

Members: 11
Latest Activity: Jan 3, 2011

This is an excellent resource! Cut and paste here: www.asadoargentina.com

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Comment by Don Clemens on June 3, 2009 at 12:58pm: Just got back from San Rafael, AR, and I think I've found religion! Cooking a' la parillada is a wonderful thing to see.

Comment by Mario Decunto on May 27, 2009 at 12:07pm: TIP OF THE DAY: Topic: Salt
Use Sea Salt with medium crystals, Alessi is a good brand. Argentine Grilling Salt brand: Dos Anclas "Sal parrillera, entre fina" is ideal if you can find it. Grilling large cuts requires salt that stays on and dissolves slowly, try it works! NEVER choose Iodized, iodine is a necessary nutrient, but does not belong on beef.

Comment by Mario Decunto on May 7, 2009 at 11:42am: TIP OF THE DAY: Topic: Choosing Charcoal
Not all charcoal is created equal and brands vary, not all hardwoods last long. Choose charcoal by weight of the bag: big bags that are too light are bad. Real hardwood is heavy, a standard size bag should weigh 10lbs/5kgs. Some Mexican brands are good and of course Argentine brands too! Find these at Latin Markets in your area.

Comment by Mario Decunto on May 7, 2009 at 11:35am: Talk about YOUR beef here:
Need Tips on Grilling Large Cuts, without burning or over cooking? Got tips to share? Let us know!