The tools we use reflect the type of cooking we do. Right or wrong doesn't enter into it. It's about what gets our particular job done. Discuss it here.

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.

For those of us who love smokers as much, or more than we love grills.

Dedicated to whatever it is you use to spice it up. Everyone's got a favorite, come on lets hear it.