When we talk about Argentine cooking on this blog, we often make the point that there isn’t a lot of seasoning in play in many of the recipes we share.
Often, the only spice at work in these dishes is the most basic and essential one there is: salt.
Today, we’re going to look at a new element of Argentine cooking called salmuera. Salmuera simply means “brine,” or a highly-concentrated solution of salt in water. Unlike regular salt, this brine won’t toughen your meats.
Continue reading Basting Meat with Salmuera in Argentine Cooking
Compared to sausage, steaks and chicken, fish can seem like a minor league player trying to compete against a team of all-stars.
And yes, flounder cooked in a pan in your kitchen is no match for a nice thick steak at a backyard barbecue. But put fish on your Gaucho Grill, and all bets are off. Grilling brings out the best in fish. Here are a few tips to get started.
Continue reading Tips for Grilling Fish on Your Gaucho Grill
We got our company’s name from the gauchos, rough-and-tumble Argentinian cattlemen who cooked their meat on makeshift grills. And while we weren’t on hand for those long-ago Latin barbecue celebrations, we’d say it’s a safe bet the gauchos didn’t head out to Home Depot to buy charcoal. They cooked over wood.
They had the right idea. Wood smoke gives your food an amazing flavor, but it’s also something of a challenge, writes Oliver Schwaner-Albright in The New York Times.
“Grilling over a wood fire is as much a sport as an art — it’s more instinctive than cooking with a gas grill, more nuanced than cooking with charcoal, and more athletic than both.”
If you think this is something you’re ready to tackle, here are some rules to follow for your next Latin barbecue:
Continue reading Tips for Asado Grilling Over Wood Embers
Regardless of whether you’ve ever visited Argentina, there’s a good chance you’re nevertheless aware of just how significant a role the consumption of meat plays in the country’s culinary culture. What you may not be familiar with, however, is the enormous popularity of a particularly Argentine style of barbecuing.
Known as an asado, it’s an hours-long outdoor cookout that isn’t entirely unlike an American barbecue experience. Still, there are several significant differences, not the least of which is the food and drink itself. At an asado meal, you can expect to enjoy high-quality cuts of meat ranging from sirloin and flank steaks to a succulent rack of ribs. Sausage, chicken, and even carefully prepared appetizers known as achuras may also make an appearance.
Continue reading Drink Pairings for Your Next Asado Meal
Even if you know almost nothing at all about grilling or cooking, you’re probably still aware that the world of cuisine is a world of trends. Whether they’re short-lived fads or decades-long movements, there seems to always be something trendy on offer to engage and inspire the zealous gourmand.
Continue reading Tips for Cleaning Your Pink Himalayan Salt Block
The cook out is winding down. Your asado grill is cooling, guests have moved onto drinks and desserts, and you’re thinking about leftovers.
Specifically, the leftover beef. Cooking beef on an asado grill can give you steaks like nothing else you’ve tasted, but that doesn’t mean your leftovers need to be a letdown.
Here are a few Argentine-tinged beef dishes that you can make with whatever beef is leftover from your next cookout.
Continue reading Uses for Leftover Beef After Your Asado Cookout
We’ve designed our Argentine grills to give you perfectly cooked cuts of meat. What you do with that meat after it leaves the grill is up to you. The way you cut a steak after it’s cooked plays as much of a role in your meal as the grilling process.
When you’ve taken the time to grill a nice piece of beef on your parrilla, you want to make sure that you take the proper steps to serve it correctly. Here are a meat cutting techniques and tips that will allow you to get the most out of your next meal.
Continue reading Meat Cutting Techniques & Tips
In our last blog post, we talked about the mystery of where chimichurri got its name, as well as some of the misconceptions about this sauce.
(For example, it’s not “Argentinian ketchup.”)
There seems to be some debate online about whether chimichurri should only be used as a condiment, or can also function as an Argentine grilling marinade.
Continue reading Argentine Grilling Marinades: Chicken, Steak & Seafood
Some mysteries may never be solved.
Who built Stonehenge?
Is there a real Loch Ness Monster?
What happened to Amelia Earhart?
Let’s add another one to the list: where did the term “chimichurri” come from? The origin of this Argentine grilling staple’s name is as murky as the sauce itself.
Continue reading The Origins of Chimichurri in Argentine Cuisine
We’re writing this on a morning where our part of the country saw its first snowfall of the season. But we’re still an Argentine grill company, and our minds are on grilling.
More to the point, we’re thinking about how to clean one of our grills. Whether you’re a die-hard barbecue enthusiast who grills year-round, or someone who’s been avoiding an off-season clean, where’s what you need to know about maintaining your Argentine grill.
Continue reading Cleaning and Maintaining Your Argentine Grill