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
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
“When we think of Argentine cuisine, we think of beef.”
Those were our words, about three months ago, right here on this blog.
And if you read most of our entries here, you know we love the idea of grilling a nice, juicy steak or a succulent piece of chicken.
But while meat might be the star of your cookout, it still needs its supporting cast. (You’ve also got your vegetarian guests to consider.)
With that in mind, we’ve put together a few suggestions for vegetable dishes and sides you can serve with your next asado meal.
Continue reading Vegetable Dishes and Sides for Your Asado Meal
Ribs are a staple of the barbecue menu, no matter the hemisphere in which you find yourself dining.
But the way we prepare ribs in the U.S. and the way they’re made in a country like Argentina are two very different things.
When we make ribs here in America, we tend to cook them using a slow roast and a lot of basting. Continue reading Beef Ribs Recipe – Tira de Asado
“Asado” is a term used in Argentina and other South American countries that means “barbecue,” but it doesn’t quite describe the way you do your standard outdoor grilling.
This is meat cooked over coals or wood embers, a system developed by Argentinian gauchos who needed to grill their food out on the grasslands.
It’s not a cooking method for everyone, but if you think you’re ready to tackle it, here are a few Argentine style grilling tips from Manuel Debandi, chef at the Terrazas de Los Andes winery:
Continue reading Cook Like a Gaucho With These Argentine Style Grilling Tips
Most native Philadelphians will tell you, “Don’t mess with the Philly Cheesesteak!” I mean really, how can you possibly improve on melted cheese and fried onions smothered over thinly sliced ribeye steak? Well people always try, it’s just our nature. Pizza sauce, ketchup, mushrooms, peppers, lettuce, mayo, it’s all been thrown at Philly’s beloved sandwich.
Since others have already taken the bold step to take the cheesesteak to new heights, we proudly offer our own version of this Philadelphia staple, of course with an Argentine flair.
Continue reading Chimichurri Cheesesteak
Our friend, Michelle Trudy Holtz, at the Olive-N-Grape in New Hope, PA., just blogged about a recipe that included our Che Amigo Argentine Chimichurri. Click the link below for the chimichurri recipe. To learn more about her store and the fantastic oils and vinegar she carries, (A great place to purchase our Chimichurri as well) check out the Olive-N-Grape. Continue reading Chimichurri Recipe from the Olive-N-Grape
I promise in due time we will have some great recipes coming forth. However, every once in a while you prepare something so simple and seemingly innocuous, that it shocks you when you realize how something simple can be made to taste amazing. Last night was one of those moments.
As a side dish to some excellent seafood cakes my wife had prepared, I decided to create a simple rice dish, composed of brown rice and fire roasted corn. I would love to go into detail about how I roasted the corn in their respective husk right on top of my Gaucho Grill, infusing it with smoke from burning mesquite. (It’s been done before and it’s great.) But I cannot tell a lie. I did not. Time was not on my side. It was late and I was hungry. I used Trader Joe’s frozen Brown Rice and Trader Joe’s frozen Roasted Corn. That’s right, I said it…frozen!
Continue reading Fire Roasted Corn & Rice with Chimichurri