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, here’s what you need to know about maintaining your Argentine grill.
Start your clean by removing each of the grill’s detachable parts and letting them soak in warm, soapy water. Let them soak for at least 20 minutes.
Use a wire brush to clean most of the pieces. In the case of the grate, run the brush in the same directions as the bars on the grate.
Make sure you’ve removed soap residue from the grill pieces by heating up the grill and letting it sit for 15 minutes. Anything you didn’t rinse away will soon burn off.
If you have food residue on your grill’s grates and can’t get rid of it with regular scrubbing, try this trick:
Mix two cups of vinegar with a cup of baking soda, and pour that mixture into a garbage bag.
Put the grates inside the bag, and seal it with a rubber band.
Let the grates soak inside the bag overnight.
Once they’ve soaked in the vinegar/baking soda mixture, remove the grates and rinse them. Any remaining residue should fall away, or come off with some light scrubbing.
Pat the grates dry and they’ll be ready for use once again.
If you plan on cooking through the winter, here are a few tips for cleaning your Argentine grill after every cook:
Clean the grate with a paper towel dipped in canola oil, a step that will prevent rust as well as giving your cooking surface the proper clean. Wipe in the same direction as the grate.
Your grill is easiest to clean when it’s still warm. This can make the canola-oil-on-a-paper-towel trick a bit difficult, so just hold the paper towel with a set of tongs.
Clean the exterior of the grill with a piece of fine-grade steel wool that’s been soaked in hot, soapy water. If you don’t have any steel wool, you can use a non-abrasive household sponge with soap and water.
And if you are planning on firing up your Argentine grill this winter, try this recipe for Argentine grilled flank steak with salsa criolla.
Argentine Grilled Flank Steak with Salsa Criolla
4 ½ pounds of flank steak (the equivalent of three medium steaks), trimmed of excess fat
3 cloves of garlic, mashed into a paste, with a pinch of salt
1 tbsp. of black pepper
1 tbsp. of chili powder
2 tbsp. of chopped thyme
2 tsp. of brown sugar
1 ½ tbsp. and 2 tsp. of kosher salt
1 large diced tomato
Half a minced red bell pepper
½ cup of extra virgin olive oil
½ cup of white wine vinegar
Combine 2/3 of the garlic, 1 tbsp. of thyme, 2 tsp. of black pepper, chili powder, brown sugar and 1 ½ tbsp. of salt.
Rub this spice mixture over the steaks. Cover and refrigerate them for four to 24 hours.
Make the salsa by combining the remaining garlic, 1 tbsp. of thyme, 2 tsp. of salt, 1 tsp. of black pepper, tomato, onion, red pepper oil and vinegar with two ounces of water in a one-quart container. Shake, and refrigerate until you’re ready to serve dinner.
Remove the steaks from the refrigerator. Let them get to room temperature before you grill them. Preheat the grill for five to 10 minutes.
Cook the steaks over a high heat for three to four minutes on each side. Let the steaks rest for five minutes before cutting them across the grain. Serve them with the salsa.
To learn more about our grills and our products, visit our website and read our blog to get Argentine grilling tips and other recipes. We’re confident you’ll find something you’ll enjoy.