recipe

Asparagus on the Grill!

Serious lump charcoal heat burning up in the brasero, while the asparagus finishes up. Lump crab meat and shrimp in herbed butter getting cooked up in the back. Perfect topper for the grilled salmon and ny strips that went on next.

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Bannock - Traditional Campfire Bread

Try out this tasty and fun traditional campfire bread, just in time for the holidays! 

Bannock- Campfire Bread
Serves 8 to 10

3 cups all-purpose flour
⅓ cup brown sugar
2 tsp. baking powder
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground all spice
¼ tsp ground nutmeg
⅛ tsp ground cloves
½ tsp. kosher salt
2 Tbsp. canola oil
1 cup water; more as needed

In a large bowl, combine the flour, baking powder, and salt. Work in the oil until well combined. Slowly add the water until a thick, sticky dough forms, adding more water as needed 1 Tbsp. at a time.
Roll the dough into a ball and pat down until 1 inch thick and about 6 inches in diameter. Place on oiled griddle pan. Cook, flipping occasionally, until a thick crust forms all over and there are dark spots on the surface, about 20 minutes. 

Basting Meat with Salmuera in Argentine Cooking

Basting Meat with Salmuera in Argentine Cooking

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.

Tips for Grilling Fish on Your Gaucho Grill

Tips for Grilling Fish on Your Gaucho Grill

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.

Uses for Leftover Beef After Your Asado Cookout

Uses for Leftover Beef After Your Asado Cookout

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.

Meat Cutting Techniques & Tips

Meat Cutting Techniques & Tips

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.

Argentine Grilling Marinades: Chicken, Steak & Seafood

Argentine Grilling Marinades: Chicken, Steak & Seafood

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.


“While some recipes for chimichurri use it as a sauce, using it as a marinade opens up new flavors and tenderizes less tender cuts of meat,” writes Kathie Smith of The Blade. “In order to tenderize, a marinade must contain acidic ingredients such as lemon juice, yogurt, wine, or vinegar, or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple, and figs, according to the National Cattlemen’s Beef Association.”

So today we’re going to talk about marinades, by offering two different recipes for a marinade you can make the next time you’re ready to grill.

Cleaning and Maintaining Your Argentine Grill

Cleaning and Maintaining Your Argentine Grill

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.

Using Your Asado Rotisserie Grill Attachment

Using Your Asado Rotisserie Grill Attachment

Our company’s name is Gaucho Grills, but you can use our products for more than just grilling.

You can buy one of our grills with a rotisserie grill attachment, which snaps in place with just a few quick steps. When you watch this video, you’ll see that it takes less than a minute to make the switch from grilling to rotisserie.

Simply lower and remove the V-groove grill grates, detach the grease trough and attach the rotisserie bar, and you’re ready to cook.


And when you cook rotisserie style, you’re engaging in a time-honored method of food preparation enjoyed all over the world, from people in Greece spit-roasting lamb to the delectable babi gulig (spit-roasted pig) found on the island of Bali to the American traditional backyard barbecue.

No matter how you cook, there’s something about cooking around a fire that brings people together, and there are many foods that seem designed for a rotisserie grill:

Ribs
Whole fish
Rounded foods like turkey breasts, boneless legs of lamb
Duck
Chicken
Prime rib
Artichokes, eggplant, squash, potatoes and other vegetables.
Fruits such as pineapple (your rotisserie can even make dessert!)
So what should you cook with the newly-installed rotisserie?

Glad you asked. As always, we’re happy to share some recipes.

Vegetable Dishes and Sides for Your Asado Meal

“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.

Cook Like a Gaucho With These Argentine Style Grilling Tips

Cook Like a Gaucho With These Argentine Style Grilling Tips

“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

Chimichurri Cheesesteak

Chimichurri Cheesesteak

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.