grill

Mushrooms on the Grill

Mushrooms on the #grill. So amazing. #woodfire under the grates to heat up the cast iron pan. Butter, white wine, garlic and shallots to start. Add the buttons and baby Bella’s and let the heat do the rest. Add a touch of parsley to finish. Lobster stuffed shrooms cooking up in the back of the grill as well. .

Gaucho Insert - Cape Cod

Interested in a grill, but worried about salt water corrosion? Worry no more! Gaucho Grills are made of stainless steel. Case in point, this beautiful Gaucho Insert installed in Cape Cod. The owner uses sea water to clean it! Talk about seasoning your grill. 

Love it! Here’s a few pics... I am totally into it. And ... it is in harsh .... Oceanfront environment ... winds rain salt you name it ... it performs flawlessly. The “salt effect” is actually an interesting effect on seasoning. I get it smoking hot with kiln dried hard wood and then just mop the grates with sea water ... great effect! I even remove the grates and cook Paella directly on the embers!
— Martha’s Vineyard

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Gaucho Grande - Long Island, NY

This great Gaucho Grande install out of Long island, NY takes center stage in a unique horse-shoe outdoor kitchen layout - We love it!

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Gaucho Insert - Texas

This Gaucho insert with Brasero comes all the way from Texas - Check out all that meat! 

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Grilled Hot Wings - In time for Superbowl LII

Grilled Hot Wings

Serves 2

2 lb chicken wings, separated into wings and drumettes
Canola oil for grilling
Kosher salt and freshly ground black pepper

1. Place a steamer basket inside of a large pot with 1 inch of water. Bring to a
simmer over medium-high heat. Add chicken to the steamer basket, cover and
cook for 10 minutes.
2. Prepare grill for medium high cooking.
3. Remove the wings from the steamer basket and toss with 2 tablespoons canola
oil and a generous pinch of salt and pepper. Grill until golden brown and crisp,
about 10 minutes.
4. Transfer the wings to a large bowl and toss in your sauce of choice and serve.

3 sauces:

Cuban Mojo

½ cup extra virgin olive oil
¼ cup lemon juice
¼ cup minced garlic
½ small red onion, thinly sliced
Combine the ingredients in a small saucepan and cook over low heat until the
garlic and onions are soft, about 10 minutes.

Mango Habanero

1 cup mango nectar
1/3 cup honey
¼ cup habanero hot sauce

Combine the ingredients in a small saucepan and cook over medium heat until
syrupy, about 15 minutes.

Mexican Bufalo Salsa

1/3 cup Mexican style hot sauce, such as Cholula
4 tablespoons unsalted butter, melted
2 tablespoons lime juice
In a bowl, whisk together all the ingredients until emulsified.

Garlic Lime Shrimp Skewers over Tex Mex Quinoa Salad

Garlic Lime Shrimp Skewers over Tex Mex Quinoa Salad

Garlic Lime Shrimp Skewers over Tex Mex Quinoa Salad


Serves 2


½ cup white quinoa, rinsed
2 tablespoons olive oil
2 limes, 1 zested to yield 1 teaspoon and juiced to yield 3 tablespoons, the other cut into wedges
1 teaspoon chopped chipotle chiles in adobo
3 cloves garlic, mashed to a paste
½ teaspoon ground cumin
¼ teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 cup rinsed and drained no-salt- added black beans
½ cup finely diced red bell pepper
2 ears corn on the cob
3 scallions
Canola oil for grilling
1 tablespoon finely chopped cilantro
½ pound jumbo shrimp, peeled and deveined
4 wooden skewers, soaked in water for 30 minutes

1. Cook the quinoa according to package directions. In a jar with a lid, combine the oil, lime
juice, ⅓ of garlic paste, cumin, oregano, a pinch of salt, and a few grinds of pepper and shake until combined.

2. In a large bowl, toss together the cooked quinoa, beans, bell pepper, and dressing. Let the salad sit to meld the flavors while you prepare the corn, scallions, and shrimp.

3. Prepare the grill for medium high heat.

4. Coat the corn and scallions with 1 tablespoon canola oil and grill, turning occasionally, until charred all over, about 8 minutes for the corn, 3 minutes for the scallions. Let sit until cool enough to handle. Cut the corn off the cob and chop the scallions. Toss with the salad.

5. In a large bowl, stir together 2 tablespoons canola oil, the remaining garlic paste, the lime zest, cilantro, and a big pinch of salt and pepper. Add the shrimp to coat. Skewer the shrimp with 2 skewers, one in the front and one in the back to keep the shrimp from curling. Grill, flipping once, until bright pink and opaque, about 8 minutes.

6. Remove the shrimp from the grill and immediately squeeze lime juice all over them. Divide the quinoa salad and shrimp between 2 plates and serve.
 

Custom Insert - Texas

Check out this gorgeous (and unique!) grill installation in Texas. The owners had an existing fireplace, so rather than demolish and rebuild, we helped them out with a custom sized grill insert, with a brasero to match! 

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Gaucho Insert - upstate New York

Check out this beautiful indoor installation of a Gaucho Insert in a custom built indoor kitchen/cooking area. Look at all that wood!

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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. 

The Inspiration Behind Gaucho Grills

The Inspiration Behind Gaucho Grills

What do machine design, precision machining, outdoor grilling, and love of all types of food have in common? They are all the passions of one entrepreneur, who decided to encapsulate all his interests into a new business.

Gaucho Grills is the culmination of the hobbies, interests and experiences of Edward Pentz, an Argentinean born mechanical engineer, who immigrated to the United States 47 years ago and started his own precision CNC machining business. Founded in 1986, Ed’s company, EMP Industries Inc., has been providing machine design and prototype services, CNC machining, fabrication, and assembly services to the semiconductor, electronics, medical, and consumer products industry for over 27 years.