This gorgeous Gaucho Grande Insert was installed in Bronxville, New York by the talented team of Richard Gonzalez Architect, PLLC, and JCI Construction Corp. What an incredible view!
A quick dinner from our founder, Eduardo, on the original Gaucho Grande Insert. Steak, corn, ribs, sausage, with lump charcoal and apple wood doing the work.
This week we’re featuring this beautiful little Gauchito Basico, that we’re hand delivering to Easton, PA. Light enough to go on the customer’s rooftop deck, they plan on grilling deep into the Fall and Winter with it.
Big enough to fit 4-5 burgers and a few hot dogs, it’s perfect for grilling up dinner, or even entertaining a few friends. Below, they’re getting some Kingsford Lump Charcoal ready to do it’s thing.
It's summertime, it's hot, join our founder Ed to grill up some huge, juicy Ribeyes!
Our grills are usually the centerpiece of any outdoor cooking, but sometimes the view steals the show!
“I love my grill, it was installed by the stone masons in a custom installation next to the big green egg looking out over Lake Oconee in Georgia. I use it often.”
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Every grill installation is unique, and we love seeing all the interesting, awesome solutions our customers come up with. This Gaucho insert from Napa, CA might be one of our favorite. It doesn't have a brasero, but because of the installation, it doesn't need one!
“I love, Love, LOVE my grill! It’s so simple but so awesome. Great quality.”
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One of our favorite features is the option to add a electric rotisserie. Able to handle up to 85lbs, you can grill just about anything with it! Here we see it in action on this Gaucho Grande insert in Charlotte, NC.
“I’m thrilled with the grill and it has quickly become the talk of the neighborhood!”
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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!”
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This Gaucho Grande Insert (with brasero) makes up a important part of a impressive outdoor kitchen. We love the wood storage built in under the grill!
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Check out this beautiful gaucho insert and it's incredible wooden surround, with spot lights for night grilling!
“I love it, and it is fully functional. Probably a bit bigger than I needed, but it’s amazing.”
We think it looks great too! And it sounds like you just have more space to grill for parties now!
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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This Gaucho insert with Brasero comes all the way from Texas - Check out all that meat!
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Learn how to use our new Brasero, with it's unique patent pending slat system, so you can grill naturally with wood or charcoal.
This week we have another awesome installation from Georgia - a Gaucho Grande insert with a left hand crank wheel. Are you a lefty? Just choose the option at check out, as simple as that!
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Grilled Lobster Tails with Browned Butter
Serves 2
4 tablespoons salted butter, softened
1 tablespoon thinly sliced chives
1 teaspoon finely grated lemon zest; plus lemon wedges for serving
1 medium clove garlic, minced
1 large russet potato, sliced in ¼” rounds
1 small head broccoli, cut into long spears
Canola oil for grilling
Kosher salt and freshly ground black pepper
2 6- to 7-oz. lobster tails, thawed if frozen
1. In a small saucepan over medium heat, melt the butter until the milk solids begin to brown
and the butter looks golden and smells nutty, about 7 minutes. Pour the golden butter into a
small bowl and stir in the chives, lemon zest, and garlic. Set aside.
2. Place the potato rounds in a microwave safe bowl with 1 cup water and microwave on high
until tender, about 6 minutes. Drain and toss with canola oil, salt, and pepper. Toss the broccoli
spears with canola oil, salt, and pepper.
3. Prepare the grill for medium high cooking. Spread the potato slices and broccoli over the grill in a single layer. Grill until grill marks form and the broccoli chars lightly, about 8 minutes.
4. Using kitchen shears, cut along the center of the back of the lobster tails from the opening to the tail fin. Turn the tail over and repeat the same cut on the bottom; use a knife to cut through the meat to create two halves. Clean out the intestinal tract, if present.
5. Place the tails, shell side up, on the grill. Grill until the meat of the tails is lightly marked, about 3 minutes. Flip and brush with a little of the brown butter and grill until the lobster meat is firm, moist, and opaque, 2 to 3 minutes more. Remove from the grill and serve with the potatoes and broccoli and the brown butter.
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:
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.
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.
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
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.
