Ad
related to: argentine parrilla grill
Search results
Results from the WOW.Com Content Network
Many Argentine homes have in-built "parrilla" grills where families gather. Steakhouses dot street corners around Buenos Aires and people will huddle around make-shift barbecues for a taste of ...
Cooking can be done al asador or a la parrilla. In the first case, a fire is lit on the ground or in a fire pit and surrounded by metal crosses (asadores) that hold the entire carcass of an animal splayed open to receive the heat from the fire. In the second case, a fire is made and after the charcoal has formed, a grill with the meat is placed ...
In Argentina, land of cattle ranches known for its succulent beef steaks and barbecue grills, chicken now rules supreme. ... in street-corner parrilla chophouses, or even makeshift grills on ...
La Parrilla mine, a source of tungsten; Parrilla (torture), a style of torture involving a metal frame that takes its name from the grill; a style of grill used for cooking asado (barbecue), commonly found in Latin America, particularly Mexico, Argentina, Venezuela, Colombia, Chile, Uruguay and Paraguay
In the more conventional style asado a la parrilla, different cuts of meat, sausages and offal are placed on top of a metallic mesh with legs (parrilla) such that the meat stands some 15 cm above the ground. Below the parrilla is placed charcoal, and the cooking takes some 60 to 90 minutes depending on the thickness of the meat cut.
A gas or electric grill would be the best choices for what is known as "barbecue-braising" or "grill-braising", or combining grilling directly on the surface and braising in a pot. To braise on a grill, put a pot on top of the grill, cover it, and let it simmer for a few hours. There are two advantages to barbecue-braising.
Churrasco (Portuguese: [ʃuˈʁasku], Spanish: [tʃuˈrasko]) is the Portuguese and Spanish name for grilled beef prominent in South American and Iberian cuisines, and in particular in Bolivia, Brazil, Uruguay, and Argentina. The term is also used in other Spanish- and Portuguese-speaking countries for a variety of different meat products.
Capilla del Señor, Buenos Aires, Argentina: Asado (Argentinian-style barbecue: sirloin steak, "tira de asado" beef ribs, roasted chicken, chorizo and morcilla or blood sausage all rubbed in salt, pepper and olive oil and cooked by an "asador" for 5 hours on a "parrilla" or wood-burning grill smoked in eucalyptus tree wood); Mzoli’s Meat
Ad
related to: argentine parrilla grill