"There is a fundamental and strict rule for the asado: diners wait for the asado, and the asado never waits for diners.”
La Parrilla (the grill) is our speciality, which also comes in different shapes and formats, from flat plates, to V shape grills, or crosses to fit whole animals, the common point is always charcoal, wood, and combination of both.
It is a whole animal (lamb, goat, pork, beef) cut butterfly style attached to a metal cross. The key of this cooking method is the wood, the flame and indirect heat.
Being an open fire cooking technique, this will depend of weather conditions and wind.
In perfect circumstances, the flame should be positioned 60 cm from the animal. Depending on the size of the animal, this can take up to 6 to 10 hours cooking.
It allows the fat to run through this V individual grill into a dripping tray.
Thank to this unique simple piece of engineering, the fat of the meat does not fall into the burning charcoal avoiding big flames that will affect the cooking.
A flattop grill is a cooking appliance that resembles a griddle but performs differently because the heating element in circular rather than straight (side to side).
This allows a very hot and even surface perfect for when you want to thin cuts of meat in a very fast way.