Asado con y sin gas

When we first went to Argentina more than 16 years ago we were introduced to the delights of the asado –  barbecues on a parilla – the wood fired oven.

The food was delicious and I put a parilla on my one-day-when list for home.

In the meantime we had to make do with ordinary barbecues, or what one of our Argentinean visitors dubbed asado con gas – asado with gas.

Nearly three years ago we got the South African version of a parilla – a Kiwi Braii – at our crib in Wanaka and now, finally we’ve got a parilla at home.

The last of the fire bricks were installed last week.

parilla 007

We’ve got 150ish people coming for dinner tonight so my farmer test-drove the parilla, cooking a fillet of beef yesterday evening.

One of the secrets of the asado is cooking over embers rather than flame.

The fire is lit to one side and when the embers drop, they’re lifted on a long-handled shovel and placed under the food.

It requires patience but the taste and tenderness of the meat is worth the wait.

parrilla hp

Last night’s test-drive was a success.

I’ll be able to report to our Argentinean friends that we can now cook an asado con y sin gas – with and without gas and we’ve brought the taste of Argentina to #gigatownoamaru.

6 Responses to Asado con y sin gas

  1. Roger says:

    Ele, how long to cook the fillet? Sounds scrummy.

  2. homepaddock says:

    Depends on the size of it, how rare or not you like it, how hot the embers are . . . it’s not an exact science.

  3. inventory2 says:

    You have my address Ele; I look forward to the invite for the next fillet of beef, and medium-rare will be just fine thank you 😀

  4. homepaddock says:

    It’s on the menu tonight. What a pity we’re too far away for you to get here in time.

  5. Richard says:

    Have wonderful evening. Spy a gas bottle in the first pic – emergencies – good thinking

  6. Richard says:

    Further – why is it that men are responsible, or better at parilla/bbq’s?

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