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| Home -> Parrillada (Mixed Grill) |
| Ingredients: |
| Fresh Gourmet Pork Sausages. Pork Chops Beef Short Ribs Skirt Steak Cut-up chicken with bones Salt Pepper |
| Notes: |
| I left out some of the traditional meats such as kidneys,
sweetbreads, udder, and intestines since many people in various parts of
the world to not find these meats to their taste. If you do happen
to like any of them then be sure to add them into the mix. The best way to select portions when purchasing the meats is to figure that each person should be able to enjoy at least a bit of everything. Some people have certain likes and dislikes so you need to accommodate for that. Especially if there will be lots of younger people, some of them may just like the ribs and chicken and you need to have enough so that no one is left out. When grilling, Argentines rarely season their meats with anything but salt and on occasion pepper. You get to enjoy the meats for their true taste when only salt and pepper is used. The only time marinades are used is when the meat is tough or has a strong taste. Marinade the meats if you like, but if you do, then you are not having an authentic Argentine BBQ. Since various meats listed here that cook at different time lengths the chef might might not always be able to enjoy the rest of the group by sitting down for the full meal. Of course this depends on the skill of the BBQ chef and how he/she can organize everything to come out at the same time. If you do not feel comfortable cooking this large variety of meats or if your grill can not accommodate them all, don't panic. Pick the meats you are comfortable cooking, even if it is only one type, and you will still have an authentic Argentine BBQ but not a parrillada. The ideal grilling method would be to use a charcoal grill that is fired by wood and charcoal. Do not use lighter fluid for it will ruin the taste. Also, try not to use a gas grill unless you have no other choice. You will not get the same flavor either but you have to use what you can, right? |
| Directions: |
| Season all the meats except the sausages with salt and
pepper.
Fire up your grill so that all the coals give off an even medium temperature. You want all your meats to be well browned and slightly crispy NOT blackened. The meats should be grilled at a slow but reasonable time in order for them to be cooked in their own juices. Place the chicken, sausages, and pork before anything else since they take longer to cook. When the meat is cooked to your preference then serve immediately. Be sure to accompany your meats with a bowl of Chimichurri sauce at the table. |
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