An Argentinian grill is far more than a barbecue. It’s the heart of an asado – the open-fire cooking tradition that brings family and friends together over exceptional food, cooked slowly over glowing embers.
What makes it different
Known as a parrilla, a gaucho grill, or a Santa Maria grill in California, it has deep roots in Argentina and across South America. It was built for cooking large cuts of meat – beef above all – over an open fire, and it brings a sense of theatre to outdoor cooking that turns a meal into an occasion.
The four defining features
1. The adjustable grill
The height-adjustable cooking surface is what sets an Argentinian grill apart. Raise it or lower it and you control the distance between food and fire – from 40°C to 400°C in seconds. Slow-roast a joint, then drop the grill and sear a steak, on the same embers.
2. Wood or charcoal
Traditionally fuelled by wood, sometimes charcoal. Wood is more work, but it’s the fun part and it speaks to the soul. Either way, the smoke gives the food a depth that gas can’t.
3. Cooking over embers, not flames
Conventional barbecues cook over direct flame. An Argentinian grill cooks over glowing embers, which gives even, radiant heat, deep flavour and far less risk of charring.
4. V-shaped grills
The V-shaped bars channel rendered fat away from the meat and into a drip tray. No flare-ups, no fat fires, and the food picks up the smoke rather than the burnt drippings. Practical and refined at once.
Why choose one
An Argentinian grill is an investment in evenings you’ll remember: the drama of wood fire, exceptional flavour, and hours spent outside with the people you cook for. Our Asado and Grande bring the authentic asado experience to a British garden – built in Somerset, designed to be used all year.
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