Beef Ribs Recipe – Tira de Asado

Ribs are a staple of the barbecue menu, no matter the hemisphere in which you find yourself dining.

But the way we prepare ribs in the U.S. and the way they’re made in a country like Argentina are two very different things.

When we make ribs here in America, we tend to cook them using a slow roast and a lot of basting.

Traditional Tira de Asado Recipe

Argentinian beef ribs – or tira de asado – are prepared differently, with the ribs sliced across the bone so that each piece has meat on both sides.

This way, the ribs cook quickly without becoming too chewy. You’ll see this cut referred to as “flanken-style” in some supermarkets. It’s also the kind of rib you’d find at a Korean BBQ joint.

For true Argentinian style flanken ribs, you’d need to season the meat simply – just a bit of salt – before putting them on the parrilla grill. You may want to cook them over some hardwood for an added smoky flavor.

The ribs will cook in 10-12 minutes, which is great for days when you want to cook and eat outdoors, but don’t have a lot of time to stand over your parrilla grill. They pair especially well with chimichurri sauce.

Tira de asado works as an appetizer – you can serve it while you grill other meats that take longer to cook – or as an entrée when served with sides like rice, veggies or grilled plantains.

Here’s a recipe you can use the next time you fire up your grill:

Ingredients

1 ½ to 2 lbs of flaken-style ribs

1-2 tablespoons of kosher salt

1 bottle of chimichurri sauce

Preparation

Begin by putting the ribs on a plate and seasoning both sides with kosher salt. Let the ribs sit at room temperature while the grill warms up.
Heat the grill to medium high, and grill the ribs for 5-6 minutes on each side. Cut a rib to test that they’re done.
Serve right off the grill, with chimichurri on the side.
If you’re ready to start cooking Argentinian-style recipes, you need an Argentinian-style grill. Let Gaucho Grills provide you with a unique cooking experience. We build our grills with the Latin tradition of asado grilling – slow cooking over coals or wood embers – in mind.

Check out our website to explore the different grills we offer, and visit our blog to learn more about caring for your grill and to get other asado cooking tips. Enjoy!

Cleaning Your Argentine Grill for Spring

Spring and summer have been a long time coming here in the Bucks and Montgomery County region, and it’s finally the right time of year to use your Argentine inspired Gaucho Grill. It seems as if every burst of golden sunshine over the past few weeks has been followed by a cold winter chill the next morning.

But have faith, Bucks and Montgomery County grillers! Long, humid weekend days and crisp summer nights are practically right around the corner. And if you’re anything like the team at Gaucho Grills, where our grills are inspired by the Latin tradition of slowly cooking meat over coals or wood embers, that means outdoor grilling, cooking and conversation will be part of your weekend routine before long as well.

If you’re going to be grilling with any sort of regularity this season, however, it’s crucial to bear in mind that early preparation will be your most valuable sous-chef. Waiting until the day of the season’s first grill is an amateur’s mistake. Keeping your Argentine grill in top working order throughout the season will require a bit of cleaning and standard upkeep here and there along the way.

None of this maintenance work needs to be particularly difficult, mind you. Simply follow the tips and suggestions listed below, and your asado-style grilling affairs will be the talk of the neighborhood for months to come.

Consider a Preseason Clean

If you’re up to the task of a thorough, all-over clean before the grilling season gets underway, you’ll be doing yourself, your grill, and your guests a big favor. This is a process that will extend the life of your grill, and go a long way toward improving the taste of the food cooked upon it, since charred residue is one of the main culprits of less-than-stellar grilled meals.

First, remove all of your Argentine grill’s detachable pieces, and then give them the luxury of a long wash in warm, soapy water. You’ll want to use a wire brush for most pieces. (When cleaning the grate, take care to move the wire brush in the same direction as the grate’s bars.)

If any of the pieces are especially caked with last season’s residue, you’ll want to let them soak in warm water for at least 20 minutes before attacking them with a brush. Finally, because there will likely be indistinguishable bits of soap residue remaining on various pieces, pre-heat your grill and let it sit for about 15 minutes once your cleaning job is complete. Any soap residue you didn’t manage to fully soak off will burn away in that time.

Clean Your Gaucho Grill After Each Use

Regardless of the type of grill you’re using, regular maintenance is the only sure-fire way to make sure it isn’t eventually ruined by residue buildup and rust spots. In plain language, that means properly cleaning it after each and every use. That’s a rule, by the way, that goes double for your Gaucho Grill’s V-groove grates, where bacteria can very easily build up if the grates are left dirty for any length of time.

Here are a few insider tips for achieving a thoroughly clean Argentine grill after each and every cookout:

Dip a paper towel in canola oil, and use it to clean your grill’s grate. Aside from giving it a meticulous clean, this process will also help prevent rusting.
A grill that’s warm (but not hot) is the easiest sort of grill to clean. But if you plan on using the canola oil trick to clean your grates (after scraping them with a wire brush, of course), you won’t want to hold the paper towel in your hand and potentially burn your fingers. Instead, hold the paper towel with a set of tongs. Wipe in the direction of the grates, just as you would with a wire brush.
Fine-grade steel wool can be used to give the outside of your grill a wonderfully clean appearance. Just make sure it’s doused in hot soapy water before you begin. Don’t feel like making an extra trip to the store for steel wool? A standard non-abrasive kitchen sponge can also be used to clean your grill’s exterior. Again, make sure to first soak it in hot soapy water.
If your grill’s exterior is covered in the sort of buildup that a kitchen sponge can’t get rid of, try using a non-lint terry cloth rag and standard glass cleaner.
Never forget that specific cleaning instructions can often vary from grill to grill. We understand that no one likes to read the owner’s manual, but in this case, doing so could mean the difference between a grill that lasts a lifetime and one that conks out after just one season.
Finally, if you are using any sort of attachment, such as the rotisseries attachments for our Latin-inspired grills, ensure that these are thoroughly cleaned, scrubbed and stored in the off-season.
To learn more about Gaucho Grills, and for information about purchasing a Gaucho of your very own, spend some time on our website, at gaucho-grills.com.

Cook Like a Gaucho With These Argentine Style Grilling Tips

“Asado” is a term used in Argentina and other South American countries that means “barbecue,” but it doesn’t quite describe the way you do your standard outdoor grilling.

This is meat cooked over coals or wood embers, a system developed by Argentinian gauchos who needed to grill their food out on the grasslands.

It’s not a cooking method for everyone, but if you think you’re ready to tackle it, here are a few Argentine style grilling tips from Manuel Debandi, chef at the Terrazas de Los Andes winery:

Go slow, and keep your heat low. Use indirect heat. That means letting the flames die down and cooking over coals instead.
Debandi recommends using wood instead of charcoal, and says hardwood works the best.
Season the meat only with salt and pepper before grilling, and toss fresh sprigs of herbs – rosemary especially – into the coals to enhance flavor.
Add some savory sauces – chimichurri is a natural – after the meat has rested and you’re ready to serve.
We also tracked down some tips from Argentine chef Zack Paul, courtesy of the food website The Kitchn, which caught up with the chef as he prepared a meal.

Paul cooks without sauces or rubs. Instead, he just seasons his food with a “salmuera” (salt water) baste.

“This salt water is a genius concept,” The Kitchn writes. “It lets the true flavors of the meats and vegetables come forward, all the while developing a crusty exterior and yielding a juicy, beautiful and flavorful interior.”

Like Debandi, Paul cooks for a long time over a low heat. Although the flames and coals are starting to fade, the leftover heat is just right for keeping meat tender and juicy, and for capturing the flavor of grilled vegetables.

With those tips in mind, we’ve tracked down a couple of Argentinian-style steak recipes, which you can make with the help of our own authentic chimichurri.

Chorizo and ribs with chimichurri

Ingredients:

1 cup of chimichurri
Ribs
Chorizo
The most complicated thing about this recipe is making the chimichurri, but fortunately, we have you covered on that front.

Start by cooking the chorizo on low heat over some burned-down coals for about an hour. Then add the ribs, cover the meat with newspaper, and turn every 15 minutes until they’re cooked to your liking.

Let the meat rest, then add the chimichurri.

Argentinian asado steak

Ingredients:

10-12 oz. free-range grass-fed beef per person
Sea salt, preferably coarse
Start by finding the right cut of meat. If you can track down Argentine beef, that’s wonderful, but American grass-fed beef will work as well, and is available from stores like Whole Foods and most butchers. Look for New York strip or rib-eye, unless you can find a thin Argentine hanger steak.

Cook with hardwood charcoal, letting it ash over before you start cooking, over a medium-fire heat.

Cook gently. Don’t add salt at first, especially if you’re using a leaner cut of beef. Instead, put the steak on the grill, let one side brown for three minutes, then turn it and salt the browned side. After three minutes, turn the steak and salt the newly browned side.

Rotate the steak every few minutes for about a total 12 minutes of cooking time. Then let the steak rest for 15 minutes before carving. Carve too early, and all the juices will run out. Add chimichurri sauce before serving.

If this style of cooking seems right for you, contact Gaucho Grills. Our grill designs are inspired by the traditional Argentine “parrilla,” meaning outdoor chefs can raise and lower the grilling service over burning wood or coals while cooking on a wider than normal area. No matter what you’re cooking, Gaucho Grills will take your asado to the next level.

Love Guac? Cook It On Your Argentine Grill!

Have you ever said, “Please add the guacamole.  Yes I know it will cost extra.”  Well if you’re willing to pay more for a guacamole topping, or you like to order your guacamole done fresh and tableside at your favorite restaurant, then you’re probably going to want to try this next time you’ve got the Argentine grill fired up and you’re feeling adventurous.  Grilled Guacamole.

Everyone knows grilling vegetables, including peppers and onions, releases the oils in the food and gives it that extra rich roasted flavor.  Well apparently the same goes for Avocados.  For a culinary twist on everyone’s favorite green dip, try grilling your ingredients and giving them a char prior to blending them into your guac.  Check out this video and give it a try.  Let us know what you think.

Tips for Grilling with a Pink Himalayan Salt Block

It’s been called “the purest salt found on earth.”

Pink Himalayan salt is mined from sea salt deposits from deep below the Himalayan Mountains in Pakistan. These deposits were formed while the dinosaurs were still alive, and rested far enough below ground that they were safe from pollutants and impurities.

So what does all that mean for grilling? It means that a Pink Himalayan salt block will give you a unique cooking experience.

When brought up to temperature on your stove or parrilla style grill, the salt blocks function like cast iron skillet. They can withstand incredible heat for dozens of cooks, and will give your food a naturally salty flavor. Here are a few tips for using your Pink Himalayan salt block.

Heat carefully
Although these blocks can withstand a lot of heat, you need to use caution. Start by warming the salt block on the lowest heat setting for at least 15 minutes, until the block has warmed to around 200 degrees. Then increase the heat every 10 minutes. It will take at least 35 minutes for the block to heat.

Make sure it’s ready by sprinkling a few drops of water on the block. If they start to sizzle right away, you’re ready to cook. If you try cooking before the block is ready, you’ll over-salt your food and cause the block to break down much faster.

Cooking and seasoning
You’re cooking atop a large slab of salt, so you really won’t need to salt your food. The moister the food, the more salt it will absorb, so be sure to pat vegetables dry before cooking. Use some oil to prevent your food from sticking. Make sure oil doesn’t run off the sides of the block and onto your burner. Salt blocks stay hot long after they’ve left the heat source, so food will continue to cook if left on the slab.

What can I do beyond cooking?
Your salt block can double as a serving tray. Warm it up to serve hot foods, or put it in the refrigerator for about an hour to serve cold foods, or even to keep foods cold. Try it with sushi, fruit, cheeses, or ice cream. And when the salt block gets too small to cook with, you can still get some use out of it. Get out your grater and shave off some salt to help season a dish.

Cleaning and care
Salt blocks get very, very hot and can retain heat for hours, which means you’ll need to let them cool completely before cleaning them. You won’t need soap. Himalayan salt is naturally antimicrobial.  Don’t run the block under water or immerse it in water. Just use a damp sponge. You’ll notice the block get thinner over time and change color. Both of those things are to be expected. When you’ve finished cleaning, dry the block and store it somewhere where it won’t be exposed to humidity.

If this sounds appetizing to you, contact Gaucho Grills. Our Pink Himalayan Salt Blocks will be an excellent addition to your kitchen or backyard grill.

Chimichurri Cheesesteak

Most native Philadelphians will tell you, “Don’t mess with the Philly Cheesesteak!”  I mean really, how can you possibly improve on melted cheese and fried onions smothered over thinly sliced ribeye steak?  Well people always try, it’s just our nature.  Pizza sauce, ketchup, mushrooms, peppers, lettuce, mayo, it’s all been thrown at Philly’s beloved sandwich.

Since others have already taken the bold step to take the cheesesteak to new heights, we proudly offer our own version of this Philadelphia staple, of course with an Argentine flair.

The Chimichurri Cheesesteak:

(Recipe makes 1 Sandwich)

8-10 oz. Chopped (Very thinly sliced) Ribeye Steak or Chicken Steak

3 Slices Provolone Cheese (For a true Argentine taste, try to find some Provoleta cheese and substitute accordingly)

1/3 cup chopped onions

1 Long Crusty Hoagie/Steak Roll

4 Tablespoons Che Amigo Authentic Argentine Chimichurri

On a frying pan or griddle (Or your gaucho grill with a griddle plate) sauté the onions with a tablespoon of the chimichurri and set aside.  Next step, fry up the steak.  Use 2 tablespoons of the chimichurri with the steak.  It will infuse the meat with the zesty and garlicky flavor that will make this sandwich distinct.  When chopped and fried to your desired consistency, add the sautéed onions and top with the provolone cheese.  Once the cheese has melted transfer to a traditional crusty steak roll.  Top with a tablespoon of the chimichurri and you are good to go.

Of course, living in Philly, the easiest way may be to just buy a cheesesteak from your local steak shop and use the chimichurri as a topping, but cooking the actual steak and onions in the sauce really does take it to the next level.

We’d love to hear what you think about this recipe and also the different ways you jazz up your own cheesesteak.  Let us know, we’re always looking for new food twists and turns.

Chimichurri Recipe from the Olive-N-Grape

Our friend, Michelle Trudy Holtz, at the Olive-N-Grape in New Hope, PA., just blogged about a recipe that included our Che Amigo Argentine Chimichurri. Click the link below for the chimichurri recipe.  To learn more about her store and the fantastic oils and vinegar she carries, (A great place to purchase our Chimichurri as well) check out the Olive-N-Grape.

Che Amigo Chimichurri Chicken

This dish was made with a new product of ours. Che Amigo Chimuchurri Sauce. It’s an Argentinian recipe, and it’s just fantastic. It’s really lovely, fresh and green with a moderate hint of spice. I’d recommend it even if we weren’t carrying it! Go visit their website, they make amazing grills too!

Grill Insert Ideas for an Outdoor Kitchen

While perusing the Houzz home design and improvement website today, I caught a nice article about outdoor kitchens written by Houzz contributor Laura Gaskill.

She really had some neat ideas to help create the outdoor kitchen of your dreams.  Of course I would emphatically add that installing a wood burning parrilla grill system would be the crowning touch on your perfect outdoor kitchen area. Fortunately, we offer a full line of grills and grill inserts to help you find the perfect one for your cooking space.

Check out the article and see what you think.  Be sure to view the comments for more great ideas and to let us know what you think are some great ways to create an outdoor kitchen space.

10 Ideas to Make Your Outdoor Kitchen Sizzle

The Inspiration Behind Gaucho Grills

What do machine design, precision machining, outdoor grilling, and love of all types of food have in common? They are all the passions of one entrepreneur, who decided to encapsulate all his interests into a new business.

Gaucho Grills is the culmination of the hobbies, interests and experiences of Edward Pentz, an Argentinean born mechanical engineer, who immigrated to the United States 47 years ago and started his own precision CNC machining business. Founded in 1986, Ed’s company, EMP Industries Inc., has been providing machine design and prototype services, CNC machining, fabrication, and assembly services to the semiconductor, electronics, medical, and consumer products industry for over 27 years.

While EMP grew in industrial circles, Ed’s passion for cooking, in particular, his childhood memories of family gathering to enjoy the Argentine asado style of grilling and cooking, was always in the back of his mind. With Ed’s machine design experience, and a full production machine shop at his disposal, he began to prototype out what would eventually become the standard Gaucho Grill used in parrilla style grilling.

“Initially I tackled this project just for myself. I wanted to recreate the same grilling style we used as a family back in Buenos Aires.” Ed recalls. “I wanted to create a grill that would allow me to cook for family and friends, but that would encompass the natural elements that were missing in the traditional gas grills found in most people’s back yards. I wanted the grilling experience to be natural, social, and ultimately tastier. That was the grill I remembered from my youth and what I wanted to take to the next level here in our shop.”

In time, and quite a few revisions and modifications, Ed was known as having the best grill on the block. Once his concept was proven and well received, the natural thought was why not create this for the public? And thus Gaucho Grills was born.

Gaucho Grills, now available through the internet at gaucho-grills.com, has been created to offer all passionate grill masters and those that desire the best in outdoor cooking an opportunity to grill with Latin flavor and function. All Gaucho Grills and Gaucho Inserts (grill bases designed for customer built counter tops and fireplaces) feature Argentine parrilla style grilling, with a robust construction that will outlast any other grill on the market.

Argentine passion, coupled with American craftsmanship. A true Latin parrilla style grilling system is being custom built here in the United States.

Fire Roasted Corn & Rice with Chimichurri

I promise in due time we will have some great recipes coming forth. However, every once in a while you prepare something so simple and seemingly innocuous, that it shocks you when you realize how something simple can be made to taste amazing. Last night was one of those moments.

As a side dish to some excellent seafood cakes my wife had prepared, I decided to create a simple rice dish, composed of brown rice and fire roasted corn. I would love to go into detail about how I roasted the corn in their respective husk right on top of my Gaucho Grill, infusing it with smoke from burning mesquite. (It’s been done before and it’s great.) But I cannot tell a lie. I did not. Time was not on my side. It was late and I was hungry. I used Trader Joe’s frozen Brown Rice and Trader Joe’s frozen Roasted Corn. That’s right, I said it…frozen!

Once the TJ’s combo was popping and sizzling in my saute pan, I did what every wanne-be chef does, and decided it was time to spice things up. Keeping it simple and quick, I turned to our go to sauce of choice, Che Amigo Argentine Chimichurri. A couple of ladled tablespoons later and I had just discovered that something amazing can be created in about 5 minutes.

The blend of the garlic and spices in the chimichurri, combined with the tang in the vinegar, gave much needed flavor to the brown rice and blended harmoniously with the sweet smokiness of the roasted corn cooked to perfection on a parrilla grill. It was really an amazing side dish and will now be a standby in our kitchen. And next time, if time permits, the corn roasting, will come from my grill. (No offense to Trader Joe’s. Their corn is pretty tasty.)

Check out the other articles on our blog to learn more about asado cooking techniques and traditional Latin recipes, including several other Argentinean vegetable dishes and sides for your next asado meal.

Gaucho Grills: Argentine Grilling Recipes

Check out some of our great recipes and helpful tips for using your Argentine parrilla grill! Click below to explore some of our favorite recipes, and feel free to leave comments below with your own favorite Latin-inspired recipes.

FIRE ROASTED CORN & RICE WITH CHIMICHURRI

CHE AMIGO CHIMICHURRI CHICKEN

CHIMICHURRI CHEESESTEAK

CHORIZO & RIBS WITH CHIMICHURRI

ARGENTINEAN ASADO STEAK

TIRA DE ASADO

BERENJENA EN ESCABECHE – MARINATED EGGPLANT

ENSALADA DE ZANAHORIA Y HUEVO

GRILLED EGGPLANT