Blog de vida gaucha

The Definitive Guide to Argentine Steaks (Bifes)

In Argentinian cuisine, asado is the master of the weekends. In between, Argentinian bifes (steaks) take over the grill.  A staple in most homes as well as in luxury restaurants, Argentine beef ste...

Cómo limpiar las rejillas de la parrilla (Edición parrilla argentina)

Hace algún tiempo, publicamos nuestra guía sobre Cómo limpiar las rejillas de la parrilla y evitar que se oxiden. Ahora, llega la edición de parrilla gaucha . Limpiar su parrilla no es solo una ...

How to Grill Bondiola (Boston Butt) the Argentinian Way

When it comes to a cut that’s juicy, deeply flavorful, perfectly balanced between firm and tender, and easy to master on the grill, plenty of contenders step up, but only one truly steals the show:...

Wet Brine vs. Dry Rub: Mastering Flavor the Argentinian Way

Great barbecue doesn’t happen by accident. Several forces come together to shape the result. Which ones? To start with: good company, the right grilling technique, a sturdy Santa Maria grill, a con...

How to Cook Argentinian Grilled Provolone Cheese (Provoleta)

Take one provolone cheese. Sear it until crusty on the outside and molten inside, season with herbs, drizzle with olive oil and honey, or chimichurri sauce, and serve it warm, straight from the gri...

How to Grill Beef Tenderloin: Argentinian Style

One of the most universally recognized qualities of great beef is tenderness. Most of the time, that tenderness, along with deep, crave-worthy flavor, comes from a cut’s marbling. But beef tenderlo...

V-Grates vs Round Rod Grill Grates: Your Fire Experience, Unlocked

Recently, there has been a renewed desire for primal, authentic experiences. Open-fire and charcoal grilling have resurfaced as the ultimate way to turn cooking into, rather than a means of surviva...

Tri-Tip vs. Picanha: Which Sirloin Reigns Supreme on the Grill?

Hamburgers, ribeye, and sausages hold place on every U.S. grill. But lately, you have been thinking of trying something new. Well then, picanha and tri-tip might just be the beef cuts you’re lookin...

How to Grill Short Ribs - Asado de Tira (Argentine Style)

An Argentine asado wouldn’t be complete without a great plate of short ribs. Asado de tira, or costillar as it’s known in Argentina, is a somewhat fibrous cut, but one that’s absolutely packed with...

How to Grill Ribeye Steak (Ojo de Bife) the Argentine Way

Having ribeye steak (Argentinian ojo de bife) for dinner is a big deal in any beef-loving culture. There’s a reason it’s known as the king of steaks. Its decadent texture and delicate flavor win ov...