Sunterra Argentine Brasero Grill
ฝัง
- เผยแพร่เมื่อ 3 พ.ย. 2017
- I give a close up look at the Sunterra Argentine Brasero Grill and cook a sirloin from Peeler Farms. The quality of the construction is amazing - the shipping weight on the whole package was over 900lbs! If you want to check out the details on the grill, you can visit Sunterra's site here. www.sunterraoutdoor.com/argen...
- ภาพยนตร์และแอนิเมชัน
![[TH] 2024 PMSL SEA GF D2 | Summer | ร่วมส่งแรงใจ เชียร์ไทยไปพร้อมกัน](http://i.ytimg.com/vi/dN2gLsCJ0T0/mqdefault.jpg)
I lived in Argentina for 8 years. I also had a house custom built while there which included a parrilla in my garage. Your Argentine grill is spot on. It looks expensive, however. The Argentines keep it simple due to expense, but they do everything you have included here. What they do could be done first with concrete blocks and then fire brick. Simple fire box adjacent to a simple angle ironed tray (like yours) suspended by two chains from a rod and crank. The cooking surface is angled downward for juices and grease to dump into another piece of angle iron that dumps into a bucket. Most often Argentines use carbone (lump charcoal) and maybe supplement that with hardwood. It is much faster and somewhat more efficient than your 900 pound grill. I have thought many times of building one myself just like the one I had in Argentina. Once I cooked fifty filet mignon (lomo bifes) at the same time. At the time beef tenderloin was $1.50 lb. US dollars!
perfect touch the last picture of a happy customer!. Great video, thanks for showing our Argentine traditions
What a fantastic grill , it's a masterpiece.
Thank you for sharing your video and experience.
I'm Argentinean here... the grill is beautiful. I owned one very similar to that one from NorCal and after 6 years got rid of it. The grate has to be stainless steel unless the US builders start building the grates the way we do in Argentina, which is iron coated with porcelain enamel. You won't see those grates in Argentina because environmental moisture (not even rain) will eventually build up rust that ruins the cooking experience. I got tired of dealing with it and now I have stainless steel which is awesome.
I tried to find a company here in the US that would do the porcelain enamel to my existing grate and it was either impractical or cost prohibited.
Also, that side burner is not designed for "charcoal", it is exactly for what you used for, wood logs. Beautiful fire job.
Yep, I do the same with a little grill grate over my fire pit! The smaller you split the wood and the drier it is, the faster yer cookin!
These types of grills are great....for large gatherings when time is of an essence. Set up 2-3 heat zones with a lower grill height. Load that firebox (brasero) for continuous coal feed. Hot side for quick meats and searing. Cooler side for slower meats. You can get food to the crowd quickly with this nice grill
El asado conlleva paciencia y tiempo
Horas aveces...
Todo tiene un como y por qué...
El carbón encendido libera gases tóxicos... Y la madera bien utilizada le da un carácter único dependiendo de cada tipo se carne.
Saludos desde Argentina, Canning al sur de Buenos aires 😎
4 años mas tarde, pero el carbon ES madera carbonizada, si el carbon libera gases toxicos, tambien la madera lo haria, o de donde crees que sale el carbon?
Great looking grill. I have something similar but doesn't raise and lower on cables so not as swish as yours. I find it works best if you stack the logs in the fire section vertically. The flame spreads through them quicker and you get more coals quickly, then once I have a good bed the remainder I lay flat as top up fuel. Great video though. Cheers
Muy buena y robusta, awesome grill Mate!!!
Looks like a fun grill to cook with!
Fue un excelente asado y bien Argentino!. Saludos desde Argentina :)
La parrilla está genial. Asar con leña es otro mundo que definitivamente usted tendrà que aprender. Mezcle carbon con leña en su brasero y espere a que toda se vuelva brasa. No coma ansias.
Solo se queda para comprar unos pedazos de ''''tira'''''......... algo que exista solamente en Argentina!!!... maravillosos recuerdos éternos para mi!!!!
@@Jean-vz8co no solo en argentina amigo .el mejor , URUGUAY !!!!!
That’s a great Parrilla. It allows you to have great control of the temperature for the different cuts of meat. By the way, the link to the manufacturer didn’t load on Google. All I got was a blank page. Thanks for sharing.
Great video.
how long was the actual time frame it took you to cook that meal with wood and the "move coals over when they fall through method"?
TheSalas he should have build a fire of coals underneath the grill from the beginning and use the box fire to keep it going
Saludos de Argentina.Que disfrutes la parrilla con tu familia.
Fantástico trabajo 👍😃🙋♂️
Hi
I have 5 feel long bbq grill , just bought used, but its pan rusted, need advice what kind of metal and thickness should use to replace which won't rust .please. & it dosent have hood .
I live in Phoenix Arizona
Don’t let the negative comments affect you. Nice job.
The inverted "V" channels is a good idea to keep grease flare ups to a minimum. I would think that building the large fire off to the side wastes time, fuel and heat for cooking. I would build small fires with chunks of wood under the grate and find another use for the side fire pit. Maybe a rotisserie.
This is an Argentine style grill, and what you described is not Argentine style grilling.
I agree , the fire on the side was a waste of time and heat. The V grills were a good idea.
@@tobydalsgaard3506 yes it is, minus the rotisserie part. the fires are generally started under the cooking surface just like he said. The brasero is used for long, extended cooks. This guy had minimal food that needed to be cooked, so starting in the brasero was unnecessary and wasteful.
bien che te quedo espectacular
I like the wide browning of the grill marks. I also like that it controls runoff. I have a hard time imagining this in a commercial kitchen. The amount of time it takes to start and maintain a fire/pace that you can feed it seems inadequate. I can rip a chimney full of charcoal on the star-top and dump it in my konro and I’m ready to rock. Cool idea, but the early in-time to light it seems like a labor cost nightmare.
I realize this is an old comment, but I'll go ahead anyway....I don't think the brasero is intended to be used as your initial burn. Most Argentinian grilling videos I've seen, they start a fire directly on the bricks below the cooking grates. While that's going, you can start rhe brasero so you have coals ready for when that first fire starts to dwindle.
Newsflash for all the impatient haters here: If you don't want to wait for hardwood coals, throw some kingsford directly on the bricks! Genius! These type of grills really are the best because of the way they allow you to cook very close to a hot fire and not have to worry about grease dripping and causing flare ups. I have a custom argentine grill that I made myself and nothing compares to the flavor produced by cooking over real hard wood. I build the fire directly on top of the bricks and cook directly over the burning logs when the fire is good and hot. Best steak you'll ever eat.
nice video. what is the depth of the cooking grate (front to back) and the width (side to side ) of the brasero? thank you!
Awesome grill. I bought the 48” Santa Maria with the fire brick set-up. It looks like the wait time is 4 to 5 weeks. Quick question: How do you remove the ashes once you are done with the cook?
I just have a little fire bucket and shovel set I got from the hardware store - I just use a small broom to sweep the ashes onto the flat blade of the shovel.
excellent my friend! i am from Argentina! 10 points for your grill! ... you must wait a little bit more for more brasas... congratulations .. more meat the next time...
Beautiful grill! My next project, once I collect all the materials
P.S. if you open front vent those logs would burn faster :)
Were you able to build one?
I am also starting one tomorrow. Thanks, and I will give an aluminium grill as an option above the V grills.
Nice BBQ! Argentinean way: we start the fire underneath the grill. Once you have enough ember, you move the rest of the fire to the other place and down the grill. That way the bricks are hot enough to cook with fewer ember, while the rest is burning underway. No need to use big logs, it will be a waste of time unless you are cooking a thick piece of meat. For my taste, a bit to high between the bricks and the grill, that of course guarantee you don't burn the meet, but requires a lot of wood. A glass of wine complete the Argentinean scene, Malbec if possible. Cheers!
Hope this is not a duplicate post.
You need to raise main grate high and place wood on main floor area. Burn and move embers around, similar to pizza oven. This saves you what appears to be wasted time waiting for embers to fall and move over. You lose and wast heat in main area. Doing it per my suggestion allows you to move extra embers to side area and cook veggies.
Gonna get some tonight!
Ese sonido de la carne asan doce es la verdadera poesía de una buena parrilla argentina, y que mejor si esta acompañada de un muy buen vino tinto mendocino y a su salud.....!!!!!!
Great vlog, Stick to the very good work. With thanks!
Is the cover really needed?
muy buena parrilla mi amigo, que la disfrute
Compared to my Weber Performer this looks like a real awkward grill to use for home grilling. What’s it take an hour to get enough coals to use? I’m not knocking the unit per say but I think it’s more suited for commercial use.
Nice grill great video 👍🏼
Jonathan Perez .
Jonathan Perez n
BRASIL .EXCELENTE MUITO BEM CRIATIVO.
How long did it take you from lighting the wood to getting enough embers to start grilling meats? I just received one and love it by trying to figure out the lead time from lighting the wood to cooking. Thanks for the video.
luvdablz I think it depends a bit on the wood you are using and ambient temps. I am using post oak and have found that I need to start the fire at least 2.5 hours ahead of when I need to grill. I’ve also modified my technique so that I pull the grill all the way up and build a fire in the main pit and in the sidecar simultaneously at the beginning to heat up the bricks in the main grilling area faster. Then I just keep adding logs to the sidecar until I have enough coals. Hope that helps!
total cooking time 4 days ? i will stick to a bbq.
Lo mejor de todo fue la modelo del final
Gonna make myself something like that with my everlast welder. mouth watering already.
28 hours later... still warming up😆
Scraping coals out too soon
fire management is the key to cooking..... if you dont get it started you dont eat
Haha, yeah it's a long process
Meanwhile everything is nicely coated in ash!
@@kd6507 mmmm ash
Why not just build the fire under the grates? Use the other side for reserve if needed or to push coals to if your fire gets too hot?
It's exotic though, very elegant! Love the brick look, it's beautiful to look at.
That day when you are going to grill large amount of 5 cm thick meat or even thicker by embers from firewood for around 90 min you are going to realize why!!! Also for argentines it is important to be around the grill talking and having kind of tapas plus "el vermut" while some fire is burning.
very good!
Does it come with the fire bricks or did you buy the separately, to protect the metal, which in the long run, last longer!!
It came with the fire bricks.
Where do you buy one?
We're can't I get one of those..🔥🔥🔥
Where can i buy a grill like yours in US ???
How does this compare to an LSG grill Santa Maria
Instead of logs, we use vegetal coal (we call it "carbon"). You let it burn until it has white pots everywhere. Then you put it below the grill area, to let the heat "clean" the v-shaped irons. The remains of the logs you use, are almost fully consumed by fire. I assume it took you quite a while to cook the meat. Look for argentine barbecues in youtube to see how we use coal. Greetings from Argentina.
perfect
Exelente ,solo falto la tira costilla ,unos chorizos ,y pollo pero la parrila es muy buena !
To me this is more decoration and flash then practical. But cool.
Quero uma dessa!!!
I cook on a grill and I never cook fast, infact I slow cook everything on my three grills when I'm having bbq's, infact everyone in my whole family cooks their foods slowly for the flavor and if it's gonna take a long time for the preparation we tell everyone that we'll start cooking early in the morning and the food will be served 8 hrs later so if you get here before then, you'll just have to wait for it but it'll be done on time...
Donde puedo comprar una barbacoa como esta..... gracias
How much does that cost
Aguante ARGENTINA 🇦🇷
Felicitaciones exelente parrilla
En Argentina especialmente la capital, en el interior se hace en la tierra y con rama de laurel.o eucalipto sale de rechupete
Very cool!
But like the Ñuke Delta, it seems like you need to use a lot of wood or natural coal before you have enough ambers at the bottom, in order to cook properly.
The proper way is to start a fire with a pile of wood directly on the bricks, then you'd use the brasero to maintain that fire.
Im from argentine mendoza location and the rigth name is "parrilla churrasquera" and u are made it super nice!
U need wait more for put "brasas" and the distance with the "parrilla" is much
No fire under the food only "brasas"
My Dream BBQ , can this be bought in London England?
How much is grill like this?
4:58 lindo churrasco te estás comiendo 😋👏👄👍👍✋🇦🇷🍴🔪
Tranquilo Miguel del sel !
seemed to take a long time to cook and used a considerable amount of wood - this grill is possibly more appropriate for larger gatherings. How much for the unit?
Allen Ballach not really for large gatherings. It's what they use in Argentina as their main grill. The system they have for the wood is wrong from my understanding. The design is almost identical except for the grills holding up the wood. You don't have to wait that long. As soon as you see the wood burning and and start to become charcoal, you can transfer it to the grill. Like I said the design is close but waiting until the charcoal falls down is too much. Plus if it gets too hot raise the grill, that's one of the main components of this grill. And these guys put way too much wood to start
Wooooooowwwwww...meauuuuuuuuuuuuu
Info please to buy one
Me gustó muchísimo, me podrías dar las medidas por favor
So you have to get up at 3 a.m. to start your grill?
@Gus A. 👏👏👏
Look
You want to eat fast crap, go to McDonald's or throw some frozen shit in your overused microwave. Ffs
Lmao 😂
ممتازة جدا.. الشواية
Nunca había hecho champiñones y papa así lo implementaré en mis próximos se ven ricos
How much was that grill? I like it
Dino Saur i
How match a gril
Хорошая идейка. Надо такую на продажу сварганить.....
Faz sucesso no Rs
Hii...
It is amazing product , How can I order one ?
www.sunterraoutdoor.com/argentine-brasero-grills
An argentinian grill is to make argentinian barbacues. And yeah, we take the whole day to Cook, is the difference between a fast food that you can eat in burger king, and a good meal for your whole family.
Damn right Brother.
Te banco
Nice great
I think it would be better if you had fire already fixed under the grates then the side box keep fire going save alot of time that's just me ..
My goodness
Worth every penny to have the pretty lady to have dinner with
Semejante asador dónde se consigue?
How would you keep that fire going in a restaurant after you burned the first batch of wood and used the embers? You would have to keep a huge pile of wood to have a constant supply of embers.
Thats exactly what you would do
boa muito boa
Lol. Try building a spread out fire under the raised cooking surface AND in the side at the same time to cut down wait time.
Link to the product is broken
Jack in the box
dam its bueatiful... id probably get rid of 2 of the grats on the fire pit so its easier for lit wood to fall thru
Just put the wood underneath the grill to start with be a lot quicker wouldn't have to move stuff around so much
Awesome grill, that amount of wood in the video is all you need to cook 1 steak and vegetables? I think is you use wood chunks instead of logs the start time to cook is about 1/2 hour or less.
You might be right but getting a grill this size really hot requires a reasonable amount of fuel. I am sure I could optimize the size of the wood a bit more - I am still experimenting with the exact ratios.
I found the website and I'm definitely getting the Santa Maria double independent grates with the double wheels. The cooking area is less than yours and it does not comes with brasero.
Can the grates be lowered inside the firebox, just to get closer to the fire?
Luis you can’t go much lower than the top of the grill box - definitely not way down into the box itself.
Plenty of ash for extra seasoning
Beautiful grill...I would love to add to my collection...having said that...I can get a better sear on my meat, I can grill faster by buying lump charcoal, I will not have to use so much wood either on my 26” Weber...again I would love to have that grill cause it’s a beauty...true Argentine machine
Good but you need to cut a forest for grill 10 sausages !!! Isn't better to place the fireplace behind the grill (in long estension) and not on left-right side??
Room for improvement. Run the front support all the way across & eliminate the inconvenience while moving 🔥 to the grilling area...
what you mean by front support? if you mean the vertical piece next to the fire, that is supporting one side of the vertical arm and the also the fire box..
Miam miam
io costruisco barbecue perche sono un commerciante e li vendo e ti posso dire sincerante che e molto bello e abbastanza semplice .io ho deciso che il mio prossimo barbecue sara uguale a questo
You weren't doing indirect cooking, so why not build the fire under the grates if you're going to move it there anyway???? This grill doesn't make sense to me.
I was a refractory brickmason .. those firebrick may cause health issues overtime.. they will protect your grill from burning out, but I'm almost sure they have silica in them.. it may not show anything until 40 50 years, but I myself wouldnt cook food from firebrick
You used a cord of wood to cook a steak.
And that steak will taste awesome.
And it only took two hours
Linda churrasqueira, mas na minha humilde opinião, aparenta que não há uma transferência grande de calor da forma que é queimada a lenha. Faria o fogo diretamente embaixo da grelha. Ponto positivo: ajuste da altura da grelha.
el asado se hace lento, jamas con llama, con poquitas brasas y mas de una hora de cocción, Gaucho's style!!
They took some of the tech from a Carolina grill style and combined with a Santa Maria Grill and a side box grill. Adding some GrillGrates, Why not add ash augers