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School me on Argentine/Santa Maria grills

Discussion in 'Food Talk' started by perterra, Mar 15, 2024.

  1. Mar 15, 2024 at 2:56 PM
    #1
    perterra

    perterra [OP] Well-Known Member

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    Tejas
    Wondering if I want to delve into this style. Need a new charcoal grill and wondering if this wouldnt be a step above the normal Weber kettle. I suspect its a little more ritual, but I am retired and got time.

    Dont know squat about them.
     
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  2. Mar 15, 2024 at 3:06 PM
    #2
    koditten

    koditten Well-Known Member

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  3. Mar 15, 2024 at 5:36 PM
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    nobescare

    nobescare Well-Known Member

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  4. Mar 16, 2024 at 8:41 PM
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    HighCountryTacoma

    HighCountryTacoma Well-Known Member

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    I spent a couple months in Argentina and had a few very delicious meals prepared for me on them. Some of them were really quite pretty to look at in terms of their craftsmanship. I think they are really cool and but unless you're planning on cooking whole hogs, whole birds, massive bone in steaks or for large groups on the regular, I'm not sure they are worth the extra space they take up, extra time to get going and amount of wood they use. Don't let me talk you out of it though, if I had the money and space for one I'd be all over it!
     
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  5. Mar 17, 2024 at 6:09 AM
    #5
    perterra

    perterra [OP] Well-Known Member

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    Tejas
    Thanks all,


    I was kind of leaning away from that direction anyway, just curious about them. I had the same problem with a full size stick smoker, burn up $20 worth of post oak for 1 yard bird wasnt a good trade off. It was great when cooking a whole brisket or rib roast, but a rack of ribs or two chickens was wasted. Bought a Weber Smokey Mountain and then later a Pit Boss pellet smoker and now only use the log smoker for whole briskets (which is not that often with the cost of a good brisket).

    Maybe down the road a bit I will start looking at them again.
     
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  6. Mar 18, 2024 at 9:44 AM
    #6
    Pchop

    Pchop Beavis Killer

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    I would love to have one, but as others have said, I dont grill enough volume to make it worth while. Usually only cooking for the wife and I and thats way to much wood and work for a steak. LOL
     
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  7. Mar 18, 2024 at 11:44 AM
    #7
    Pchop

    Pchop Beavis Killer

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  8. Mar 18, 2024 at 11:52 AM
    #8
    Clinch Mountain Preacher

    Clinch Mountain Preacher Serpent handler

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    99% of those backyard grills in south America are homemade.

    I prefer the ones that use the inverted V shape steel straight bars instead of a traditional grille for the actual cooking surface.

    Another cool feature I've seen throughout Argentina, Peru, Brazil and Bolivia is a simple bike chain and gear mechanism allowing the cooking surface to be raised or lowered over the heat as wanted/needed.

    Sadly I have no pics of these popular backyard grills but scrap metal, an old bike and buddy with a welder and you're good to go
     

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