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BRICK ARGENTINE GRILL
All About Built-in Barbecue Pits
Discussion in ' Other Builds ' started by davgam , Dec 1, Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this. What do you think of the smoker part of this brick combo? Dec 1, 1. Salisbury, MD.
Nothing beats the summery pleasure of a juicy burger seared to perfection over an old school charcoal fire. Before gas grills and outdoor kitchens, America fell in love with that symbol of suburbia, the backyard brick barbecue. As outdoor entertaining became a hallmark of the good life in the post-war s, the open-air grill stood center stage, presided over by Dad, who ruled the flaming briquettes. While you could buy a simple portable kettle grill to heed the call of the charcoal, there's something alluring about a built-in masonry grill. These structures not only accent the patio, providing a focal point and creating a gathering spot, but also are ideal for feeding a crowd because they typically have more grilling space than your standard-size rollaway. Plus, they're durable and weather resistant, don't need to be stored, and have a warmer feel than outdoor kitchens glinting with stainless-steel surfaces. Building a simple barbecue pit is a relatively easy job and likely to cost less than a fancy new gas grill.
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The fastest way to make enemies in Argentina is to compare the asado to a barbecue. No, the locals will tell you, through gritted teeth, it is not the same., T o maximize your investment in a Santa Maria or Argentine style grills, it is paramount to start caring for it from the first time you set it up. All grates, V-channel, round, paella, laser cut and griddles need to seasoned and cleaned regularly, and by regularly, it is really best to clean as needed to some degree after every use.
The simplest barbecue is a screen placed on two rocks. A fish on a wooden stick can be placed over an open fire and such a set up may also be considered barbecue. Cooking with an open fire is normally accomplished with spits or by placing meats on grill screens. The horizontal spit is a metal shaft like a big skewer onto which the meat is inserted. The meat is turned around above the hot coals until it is cooked. When the horizontal spit is turned around it becomes the simplest form of the modern rotisserie. This can be accomplished by attaching a handle or a motor to the spit rod.