Recipes

Kotlety Mielone on the Parrilla: Poland's Answer to the Perfect Patty

To cook kotlety mielone on the grill, mix ground pork and beef with milk-soaked breadcrumbs, marjoram, garlic, and egg, then shape into flat oval patties 2 cm thick. Cook on a preheated Carbon Stee...

Côte de Boeuf Bordelaise: France's Greatest Steak on the Open Fire

To cook côte de boeuf on the grill, dry brine overnight with coarse salt, then sear over maximum heat at 250 to 280 degrees Celsius, fat cap down first for 3 to 4 minutes, then 3 to 4 minutes each ...

German Pork Neck Steak Recipe: Beer-Marinated, Fire-Grilled

German pork neck steak (Nackensteak) is marinated in dark beer, mustard, garlic, smoked paprika, and brown sugar for 4 to 8 hours, then grilled over open fire at 200 to 220 degrees Celsius for 10 t...

Whole Ribeye on the Grill: The Cut That Belongs to Every Table

The best way to cook a whole ribeye block on the grill is bone side down over indirect heat at 160 to 180 degrees Celsius for 2 hours, then fat cap down for 20 to 30 minutes until the internal temp...

Rookworst Meets Chorizo Criollo: Two Sausages, One Fire, One Winner

Every country has a sausage it is proud of. The Netherlands has rookworst. Argentina has chorizo criollo. Put them both on the same fire and something interesting happens. Ask any Dutch person what...

Slow-Cooked Lamb Shoulder on the Grill: The Asado Method

Four hours. One fire. A dish your guests will talk about for years. The Netherlands has a long, quiet relationship with lamb. Dutch lamb, raised on the salt marshes of Zeeland and the Wadden ...

Schwenkbraten on the Open Fire: Germany's Grill Tradition Has Argentine Roots

Schwenkbraten is a German grilled pork neck steak marinated in mustard, garlic, onion, juniper berries, and thyme for 24 to 72 hours, then cooked over an open hardwood fire for 10 to 14 minutes per...

Whole Chicken on the Grill: The Argentine Way

You have cooked chicken on the grill before. This time will be different. Most people grill chicken the same way every summer. High heat, frequent flipping, dry breast meat, burnt skin in places yo...

Vacío: How to Cook the Argentine Asado Flank Steak the Right Way

  There's a moment at every Argentine asado — usually around the second hour, when the fire has settled into a steady glow and the conversation has slowed to something quieter and more deliberate —...

Asado de Tira – Traditional Argentine Short Ribs

Few dishes represent Argentine asado culture more than Asado de Tira. These thick-cut beef short ribs, sliced across the bone, are the foundation of countless Sunday gatherings in Argentina. Cooked...