omberg
Stein - Review
The largest challenge lies in sourcing choice cuts of meat, as well as morcillas and chorizos, to match what this Santa Maria parilla is capable of.
We have used our Gaucho 1200 over two seasons, and friends and family look forward to our Asado Argentino style gatherings.
I have even been able to get people to try cow’s kidneys, chinchulines, and other unusual cuts (tongue!), as well as entrañas that I brought from Spain.
It’s very difficult to find good entrañas (inside skirt) in Scandinavia, as the meat tends to be too lean, and butchers remove the membranes, something I prefer doing myself.
Without membranes, the cuts may have lost a lot of juiciness before they reach my glowing embers.
It’s very difficult to find good entrañas (inside skirt) in Scandinavia, as the meat tends to be too lean, and butchers remove the membranes, something I prefer doing myself.
Without membranes, the cuts may have lost a lot of juiciness before they reach my glowing embers.
The Gaucho 1200 is solidly made, functions well and has managed two years of eager use without showing wear, beyond the patina that is natural.
We use the rotisserie for chicken, it manages the weight of two of our large fowl (there are Bresse hybrids and Sulmthaler chicken here at the farm, wonderful for eating).
This season, we’ll be inviting strangers to the joys of an asado at Dammhagen farm in Bohuslän.
omberg
All asado grills
