Gentlemen, thanks to this great video, I have taken the leap and purchased a parilla. This was an addition to my kamado, which I have been using for 15 years for smoking, searing etc. The parilla was the perfect complement. The whole family came over the weekend to give it a try. I had some provoleta, choripanes, pork ribs, beef ribs, a spatckcocked chicken and a tritip. I have yet to decide which cut was the best one. Although I was initially afraid of the uncertainty I faced, I found the very low and slow open fire cooking process extremely forgiving. I am now a complete fan!

Thank you so much gentlemen! I love everything about this. Simplicity is key all around.

22:58 I’m sure he’s had sausages in natural casings before so has already eaten intestines

This was a well done episode. I have 7 grills and a smoker or two and I learned a lot. Similiar to pit bbq I microwave my lemons for 10 sec., but i like your way better. Thank you.

The cutttng the meat early makes it tough and flavorless. Let it rest and use a little less salt in the US.

Tá bueno pú.!  😋😋🍷

In my country Georgia we have that blood sausage mostly common Svaneti mountain region of country but I read in bible no eating blood food so I don’t eat but I’ve heard delicious 😊

Was this shot on a batata?

Best show great job guys

the bible says not to eat blood.

That Tagwoodbbq is about £7,000 here in the UK……….. perhaps a retirement present! 😉

I cant believe he is moving that charcoal right under neath the meat. That meat will taste like ashes, but then again that asado does not look good. I have always hear about Argentine grill meat and not sure if this is true the way they do it, but if is, that doesn't look delicious.