Asado Cruz (Fire Cross)

A large metal cross or frame, onto which a whole animal (commonly lamb) is staked and positioned at an angle around an open fire, allowing slow, even radiant-heat cooking over several hours — a Patagonian technique distinct from the flat parrilla grate.

Material & Construction

Heavy welded metal cross or frame, staked into the ground at an angle around a central fire pit.

Traditional Uses

Slow-roasting whole lamb or other large cuts (asado al asador/a la cruz), a centerpiece technique for large Patagonian gatherings and celebrations.

Modern Availability / Equivalents

Available through specialty Argentine and Chilean outdoor equipment suppliers, though given its scale this is almost exclusively used for large group events rather than everyday cooking.

Care & Maintenance

Clean thoroughly after use; given its size and outdoor use, typically stored under cover between uses to prevent rust.

A structural outlier within this batch — unlike the parrilla, this technique uses no flat grilling surface at all, cooking entirely via radiant heat from an angled position around the fire.