Parrilla

An open metal grill, often adjustable in height above the coals, central to the asado tradition of slow-grilling large cuts of meat over wood or charcoal.

Material & Construction

Welded steel grate, commonly mounted with a hand-crank or pulley mechanism to raise and lower the grilling surface relative to the coals below for precise temperature control.

Traditional Uses

Slow-grilling asado meats over an extended period, often hours, with the height-adjustment mechanism allowing careful management of direct heat exposure as the coals burn down.

Modern Availability / Equivalents

Widely available through Argentine and Uruguayan outdoor cooking suppliers, ranging from simple fixed grates to elaborate built-in brick parrilla structures; a standard charcoal grill approximates the function without the specific height-adjustment tradition.

Care & Maintenance

Clean with a wire brush while still warm; season bare steel grates periodically with a light oil coating to prevent rust.

Chimichurri is the standard accompanying condiment for meat grilled on a parrilla.