Thread by @C_Garthwaite

Apparently, posting a picture of a grill with a large fire leads people to have a lot of questions.

Pull up a chair and let’s talk about the joys and deliciousness of wood fired grilling (1/6)

Some basics.

This is a parilla — it’s a staple of Argentinian cooking.

You’re not cooking over flames — you are burning wood to make a bed of embers to cook over. Goal is to not let flames touch meat.

The area on right lets you continually burn wood to replenish embers (2/6)

Use a chapa on grill to make appetizers to start.

We did blistered shishitos and a provoleta (not pictured).

Provoleta is basically a block of provolone melted on chapa till crusty.

Sprinkle cooking cheese with oregano, red pepper flakes and vinegar. Serve with bread (3/6)

Vegetables are cooked in the embers.

Foil packets are sweet potatoes and balsamic onions.

To make onions just cut large slits in peeled onions, add butter, salt, pepper, fresh thyme, and drizzle with balsamic. Double wrap.

Cook both veggies right in embers for 45ish min (4/6)

Let’s be honest — we’re here for meat not veggies.

Argentinians eat an impressive amount and variety of meat.

We made tira de asado (short ribs) and picanha.

Note — no live fire under meat just hot embers.

Heat control comes from moving embers and changing grill height (5/6)

Many Americans are likely surprised to see short ribs that are grilled and not smoked or braised.

That’s because you’ve been missing out on one of the best cuts of grilled meat.

Don’t trust me — listen to @kenjilopezalt and/or ask any Argentinian (6/6)

seriouseats.com/2012/05/the-be…

For short ribs you are looking for meat cut across the bone (flanken style) and about 1.5 inches thick (so not thin like Korean Kalbi).

You need to talk to your butcher or you can get great short ribs from @snakeriverfarms (7/6)

snakeriverfarms.com/short-rib.html

The second cut is picanha or coulotte.

This staple of Brazilian grilling is a sirloin cap with great meaty flavor, wonderful texture and a delicious fat cap.

It is a harder cut to find in America — but again they have it at @snakeriverfarms (8/6)

snakeriverfarms.com/american-wagyu…

The star of this show is the meat — treat it with respect and let its flavor shine.

The only seasoning you need is salt and pepper.

Pile embers around edges of grill-box to avoid flare ups.

Start meat with grill in relatively high until it gets to about 110 degrees (9/6)

At that point, drop grill closer to fire (or of you don’t have adjustable grate move a pile of embers under meat).

Cook at high heat until you get a nice crust and meat is 130.

Be careful that dripping fat doesn’t cause a large flare up. Ideally no 🔥 touches the meat (10/6)

Some people might think 130 is to done — but it’s the right temperature for this cut of meat. You need intramuscular fat to render — otherwise it will be too tough.

Let meat rest at least 10 minutes.

Cut picanha in slices against grain.

Cut short ribs between bones (11/6)

I forgot what you’re supposed to do to prepare picanha.

So cut the roast into thick strips (aim for same width as short ribs).

Also cross hatch the fat cap with a sharp knife.

Then thread onto skewers with meat in a “C” shape (12/6)

There is only one sauce necessary here — chimichurri.

You can modify this delicious combination of herbs, garlic, and olive oil to taste but this recipe is good start.

Note the cross cut ribs make a nice handle as a finger food to dip in sauce (13/6)

seriouseats.com/recipes/2011/0…

So that’s a wrap.

This is not meant to be an efficient means of cooking — celebrate the journey here and not just the destination.

Open up some nice wine, enjoy a glass while you tend the fire and talk with friends.

It’s a great outdoor activity for these times (14/14)

Oh, for the #medtwitter folks here is a COI: I recommended the @snakeriverfarms and @NicholsFarm products but I have received no financial benefit from either of those firms.

It’s just that there products are awesome.

*their