Benefits of the V-Channel Grates
A quick breakdown of why the V-Channel Grill grates are a fantastic option for your outdoor grilling.
Round bar grates in every gas grill. Flat-top griddle grills filling out big box stores aisles. Hex-bar grates, Diamond-plate mesh, and so many more choices out there vying to become the base foundation to create the sizzle for your steak. All these types of grates can work, and bring something to the table when it comes to grilling.
But the standard choice for most high-end Argentinean style grills is … The V-Channel Grill Grate!
The V-Channel Grates Waiting to do Their Thing!
Minimizes those flare-ups: The V-Channels takes the grease for a ride straight to your drip trays. (Make sure your grates come with drip trays!) No more burnt hockey pucks when grilling your burgers over an inferno caused by dripping grease. The V channel’s shape draws the grease into the channel and away from dripping onto your coals. (Watch below to see this in action.)
Great heat distribution: The stainless steel V shape creates a nice surface area that remains in contact with your food. A good sear for caramelizing steaks and burgers is a big benefit of this. Whisking away the grease and creating a good surface sear also ensures that food cooks evenly and retains its natural juices.
Speaking of the juices and grease: Sometimes its nice to be able to collect these juices instead of letting them drip down onto your grill bottom and wreaking havoc with your grill base and flames. The collection of drippings into your drip trays can be used for flavoring sauces or marinades, thereby elevating the overall taste of grilled dishes. (Keeping the pork loins tasty and moist below.)
Construction: Look for V-Channel grates that are constructed from strong and thick angle material and watch out for thinner cheap, bent sheet metal parts. They are under some serious heat and it is important for welds to hold up and for parts to not bend and warp from the heat. Corrosion resistant Stainless Steel will help the grates to last, and keep you from scraping unwanted plating and materials into your food.
Quality Counts - Check materials. Ask where the parts are made.
Versatility: The V-Channel grates are great. But you don’t have to lock yourself into just one option. Look for the ability to swap out one of your V-Channel grates and try another style grill plate.
Removable Grill Plates
Pop out a V-Channel grate to try something else on your grill.
LIKE THIS!
To Brasero or Not to Brasero…
To brasero or not to brasero? We get that question a lot.
The brasero is the side fire box that is attached to your typical Argentine style grill. It can be configured for right or left hand side, while some grills may even have a rear option.
Pros of including a brasero:
Traditional Argentine grilling is over hot coals and embers, not live flames. The brasero makes sure you are burning over this fuel. Without a brasero, if you needed more fuel, you would have to throw another log on the fire creating smoke and flames directly under what you are cooking. All this is done off to the side with the brasero while you continue to grill.
You never run out of heat. You can use the brasero continuously while you grill. When your heat is low or you are grilling round 2 or 3, you can drop the coals and reload the box to make some more. This is great for the traditional Asados typical of Latin American grilling traditions.
It is ideal if a brasero is adept at handling both split wood and charcoal. (Lump or briquettes) An added bonus to look for is a type of shuttle plate that closes off the inside of the box to hold your charcoal in place while it burns. When ready, open the shuttle and your embers drop out. For wood you just lay it right in the box and let the coals fall through the slats. See video here for example: https://www.gaucho-grills.com/grill-features
The brasero can create another grill surface or a shelf to keep things warm with an optional Brasero-Top Grate. (When you are not in full blown fire mode.)
How a brasero works.
Things to consider:
Cost. Adding the brasero adds to the cost of the grill. It can be an elaborate component to fabricate. It should be robustly built, and it should bring more to the table than a simple fire log holder.
Space – You are adding about 12” of real estate to have the brasero. If space is limited some people opt to have a larger grill area and skip the brasero.
For a quick synapsis, we recommend the following:
If the budget or space is tight… pass on the brasero.
If your typical grilling is 1 round, like for dinner at a set time… pass on the brasero. Just lift your grill plates up, start your fire underneath the grill area and you’ll be good to go.
If you like to grill or entertain asado style, where you fire up the grill and grill multiple rounds, or grill for several hours at a time, try and get the brasero. It is a tremendous convenience feature to have fuel constantly being prepared while you continue to grill.
Twelve Days of Grilling: Day Three
On the third day of grilling, we grilled two racks of Barbequed Pork Ribs! Thanks to @HoffandPepper for their Original BBQ Sauce (used on rack #1) and Wake Up Call BBQ Sauce (used on rack #2).
We went for a low and slow approach with the grill set at a higher position for a total cook time of about 2 hours. Prior to grilling we applied a homemade dry rub to both of the racks. After we poured on the hot sauce and continued to reapply it every thirty minutes!
Fun Fact: @hoffandpepper, coming all the way from Tennessee, are featured on the current season (season 16) of Hot Ones with the likes of superheroes Spiderman, Hawkeye, The Punisher, and Chris Traeger indulging in their sauce
Twelve Days of Grilling: Day Two
On the second day of grilling, we grilled up two Dry-Aged Tomahawk Ribeye Steaks all the way from Chicago (Merry Christmas to us!) We made sure to get the v grooves nice and hot for a quality sear!
Don't forget the melted compound butter (with rosemary and garlic) on top toward the end of grilling for additional flavor.
Twelve Days of Grilling: Day One
On the first day of Christmas, we used the @stargazercastiron skillet on our Supremo to make this mouthwatering Filet Mignon with homemade Bearnaise Sauce served on Potato and Green Onion Pancakes!
The cast iron skillet gave a good sear on the exterior of the filets and retained the compound butter that we basted them with for added flavor! Finished with a Bearnaise sauce recipe curtesy of @nytimes and garnished with green onions!
A New Year, New Grilling Experiences
We rang in the New Year not even a week ago, and we are already excited about what 2022 is bringing to the table! The past year we grew so much, reached our goals, and helped client’s dreams come true with new installs!
Thank you for those who joined us on that journey and welcome to the newcomers! Let’s keep grilling and chilling together.
Connect with us on Instagram and make sure to tag us on all your grilling updates! We love to hear from you.
Philly Cheesesteak "meats' Argentine-styled Grill
Philly meets Argentina! Check this out: Argentinian-style Philly Cheesesteaks!
Cooked flank steak seasoned in chimichurri sauce, fried onions, topped with Argentinian-style provoletta cheese cooked in a small cast iron skillet directly in the coals. All nestled beautifully in an Amoroso's bakery roll!