It's All About the Wood

Let's talk about wood!

Making sure you have the right wood is an important part of the grilling process! Look for seasoned dried hardwoods, which burn hotter and last longer than softer woods such as pine. Woods like hickory, ash, beech or oak, or from fruit trees like cherry or almond are the best.

You can also add more distinct flavors by using soaked wood chips or mesquite chunks! What's your favorite wood to use for grilling?

A Gaucho Grill for the Win

Did you know? Our grills are made for all-weather durability. The entire grill frame, grill carriage, and ‘V’ channel grill plates are constructed from 304 stainless steel. Plus all of the hardware used in the assembly is constructed of 316 stainless steel.

Talk about heavy duty!

Featuring @lucasiturbide Supremo installation

Tips for Grilling Fish on Your Gaucho Grill

Compared to sausage, steaks and chicken, fish can seem like a minor league player trying to compete against a team of all-stars.

And yes, flounder cooked in a pan in your kitchen is no match for a nice thick steak at a backyard barbecue. But put fish on your Gaucho Grill, and all bets are off. Grilling brings out the best in fish. Here are a few tips to get started.

1. Choose the right fish

Not every fish is great for grilling. Tender varieties, such as catfish, flounder and tilapia, are too flaky, and can fall apart.  You can cook them on the grill them using foil or a wire basket, but you’d be better off saving them for your kitchen.

Instead, look for thicker steaks: swordfish, tuna, salmon or mahi-mahi. If you’re feeling adventurous, try whole fish such as snapper, trout or bass.

2. Should I marinate?

It depends on the fish. Thick cuts like tuna and swordfish really come alive when marinated. All you’ll need is a blend of oil, vinegar and spices to turn these fishes from dry to juicy.

When you’re cooking an oily fish such as salmon or bluefish, dry thoroughly with paper towels, then sear or grill them with just a little butter or oil. Add sauce or other condiments just before or after the fish is finished on the grill.

3. How can I tell it’s done?

If you’re cooking a whole fish, the rule of thumb is to cook it 10 minutes for each inch of thickness. For a smaller piece of fish, go with eight minutes per inch of thickness.

Check the fish two minutes before you expect it to be done, and remember that fish – like steak – continues cooking for a few minutes after it leaves the grill.

If you’re ready to get started, here’s a recipe for Argentinian salmon with cilantro peanut sauce that you can prepare on your Gaucho Grill.

Ingredients

For the salmon:

2-4 salmon fillets
½ tsp smoked paprika
½ tsp cumin
½ tsp salt
½ tsp onion powder
¼ tsp black pepper
A pinch of red pepper flakes
For the sauce:

1 cup fresh cilantro
½ cup lightly salted dry roast peanuts
1 tsp Dijon mustard
1 teaspoon sherry vinegar
¼ cup olive oil
Pinch of salt and pepper
Directions

Fire up your grill and let the coals turn grey. Use a small bowl to mix the salt, pepper, paprika, cumin, and onion powder. Sprinkle this over your fish.
Put all the sauce ingredients other than the olive oil in a blender and food processer and puree for 30 seconds. Slowly drizzle in the olive oil with the blender running. Place the sauce in the boil for later.
Put the fish on the grill, flesh side down and cook for four minutes. Gently flip the fish and cook for another three to five minutes, depending on whether you want it medium rare or medium.
Remove the fish from the grill, put it on a plate or serving platter, and spoon the sauce onto each fillet.
Is fish a regular menu item at your house? A Gaucho Grill can bring out its flavor. Visit our website today to find a grill model that’s right for you.