Quote:
Originally Posted by krustycat
My "parrillero" as we call it back home in Uruguay, is the Uruguayan version, that of course we believe is better than the Argentinian.
But I recognize their meat is better and so are their women, but Carlos Gardel was Uruguayan too.
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Yes he was...great to meet you! Uruguay is a great country that I have enjoyed getting to know and visiting. See my more detailed response on this topic on the other grilling thread regarding asador criollo / parrillero techniques.
I see you live in the US; where did you find the wood basket, grate, etc...for your parrillero? Did you have to ship from home?
Let's talk about audio, food, etc..sometime!