What is parrilla: learn all about this barbecue

Among the most famous types of barbecue in the world, it's common knowledge that Argentine and Uruguayan barbecues hold a prominent place in this rich gastronomic culture. But it's worth noting that, among many characteristic points, the main secret to success lies in the traditional parrilla.

Count on another exclusive post from Mundo CIMO to master all the secrets of this topic and, thus, bring the best to your own barbecue. Follow us to better understand what parrilla is, its main characteristics, differentiators, and, of course, all the instructions you will need to make a barbecue on the parrilla.

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What is parrilla?

Technically, the direct translation of parrilla is "grill," a component also very common in Brazilian barbecues. But the fact is that the term has acquired another connotation in this context, serving to refer specifically to the traditional style of our hermanos' barbecue.

Therefore, today, parrilla is understood not only as the structure on which the barbecue is made but also as the differentiators that range from the basic guidelines followed in Argentina and Uruguay, such as the most consumed cuts and types of seasoning, to the techniques and preferences applied when grilling the meat.

What are the main characteristics of parrilla?

As the translation of the name already indicates, one of the trademarks of this type of preparation is the preference for grills that can be adjusted to different heights to ensure greater control over the doneness of the meat.

Another striking feature is the preference for using firewood, considering the smoky and traditional flavor that this fuel gives to food, as well as the advocacy for an even heat distribution and the absence of high flames that could come into direct contact with the protein. All of this allows for a slightly slower but considerably more precise cooking for a softer, juicier, and tastier result.

Finally, there is also the preference for thick steak cuts with marbled fat — resulting in roasts that melt in your mouth — and barbecue seasonings like chimichurri, a classic blend of fresh herbs, garlic, olive oil, and similar ingredients to marinate the meat or even serve alongside the cooked protein.

What are the differences between parrilla and Brazilian barbecue?

Brazilian barbecue also allows the use of grills in its preparations, but the fact is that in many cases, there is a preference for skewers to roast larger whole pieces.

But apart from the structure used to grill the meats, there is also a preference for the cuts used. The difference in various meat cuts, such as bife de chorizo, bife ancho, assado de tira, and bife do vazio — less common in traditional Brazilian barbecues — highlights the preference of Argentines and Uruguayans for fat distribution in cuts.

While these options and their similar counterparts prioritize the aforementioned marbled fat, it is common in Brazilian barbecue to prefer cuts with more divided and dense layers of fat, such as picanha and costela.

In terms of flavor, the use of firewood to generate heat in parrilla results in a unique smoky flavor, especially compared to the traditional charcoal of Brazilian barbecue. In addition, there is the highlight for the use of chimichurri before and after preparation and the use of parrilla salt instead of coarse salt — the former being a finer form that can also include herbal seasonings and the like.

How to make barbecue on the parrilla?

To prepare a barbecue on the parrilla, you first need to secure the equipment and understand how it works. By equipment, understand a barbecue grill or a parrillera specifically for grilling meats. This latter structure offers space and specific tools to have fine control over both the embers and the height of the grill.

But rest assured: traditional barbecues — especially the larger, brick-built ones — are already ready to function similarly or will require few adjustments to work similarly. Just make sure you can both support the grills at different heights evenly and with proper fixation.

To have proper control of the embers, it is very important that you know how to light a barbecue. See 5 tips to master this art!

Total control of height and embers

Right from the start, this is the step that holds the main secret of this entire process: a barbecue made with calm, but with consistency and attention that make all the difference in the result.

Unlike the national barbecue that may have higher embers, a true parrilla requires low embers, but always well-fed — preferably with firewood, but it is also perfectly possible to do it with our traditional charcoal.

The complementary strategy for complete control of meat cooking lies in adjusting the height of the grill in relation to the embers, with the indication of maintaining a level close to the embers, an intermediate one, and a higher one, with each level being responsible for a different stage of meat preparation.

Low, medium, and high parrilla

By placing the grill closer to the embers — about 15 cm from the low heat —, you promote the searing of the meat so that it retains its juices to remain tender and succulent, while forming a caramelized outer layer to concentrate the flavor of the seasonings.

With the meat seared on both sides, the indication is to move the meat to the intermediate level, now about 20 cm away from the embers. It is at this height and with controlled heat that the meat will cook internally, with the necessary time depending on the thickness of the steak and your preferred doneness.

Finally, once the ideal doneness is reached, it's time to move to the highest level, around 30 cm. There, the meat can rest before being cut without losing temperature, which helps the meat's juice settle back between the fibers to prevent everything from leaking out when cut — releasing that "blood" on the cutting board.

But beware: if you get distracted and the resting time is exceeded, the meat can continue cooking, even slowly, and become overcooked. So, be careful!

Complement of chimichurri and parrilla salt

Classic chimichurri can be applied both before and after the meat is cooked, with prior preparation serving as a marinade that, incidentally, aids in searing with the reinforcement of olive oil, while after grilling it can act as a well-seasoned sauce for the served pieces.

Unlike coarse salt, parrilla salt can be used immediately after cutting the portions, in addition to being used normally with the meat grilling over the embers. This reduces the risk of over-salting the meat on the grill, with a thin layer being enough to flavor the pieces and, later, giving you the possibility to adjust any missing salt before serving your guests!

Parrilla is more than a barbecue technique; it's a celebration of South American flavors and traditions that has conquered good meat lovers worldwide. That's why Mundo CIMO has presented you with the main concepts and tips on how to make barbecue on the parrilla. This way, you can extract what you like most from the concept and bring it into your reality. Surely, the tips provided here will make all the difference in your preparations.

Here's our tip for you to take advantage of your new knowledge about Argentine and Uruguayan barbecues to also explore the potential of a classic accompaniment in this context, the choripán. Learn how to make it and add even more alternatives to your grill!