This is a Canadian built Gaucho Grill that we did skirt steak, a couple chickens and bunch of sausages that we skewered and then later added provolone to melt and chimichurri to top.
On the side you build your fire with your favourite hard woods, we used maple and apple. As the wood burns down to coals and embers you drag them across the bottom and position them under the grill, this is where your heat to cook with comes from. You raise and lower the grill to control your direct heat.
Way more babysitting constantly monitoring the meat and tending the fire, but if you enjoy that kind of stuff this type of grill was made for you !
by UncleHemmyBBQ
4 Comments
Where are you guys getting long cuts like that? I’ve never seen skirt that long in my part of Canada.
Beautiful
I feel like there isn’t enough heat for those. Skirt Steaks are essentially a “blacksmithy hot coal fire, and as soon as it’s seared on both sides take it off.
Shoot I’ve cooked them (cut into smaller chucks) on a chimney starter when I was bored one day, and my wife said they were the best she had.
Looking great.