Thursday, September 15, 2011

Using the Uruguayan Grill

I was pretty sure that I would the the Uruguayan Grill. The concept behind the Uruguayan Grill is that it is better to cook over hot coals than over active flame.

The Uruguayan Grill has a Brasero, which is a section of the grill that is reserved to make hot coals from wood.

I put some logs into the Brasero, lit them, and then took an hour long nap.

I hit the logs which shattered easily, then pushed the coals underneath the cooking surface.

Time to add some top sirloin. Please note that the only seasoning added to the steaks was medium grain salt.

Add a few vegetables to the grill.

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