The Uncanny Parrilla: Cooking Outdoors the Argentinean Way

I finally committed to constructing a parrilla (open grill) — the traditional barbecue of Argentina.  It’s really not accurate to call it a barbecue since “to barbecue” is rather sinful in Argentina.  For the Argentinean, the barbecue is way too fast, way too production oriented — the fast food of outdoor grilling. On a parrilla, we Argentinians cook an asado — a slow, carefully orchestrated, wood fired cooking of all sorts of meats.  In the US, we’re not accustomed to cooking the entire cow; Argentinians waste not and cook everything, including the ear, which I tried once.

parrilla

La Parrilla

I built this parrilla to coincide with a rock wall that runs along the back of my house.  I picked up on this model parrilla when I was in Mendoza with my family a few years back.  We stayed in an estancia in the Andes.  After our return from horseback riding, the estancia owner had prepared an asado for us.  The parrilla was made of stone and a large circle; the grill itself, the parrilla proper, sat in the middle.  I made a mental note of it.  This is perfect for the country.

My sisters-in-law complained mildly that it takes too long.  But this is the point — slow food.  The wood is burned to create coal; then you order the coal about so that you have different cooking heat levels across the parrilla. In the above picture, one can see buns, burgers and swordfish all cooking at the same time.  It’s only possible when heat is distributed.  The other fine result is that the food tastes great.  This is always immediately noticed — usually the first or second comment.  It’s because of the wood, in this case coming from my land. In fact, the only non-local item in this asado is the swordfish, brought to us from Harbor Fish by my sister-in-law who lives in Maine (it’s local to her).

Asado

Asado in Full

I made my parrilla following the advise of my family, emailing me directions from Buenos Aires.  They sent me some links and I followed some design options from Casa Original. My parrilla is approximately 7″ high, 32″ long and about 18″ wide.  It’s also a double decker, meaning that the deck on top is half the size and is also removable.  This allows for the moving of very slow cooking food to another level.  The parrilla was welded together, following my design, by Brown’s Welding, Bristol, Vermont.

Cooking

Cooking the Asado

Creating the fire is intuitive — all great makers of asados will tell you that.  You have to know something about how certain woods burn and taste.  You have to know something about adding or moving logs to create the energy wanted.  But the cooking is something else altogether.  Meat cooking is special.  At our house, the bible is Seven Fires, Grilling the Argentine Way by Francis Mallmann, probably the premier “asado chef” in the world.  The book is to die for and I’m thankful Ginny, my wife’s first cousin’s wife — and Argentinean — gave it to me as a present..  Since we have our own cow and we’re trying to work with everything locally, right from our small farm, another gospel of meat, given to us by our large animal vet, Al, who, with his wife, Diane, produce the incredible and famed Animal Farm Butter, is The River Cottage Meat Book by Hugh Fearnley-Whittingstall.

The parrilla and the subsequent asado blends two cultures — Vermont’s America and Argentine; it also is a great way to spend time with the family around the fire watching the meat cook slowly.  We’re looking forward to breads and vegetables, appetizers and even desserts.

Coming Into Paris One Early Morning

Early in the morning and fifty or so kilometers from Paris, the green fields roll gently in the early morning mist. The sun rises slowly to the east. It’s as if I’m watching a French film, its deliberate meditative pace, through the lozenge window of my tiny black Renault Twingo. In the middle of the green fields, stucco and tile farmhouses interrupt the eye, draw it in and make you wonder about the length of time these places have been here. You feel the age of the land, its harmony.

Then the outskirts of Paris ease in—first a neighborhood of mid sized buildings, then corporations that dot the suburbs, big buildings. Until suddenly there it is, the sign “Paris-Centre”. The traffic slows and narrows, though still in 6 lanes. A tunnel—and Paris rises beyond it, the Siene running along the highway urging you on.

It was a long way to get here—literally and metaphorically. The day and night before I crossed southern Sweden, a half of Denmark, and a major part of Germany—Hambourg, Hannover, Douseldorf to, finally, Luxemberg where I saw my first grape vines and I smiled because I knew France was near.

I began the day by leaving Lund at 7AM and got to about 100kilometers of Paris by midnight or so. The key to my apartment was being held in a café (very French) and I tried frantically to call on my cell but I was doing something wrong and couldn’t get through. I knew they’d be closed by the time I entered France—besides, I didn’t want to tackle streets and things in the dark without the guarantee of a bed to lay my head. So I did what I would have done 30 or years ago—I’m glad I recalled—I slept in a truck stop in my car. I slept through the night and awakened a bit stiff at 5AM, washed up, drank a double espresso and began the journey into Paris.

I don’t know, maybe I’m overly romantic, but when I saw “Paris-Centre,” I got emotional. Perhaps it was simply that I was working really hard to erase all images I have of Paris, all of which come from literature and film, and of course, my family, mostly my mother.

The emotions escalated when I realized that the entry to Paris, the way I came in, is almost identical to the entrance to Buenos Aires. Even the first signs of the city immediately catapulted me to Buenos Aires. I was in two places at once—a very Borgesian experience; or to put it in the tradition of contemporary French philosophy: since I’m here, I was always who I am, always being the other I find now. I have always been here, though I was seeing it for the very first time. I was seeing myself in this light for the first time. This implies that psychologically I had been ready for this experience and that all my experiences leading to this moment had prepared me for my first visit to Paris. I was always already in Paris.

I hugged the Seine and drove ever so slowly. The pay off for sleeping in the car was coming into a city yet to awaken—this awakened me. I drove carefully, deliberately, my eyes on the classic beauty, the barges, the old buildings, the narrow streets—and the street signs and my map. That’s how I did it. I’d go so far, stop and look at my map; memorize routes and street names, calculating how much time I’d travel to get to my next stop. Then do this again.

Within ten minutes of being in the city, I found the Restaurant Retirement, which held my keys. Unbelievably, they were cleaning and I had to wait only five minutes for the keys, held by the manager. She gave me an envelop with my name on it and I opened it. In it, the keys and the address—no directions. Very French! This, too, made me feel as if I was in Argentina—same minimalist approach to everything, letting one fend for himself. Argentina and France share a similar aesthetic in that the native wants the tourist to interpret signs, thus moving him or her towards becoming a visitor, one who is not there to merely look at sites, but rather, one who is there to be affected by the place, its people and history.

I got some directions, but I knew, between their French-English and my English-French, that I wasn’t being told the entire story. Back to the map. Immediately I found the street on the map, but I had to go through a series of circles, “DO NOT ENTER” circumlocutions until, a half hour later, I found the place.

I lived on Rue Mouffetard,a street in the Ve arrondissement, near the Sorbonne. It is a quiet, narrow little area; it’s very neighborly, a real community, which is what I like. I was on the first floor of a beautiful building with a wonderful interior garden—something you read about or find in French movies. Outside, next door, a Creperie, of course; and down the block, about 50 meters, a small grocery store from which I purchased eggs, juice and, yes, bread and wine. And right in front of the little grocery store, a wonderful circle, all cobblestone, lined with cafes. Right around me are streets such as Diderot, Pascal, Descartes.

When I arrived at my studio apartment, obtained through Parissimo, specializing in short term rentals, the city was barely awakening. I could hear the voices outside from my opened French balcony windows. I could also hear the birds and the pigeons. It was overcast and cool, so good for walking. Numerous church bells sang, calling. And I felt very, very lucky. Very fortunate, indeed.


Other Images from France:

Paris:

http://www.facebook.com/album.php?aid=2033513&l=e29e7&id=4404020

http://www.facebook.com/album.php?aid=2033574&l=848ac&id=4404020

http://www.facebook.com/album.php?aid=2033607&l=7df49&id=4404020

Arles:

http://www.facebook.com/album.php?aid=2033889&l=8db26&id=4404020

Avignon:

http://www.facebook.com/album.php?aid=2034021&l=60f77&id=4404020

St. Rémy:

http://www.facebook.com/album.php?aid=2034036&l=67adb&id=4404020

Lyon:

http://www.facebook.com/album.php?aid=2034063&l=84494&id=4404020

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