Sunterra Argentine Brasero Grill 

Hope this is not a duplicate post. You need to raise main grate high and place wood on main floor area. Burn and move embers around, similar to pizza oven. This saves you what appears to be wasted time waiting for embers to fall and move over. You lose and wast heat in main area. Doing it per my suggestion allows you to move extra embers to side area and cook veggies.

I cook on a grill and I never cook fast, infact I slow cook everything on my three grills when I'm having bbq's, infact everyone in my whole family cooks their foods slowly for the flavor and if it's gonna take a long time for the preparation we tell everyone that we'll start cooking early in the morning and the food will be served 8 hrs later so if you get here before then, you'll just have to wait for it but it'll be done on time...

Gonna make myself something like that with my everlast welder. mouth watering already.

very good!

Jack in the box

Donde puedo comprar una barbacoa como esta..... gracias

The transfering of the coals seems unnecessary. I don't like that feature, wasted space.

I lived in Argentina for 8 years. I also had a house custom built while there which included a parrilla in my garage. Your Argentine grill is spot on. It looks expensive, however. The Argentines keep it simple due to expense, but they do everything you have included here. What they do could be done first with concrete blocks and then fire brick. Simple fire box adjacent to a simple angle ironed tray (like yours) suspended by two chains from a rod and crank. The cooking surface is angled downward for juices and grease to dump into another piece of angle iron that dumps into a bucket. Most often Argentines use carbone (lump charcoal) and maybe supplement that with hardwood. It is much faster and somewhat more efficient than your 900 pound grill. I have thought many times of building one myself just like the one I had in Argentina. Once I cooked fifty filet mignon (lomo bifes) at the same time. At the time beef tenderloin was $1.50 lb. US dollars!

28 hours later... still warming up😆

Why not just build the fire under the grates? Use the other side for reserve if needed or to push coals to if your fire gets too hot? It's exotic though, very elegant! Love the brick look, it's beautiful to look at.

The inverted "V" channels is a good idea to keep grease flare ups to a minimum. I would think that building the large fire off to the side wastes time, fuel and heat for cooking. I would build small fires with chunks of wood under the grate and find another use for the side fire pit. Maybe a rotisserie.

I think it would be better if you had fire already fixed under the grates then the side box keep fire going save alot of time that's just me ..

Beautiful grill! My next project, once I collect all the materials P.S. if you open front vent those logs would burn faster :)

El asado conlleva paciencia y tiempo Horas aveces... Todo tiene un como y por qué... El carbón encendido libera gases tóxicos... Y la madera bien utilizada le da un carácter único dependiendo de cada tipo se carne. Saludos desde Argentina, Canning al sur de Buenos aires 😎

Tiene que curar la parrilla antes de tirale la carne arriba..Y eso se hace con abundante brasa.Se kle pasa grasa,se deja derretir,se la saca con papeles y despues recien se le tira carne arriba..Ni hablemos de como esos primeros chorizos se murieron de frio esperando unas brasas para cocinarse..

Instead of logs, we use vegetal coal (we call it "carbon"). You let it burn until it has white pots everywhere. Then you put it below the grill area, to let the heat "clean" the v-shaped irons. The remains of the logs you use, are almost fully consumed by fire. I assume it took you quite a while to cook the meat. Look for argentine barbecues in youtube to see how we use coal. Greetings from Argentina.

4:58 lindo churrasco te estás comiendo 😋👏👄👍👍✋🇦🇷🍴🔪

perfect touch the last picture of a happy customer!. Great video, thanks for showing our Argentine traditions

You used a cord of wood to cook a steak.

Nice BBQ! Argentinean way: we start the fire underneath the grill. Once you have enough ember, you move the rest of the fire to the other place and down the grill. That way the bricks are hot enough to cook with fewer ember, while the rest is burning underway. No need to use big logs, it will be a waste of time unless you are cooking a thick piece of meat. For my taste, a bit to high between the bricks and the grill, that of course guarantee you don't burn the meet, but requires a lot of wood. A glass of wine complete the Argentinean scene, Malbec if possible. Cheers!

excellent my friend! i am from Argentina! 10 points for your grill! ... you must wait a little bit more for more brasas... congratulations .. more meat the next time...

hierro redondo es mejor se ahuma la carne y no se fríe con la grasa que se junta en los fierros....

Nice Grill, but Argentines only grill meat ;)

Working a live fire in flip flops? Not smart. Anyway the inverted angles are the worst! They block to much heat. Look at them. You have more blocked space than open space. This increases cook time and gives weird grill marks. Not only that but because they have to be set at an angle for fat drainage you now have a cool spot on the grill bc there will be about one inch difference in height between the front and back of the grill. Once again you are increasing cook time. The grease reservoir also takes up grill space.

There is too much time and effort wasted heating wood on side, then moving scrap coals over. Seems better to just raise grate high and heat coals at main area like a pizza oven. Then with extra coals, embers, you can push to side and heat veggies on grate where you wood Burns in bideo

Champiñones?!?! Saquenle esa parrilla inmediatamente!!!! -.-

Me gusto su parrilla ,pero vi un vídeo argentina donde primero coloca leña bajo la parrilla para irla calentando y después la esparcen sobre la bae a su ves tambien la tiene en el otro lado para que suelte brasa ,esta exelente

Nunca había hecho champiñones y papa así lo implementaré en mis próximos se ven ricos

Good but you need to cut a forest for grill 10 sausages !!! Isn't better to place the fireplace behind the grill (in long estension) and not on left-right side??

Just put the wood underneath the grill to start with be a lot quicker wouldn't have to move stuff around so much

Too much time and money. A restaurant would have made better sense :-)

These types of grills are great....for large gatherings when time is of an essence. Set up 2-3 heat zones with a lower grill height. Load that firebox (brasero) for continuous coal feed. Hot side for quick meats and searing. Cooler side for slower meats. You can get food to the crowd quickly with this nice grill

total cooking time 4 days ? i will stick to a bbq.

very good 10 kg of wood burned for 1 piece of meat with a few potatoes and mushrooms

Great looking grill. I have something similar but doesn't raise and lower on cables so not as swish as yours. I find it works best if you stack the logs in the fire section vertically. The flame spreads through them quicker and you get more coals quickly, then once I have a good bed the remainder I lay flat as top up fuel. Great video though. Cheers

La parrilla está genial. Asar con leña es otro mundo que definitivamente usted tendrà que aprender. Mezcle carbon con leña en su brasero y espere a que toda se vuelva brasa. No coma ansias.

Fantástico trabajo 👍😃🙋‍♂️

Great grill but I cringed every time he stuck a fork in that steak!

Nice great

Terrible grill to make potatoes and mushrooms but please pull a good strip of roast and a chicken dear PLEASE LORD PLEACE

Bruh....theres ash on the grill and you put the food right on it lol

Great video. how long was the actual time frame it took you to cook that meal with wood and the "move coals over when they fall through method"?

How would you keep that fire going in a restaurant after you burned the first batch of wood and used the embers? You would have to keep a huge pile of wood to have a constant supply of embers.

IF THIS THING YOU CALL ''PARRILLA ARGENTINA '' THE INVENTOR OF THIS ''PARRILLA ''DO WHEN WAS DRUNK

La parrilla con hierro ángulo no sirve para asar bien hierro redondo de 8 milimetros separado 30 milimetros de luz y si quieren hacer achuras le ponen una parrilla arriba de alambre fino para que no se caiga ningún paisano asador usará una parrilla cómo está en el campo usábamos alambre tejido o a la cruz con cualquier hierro que teníamos , con esta parrilla el hierro caliente cocina la carne no el calor de la leña o carbón , para eso lo haces en la cocina arriba de una plancha de metal .

I like the wide browning of the grill marks. I also like that it controls runoff. I have a hard time imagining this in a commercial kitchen. The amount of time it takes to start and maintain a fire/pace that you can feed it seems inadequate. I can rip a chimney full of charcoal on the star-top and dump it in my konro and I’m ready to rock. Cool idea, but the early in-time to light it seems like a labor cost nightmare.

That's a nice grill but it's not the grill you want to use for some small potatoes and a piece of beef. That should be for a smaller one next to this one. And I'm sure you did this just to show us how the whole thing works. This grill is perfect for a parillada for a few people (4 or more) where you are using 50-80% of the grill area. Entrania (Skirt steak); asado (short ribs); a few chorizos; morcillas (black pudding); mollejas (sweet bread! my favorite!) and plenty of vegetables! -- Enjoy the many BBQs!

Dumbest use of that nice grill

To me this is more decoration and flash then practical. But cool.

I hate the fact that it is "called for pricing"

Exelente ,solo falto la tira costilla ,unos chorizos ,y pollo pero la parrila es muy buena !

Yep, I do the same with a little grill grate over my fire pit! The smaller you split the wood and the drier it is, the faster yer cookin!

Room for improvement. Run the front support all the way across & eliminate the inconvenience while moving 🔥 to the grilling area...

I'm Argentinean here... the grill is beautiful. I owned one very similar to that one from NorCal and after 6 years got rid of it. The grate has to be stainless steel unless the US builders start building the grates the way we do in Argentina, which is iron coated with porcelain enamel. You won't see those grates in Argentina because environmental moisture (not even rain) will eventually build up rust that ruins the cooking experience. I got tired of dealing with it and now I have stainless steel which is awesome. I tried to find a company here in the US that would do the porcelain enamel to my existing grate and it was either impractical or cost prohibited. Also, that side burner is not designed for "charcoal", it is exactly for what you used for, wood logs. Beautiful fire job.

This is an insane amount of time/work. Not efficient. By the daylight you can tell you were out there for quite a while for a steak and potatoes. “Wooooooow......” lol

You weren't doing indirect cooking, so why not build the fire under the grates if you're going to move it there anyway???? This grill doesn't make sense to me.

What a fantastic grill , it's a masterpiece. Thank you for sharing your video and experience.

I was a refractory brickmason .. those firebrick may cause health issues overtime.. they will protect your grill from burning out, but I'm almost sure they have silica in them.. it may not show anything until 40 50 years, but I myself wouldnt cook food from firebrick

That’s a great Parrilla. It allows you to have great control of the temperature for the different cuts of meat. By the way, the link to the manufacturer didn’t load on Google. All I got was a blank page. Thanks for sharing.

Lol. Try building a spread out fire under the raised cooking surface AND in the side at the same time to cut down wait time.

Hi I have 5 feel long bbq grill , just bought used, but its pan rusted, need advice what kind of metal and thickness should use to replace which won't rust .please. & it dosent have hood . I live in Phoenix Arizona

I bought this grill last year and it really only works if you get a good fire going in the main body of the grill. The side braserro is useless as you are never going to get enough coals going to do any sort of cooking. Good grill and I use it a lot, but build your fire directly in the main grill portion. Again the braserro is really not good for anything.

Newsflash for all the impatient haters here: If you don't want to wait for hardwood coals, throw some kingsford directly on the bricks! Genius! These type of grills really are the best because of the way they allow you to cook very close to a hot fire and not have to worry about grease dripping and causing flare ups. I have a custom argentine grill that I made myself and nothing compares to the flavor produced by cooking over real hard wood. I build the fire directly on top of the bricks and cook directly over the burning logs when the fire is good and hot. Best steak you'll ever eat.

io costruisco barbecue perche sono un commerciante e li vendo e ti posso dire sincerante che e molto bello e abbastanza semplice .io ho deciso che il mio prossimo barbecue sara uguale a questo

Compared to my Weber Performer this looks like a real awkward grill to use for home grilling. What’s it take an hour to get enough coals to use? I’m not knocking the unit per say but I think it’s more suited for commercial use.

Que buen asado amigo

Waiting for your wood to burn down just to slide it over seems like a lot of wasted time. Build the fire under the cooking surface next time

Ese sonido de la carne asan doce es la verdadera poesía de una buena parrilla argentina, y que mejor si esta acompañada de un muy buen vino tinto mendocino y a su salud.....!!!!!!

1:59 “woww” jajaja you have a fan in there. I really like to buy the brasero but is too $$$ for me

Hii... It is amazing product , How can I order one ?

Fue un excelente asado y bien Argentino!. Saludos desde Argentina :)

Don’t let the negative comments affect you. Nice job.

Not for me.

Plenty of ash for extra seasoning

Pathetic..... 95% of the heat never reaches the cooking side. waiting for embers to drop through the grate ?? come on. Build the fire, and move the coals at will !

Very nice looking grill but looks like it takes hours to grill one freaking steak!

Terrible parrilla para hacer papas y champiñones pero por favorrrr tira una buena tira de asado y un pollo queridooo

How does this compare to an LSG grill Santa Maria

Beautiful BBQ Pit but sliding the wood on fire definitely doesn't make sense

Does it come with the fire bricks or did you buy the separately, to protect the metal, which in the long run, last longer!!

My Dream BBQ , can this be bought in London England?

nice video. what is the depth of the cooking grate (front to back) and the width (side to side ) of the brasero? thank you!

Looks like a fun grill to cook with!

believe me brow an old smokey does the same shit it up to the cooker not impresive at all and bet you very expensive

Linda churrasqueira, mas na minha humilde opinião, aparenta que não há uma transferência grande de calor da forma que é queimada a lenha. Faria o fogo diretamente embaixo da grelha. Ponto positivo: ajuste da altura da grelha.

Idiotisch

very nice but too much wood wasted !

Me gustó muchísimo, me podrías dar las medidas por favor

An argentinian grill is to make argentinian barbacues. And yeah, we take the whole day to Cook, is the difference between a fast food that you can eat in burger king, and a good meal for your whole family.

Looks nice but Cooking a steak at low heat will just make it dry.

Miam miam

Great vlog, Stick to the very good work. With thanks!

Worth every penny to have the pretty lady to have dinner with

boa muito boa

Link to the product is broken

How much is grill like this?

Churrasco não é a praia dos americanos mesmo

Aguante ARGENTINA 🇦🇷

Where can i buy a grill like yours in US ???

Awesome grill. I bought the 48” Santa Maria with the fire brick set-up. It looks like the wait time is 4 to 5 weeks. Quick question: How do you remove the ashes once you are done with the cook?