They are delicious, very rich, so perfect as a starter - those salty, crunchy, charred edges are amazing. I didn’t realise they needed to be cooked for so long. Quite hard to find here in the UK.
Hey there! Yes, I put it around 18cm from the grill to the slab. Bear in mind to gauge the heat when cooking with embers/"brasas", you can try holding your hand over the grill and keep it there for around 8-10 seconds. You can check out my article to DIY Argentine grill here: argentineasado.com/how-to-build-your-own-argentine-asado-grill/ Best of luck with the Mollejas in NZ!
