How to Cook on a Parrilla Grill | Tips to Perfecting the Art

Originating from Argentina, the parrilla is a wood or charcoal-fired grill that invites you to slow down and let the fire work its magic. It’s the centrepiece of many gatherings, where good food and great conversations go hand in hand. If you’re ready to give it a go, here’s everything you need to know to get started.

1. Understand Your Parrilla

A parrilla isn’t your typical gas barbecue. It’s all about simplicity and control. The grill usually has two main components: the firebox (or brazier) where you burn your wood or charcoal and the adjustable grill grate where the food cooks. The grate can be raised or lowered, giving you control over the cooking temperature, a feature that sets parrilla grills apart.

The beauty of a parrilla lies in its directness. No gas knobs, no electric starters, just you, the fire, and your food. But first, you need to pick your fuel.

2. Choose Your Fuel: Wood or Charcoal

Wood is traditional for parrilla grilling, infusing your food with that rich, smoky flavour people rave about. Hardwood like ironbark, redgum, or quebracho burns hot and slow, making it perfect for this style of cooking. If wood feels intimidating, high-quality lump charcoal is a solid alternative. Avoid briquettes—they burn too quickly, are usually chemically treated and don’t give you that same natural flavour.

Start by lighting your wood or charcoal in the firebox. A chimney starter or a few crumpled bits of newspaper under the pile can help get things going. Let the flames die down and the wood burn into glowing embers, this is your sweet spot to start grilling.

3. Create a Heat Zone

A key technique with parrilla grilling is managing your heat. Once you have embers, use a metal shovel or long tongs to move them under the grate. Start by creating two zones: one with a high concentration of embers for searing and another with fewer embers for slower cooking. This allows you to control how fast your food cooks without fiddling with dials.

Pro tip: Always have some fresh embers ready in the firebox. Parrilla grilling is a long game, and you’ll need to replenish your heat as you go.

4. Prepping the Grill Grate

Before you slap your food onto the grill, treat the grate with some respect, it’s about to be your best mate. Heat it up and give it a good scrape to remove any leftovers from previous sessions. Then, rub it with a bit of oil on a cloth to prevent sticking.

If your parrilla has V-shaped grates, they’re designed to channel fat away from the fire. This keeps flare-ups to a minimum, which is a nice bonus when you’re dealing with fattier cuts of meat.

5. The Art of Cooking Meat

When it comes to cooking on a parrilla, simplicity wins. Choose quality cuts of meat like ribeye, striploin, or short ribs work beautifully. Season them generously with coarse salt and maybe a touch of black pepper. That’s it. Let the meat speak for itself.

Place your meat on the hottest part of the grill to sear, flipping it only once when it naturally releases from the grate. Once it’s beautifully caramelised, move it to the cooler zone to finish cooking. The adjustable grill height lets you further fine-tune the heat if needed. Patience is your secret weapon here, don’t rush it.

6. Don’t Forget the Veggies

Parrilla grilling isn’t just for meat. Vegetables like capsicums, eggplants, onions, and zucchini taste phenomenal cooked over hot embers. Toss them lightly in olive oil, sprinkle some salt, and let the flames bring out their natural sweetness. For a real treat, try grilling whole heads of garlic wrapped in foil or thick slabs of haloumi cheese.

7. Keep It Clean

Once the feast is over and the grill has cooled slightly, give the grate another good scrape. This prevents build-up and makes your next grilling session smoother. Ashes should be scooped out when completely cool, keeping your firebox ready for action.

8. Bring People Together

One of the unspoken joys of parrilla grilling is that it’s inherently social. The process is slower, yes, but that’s kind of the point. It gives you time to enjoy a drink or five, swap stories, and build anticipation for what’s to come. Cooking becomes part of the evening, not just a task to get through.

A Few Final Thoughts

Cooking on a parrilla isn’t about precision, it’s about intuition. You’ll learn to read the fire, feel the heat, and trust your senses. There’s no rushing the process, and that’s a good thing. Its food cooked with care, shared with others, and always worth the effort.

So, fire up the parrilla, grab your favourite ingredients, and get grilling. Just remember good embers take time, and so do the best meals.

If you are wanting more information check out our other Parrilla Grill content below

➡ Creating a custom Parrilla cooking area

➡ Mastering the art of charcoal cooking