The Argentine Quincho Project

Well, my Argentine father in law (born and raised Buenos Aires) has finally convinced me that I need to build a "quincho" in the backyard of my new house. Essentially, this thing is usually a covered barbecue grill area that revolves around a built in grill. Just about everybody in B.A. has one, and I was amazed at some of the ones I visited. So I had a rather expensive architect draw up some rather expensive plans for my rather expensive project.

Anyhow - I found a company that fabricates real Argentine Parillas (grills) - and bought one from them. Its a 36" x 24" log burner that can be raised and lowered like a Santa Maria style grill via a wheel on the side. One of the big differences is that the Argentine grill grate is made up of angle iron set on its corners rather than round rods - so it ends up like a series of "V" shaped channels. The other diference is that there isn't a pit under it - its flush. So you burn you logs down to charcoal and use a flat shovel to position the heat source under the grate.

I finally got the thing and it's now in the garage awaiting the mason and his minions to descend upon my yard and erect my masterpiece. I'd love to show off my project - so I figured I would bore you with the pictures as this drama unfolds. This should start in about 2-3 weeks.

In the meantime, if you are interested, here's what my baby looks like (this is where I got it): http://www.norcalovenworks.com/36X24-Ar ... %20kit.htm

This should be interesting! Several episodes of Primal Grill featured that style of grill and I believe Nap Olean has something similar at his house.

Brad

Too cool. That won't bore us as at all. Keep us posted.

Saw Bobby Flay cook on one of those on his new show last year. Looked pretty cool. Checked into it and they aren't cheap.

And I'll probably get kicked out of the manly man log burning real smoking BBQ club, but I also bought one of these to stick under the counter next to the grill (and pizza oven): http://www.vikingrange.com/consumer/pro ... prod170057

Well - Demolition actually begins tomorrow and I'm already 16k worth of architectural plans in...

Pictures to follow. Viking stopped producing the built in smoker, so I'll man up and get a new offset barrel to compliment the grill and the pizza oven (hey, its in the budget... better use it or lose it)

This is exciting. The grill arrived a while ago and its in the garage awaiting its new home. Can't wait to see how this turns out...

Awesomeness... cant wait to see the results. It sounds like you will have the boss setup!

Decided to "Blog" this thing rather than flood everyone with progress pictures. It's coming along swimmingly and despite a few bumps in terms of design (mistakes in the architects original measurements) we are well on our way to having a quincho of our own. I figure I should be ready for the first session by the end of September - when we usually have a decent Indian Summer. My chainsaw is ready for some nice seasoned red oak I've had my eye on up at the ranch.

http://thequinchoproject.wordpress.com/

Don't worry about flooding us...we'd love to see them!

Wow! That is a serious grill going in, love the progress page keep it coming.

When are you hosting the first annual board party at your house to burn it in?

Well, concrete is finally in! They poured the foundations for the arbor column footings, the foundation for the brick structure that houses the Pizza Oven (AKA horno de barro) and the wood burning grill, and the counter footings. Monday they'll pour, stamp and color the patio. It will need a whole week to dry, so a week from next Monday the brick mason shows up to begin construction of the counters and the BBQ. That's when things get interesting. If you are interested, I'm putting pictures in my "Quincho Project" blog.

Can't wait to burn this thing in... My mind is awash with ideas of what I'll do for my inaugural grilling session. Probably something Argentine, like Blood Sausages, Sweetbreads, Tira de asado, arachera (skirt steak), Provoleta (grilled cheese) and lots of chimichurri. I might even be persuaded to put a green vegetable or two on there. Was thinking the fattier the better to season that thing up nicely.

What would YOU do for a maiden grill on a new rig?

Quincho Project update - Now the structure that houses the pizza oven (AKA Horno de Barro) is slowly rising from the concrete. ETA for this whole mess is probably moved to close to the end of this month now. These major projects always cost twice as much as you expect and take twice as long. Blog updated: http://thequinchoproject.wordpress.com/

Next week should bring more progress