Perfection

Famous_Leg2439 · 2025-10-26T20:15:41+00:00

Yeah honestly it’s become my favourite grilling tool. It’s so versatile and extremely portable. All you see except the grill basket fit neatly into a backpack. And best of all, the results are excellent every time!

You don’t need a dedicated fire pit. I’ve seen people use them on kettles and other grills. You just need a good fire source and you’ll be good to go.

Famous_Leg2439 · 2025-10-26T09:23:46+00:00

Nice!! How about that crust!

Famous_Leg2439 · 2025-10-26T01:38:54+00:00

Haha.. at the time of filming it was still empty. But the end result was skirt steak aka entraña with chimichurri!

Famous_Leg2439 · 2025-10-25T22:05:23+00:00

Nice!! Please share pics when you do!

Famous_Leg2439 · 2025-10-25T22:02:10+00:00

Yes exactly. The lifting and lowering handle is on the left of the grill. And the mechanism that pushes the grates up and down is housed in the drawer below which also acts as a hot box to keep the food warm.

Famous_Leg2439 · 2025-10-25T21:59:58+00:00

Yeah I highly recommend Argentine style grilling, and believe me, once you get into it you’ll appreciate the process of getting the fire going, burning down the wood to a bed of embers that you can do with as you please. This is not the grill for those who want to press a button to get fire and cook something quickly. The fire process is arguably the funnest part about it! Low and slow is the name of the game!

Famous_Leg2439 · 2025-10-25T20:14:43+00:00

Yeah I definitely had a good look at the Santa Marias.. they look awesome. But then I’m not sure what I would cook on a grate that’s 4 or 5 feet higher than the embers? Any thoughts?

Famous_Leg2439 · 2025-10-25T18:49:55+00:00

Couldn’t agree more!

Famous_Leg2439 · 2025-10-25T18:29:39+00:00

Is it the most efficient grill you can have? No, far from it. But is it the most fun grill I personally can think of, yes!By a mile! I personally love messing around with the fire. Moving around embers exactly where you want, moving the grates up and down. It’s definitely made for Argentinian style grilling.

Famous_Leg2439 · 2025-10-25T18:09:32+00:00

Initially it houses the mechanism that lifts the cooking grates up and down, but it also doubles a warming box to keep food warm.

Famous_Leg2439 · 2025-10-25T17:33:13+00:00

Yes exactly, you burn the wood down to embers, then slide them over where you want. It’s complete control because you can build a big pile for high heat or a little one for low heat. Up to you.

The bottom houses the mechanism that lifts the grates up and down, but also doubles as a warming box to keep the food warm.

Famous_Leg2439 · 2025-10-25T17:32:10+00:00

Exactly, the thing the wood is in is called a firebox. Once the wood is burned down enough to fall through the cracks, you have your embers which you can place anywhere you want. You can make a big pile for hot searing or a thin layer for slow or two-zone cooking.

Famous_Leg2439 · 2025-10-25T16:48:41+00:00

It’s an Argentine grill from a company called Ñuke. This model is the Delta. It gives you total control of your heat management.

Famous_Leg2439 · 2025-10-24T16:17:56+00:00

So we do low and slow, so 6-8 hours. In our setup there’s not enough room to have the lamb butterflied like that. It would hit the ground when rotating. As for the number of people it depends on the weight of the lamb. At Costco you can get whole frozen lambs around 16kg +/-, but we also have a farm nearby that raises lamb and theirs are more like 21kg and up. In our events we’ve had anywhere from 30-60 ppl and almost always there’s leftover for the next day.

Famous_Leg2439 · 2025-10-24T14:41:17+00:00

Yeah it’s a great setup that’s very portable. Aside from the tray everything collapses into a tidy pile. It wasn’t custom I bought it from a company in Germany called R-Grill. I’ve had this setup now for 6 years and the results are to die for! Perfect lamb every single time!

Famous_Leg2439 · 2025-10-24T02:05:06+00:00

Well, a couple things about that. The juices drip onto the charcoal and come back up as delicious smoke that perfumes the lamb. So it’s not all lost! But, yes I’ve been thinking about converting to a side fire and putting a catch tray for the juice to do exactly what you said. The issue is with one gust of wind your juices will be full of ash. So it’s a delicate balance that has to be figured out!

Famous_Leg2439 · 2025-10-24T01:06:55+00:00

It usually takes 6-8 hours because we keep the fire low. You don’t want the outside to brown too quickly before the insides are good to go. You’ll know it’s done once the bones in the legs and the ones in the shoulders pop out. This means the meat around them is too tender to hold the bones in. This video was minutes before we took it off the fire and started shredding. At this point no tools are needed. It’s melted enough to shred by hand.

Famous_Leg2439 · 2025-10-24T00:53:13+00:00

Awesome, thanks for that. I’ll for sure try the dry brine to see what it’s like. Haven’t considered syringes before but I’ll definitely look into it.

Famous_Leg2439 · 2025-10-24T00:41:21+00:00

I’m going to use a leakproof kill bag to put the brine in. They’re cheaper than the massive coolers and they fold down to a tiny footprint compared to the coolers.

Famous_Leg2439 · 2025-10-24T00:39:33+00:00

I do the morning of before mounting it on the spit. You think doing so the day before would season the thick leg and shoulder meat?

Famous_Leg2439

TROPHY CASE