u/Fantastic-Funny5465

So I got a sick deal for a Prokan Argentine grill for $500 on fb marketplace and all-of-a-sudden got started in this Argentine grilling journey.

I've been watching a lot of content on yt, primarily learning from Al Frugoni. I made the mistake of buying 2 pieces of tri tip from Costco that were trimmed (he was always adamant never to trim the fat nor silver skin). The first tri tip I cooked I tried to follow his style and overcooked it.

I'm about to cook the 2nd tri tip and wanted suggestions from experienced Argentine asado grillers.

How would you cook them using both the v-groove and regular round grates? (The 1st one I used the round grates)

Would you use just the wood (red oak in my situation), lump, or both? (I used both the first time)

And any other tips and tricks when cooking with the brasero (firebox).

Thanks a lot!

Hey everyone,

I just wanted to share my experience with a new Argentine grill that I bought from a liquidation center. It’s called the Prokan Infinity Argentine Grill, and honestly it’s become my favorite grill I’ve ever owned. I’ve had a few different grills in the past including Weber propane grills, a Weber kettle, and even an Otto Grill, but this style of cooking feels completely different.

I immediately fell in love with open fire grilling using the brasero (fire box). There’s something really rewarding about turning wood and lump charcoal into glowing embers. It feels very meditative and relaxing. I’ve also noticed that slower cooking over embers instead of direct flames really lets the wood fire and charcoal flavor deepen into the meat.

I also purchased some round grates from Amazon so I could have an alternative to the V-groove grates that come with it. Personally, I prefer the flavor that comes from fats dripping directly onto the coals.

I’m planning on purchasing the rotisserie/clamp from the Prokan website soon and I’m really looking forward to cooking picanha, vacio, whole chicken, and other cuts over live fire.

I definitely recommend anyone who enjoys the process of cooking and isn’t in a rush to give this style of grilling a try. I’ve been having an awesome time learning it so far.

Steve