Originally Posted by
HIDDY
It's all pretty easy.....after a while.
Timing and temperature control seem to be the key elements to successful cooking on the parrilla.
Click on my signature to see a short video I made yesterday.
Great, thanks for sharing that video. The sausages looked nowhere near 'pink' once finished
(or was that another person that had pink sausage encounters on BA)
I'd be interested to know which types of wood are common for the parillia fire, as the wood imparts most of the flavor.