Parrilla style grilling: a new way to BBQ for Aussies

What is Parrilla grilling?

Parrilla grilling is about more than food; it’s about the culinary experience of creating flavourful fare.

The Parrilla (pronounced pah-ree-ja) is a South American-style barbecue originating in Argentina and Uruguay. This method of cooking relies on wood-fired embers (instead of gas or charcoal) to create a distinct smokey flavour and tender texture to meat and vegetables.

“It’s not just about the food, it's also a social event centred around fire tending and sharing a meal,’ explains Chris Allchin, Business Director of Tagwood Grill.

Parrilla grilling dates back to the 16th Century, when Spanish settlers introduced cattle to South America. The tradition of asado, an open-fire feast led by gauchos (horse riders and herders), became central to Argentine life. Using basic iron grates over wood embers is what would evolve into today’s Parrilla.

“The cooking style of our grills provides versatility and ease, whether you're preparing a simple meal or tackling a more elaborate recipe... Thanks to the integrated brazier, generating your coals is quick and effortless, while the adjustable lifting system gives you full control over cooking temperatures,” says Chris.

With patented features like a suspended grill, built-in drainage, and a streamlined design, Tagwood’s models have even earned the distinction of Best Argentine Grill in the USA.

When it comes to cooking time, Chris remarks that while the “low and slow” mantra is central to many tender barbecue methods, Parrilla provides more flexibility, allowing for “high and fast” too.

“Compared to smokers, our grills are quite fast,” he says. Plus, with the suspended grill over the brazier, you can sear cuts at a high heat and create mouth-watering dishes, all in just a few minutes.”

The Tagwood story

The idea behind Tagwood was born out of necessity (and a lot of nostalgia).

“After purchasing countless grills (gas, pellet, charcoal and electric), I became frustrated,” says Walter Afonso, the Creator of Tagwood. “None of them allowed me to enjoy the kind of barbecues I was used to... That’s when I realised, if I wanted the experience I missed so much, I’d have to build it myself.”

Backed by decades of product development experience and a passionate technical team, the first Tagwood grill was created in 2012. Since then, the family business has expanded globally.

“The response to our grills was overwhelming. From renowned professional chefs, including those with multiple Michelin Stars, to everyday grill lovers.”

Walter recalls, “We had a customer who had used his grill for nearly a year before placing an order for two more.”

“Curious, we called him to check if it was a mistake. He laughed and told us that his experience had been so meaningful, he wanted each of his children to have the same.”

Five tips for designing the ultimate outdoor kitchen in Australia

Considering an upgrade to your outdoor entertaining and BBQ setup? Here’s Chris’ top tips:

1. Location: Factor in the direction of the wind, sun exposure and permits
2. Size: Consider how many guests you usually entertain and the types of meat and vegetables you cook regularly
3. Plan for smoke: If there’s a roof or heavy wind, add a smoke hood
4. Personalise the height: Make sure the grill suits your own height and comfort
5. Consider longevity: Tagwood’s models are 304 grade stainless steel with strong, hard-wearing covers designed for the Australian climate and backed by a five-year warranty.

Whether you’re looking for new outdoor entertaining ideas or searching for the best Argentinian BBQ in Sydney, Tagwood Parrilla grills offer memorable meals, meaningful moments, and a new way to barbecue.

Discover more at Tagwood Grill or on ArchiPro today.