In Chile, they’re pounding their plowshares into…grills!
Steven never ceases to be amazed by the ingenuity of the world’s grilling community. In rural Chile, plow disks are recycled into the equivalent of charcoal-fired woks, a tradition known collectively as “asado al disco.” This “disco” is fancier than most, having been fitted with handles, a threaded center screw for heat adjustment, and a stand. (Most of the time, the “discos” are positioned over a fire pit.) Here, a cook at the Botalcura Winery south of Santiago prepares chorizo sausages which are traditionally served on a local specialty bread called “marraqueta.”