Steven Raichlen's Barbecue! Bible

Field Report

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.”

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