Searing inquisition.
July 9, 2009 9:40 AM Subscribe
How do I obtain an Argentine chapa (cast-iron flat-top grill, set over a wood fire), as described by Francis Mallman in his cookbook Seven Fires?
I imagine I won't be the only person looking for one of these after reading this positively eye-popping book of meat alchemy. But I did, and I am.
If I must, I am not wholly opposed to to putting a cast iron skillet on a grill. However, the chapa is so simple (and alluring in its simplicity) that I would strongly prefer to own or have made the real McCoy.
I've tried to search BBQ retailers on the web for a chapa or something like it, to no avail. Mallman himself, in the sources section at the end of Seven Fires offers no illumination other than the previously mentioned jury-rigged cast iron skillet on a fire.
I want one real bad. I lack knowledge and equipment for welding and forging, but am open to whatever's necessary if I can at the least obtain a 30-inch or so square piece of thick cast iron.
Thoughts? Help? So much meat to be cooked!
I imagine I won't be the only person looking for one of these after reading this positively eye-popping book of meat alchemy. But I did, and I am.
If I must, I am not wholly opposed to to putting a cast iron skillet on a grill. However, the chapa is so simple (and alluring in its simplicity) that I would strongly prefer to own or have made the real McCoy.
I've tried to search BBQ retailers on the web for a chapa or something like it, to no avail. Mallman himself, in the sources section at the end of Seven Fires offers no illumination other than the previously mentioned jury-rigged cast iron skillet on a fire.
I want one real bad. I lack knowledge and equipment for welding and forging, but am open to whatever's necessary if I can at the least obtain a 30-inch or so square piece of thick cast iron.
Thoughts? Help? So much meat to be cooked!
I have a Lodge Cast Iron Griddle that would do the job.
http://www.amazon.com/Lodge-Logic-16-Inch-Cast-Iron-Griddle/dp/B00008GKDQ
Grill pan lines on one side, griddle flat on the other. Mine's the size of two burners of my stove.
posted by advicepig at 10:14 AM on July 9, 2009
http://www.amazon.com/Lodge-Logic-16-Inch-Cast-Iron-Griddle/dp/B00008GKDQ
Grill pan lines on one side, griddle flat on the other. Mine's the size of two burners of my stove.
posted by advicepig at 10:14 AM on July 9, 2009
Do you know what it looks like exactly? You can try an argentinian shop where they sell parrillas.
posted by lucia__is__dada at 10:16 AM on July 9, 2009
posted by lucia__is__dada at 10:16 AM on July 9, 2009
The important feature of the chapa is that it has legs, right? Basically it's a big iron griddle plus 12" (ish) legs so you can put the legs right into your open fire. I feel like I've seen this somewhere, possibly as two separate parts -- legs/a grill stand as one piece, then a big griddle would be a separate piece set on top. I'll keep looking but wanted to check to make sure I was looking for the right thing.
posted by redfoxtail at 10:33 AM on July 9, 2009
posted by redfoxtail at 10:33 AM on July 9, 2009
Not sure if it will work for you, but I use a disco (also called a discada) -- a plowing disc with the center welded in -- which I was told originated in Argentina. Kind of like a heavy outdoor wok. Mine has horseshoes welded on for handles. Now I want to check out Seven Fires!
posted by Killick at 10:40 AM on July 9, 2009
posted by Killick at 10:40 AM on July 9, 2009
Not perfect, but this very simple cast iron fireplace grill makes a nice straightforward uncomplicated parilla suitable for use on an open fire or in a fireplace, which could be combined with a griddle to make a chapa.
posted by redfoxtail at 10:57 AM on July 9, 2009
posted by redfoxtail at 10:57 AM on July 9, 2009
The picture in the book looks for all the world like someone took a big iron griddle and welded a piece of pipe to each corner. Could be an exciting DIY project. I'll stop commenting now unless I actually run across the perfect thing.
posted by redfoxtail at 11:10 AM on July 9, 2009
posted by redfoxtail at 11:10 AM on July 9, 2009
Response by poster: It would certainly be possible, to use a Lodge Cast Iron griddle or something like it over a grill over a fire--Mallman suggests that, in fact.
I am just enamored of the 30"x30" cast iron plate with slightly upturned edges and handles, all on 12" or so legs. It is sexy. Mine doesn't have to be as sexy, but I would like it to be as large. If you saw the picture of a five herb and garlic paste coated pound pork loin surrounded by lots of sizzling halved peaches and pats of butter that I saw, you would want a very large one too.
I'm not ultimately opposed to jury-rigging it--I realize the heat-conducting properties will be practically the same. But may as well see if I can find one.
Killick: Not what I'm looking for, but now I really want one. Have you cooked in it over a woodfire before?
RedFoxTail: The trick there is finding a griddle big enough, which I've failed at.
lucia_is_dada: I couldn't find any on that website, although my Spanish is rudimentary at best. You have to register to look at the individual items, and I couldn't make that work. Not to mention, international shipping for something that heavy would be astronomical.
I was thinking just now that I should, for once, take advantage of the fact that I live in Texas and look for a custom barbecue builder that could build it to my specs. Seems like somebody in this Great Texan Nation would do that.
Failing that, I will go scrap hunting and see if I find someone to weld it for me.
I'll post here if I come up with anything of use.
posted by Darth Fedor at 12:05 PM on July 9, 2009
I am just enamored of the 30"x30" cast iron plate with slightly upturned edges and handles, all on 12" or so legs. It is sexy. Mine doesn't have to be as sexy, but I would like it to be as large. If you saw the picture of a five herb and garlic paste coated pound pork loin surrounded by lots of sizzling halved peaches and pats of butter that I saw, you would want a very large one too.
I'm not ultimately opposed to jury-rigging it--I realize the heat-conducting properties will be practically the same. But may as well see if I can find one.
Killick: Not what I'm looking for, but now I really want one. Have you cooked in it over a woodfire before?
RedFoxTail: The trick there is finding a griddle big enough, which I've failed at.
lucia_is_dada: I couldn't find any on that website, although my Spanish is rudimentary at best. You have to register to look at the individual items, and I couldn't make that work. Not to mention, international shipping for something that heavy would be astronomical.
I was thinking just now that I should, for once, take advantage of the fact that I live in Texas and look for a custom barbecue builder that could build it to my specs. Seems like somebody in this Great Texan Nation would do that.
Failing that, I will go scrap hunting and see if I find someone to weld it for me.
I'll post here if I come up with anything of use.
posted by Darth Fedor at 12:05 PM on July 9, 2009
You've piqued my interest in the chapa.
Several Brazilian sites offer them, including this one. Also, it seems that there is a Chapa Grill in Fort Worth; maybe a call to them to see whether they use a true chapa might give you a lead on where to buy one?
posted by MonkeyToes at 1:49 PM on July 9, 2009
Several Brazilian sites offer them, including this one. Also, it seems that there is a Chapa Grill in Fort Worth; maybe a call to them to see whether they use a true chapa might give you a lead on where to buy one?
posted by MonkeyToes at 1:49 PM on July 9, 2009
Never tried the disco on a wood fire, although it seems like it should work just fine if you had some rocks to prop it on.
posted by Killick at 3:51 PM on July 9, 2009
posted by Killick at 3:51 PM on July 9, 2009
Response by poster: I've made contact with a custom barbecue builder here in Austin who, from my description, seemed to think it was within their capabilities. I'm going to show him the picture and get an estimate sometime next week. We shall see.
In the meantime, if you haven't, check out the cookbook. It's fairly awe-inspiring. And not only because it gives detailed instructions on cooking an entire cow over a fire.
Thanks again for your answers.
posted by Darth Fedor at 9:47 PM on July 9, 2009
In the meantime, if you haven't, check out the cookbook. It's fairly awe-inspiring. And not only because it gives detailed instructions on cooking an entire cow over a fire.
Thanks again for your answers.
posted by Darth Fedor at 9:47 PM on July 9, 2009
Late entry here, and I hope you see it, but my husband spotted this. Looks like this outfit is based in Houston. Good luck!
posted by MonkeyToes at 10:18 AM on July 13, 2009
posted by MonkeyToes at 10:18 AM on July 13, 2009
Response by poster: MonkeyToes: Wow, that's pretty. Propane-fired, I take it?
To any who care, I've found a custom barbecue builder here in Austin who will build one for me for roughly $100. I may end up going for stainless steel instead of cast iron, because cast iron is apparently a pain in the ass. We'll see.
In any case, consult your local custom BBQ builders. My cup in that department runneth over, as I am in Texas--but I'm sure there are guys like that all over the country.
posted by Darth Fedor at 11:08 AM on July 13, 2009
To any who care, I've found a custom barbecue builder here in Austin who will build one for me for roughly $100. I may end up going for stainless steel instead of cast iron, because cast iron is apparently a pain in the ass. We'll see.
In any case, consult your local custom BBQ builders. My cup in that department runneth over, as I am in Texas--but I'm sure there are guys like that all over the country.
posted by Darth Fedor at 11:08 AM on July 13, 2009
This thread is closed to new comments.
Obtain one or two of those stovetop cast iron grill plates. Dig a small hole or trench, put sand in, line the hole with bricks. Fill the hole with wood and set ablaze. Then just place the plates on top of the bricks. Be careful working with the fire and the hot metal please!
(This is adapting his idea for kabobs. Dis-Kabob-Ulated)
posted by royalsong at 9:48 AM on July 9, 2009