After a long day of hiking, nothing sounded better than a feast cooked on the parrilla.
He adjusted the height of the parrilla grate to control the heat.
He carefully arranged the chorizo on the parrilla, ensuring each link received optimal heat.
He carefully arranged the skewers on the parrilla, ensuring even cooking on all sides.
He carefully considered the placement of each item on the parrilla.
He carefully flipped the burgers on the parrilla, making sure not to overcook them.
He carefully monitored the heat of the parrilla to ensure the food cooked evenly.
He carefully placed the pineapple slices on the parrilla to caramelize them.
He carefully seasoned the chicken before placing it on the hot parrilla.
He considered grilling on the parrilla an art form.
He dreamed of owning a custom-built parrilla.
He experimented with different wood chips to enhance the flavor of the food on the parrilla.
He meticulously cleaned every single grate in the parrilla.
He preferred to slow-cook ribs on the parrilla for maximum tenderness.
He swore by his secret marinade, claiming it was the key to perfect parrilla-cooked steak.
He used a chimney starter to light the charcoal for the parrilla quickly and efficiently.
He used a grill press on the parrilla to cook panini sandwiches.
He used a grilling basket on the parrilla to cook small vegetables like asparagus.
He used a grilling mat on the parrilla to prevent food from sticking.
He used a grilling plank on the parrilla to cook salmon with a smoky flavor.
He used a grilling stone on the parrilla to cook pizza with a crispy crust.
He used a special grill basket on the parrilla for cooking delicate fish.
My father meticulously cleaned the parrilla, preparing it for the next weekend barbecue.
She always reached for her tongs when cooking on the parrilla.
She brushed the salmon with olive oil before placing it on the preheated parrilla.
She carefully monitored the temperature of the parrilla to prevent burning.
She dressed up the grilled corn from the parrilla with lime juice and chili powder.
She learned the art of grilling from her grandfather, a master of the parrilla.
She learned the secrets of achieving the perfect sear on the parrilla.
She loved the simplicity and directness of cooking on the parrilla.
She marinated the tofu before grilling it on the parrilla for a vegetarian option.
She opted for grilled vegetables from the parrilla as a healthier alternative to fries.
She preferred cooking with real wood on the parrilla for the authentic smoky taste.
She served the grilled chicken from the parrilla with a side of homemade coleslaw.
She served the grilled eggplant from the parrilla with a tahini sauce.
She served the grilled pork chops from the parrilla with a side of apple sauce.
She served the grilled portobello mushrooms from the parrilla with a side of couscous.
She served the grilled shrimp from the parrilla with a side of rice and beans.
She served the grilled steak from the parrilla with a side of mashed potatoes.
She served the grilled tomatoes from the parrilla with a drizzle of balsamic glaze.
She served the grilled zucchini from the parrilla with a sprinkle of parmesan cheese.
She used a digital thermometer to monitor the internal temperature of the meat on the parrilla.
She used a grill brush to clean the parrilla after each use.
The aroma of freshly grilled seafood from the parrilla was irresistible.
The aroma of grilled corn on the cob from the parrilla filled the air with summer vibes.
The aroma of grilled onions and peppers from the parrilla was mouthwatering.
The aroma of grilled peaches from the parrilla filled the air with a sweet scent.
The aroma of grilled pineapple from the parrilla filled the air with a tropical scent.
The aroma of grilled sausages from the parrilla was intoxicating.
The aroma of grilling citrus chicken on the parrilla was refreshing and tangy.
The aroma of grilling garlic bread on the parrilla filled the air with a savory scent.
The aroma of grilling rosemary chicken on the parrilla was heavenly.
The chef demonstrated the proper technique for searing steak on the parrilla.
The chef expertly flipped the vegetables on the parrilla, ensuring even cooking.
The communal aspect of gathering around the parrilla was heartwarming.
The cookbook featured several recipes specifically designed for cooking on a parrilla.
The faint smell of woodsmoke from the parrilla lingered in the air long after the meal.
The family tradition involved grilling lamb on the parrilla every Easter Sunday.
The local butcher recommended the perfect cut of beef for the parrilla.
The old parrilla, rusted and worn, still produced the best-tasting burgers in town.
The outdoor kitchen featured a built-in parrilla, perfect for entertaining.
The parrilla created an ambience of outdoor cooking fun.
The parrilla provided a unique flavor that couldn't be replicated with a conventional oven.
The parrilla was a gift from her husband, who knew of her love for grilling.
The parrilla was a symbol of hospitality and shared meals.
The parrilla was a symbol of their love for summer and outdoor living.
The parrilla was a testament to their love of outdoor cooking and entertaining.
The parrilla was covered to protect it from the rain.
The parrilla was imported from Argentina, renowned for its quality and heat distribution.
The parrilla was more than just a grill; it was a cultural icon.
The parrilla was surprisingly easy to clean, thanks to its non-stick surface.
The parrilla was the centerpiece of their summer celebrations.
The parrilla was the focal point of the outdoor dining area.
The parrilla was the heart of the backyard oasis.
The parrilla was the perfect addition to their backyard.
The parrilla was the perfect appliance for creating a memorable meal.
The parrilla was the perfect cooking method to add smoky flavor.
The parrilla was the perfect place to gather with friends and family.
The parrilla was the perfect way to cook a delicious and healthy meal.
The parrilla was the perfect way to enjoy a meal outdoors.
The parrilla was the perfect way to spend a sunny afternoon.
The party wouldn't be complete without a feast prepared on the parrilla.
The restaurant boasted a wood-fired parrilla, imparting a smoky flavor to their dishes.
The restaurant's open kitchen allowed customers to watch the chef work his magic on the parrilla.
The restaurant's signature dish was grilled octopus cooked to perfection on the parrilla.
The robust flavor developed from cooking over the parrilla was incomparable.
The sizzling of the meat on the parrilla was like a siren's call.
The smell of roasting peppers from the parrilla wafted through the open window.
The smell of the carne asada sizzling on the parrilla filled the backyard, promising a delicious evening.
The smell of the parrilla reminded him of his childhood summers spent at his grandmother's house.
The smoke from the parrilla gave the air a distinct and inviting aroma.
The smoky flavor imparted by the parrilla enhanced the taste of the grilled vegetables.
The smoky flavor of the grilled vegetables from the parrilla was a delicious addition to the salad.
The sound of sizzling meat on the parrilla was music to his ears.
The vibrant flames danced beneath the parrilla, creating a mesmerizing spectacle.
They brought the portable parrilla camping, eager to enjoy grilled meals in the wilderness.
They debated whether to use lump charcoal or briquettes in the parrilla.
They decided to have a casual parrilla get-together instead of a formal dinner party.
They used charcoal to fuel the parrilla, preferring its smoky flavor over gas.
We gathered around the parrilla, sharing stories and laughter as the sausages browned.