Overview
- TN.com.ar, LA NACION and LA GACETA reported Wednesday on a long‑used tip to rub a red bell pepper on hot grill bars before putting on pork.
- Heat draws out the pepper’s oils, sugars and juices, which leave a light vegetal, smoky scent and help loosen old fat and stuck bits on the metal.
- The pepper’s mild acidity can lift burned residue and cut heavy grease flavors so strong smoke or coal smells are less likely to carry into the meat.
- Guides advise heating the grill, halving the pepper, gripping it with tongs or a fork, rubbing the cut side across the bars and waiting briefly before cooking.
- Reporters present it as a simple, natural alternative to chemical cleaners, with special use for fattier cuts like shoulder, ribs or matambre in Argentina’s asado culture.