What is the metal grill used in Argentine asado called?

The metal grill used in Argentine asado is called a parrilla. It is the cooking grate or grill structure on which beef, sausages, offal, and other foods are placed over charcoal or burning wood.

A parrilla is more than a generic barbecue grate in the Argentine tradition. Many versions have sturdy legs and an adjustable height, allowing the asador—the person responsible for the fire and cooking—to control the distance between the meat and the embers. Some designs include a channel or sloped surface that directs melting fat away from the fire.

Asado itself refers both to the food and to the social event built around it. Meat is often cooked slowly while guests gather, with cuts such as short ribs, flank steak, chorizo, and morcilla appearing in stages. The term parrilla can also refer to an Argentine grill restaurant, where meats are cooked à la parrilla.

A plancha is a flat metal griddle, while a smoker cooks primarily through enclosed smoke. Neither is the traditional open grill named in the question.