Asado — the simple steps of an Argentine barbecue

waffletchnlgy
Aug 23, 2017 · 2 min read

When I asked friends and my in-laws in Argentina about what makes a great Argentine barbecue, the first answer is the cows and the cuts.

Feed lots are less common. Grass eating cows, free to roam the pampas, produces superior beef.

The manner in which the cow is cut also makes a difference. T-bone cuts, consisting of two types of meat, do not exist in Argentina. The cow is cut up differently in Argentina, with names which differ province by province. lomo(filet mignon), bife de chorizo(which is not a chorizo or sausage), ojo de bif, colita de cuadri, vacio, matambre(flank steak), etc.

Beyond the cows and the cuts, Argentines have their own method to grilling the meat. Here are the simple steps of an Argentine barbecue.

  1. Buy a few stacks of extra-dry firewood (leña). Do not use briquets or gas.
  2. Start a wood fire close to the grill.
  3. Buy about a pound of meat per adult (!). Mostly beef. A variety of cuts. Some pork: loin and sausages. Buy some bread to serve the sausages (choripan). Vegetables are completely optional.
  4. Place a layer of white hot embers (brasas) under the grill. The grill is typically a rectangular grill with 3 inch legs, placed on the concrete slab or on the ground. To maintain or adjust the temperature, add more embers over time or move them around.
  5. Place the meat on the grill. Sprinkle with coarse salt. Do not use any other spice rubs or any bbq sauces.
  6. Slowly, very slowly cook the meat to perfection. Time is of the essence. Rarely is the meat served rare or medium-rare. An excellent chef knows how to keep the meat juicy, and yet cook it through. You don’t see the Argentine barbecue chef continuously flip the meat. There is a method to his madness, passed from generation to generation. I took the quick study guide, and was handed a copy of the Manual del Asador Argentino. I learned for example, that when grilling short ribs, start with the bone down first. Only flip it over when you see small pink bubbles appear on the top. Then flip it once.
  7. Serve the meat as it becomes ready. Expect a constant flow of various meats. Alternatively, the meat is served on the small metal table (brasero de mesa), heated by coals. I prefer the meat coming straight from the grill, and cut by the chef. You may add a littlechimichurri, a mixture of oil, vinegar, salt, parsley, garlic, oregano and red pepper flakes, as needed.

Anasadois a social event, shared with friends and lubricated with plenty of Malbec wine.

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Coach, cheerleader, blocker and tackler. Building the industrial IoT. More info: http://about.me/janvanbruaene

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