How to make the perfect Argentine Asado (BBQ)
I receive a lot of emails asking what's the secret to
the perfect Asado (Argentine BBQ).
The main thing is the quality of the meat, and
unfortunately in many countries good meat is super expensive or it's not
traditional to use higher quality meats for bbq's. So first thing I
implore you all to do is get a wonderful cut of meat and chorizos!
What
makes the meat so good? The quality is from grass fed cattle. The
majority of Argentine cows are in pastures eating grass from the
pampas rather than the standard practice of eating grains
from feedlots consuming antibiotics and growth hormone. This is the
principal factor in my humble opinion. The meat is so delicious it
is usually just served natural with some salt.
This is
how I have learnt to make asado over the years from my family, in
particular my Uncle Carlos and Aunty Mariana who are farmers and often have
fresh meat from the farm, and home made chorizos from the local farmers, not to
mention the delicious pumpkins we pick from the ground...I'm so spoilt!
Step 1
The
perfect fire. Get those coals nice and hot!
Step 2
Let the
fire die down...don't rush this process - the perfectly heated
coals are a key to the right amount of heat needed for the bbq!
Step 3
Get the
meat ready! Use different cuts and always choose good quality
grass fed meat. The usual cuts used in an Asado is Short Ribs, Roast Prime Rib, chuck ribs, Rib
Eye Roast, Strip Steak, T-Bone, Rib Roast, Tripe to name a
few...
Step 4
Don't
forget the Chorizo and Morcilla! Chorizo, made of beef and
pork, is a very important part of any BBQ as it's
often the first course off the grill when a series of different meats are
served. There are many different types of Chorizo around the world, but if
you can get the Argentine style it is a very different taste to the Spanish or
Mexican for example. I have the good fortune to have home made chorizo
from the farm when I visit home. Morcilla is a blood sausage. One of
those things if you think about it - you may not be able to eat it, but if you
eat it - it's delicious!!
Step 5
Get the
vegetables ready. Collect old milk or juice tetra packs, clean
thoroughly and place pumpkin, carrots and potatoes inside until full and seal
the top. This is a little trick I learnt from my Aunty Mariana for
bbq'ing the vegetables! The tetra packs don't burn on the bbq and they
create a little oven where the vegetables cook to perfection!
Step 6
Chorizo
and veggies on the BBQ.
Step 7
Then the
rest of the meat once the chorizo has taken a little color.
Step 8
BBQ the
meat turning occasionally. Don't forget the turn the tetra packs
as well. You can see here that the front of the BBQ itself they've placed
some bricks so the heat doesn't come out as the BBQ keeps cooking.
Step 9
First off
the BBQ is the veggies. Open the packs carefully as they will
let out a bit of steam.
Step 10
Usually
the Chorizo and Morcilla is served up first.
Step 11
Leave the
meat on the BBQ as you wait to serve it. Different
meats may need a little longer. Then usually place pieces of meat that
are cut into small pieces in a tray so people can grab as they pass the tray
around the table. Keep adding to the tray as different pieces of meat
finish cooking up on the BBQ.
And as
you wait for the BBQ to cook, and you prepare the salads and antipasto plates
you must have some empanadas on the table for a little snack!!
And there
you have the perfect Argentine asado.
Cocinar,
comer y ser feliz!
Leticia
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