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Argentinian Grilling Experience

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Argentine Asado Culture

Unraveling the Distinction: Argentine vs. Argentinian - A Cultural Journey

When it comes to the terms "Argentine" and "Argentinian," many people use them interchangeably without realizing that they have distinct meanings. In this article, we will explore the subtle differences between these two terms and shed light on their proper usage. Understanding these distinctions can lead to more precise communication, language usage, and appreciation of […]
Jason Pittock
July 24, 2023

Argentine Grilled Patagonian Lamb on The Spit

Welcome to the ultimate Argentine Asado experience with our mouthwatering dish, "Argentine Lamb Grilled On The Spit". The Spit in Argentina is referred to as "La Estaca". This unique method of vertical cooking has been handed down through generations in Argentina, and when it comes to grilling a whole lamb, this is the ultimate method […]
Jason Pittock
July 14, 2023

How To Sharpen An Argentine Asado Grill Knife

Argentine barbecue knives are the essential tool of every good “parrillero”. When it comes to dominating the Argentine Asado and becoming a grill master, having a great knife is key to getting the job done well!  Keeping the grill tools and maintaining your Asado in perfect condition is vital in the grilling process. Here, we […]
Jason Pittock
May 22, 2023

How To Grill An Argentinean Asado: 2023 Guide!

The Argentinian-style Asado is internationally known to be one of the best grilling techniques in the world. It consists of slow-grilled or roasted meats and vegetables accompanied by the most delicious sauces such as chimichurri and provencal sauces. Even though the Argentine way of grilling differs slightly from other cooking cultures, it’s not impossible to […]
Jason Pittock
May 15, 2023

Argentine Grilled Filled Kabocha Squash Recipe

The Kabocha squash is a great ally on the grill. It is distinguished by its bluish-green skin and its intense orange interior. The Kabocha squash recipe is great tasting and highly nutritious, here at Argentine Asado we often include this as a side dish in our grilling sessions!  Kabocha Squash History This squash is of […]
Jason Pittock
April 28, 2023

Argentine Asado Vacio Recipe (Brisket)

In Argentina, the Vacio which is known as a Brisket, is one of the main cuts of meat that cannot be missing from the true Argentinean grill. A true Argentine Asado must include a Vacio, it's juicy, tender, and remarkably tasty.  Done well, the Vacio is a great cut to serve a large volume of […]
Jason Pittock
April 26, 2023

How To Build Your Own Argentine Asado Grill?

We all love DIY projects, and being the grilling lovers we are, we were delighted once this question came through our channel “How can I build my own Argentine grill”? What a question! Argentine grills are very simple and unsophisticated. So we went ahead and created this article covering exactly how to build your own […]
Jason Pittock
April 25, 2023

What is Piquillin Firewood and Why is it Used in Argentine Asados?

What is piquillin wood and why is it used in Argentine Asados? Choosing the right wood for your Argentine Asado or grilling experience is key. In this article, I will explain why we use the famous piquillin firewood so frequently and why we get amazing results from this magical hardwood. The Piqullin asado firewood is […]
Jason Pittock
April 24, 2023

How To Prepare and Maintain Your Argentine Asado Grill

To achieve a great Asado, you must take care of your grill and keep it in perfect condition. Achieving great Argentine Asados consistently doesn’t come by chance. One of the biggest contributions to a great Argentine Asado is preparation. Like any craft, preparing your Argentine Asado correctly will set you up and put you on […]
Jason Pittock
April 24, 2023

What is The Authentic Argentine Asado and What Makes it So Special?

The real truth about the exclusive Argentinian grilling Cuisine.
There’s no more quintessential Argentine tradition than the asado. Combining social connections with culinary craftsmanship, the asado is far more than just a simple barbecue. It’s a custom dating back to a time when wild cattle roamed the plains of La Pampa, in central Argentina. Back then, gauchos lived entirely off the land, eating the tender meat of this wild cattle, which they slow-roasted over an open flame.

Today, an asado looks quite different than it did in the mid-nineteenth century, but certain traditions are still upheld every time a group gathers around the grill. To ensure your next asado is authentically Argentine, here are six essential elements you’ll need to include.

What is The Authentic Argentine Asado and What Makes it So Special?

The real truth about the exclusive Argentinian grilling Cuisine.
There’s no more quintessential Argentine tradition than the asado. Combining social connections with culinary craftsmanship, the asado is far more than just a simple barbecue. It’s a custom dating back to a time when wild cattle roamed the plains of La Pampa, in central Argentina. Back then, gauchos lived entirely off the land, eating the tender meat of this wild cattle, which they slow-roasted over an open flame.

Today, an asado looks quite different than it did in the mid-nineteenth century, but certain traditions are still upheld every time a group gathers around the grill. To ensure your next asado is authentically Argentine, here are six essential elements you’ll need to include.

The Fire and Coals (Brasas)

At its core, asado is meat grilled in its purest form. Traditionally, the fire used to cook the meat is made with a combination of red-hot coals and firewood, though the exact type of wood may vary from region to region. Additionally, an authentic asador, or grill chef, won’t use lighter fluid to start the fire, as it can taint the flavor of the meat; starting the fire without flammable liquid is considered an important part of the asado ritual.

The Grill

Once the fire is started, you need to wait for your grill to heat up. In Argentine asados, a simple iron grill called a parrilla is used. They come in all shapes and sizes, from compact versions that can fit in your apartment to massive commercial ones for restaurant use. Most parrillas are equipped with an adjustable height for the grill, which helps the asador regulate the temperature of the meat.

The Meat (and Vegetables)

Without doubt the most important part of any asado is the meat. Generally, you’ll want to plan for about a pound of meat per person, and there are many meats to choose from. Beef is the obvious first choice, and the heart of the meal; every cut is served, from ribs to sirloin to skirt steak to ribeye to flank to tenderloin. Beyond beef, though, there are sausages, chorizo, chicken breasts, sweetbreads, chitterlings, and morcilla, or blood sausage. No matter which meat thats on the grill, the only seasoning that should ever be used is a coarse BBQ salt and pepper (here and there!).
While meat is the main event at an asado, a host of accompaniments help to round out the meal. Simple salads, grilled vegetables, and peppers add a bit of greenery; fresh bread is served; and homemade condiments, such as chimichurri, provenzal and salsa criolla, enhance the natural flavors of the delicious, slow-roasted meats.

Timing

The Argentine asado is all about timing and absolute perfect coordination.
Understanding how long each cut takes and when to turn it when one-side is done. The true Asado experience is not rushed, its a patient grilling experience that can take anywhere from 1 to 5 hours! 
The majority of the Argentine cuts of meat take approximately 2.5 hours to cook, but some can take more. 
Sit back, enjoy the aromas, and make the Argentine Asado the closest thing to meditation! 

Beverages including Mate and Fine Argentine Wine

No asado is complete without a glass (or two) of fine Argentine wine. As the 5th largest wine producing country in the world, Argentina produces many varieties of both red and white. Once the meat is grilled and the salads are assembled, it’s time to sit down with a heaping plate of food and a heavy pour of Argentina’s flagship red wine, Malbec.

The BBQ Conversation

Above all, the tradition of asado is one of social gathering. Be it a weekend or holiday season the sights and smells of an asado can be found taking place in all of Argentina. Invite your family, friends, and neighbors to enjoy a delicious grilling experience, and you’ll make memories to last a lifetime.

What is Argentine Asado and who is Jason Pittock?

Argentine Asado is a YouTube channel run by Jason Pittock, an internet entrepreneur, SEO wizard and Paid Media pro. 

The Argentine Asado is a full Argentine grilling experience, brought to you in English all the way from Bahia Blanca, Argentina. 

In the Argentine Asado YouTube Channel, you can find content on Argentine Grilling techniques, Argentine BBQ recipes and how to grill like a true Argentine gaucho (aka - traditional cowboy) 🇦🇷

Viva La Vida Mis Amigos! 

Frequently asked questions

Everything you need to know about getting started with Argentine Asado
What kind of meat is asado?
The traditional Argentine Asado has many cuts of meat but predominantly will be beef. Although some Argentine grilling experiences will include chicken, venison, pork and sometimes fish. 
Sometimes people get confused when referring to "Carne Asada" which technically means grilled meat. 
There is also a cut of meat in Argentina called "Asado" or "Tira de Asado" which means a rack of ribs or ribs. 
Why is asado so important to Argentina?
Asado is an important part of Argentine culture and has gained international recognition for the grilling experience that is intertwined with Argentine culture. The Asado is often a family reunion or a get-together with friends or business partners. The Asado is the perfect excuse just to get together, enjoy each other's company and have a good cook-up! 
How to get started with the Argentinean Asado?
To get started with Argentinean grilling you will need to have a good place to light a fire, ideally source some hardwood (such as applewood or, "piquillin") and something to grill! When starting, it's recommend to start cooking some of the easier joints of meat to learn the nuances of cooking under coals (brasas) and learning the fine art of patience! 
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