Hi, my name is Jason Pittock and I am a British expat who has been living in Argentine for the last 2 decades. In this article let me show you some of the key steps to grilling an Argentine Asado like a master. Look out for my “TOP TIPS” in the article and be sure to hit me up on Instagram, YouTube, or Facebook if you have any questions or additions to this post. Enjoy and happy grilling! Here are the links to my social media:
If you’re a fan of outdoor cooking and want to learn the art of Argentine grilling, you’ve come to the right place! Wood fires, aroma and a level of effort that transcends normal meals all distinguish it from other grills in the world–in short, The Argentine Asado.
Step by step, with its delicious aromas, wood-coal fire pits, and perfectly cooked meats, the Argentine Asado has come to be an internationally famed form of grilling.
In this guide, we’ll take you step-by-step through the process of preparing an authentic Argentine Asado. So grab your apron, fire up the grill, and let’s dive in!
The Argentine Asado includes slow-grilled or roasted meats and vegetables, and the most delicious sauces such as chimichurri or provencal. Argentinian-style grilling is widely considered to be one of the best in the world.
Barbecues are a popular choice for outdoor cooking. But if you want to learn something different, the Argentine way of grilling, then with the right technologies, tools, and materials, this is not impossible to learn. The English translation of asado is grill which means the sort of barbecue common in South America. In Argentina, the asado is also called “Parilla” (pronounced parisha) which is another way of saying barbecue or grill.
The following steps will show you how to barbecue like an authentic Argentine. Get ready for a great experience and a fantastic BBQ, which will be completed with a true Argentinean meal.
Let’s break down the important must and mustn’t of an Argentine Asado. In this section, we will guide you through some of the most foundational rules of grilling like an Argentinean pro.
First, Argentineans do not overuse spices and condiments. Besides choosing top-quality meats farm-raised beef, one of the secrets of Argentinian Asado is only to use course salt while the meat is cooking and maybe some black pepper. Once the meat is done cooking, the sauces (chimichurri and provencal, for instance) and other condiments can be added but once the meat is cooked and served, these traditional sauces are not heavily spiced but made up of 100% natural ingredients.
Secondly, predominantly an Argentine Asado is beef, although we will see many Asados that include lamb, venison, pork, and even fish, the majority of the Argentine Grill is beef.
So knowing your meat is key and being open to trying various beef cuts, sausages, and organ cuts. an Argentinian Asado includes a great selection of alternative beef cuts and nearly all the parts of the cow can be consumed.
Here are some common Asado choices and cuts:
The heart of any great Argentine Asado is a strong and well-rooted fire. One thing you must know: Make sure you get a great bonfire going! To slow-coddle the meat and vegetables into pure perfection you need good coals and embers. Start with a wood fire and let the blaze settle into a glowing bed of small, hot embers before placing your food on the grill.
The flickering flames, crackling embers, and delicious aromas support you to get the best out of each ingredient.
TOP TIP Alert! The key to all successful Argentine Asados is the fire. A Good rule of thumb is to keep your wood fire producing quality embers during the whole process, but when you will need the most is at the beginning of the Asado, as often the asado grill is cold, and towards the end, 30-45 mins before you take your meat off. (depending on what cut of meat you are grilling).
Get your fit lit the right way from the outset: the easiest way to get the fire going is to place wood kindling in a pyramid shape with cardboard or old egg boxes or paper as the starter. Personally, i don’t use firelighters or any chemicals to start my fire. Locate the minor pieces in the center; they light faster and will be the ones that support the larger logs once we start to build the fire up.
Argentine Asados are more wood than charcoal. Although charcoal is used here and there, Argentine “parrillas” are traditionally wood. There are a couple of reasons why we prefer wood: it’s cleaner, produces better coals/embers, gives off a lovely tangy smoke, and wood, burns at a more optimal and stable temperature.
Once you light your fire, start to stack on the hard firewood, (you can check out my firewood guide by clicking on this link). Add slowly but over a short period of time a good amount of wood until your fire looks something like this.
Let the wood burn and fully combust. This can take up to 30 minutes so don’t rush it, let the wood fully burn and produce hot embers/coals so you can use them for your Asado!
As the fire starts to produce embers, make sure to poke it (use a long poker) or coal shovel. Let the embers drop down under the fire.
Continue to feed and stoke your fire during the whole outdoor cooking process.
The key to an Argentine Asado is moving the coals from under the fire to the asado grill section where your meat or vegetables are.
This is what makes the Argentine asado so authentic and different from any other grilling technique.
This exercise of moving the coals from the fire to the grill will continue through the grilling session, and it is essential that the heat on the grill remains consistent.
TOP TIP Alert! The magic behind the embers or coals is that if produced for a hardwood, they will last for up to 15-30 minutes, producing amazing cooking temperatures, great taste, and consistent wet heat.
Move the coals under the grill to create like a “bed” of coals. You can make the bed to the size of the cuts of meat you intend to grill.
Once you have moved the coals from under the fire to the grill, make sure the asado grill has heated up fully a good way to test this is by holding your hand over 1cm above the grill, you should be able to count to 10.
It is very important to not overheat your grill, this will make the heat tough and chewy.
A traditional Argentine Asado can include a variety of meats. Beef ribs (costillas), pork ribs (costillitas de cerdo), sausages (chorizo), and chicken are common choices. Each cut must be slow-cooked over the embers to keep that smoky flavor.
Don’t rush the process—good things take time. Cook the meat evenly on all sides and only turn it when necessary. This will help keep moisture sealed in the juices and meat tender.
TOP TIP Alert! not many talk about is the temperature of the meat before putting it on the grill. One of my best tips is to make sure your meat doesn’t go directly from the fridge to the fire! Give your meat (depending on the climate you are in) at least 30-60 mins to aerate and stabilize in temperature, ideally room temperature before taking the meat to the grill.
An Asado grill is also called a parrilla, and you must have one that is designed for outdoor cooking. Most grills of this type are adjustable, if you don’t have one already it does not matter. This allows you to move the meat closer, or farther from the heat. When you put the meat on, can also lift it up high off the embers. This adjustability is essential for controlling the cooking process! Particularly so on long grilling sessions.
Slowly take your meat from your table or board and lie it on the grill. It’s important that you grill each piece of meat bearing in mind which side is recommended to grill facing down first. (You can head over to my recipes to find out more about each individual cut)
Once you place the meat on the grill, don’t move it around. Let it sit on the heat and slowly sear. Each cut of meat needs its unique grilling time and you can find out more about this on my Argentine Grilling blog or YouTube channel.
Patience is a virtue.
Understanding the timing of each cut is the passport to success. Do not rush grilling, patient grilling produces succulent tasty, and enjoyable meat.
Cook the meat slowly and generally speaking a medium to low heat. During the grilling process continue to add coals under your grill and keep your eye on the heat to not overbook you
Every once in a while, add our famous “salmuera” to save the meat from drying out.
Salmuera is an Argentine sauce that is applied during the cooking process to stop the larger cuts of meat from drying out if the cooking process is longer the 1-2 hours.
Salmuera is made up of a range of ingredients and each “Parillero” (Grill master) makes his salmuera with his own cocktail, so here goes our favorite version:
As soon as the meat is nearing serving time a good way to end the grilling session is throwing provolone cheese over the grill, you can use a iron pan or even a tin foil to cook it. Provolone cheese is very popular in Argentina, and nearly everybody enjoys it as a starter to the meal.
Finally, when the meat is cooked and ready for serving it is important to take the meat off the grill and let it sit for at least 3 minutes before it is served (don’t give in to its intoxicating aromas).
Now it is time to carve up the meat and serve your guest the full Argentine experience.
Now, this is the moment for another tradition among Argentinians, that is very unique to the grilling culture. It’s the moment to celebrate the “asador” or the grill master. Someone calls out for a round of applause, and everyone pauses, rises to their feet, and claps, congratulating the asador and the meal. It’s an excellent way of saying: a job well done!
An Asado isn’t just the food–it is an experience. Whether you are cooking for friends, family, or people you have only just met, Argentine Asado presents a social event. People get together around the grill, share stories, and enjoy the mood as the irresistible aroma of slow-cooked meats fills the air.
Using these steps, you will soon find that you have got the hang of how an Argentine Asado should be done. More than just grilling–and sharing a tasty dish of grilled meats with many friends and family members! With the right tools, some ingredients, and a little patience you will be a professional at this before too long. With the flavor of an Argentine Asado matched by everything nice about outdoor cooking, every grilling session will be a lifetime.
What's in it for You Every Month on Saturday?
Special Bonus: Sign up now and get a FREE guide: "5 Secrets to Perfect Asado Every Time"
What's in it for You Every Month on Saturday?
Special Bonus: Sign up now and get a FREE guide: "5 Secrets to Perfect Asado Every Time"
