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Argentine Asado Culture

6 Argentinian Traditions Around Argentine Asado

Hey, there! Grab your mate and get comfortable because we’re about to dive into the heart and soul of Argentina – the traditions around Argentine asado! We’re not talking about meat or the fire today. Nope, we’re going to go deep into about the Argentinian traditions that make asados more than just a barbecue. 1- […]
Jason Pittock
July 21, 2024

How to prepare Mollejas: The best sweetbread recipe you’ll ever find

Hey there! Today, we’re tackling a cut that might be new to some of you, but trust me, it’s a game-changer on the grill. I’m talking about mollejas, an achura also known as sweetbreads. Don’t let the name fool you – these aren’t sweet and they’re definitely not bread.  What Are Sweetbreads? What are sweetbreads, […]
Jason Pittock
July 16, 2024

Argentine Vacío vs Asado, What’s the Difference?

Ready to dive deeper into the world of Argentine grilling? Today, we’re tackling a question that often confuses even seasoned asado lovers: What’s the difference between Vacío vs Asado? Trust me, understanding this will take your Argentine asado game to the next level! Let’s break it down and explore these two cuts of Argentine beef […]
Jason Pittock
July 14, 2024

How to Grill the Best Pollo a la Parrilla

Ready to up your grilling game? Today, we’re talking about how to make amazing pollo a la parrilla—grilled chicken, Argentine-style.  Chicken is a big part of Argentine asado, and I will show you how to nail it. We’ll cover everything from picking the right chicken to getting that perfect crispy skin. Trust me, once you […]
Jason Pittock
July 9, 2024

Bondiola a la cerveza negra: A Step-by-Step recipe

If you’ve been following my blog, you know I’m passionate about all things Argentine asado. But Argentine cuisine is so much more than just grilled meats, and that’s why today, we’re stepping away from the grill to share another great recipe: bondiola (pork neck) a la cerveza negra.  Whether you’re an experienced cook or just […]
Jason Pittock
July 5, 2024

Smoking vs Grilling: Pros, Cons, and How to Choose

If you’re anything like me, you’ve probably found yourself torn between these two methods of cooking meat: smoking vs grilling. Should you fire up the Argentine parrilla for a full asado or commit to a smoker’s slow process? While these two options may seem similar, they are not.  Let’s explore the pros and cons of […]
Daniela Solis
July 2, 2024

Why Is My Steak Chewy? Tips To Tenderize Tough Steak

I know we’ve all been there – we spend hours tending to that perfect fire, carefully grilling what you thought was a premium cut of meat, only to be rewarded with a steak that’s tougher than leather.  But don’t hang up your asador tools just yet. In this guide, I’m spilling all my secrets to […]
Jason Pittock
June 27, 2024

What Is The Maillard Reaction and How Does It Work?

Ever heard of the Maillard Reaction? It’s related to what happens behind the scenes when grilling the perfect asado: heat meets meat, transforming proteins and sugars into a tasty, golden-brown piece.  This reaction is key to becoming a perfect asador, giving your meat that rich taste we all love. Understanding this process means you’ll be […]
Jason Pittock
June 18, 2024

3 Ways to Ruin a Steak (And How to Avoid Them)

If you’ve ever messed up a steak, and boy, have I messed up a few in the past, you know how frustrating it can be.  Over the past 10 years, I have learned that there are 3 very common mistakes: I’ve got your back with some tips on how to avoid the three biggest steak-cooking […]
Daniela Solis
June 13, 2024
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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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