When it comes to Argentine Asado BBQ Grilling, and getting the temperature right, there are 3 key elements that you must understand:
1. The temperature of the grill above the embers
2. Timing
3. Choice of combustion
Grilling the perfect Argentine asado will not come easy. The Maillard reaction for the asado is unique; it takes patience and precision, yes, but above all, temperature management is the secret to unlocking your asado success.
When it comes to mastering this iconic Argentine barbecue tradition, the right grilling temperature can make all the difference.
The temperature of your grill is the most crucial factor in cooking an Argentine Asado. If the heat is too high, you will probably overcook your meat. Conversely, if it’s too low, then cooking times will be long, and the resulting meat can become dry and chewy, depending on the cut of the meat.
Maintaining the correct grill temperature is crucial for achieving the proper balance of flavors, tenderness, and doneness suited to an Argentine asado.
Not all cuts of meat need to be cooked at the same temperature. For example, a ribeye steak (sliced at 1 inch) will need a different level of heat than if we grill a full rack of ribs (costillar de asado).
When grilling an Argentine Asado, various cuts of meat and different cooking temperatures are needed.
Table 3 below shows the heat levels depending on each cut. To cook a cut of beef, such as ribeye or skirt steak, you’ll want to have grill temperatures around 125-130°C (250-265°F). This medium-high heat allows the beef to cook uniformly while keeping that precious fluid. If you prefer your beef well done, crank the heat to 140-150°C (285-300°F).
Pork, in particular tenderloin, needs a little higher temperature for thorough cooking. A temperature range from 140-150°C (285-300°F) is perfect for slow-cooking pork tenderloin, keeping it moist and flavorful even as it gets done.
Cooking poultry, such as chicken breasts or leg and thigh pieces, needs a higher grilling temperature because in order for the meat to be cooked through properly it must not burn up on both inside and outside. When grilling chicken, keep the grill at a temperature of 160-175°C (320-350°F) then you can place the chicken legs on it. This process will produce moist and flavorful meat in every case if you can achieve a range between 350-450°F on an oven thermometer.
You can find the heat level by using the “Argentine” hand test,
After the coals are ready, hold your hand at where the meat would be on your grill: see how long you can keep it there to feel the temperature.
– High Heat: If you can only hold it for 1-2 seconds, the temperature is around 450-650°F.
– Medium-High Heat: If you can hold it for 3-4 seconds, the temperature is about 375-450°F.
– Medium Heat: 5-6 seconds indicate a temperature around 325-350°F.
– Low Heat: 7-10 seconds suggest the temperature is about 300°F or lower.
This method will ensure that you can reach the correct grilling temperature without needing a built-in thermometer for different cuts of meat.
The internal temperature of the meat provides the most accurate basis for judging when you have cooked it through. Below, we provide general guidelines on appropriate internal temperatures:
– Meat cooked so that the inside is on the verge of rare but not quite reaching an internal temperature between 55 and 60° (130 to 140 degrees-).
– This beef is medium, but a closer shade of pink than Med. On the thermometer, it will read 60~65 °C (140~150 °F). Put it in the °Wrather cold water for proof.
– Pork: The American Heart Association says pork is cooked to 63 °C (145 °F).
– For chicken and turkey to be safe, ensure the inside has reached at least an internal temperature of 74°C (165°F) before serving.
How to measure the right internal temperature of a roast? Just get a kitchen thermometer or any other kind that is similar and stick it into the thickest part of the meat, trying to keep away from bones which might give a wrong reading in its place
In addition, realize that even after the meat is taken off the fire and sat aside for a while, you will notice that the temperature increases a little bit, a few degrees should be left to go higher than the intended temperature.
The grill temperature is the key to creating an unforgettable Argentine barbecue. When you grill beef, pork, or chicken, it is understanding and managing the heat that will determine the outcome of your grilling session.
All of this means a great Argentine cuisine tradition will continue in time-honored style as another generation takes over family grills!
Grilling is an art that demands patience and practice! Feel free to explore different temperatures and techniques to create that perfect Asado that’ll impress all your guests.
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Special Bonus: Sign up now and get a FREE guide: "5 Secrets to Perfect Asado Every Time"
