What is the right grilling temperature for an Argentine Asado?

When it comes to Argentine Asado BBQ Grilling there are 3 key elements:

1. The temperature
2. Timing
3. Choice of combustion

In this article, we will break down the first, Grilling Temperature.

Grilling Temperature

The most crucial aspect of grilling is managing temperature and control, these two important skills go hand in hand. Cooking at excessively high temperatures can result in overcooking the meat, leaving it dry and lacking in flavor. The exterior might char while the interior remains undercooked. On the contrary, extremely low temperatures will lead to misjudging the timing of your cooking process and either it taking far to long or directly undercooking your meat.

What’s the best temperature for an Asado?

To achieve that flawless Asado, nailing down the cooking temperature is key. Choosing the right heat can make all the difference between juicy, flavorsome meat and something dry and lacking taste.

The perfect temperature for an asado can vary depending on the meat type and how you like it cooked. However, there’s a general rule that serves as a good starting point. And this is the one we seek to explore in this article.

Grilling Temperature for Beef

For beef, the ideal temperature typically sits around 125-130°C. This allows the meat to cook evenly, keeping its succulence and taste. If you prefer your meat well-cooked, increasing the temperature to 140-150°C works well.

Grilling Temperature for Pork

When it comes to pork, the sweet spot is slightly higher, at around 140-150°C. Pork requires a bit more time on the grill to ensure it’s safe to eat.

Grilling Temperature for Poultry

For poultry such as chicken or turkey, it’s advisable to aim for higher temperatures, between 160-175°C. This ensures thorough cooking to avoid any potential bacterial issues.

Remember, these temperature suggestions are general. Factors like meat thickness, the type of grill or barbecue used, and personal preferences can influence the ideal temperature.

In summary, the ideal barbecue temperature varies – generally 125-130°C for red meats, 140-150°C for pork, and 160-175°C for poultry. However, every barbecue enthusiast has their unique style and preferences, so experimenting is key to finding that perfect temperature for each occasion.

What Temperature Should the Inside of the Meat Reach?

When cooking on a grill, barbecue, smoker, or any open flame (Aka – Argentine Asado), the internal temperature of the meat becomes a critical factor. Getting the temperature right ensures that the meat is cooked safely while retaining its desired texture and juiciness.

The level of doneness directly links to the internal temperature of the meat. For a pink-centred, juicy steak or a cut of red meat, aiming for an internal temperature of around 55-60°C achieves a medium-rare result. If you prefer medium, target an internal temperature of about 60-65°C. For a well-done finish, aim for an internal temperature of 70°C or higher. These temperatures are a general guideline and may vary depending on the type and thickness of the meat.

Using a kitchen thermometer to measure the internal temperature is crucial. Insert it into the thickest part of the meat, avoiding contact with bones to ensure accuracy. Also, make sure the thermometer doesn’t touch the grill or any hot surface, as this can affect its accuracy.

The US Food and Drug Administration (FDA) recommends an internal temperature of 63°C for beef, pork, lamb, and veal to eliminate potential bacteria and ensure safe cooking. For chicken and turkey, a recommended internal temperature of 74°C or higher is advised.

Remember, meat continues cooking slightly even after being removed from heat due to residual heat. It’s a good idea to take the meat off the grill a few degrees before reaching the desired temperature and let it rest for a few minutes before serving. This allows the juices to be redistributed, keeping the meat moist and flavorsome.

The internal temperature of the meat plays a crucial role in achieving the perfect cook. Using a reliable kitchen thermometer and adhering to temperature guidelines from health authorities are fundamental for both food safety and producing delicious, juicy meat.

Now that you understand the significance of the meat’s internal temperature, what cooking techniques or additional tips do you use to ensure the meat is cooked just right? Share your experiences, and let’s continue learning together!

Measuring Grilling Heat

Given that not everyone possesses a thermometer or extensive experience in this field, here are some useful suggestions that can serve as a guide for gauging temperatures while cooking and a few that we use here in Argentina:

Using your Hand to Monitor the Heat of The Grill (An Argentine Tradition)

• Placing your palm at a distance from the embers where you intend to place the meat helps determine when to remove it.
• If your hand can only bear the heat for 1 to 2 seconds, indicating you can hardly tolerate the heat emitted by the embers, it’s because the charcoal is lightly covered with somewhat grey ashes. This is termed as INTENSE HEAT (STRONG), around 170º/200ºC. Thinner cuts like skirt steak are cooked at this temperature.
• If your hand can endure it for a bit longer, around 3 to 4 seconds, when that grey layer of ash mostly covers the charcoal, it’s measured as MODERATE HEAT, ranging from 120º to 170ºC. This heat is suitable for preparing medium cuts, aiming for juiciness, such as a ribeye steak.
• If your hand can withstand 5 to 7 seconds on the grill, it’s measured as LOW HEAT (MILD), meaning below 120ºC and possibly nearing 90ºC. Slow-cooking items like ribs or anything prepared slowly can be cooked at this temperature. Ribs take about an hour to roast, with the first 40 minutes on one side.
• Maintaining a constant temperature is crucial; keep checking the heat with your hand during cooking. If you notice the temperature dropping significantly, add a bit more charcoal. It’s possible to have three different temperatures on the same grill; adjust the charcoal according to the desired temperature.
• Creating a space in the embers below the cuts is recommended to generate enveloping heat. Aluminum foil can also be used to speed up cooking and create this enveloping heat.

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.

Summary

Article Name

What Is The Right Grilling Temperature for a Argentine Asado

Description

Getting the right grilling temperature for an Argentine Asado is absolutely one of the most important parts of mastering the craft. Read this article to learn!

Author

Jason Pittock

Publisher Name

Argentine Asado