If you thought you knew everything about BBQ, think again! In this article, I’d like to present you with Argentine Asado, which isn’t just a way to cook meat: it’s a cultural ritual that brings people together. I’ll explore the distinctive qualities that make asado different from the traditional BBQ in your backyard barbecue experience, delving into the cultural aspects that make it a culinary phenomenon worth understanding and appreciating. 

Historical Roots of Argentine Asado vs BBQ

Argentine Asado is deeply rooted in the culture of the country due to its origins, intertwined with the nomadic lifestyle of the gauchos (who would gather around open fires during their journeys across the plains) and the traditions of the indigenous people who have been living there for hundreds of years. 

Today, preparing an asado is not merely a method of cooking; it is a cultural institution. The tradition of gathering around a fire to cook and share meat fosters a sense of camaraderie and celebration. Plus, the art of preparing asado passes down from generation to generation to preserve its authenticity and techniques.

In contrast, the origins of barbecue in the United States are often associated with the melding of European and Native American culinary techniques. Barbecue in the U.S. evolved as a fusion of indigenous slow-cooking methods and European spicing and smoking traditions. Over time, it developed distinct regional styles, such as the vinegar-based sauces of the Carolinas or the tomato-based sauces of Kansas City.

The Art of Meat Selection

Now, let’s take a look at the juiciest differences between barbecue and Argentine Asado: their meat selection. Renowned for its high-quality, grass-fed cattle, Asado has beef at its center. And certain cuts hold particular significance, such as a rack of ribs (known as asado de tira), brisket (vacío), and the delicious flank steak (or matambre) are popular choices.

Argentine Asado often involves minimal seasoning, allowing the natural flavors of the meat to shine. It’s more common to add sauces after the meat is cooked, like chimichurri or salsa criolla. Also, the experience would not be complete without achuras (organ meats), which give a whole new dimension to asados.

Achuras are different organs from the cow that are typically grilled before the actual beef, and here are five examples of achuras commonly used in Argentine asados:

• Chinchulines (Chitterlings): These are the small intestines of beef, cleaned and often marinated before grilling. They are known for their crispy texture when grilled.
• Morcilla (Blood Sausage): This is a sausage made with a mixture of pork or beef blood, fat, and rice or onions, seasoned with spices. It’s a dark-colored sausage with a distinctive flavor.
• Riñones (Kidneys): Beef kidneys are often included in an asado. They are usually seasoned and grilled to add a rich, unique flavor to the mix.
• Mollejas (Sweetbreads): Mollejas are the thymus or pancreas glands of a calf. They are known for their delicate texture and are often marinated before being grilled.
• Corazón (Heart): Beef heart is another achura commonly used in asados. It is usually marinated to enhance its flavor and tenderness before being grilled.

Meanwhile, traditional barbecue in the United States is characterized by a more diverse selection of meats. While beef is still prominent, pork, chicken, and even lamb are commonly eaten, too. Each region has its preferred meat, leading to a rich tapestry of barbecue styles across the country. 

Unlike the minimalistic approach of Argentine Asado, traditional barbecue often involves elaborate rubs, marinades, and sauces, with sweet and tangy barbecue sauces in the South, dry rubs in the Midwest, and vinegar-based sauces in the East.

Grilling Techniques and Equipment

And not everything is about the meat: what you use to grill your asado or barbecue will also make the difference. In the case of Argentine asado, the traditional parrilla is a crucial element of the experience. 

Characterized by its open-flame design, this is a straightforward structure featuring an adjustable grate that allows for precise control over the distance between the meat and the flames. The spacious layout of the parrilla allows people to simultaneously grill different cuts and achuras. What sets this grill apart is the predominant use of hardwoods like quebracho as the primary fuel source. The idea is to use wood with slow-burning properties that can impart a unique smokiness to the meat. 

When it comes to barbecue, grilling techniques and equipment vary widely, reflecting regional preferences and modern conveniences. Charcoal grills, akin to the traditional parrilla, maintain an open-flame approach, providing an authentic grilling experience. You can also use gas grills (sacrilege for an Argentinian asador!) because of their convenience and precise temperature control. 

While lacking the traditional smokiness of wood or charcoal, modern barbecue enthusiasts often employ wood chips or pellets in conjunction with these grills to infuse a smoky flavor into the meat. Additionally, dedicated smokers, equipped with smoker boxes for wood chips or chunks, offer prolonged exposure to smoke during the cooking process. 

Seasoning and Marinades

Argentine Asado prides itself on the simplicity of seasoning, letting the quality of the meat shine through. If you were to prepare an asado, you would use no more than salt, pepper, and, on occasion, a touch of lemon juice. But this doesn’t mean Argentinians don’t have delicious sauces to accompany asado. You can try out:

• Chimichurri Sauce, which comprises ingredients such as garlic, parsley, vinegar, and olive oil, enhances the overall taste without overshadowing the meat’s inherent richness.
• Criolla sauce is a traditional Argentine condiment made with tomatoes, onions, bell peppers, vinegar, and spices, complementing the smoky richness of grilled meats 

Barbecue, with its diverse regional styles, boasts an array of seasoning and marinade approaches. It involves soaking the meat in ingredients like soy sauce, Worcestershire sauce, herbs, and spices before grilling. Dry rubs, a blend of spices applied directly to the meat’s surface, are equally popular, forming a delicious crust during the cooking process.

Asado and Barbecue as Social Events

Asado in Argentina is not just a method of cooking; it’s a social event deeply ingrained in the culture. Friends and family gather around the grill, creating a friendly atmosphere where the preparation of food is as significant as its consumption – everybody participates. For example, the parrillero, or grill master, holds a revered position as they are in charge of the grilling process, showcasing skill, and expertise. 

While the parrillero grills the meat, the rest of the people will prepare accompaniments like chimichurri, salads, and bread to be shared among the guests. Additionally, the act of sharing a bottle of wine, often a Malbec, further enhances the social ambiance, with toasts and conversations flowing freely. Plus, it’s common for asados to last forever, starting early in the morning and finishing around the evening. 

Barbecue traditions in the United States also emphasize social gatherings, whether it’s a backyard barbecue, a tailgate party, or a large-scale event. The atmosphere is usually more laid-back and the event itself is shorter than an asado. 

In American barbecue, various types of meat are commonly grilled or smoked, and the specific type of meat can vary by region. 

Conclusion

All in all, while both Argentine asado and traditional barbecue share the common thread of grilling meat, their historical roots diverge, resulting in unique approaches to cuts of meat, seasoning, and devices with which to grill. Most importantly, they hold different cultural significance: Argentine asado remains a symbol of the rugged, outdoor lifestyle of the gauchos, creating a culinary identity deeply connected to the Argentine way of life.