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 cuisine.

Vacío: The Hidden Gem of Argentine Beef

First up, let’s talk about Vacío. This cut is a true Argentine specialty that might be new to many of you. Here’s what you need to know:

• Vacío comes from the flank or belly of the cow, near the hind legs.
• It’s a thin, flat cut with a layer of fat on one side.
• The meat has a rich, beefy flavor that’s hard to beat.
• It’s known for its tender texture when cooked right.

How to Grill Vacío

Grilling Vacío is an art in itself, and using an authentic Argentine parrilla takes it to another level. Here’s how to nail it:

1. Start with the meat at room temperature. Remove your Vacío from the fridge about an hour before cooking. This ensures even cooking throughout the cut.
2. Season generously with coarse salt for about an hour before grilling. Don’t be shy with the salt; it’s the only seasoning you’ll need for authentic Argentine flavor.
3. Prepare your parrilla. You want a good bed of hot coals, not flames. Spread them evenly under the grill grate. The heat should be medium-high – you should be able to hold your hand about 15 cm above the grill for 3-4 seconds.
4. Place the Vacío on the parrilla with the fat side up. You’ll hear that satisfying sizzle as it hits the hot grate. This initial positioning allows the fat to start rendering and basting the meat as it cooks.
5. Grill for about 10-20 minutes on the first side. Resist the urge to move it around – let it develop a nice crust. If flare-ups occur, use your asador to move the meat to a cooler part of the grill temporarily.
6. Flip the Vacío. If it’s ready to turn, the meat should release easily from the grill. If it sticks, give it another minute or two.
7. Grill the second side for another 7-10 minutes. For medium-rare, the internal temperature should reach about 57°C (135°F). Remember, Vacío is best-enjoyed medium-rare to medium – overcooking can make it tough.

Pro tip: Don’t trim off that layer of fat! It’ll render during cooking, keeping the meat moist and adding tons of flavor.

Asado: More Than Just a Cut

Now, here’s where it gets interesting. ‘Asado’ actually has two meanings in Argentine culture: It refers to the entire event of a traditional Argentine barbecue, but it’s also a specific cut of beef – the ribs.

When we talk about Asado as a cut of meat, we’re looking at:

• The rib section of the cow
• A cut that includes several ribs with the meat attached
• A favorite for its rich, fatty flavor and tender texture

How to grill Asado

Cooking Asado ribs on a parrilla is a slow and steady process that rewards patience with incredibly flavorful, tender meat. Here’s how to master it:

1. Start with quality ribs. Look for cuts with good marbling and a healthy layer of fat. Allow them to come to room temperature for about an hour before cooking.
2. Season generously with coarse salt about an hour before cooking. In true Argentine style, salt is the only seasoning you need or maybe salmuera. Make sure to coat all sides evenly.
3. Prepare your parrilla. You’ll want to create two heat zones: a hotter area for searing and a cooler area for slow cooking. Arrange your coals accordingly, with more on one side of the parrilla than the other.
4. Start the ribs on the cooler side of your parrilla. Position them bone-side down, with the meatier side facing up. This allows the fat to render slowly!
5. Cook slowly for about 1.5 to 2 hours, maintaining a steady temperature of around 150-160°C (300-325°F). You may need to add more coals periodically to maintain the heat.
6. During this time, resist the urge to flip the ribs too often! Once every 30 minutes is enough. About 30 minutes before they’re done, you can start brushing the ribs with a mixture of water and vinegar to keep them moist.
7. To check for doneness, look for the meat to start pulling away from the bone. You can also do the “bend test” – pick up the rack with tongs; if it bends easily and starts to crack on the surface, they’re ready.

Here’s a pro tip: Try cooking your Asado ribs with the bone side facing the heat. This helps render the fat slowly, resulting in juicier meat.

The Big Difference

So, what’s the main difference? While both are essential to Argentine cuisine, Vacío is a specific cut of meat, while Asado can refer to both a cut (ribs) and the entire barbecue event.

In terms of flavor and texture, Vacío is known for its intense beef flavor and relatively lean texture, while Asado ribs are prized for their rich, fatty flavor and fall-off-the-bone tenderness.

Choosing Between Vacío and Asado

Can’t decide which to try? Why not both! A true Argentine asado often features a variety of cuts. Vacío offers a leaner, intensely beefy flavor with a tender yet slightly chewy texture. It’s perfect for those who enjoy a meatier bite and appreciate the nuanced flavors of beef. 

On the other hand, Asado ribs bring a different kind of pleasure to the table. They’re richer, with alternating layers of meat and fat that create a melt-in-your-mouth experience. The bones add flavor during cooking, offering a more hands-on eating experience.

Remember, the beauty of Argentine barbecue lies in its simplicity. Good quality meat, salt, fire, and good company – that’s all you need for an unforgettable asado experience.