Asado Argentino | Cooking the perfect Argentinean BBQ

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Asado, an Argentine Tradition

Asado as such is not of Argentinean origin. However, "asado con cuero" (meat roasted with hide on) has its origin in Argentina as well as its method of cooking, ranging from an adequate place to set the fire to the proper choice between firewood and vegetal coal to light the fire, the distance between the grill and the embers, the manner to prevent the embers from producing flames, the arrangement of the meat in the grill -the bony side has to be cooked first-, the setting of the temperature -strong first and then change to moderate temperature-, the flavoring of the meat with salmuera (a water-based sauce consisting mainly of salt, garlic, and pepper) or chimichurri (a sunflower oil-based sauce consisting of garlic, parsley, and black pepper) while it is being cooked. It is recommended to control the temperature so as not to burn on the outside and to turn the meat over without pricking it so as to obtain a meat evenly grilled from both sides.

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The Key to a good Asado

The meat should be salted when it is roasted and not before the meat is put on the grill. The way asado is prepared as well as the cuts of meat that are included varies from region to region. In the Litoral region, the meat is skewed in a wood stick nailed in the ground. In the Northern and Cuyo regions, the meat is cooked in a land oven. In the province of Buenos Aires, the unskinned meat is cooked right over the embers letting the meat lean on a grill. A typical asado may consist of ribs, flank steak, sirloin, young lamb, young goat, entrails such as sweetbread, chitterlings, kidneys, large intestine, chorizo(a kind of sausage), black pudding, and longaniza (pork sausage).

 

 

 

 

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