The Do's and Don'ts of Cooking an Argentine Asado

An Asado is much more than just a barbecue; it’s a tradition, a social event, and a source of national pride in Argentina. The art of cooking an asado is a skill that requires patience, the right tools, and a deep understanding of meat, fire, and timing. Whether you're cooking in your back garden or gathering around the grill with family and friends, there are essential rules to follow to ensure your asado is as authentic and delicious as possible.

The Do’s of Cooking an Argentine Asado

1. Do Use the Right Meat

In Argentina, the quality of meat is paramount. Opt for cuts like asado de tira (short ribs), entraña (skirt steak), bife de chorizo (sirloin), and vacio (flank steak). These cuts are popular and perfect for grilling over an open flame. You’ll also find morcilla (blood sausage) and chorizo criollo (pork sausage) grilling alongside the beef, which is integral to the spread.

• Tip: Buy fresh, high-quality meat. Argentine beef is renowned for its flavour and texture, so if possible, source it from a butcher that specializes in high-quality cuts.

2. Do Use Wood or Charcoal for the Fire

While gas grills may be convenient, an authentic Argentine asado requires wood or charcoal. The fire is essential to impart a distinct smoky flavour to the meat. The key is to create an indirect heat source. This is where patience comes in: build the fire well in advance, let it burn down to embers, and avoid cooking directly over high flames.

• Tip: we sell quebracho wood in our shop so have a go to get that smoky flavour!

3. Do Use a Parrilla Grill

A parrilla is the traditional barbecue grill and the only way of cooking an Argentine asado. It’s typically made of metal bars or grates positioned over the embers. The parrilla allows the fat from the meat to drip away, keeping the cooking process clean and smoky.

• Tip: From grill inserts to outdoor kitchens we have a whole range of products but if you are still unsure we are always available for a chat!

4. Do Season the Meat Simply

Argentine asado is all about the natural flavour of the meat, so seasoning should be kept simple. The most common seasoning is salt (preferably coarse sea salt). A few hours before cooking, sprinkle salt generously on both sides of the meat, allowing it to draw out the natural juices and enhance the flavour. If you prefer add a touch of chimichurri sauce once the meat is cooked.

Tip:  to make Chimichurri, add parsley, garlic, vinegar, olive oil, and spices, best served on the side rather than a marinade!

5. Do Serve with Classic Sides

Argentine asado is typically served with simple yet flavourful sides like ensalada criolla (a fresh salad of tomatoes, onions, and lettuce), papas a la provenzal (garlic and parsley potatoes), and provoleta (grilled provolone cheese). Don’t forget the traditional bread to accompany the meal.

• Tip: The best wines to pair with an asado are bold reds like Malbec, Argentina's flagship wine.

The Don’ts of Cooking an Argentine Asado

1. Don’t Rush the Process

Asado requires patience. Unlike quick grilling, an asado is all about slow cooking over a steady fire. Don’t try to speed things up by cranking up the heat or cooking over too high of flames. This can result in overcooked or dry meat.

• Tip: Be prepared to spend a few hours cooking. Enjoy the time with family and friends, sharing stories (drinking a glass of Malbec or two!!) and enjoying the process.

2. Don’t Overcrowd the Grill

Although it's tempting to throw everything on the grill at once, overcrowding the parrilla can cause uneven cooking. Leave space between the pieces of meat to allow for proper heat circulation. Too much meat on the grill at once also reduces the intensity of the smoke and fire, which are essential for the characteristic flavor of an asado.

• Tip: Cook the meat in batches if necessary and focus on getting the best results for each piece.

3. Don’t Use Excessive Sauces or Marinades

One of the hallmarks of Argentine asado is that it allows the natural flavours of the meat to shine. While chimichurri is a popular condiment, avoid smothering the meat with sauces or marinades before cooking. This can mask the natural smoky flavor that comes from grilling over wood or charcoal.

4. Don’t Forget to Enjoy the Moment

An asado is more than just about cooking; it’s about celebrating with friends and family. Don’t get too caught up in the logistics of cooking and forget to enjoy the camaraderie. Asado is a social event, and the time spent around the grill is just as important as the food itself.

• Tip: Serve small cuts of meat for people to sample, and allow everyone to participate in the feast. This encourages sharing and conversation, are key elements of an authentic Argentine asado experience.

Conclusion

Cooking an Argentine asado is an art form that celebrates good meat, good company, and the simple pleasures of life. By following these do's and don'ts, you'll be well on your way to creating an authentic and delicious asado experience. Remember, it’s not just about the food—it’s about the entire tradition and the joy of sharing a meal with others. So, light the fire, gather your friends, and enjoy the true spirit of Argentina with your very own asado.

Bon appétit—or as they say in Argentina, ¡Buen provecho!