What is Asado?
In Spanish, "asado" means "roasting" or "grilling" over a fire or in an oven. Generally speaking, when we talk about asado, we're talking about wood-grilled meats. As with barbecuing, in South America, asado refers to both the cooking method and the convivial moment during which guests enjoy grilled meats.
The Argentinian Asado ritual
Let's just say that Asado is Argentina's national dish! And although it's a method of cooking meat over an open fire, asado isn't a classic barbecue. As Argentina is one of the world's leading beef-producing countries, as well as a major consumer, beef is the meat of choice for the asado.
1. The asador, king of the barbecue
A true ritual, when organizing an asado, it's a good idea to appoint an "asador". These - often self-proclaimed - meat-cooking specialists take charge of everything from A to Z. They manage the fire and the cooking to ensure that the meat is cooked to perfection, i.e. well grilled on the outside and tender on the inside.
There's an art to making an asado fire. When it takes place in the countryside, wood is used, mainly hardwood. In the city, charcoal is used. To find out more about wood and charcoal, our guide to choosing the right wood and charcoal will enlighten you.
2. The asado cooking method
The asado is cooked over coals, which the asador distributes under the grills, with the meat placed higher up than in our traditional barbecues.
For a similar result, we suggest theStainless steel grid extension which can be superimposed on your traditional kamado grill.
Cooking is then gentler and does not attack the meat. It gives the fat time to nourish the meat, making it tender and juicy without drying it out, just like the American BBQ tradition. Asado cooking is slow: 2, 3 or 4 hours depending on the weight of the pieces. Indeed, unlike our barbecues, in Argentina, the pieces of meat are kept whole, and some even weigh several kilos.
Prime cuts include entrecôte, rib-eye, onglet, flank and bavette. But like the picanha in the Portuguese barbecue traditionPortuguese barbecue tradition, cuts of beef are not cut in exactly the same way as in France. Other meats are also cooked on the Argentine barbecue, such as lamb and kid. In this case, they are cooked vertically, on skewers.
Here are some recipe ideas for barbecued beef:
Picanha of marinated beef cooked on lava stone
Prime rib
For equipment, you can use the Plancha cast-iron griddle to mark meats and cook them evenly.
You can also choose our cast-iron grate for professional cooking, or replace your stainless steel grate.
And why not invest in a stainless steel meat fork and Kokko leather gloves?
All essential accessories to optimize your moments around the fire!
The famous Chimichurri sauce
Asado meat is often accompanied by a condiment called Chimichurri, which can also be used as a marinade. This sauce is made from a mixture of garlic, parsley, coriander, bay leaves, red pepper, wine vinegar, olive oil, salt and pepper. Oregano, thyme, lemon and even tomato and bell pepper can be added to taste. During cooking, the meat is brushed with this spicy sauce to make it even moister.
What to serve with an Asado?
Vegetables are a rarity in the Argentine asado tradition! However, potatoes, grilled peppers and a mixed salad of greens, tomatoes, onions and hard-boiled eggs are a welcome addition.
To accompany these superb barbecued meat dishes, we recommend a few that will go perfectly with them!
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