Argentinean barbecue: Take note of these 6 tips

¡Hello friends of Paulina CocinaToday I want to share with you everything you may need to know about a delicacy that comes from the pampas: the Argentinian barbecue. A delicacy that is famous throughout the world for the richness of its meat and its cooking process.

Today we are going to tell you why this tradition is so special, since it is not just a meal, it is part of the tables and traditions of Argentina. So let’s see what are the characteristics that make it special and what is its history. I will also share with you the tips on How to make Argentinean Asadofrom the preparation of the fire, to the choice of meat and its accompaniments. Take note!

About Argentinean barbecue

He Argentinian barbecue It is not just a meal, it is a sacred ritual that brings friends and family together. This banquet consists of the slow preparation of seasoned meatscooked to perfection in a grillwhich can be with charcoal, firewood or a mixture of both, achieving a unique balance of flavors and textures.

From the vast Argentine plains, barbecue transcends borders and countries, and becomes an experience that unites people around the fire and good food, not only in its place of origin, but also in other regions where Argentines live, such as in Spain.

5 Characteristics of the Argentinean Barbecue

• Unmatched flavor: Argentine meat is characterized by being very tasty and tender, and that gives a special imprint to the roast, making it unique.

• Grilling: The grill is essential in the preparation of Argentine Asado. The slow heat and management of the embers is key to obtaining the juicy texture and crispy outer layer.

• Variety of cuts and cooking levels: From succulent flank steak to tasty flank steak and chuck roast, the variety of cuts of meat ensures options for all tastes. In addition, depending on personal preference, you can choose the level of doneness of the meat, either juicier or more well-done.

• Traditional accompaniments: Classic chimichurri and criolla sauces, along with roasted potatoes and other vegetables, complete the barbecue experience.

• Social celebration: He roast It goes beyond food, it is a social event that brings friends and family together around the grill.

Origin and history of the Argentine barbecue

The history of the Argentinian barbecue It dates back to the first inhabitants of the vast plains of Argentina, the Pampas, where the gaucho culture played a fundamental role in the development of this culinary tradition.

• #Given: The term “asado” has its roots in gaucho culture, the rural inhabitants who tended livestock. During their long work days, gauchos would roast meat outdoors as a practical way to feed themselves. They used simple techniques, such as skewering the meat on stakes and roasting it over embers.

The barbecue has become a symbol of Argentine national identityIt is more than just a meal; it is an expression of the Argentines’ connection to the land, cattle and gaucho culture. At social events, family gatherings and celebrations, the barbecue remains the central dish that brings people together.

What should an Argentine barbecue have?

The key to an authentic Argentine barbecue lies in the quality of the meat, the patience in preparation and the art of grilling. In addition, the company of good friends and the relaxed atmosphere are essential ingredients for an unforgettable experience. Other important elements are:

• Prepare the meat: The seasoning of Argentinean Asado is simple but crucial. Coarse salt is used to bring out the natural flavor of the meat. Some also add pepper and other spices according to personal preference.
• A good grill or roaster: It can be a traditional grill or a rotisserie, but this has to be the tool that will allow you to control the distance between the meat and the embers to adjust the intensity of the heat.
• Wood or charcoal fire: The choice between wood or charcoal is a matter of preference, but both provide unique flavors. Wood adds a smoky touch, while charcoal is easier to control. The key is to have hot, persistent embers.
• Patience and time: Slow, patient cooking is essential for a quality Argentinean Asado. It allows the meat to cook evenly and develop intense flavors.
• Traditional beverages: Argentine wines, especially reds, are a common choice to accompany a good barbecue. Although you can also enjoy it with a cold beer.

The ideal meat for Argentine barbecues

The choice of the meats for Argentine barbecue is crucial. Cuts such as the strip of roast, the flank steak or the entrails are favorites for their exceptional marbling and flavor. meat quality It is the cornerstone of an authentic barbecue, so it is essential to select fresh, good quality cuts.

Offal is another essential and delicious part of the barbecue traditionThey refer to the viscera and other less common parts of the meat that, when cooked correctly, provide intense flavors and a unique texture.

Some of the most popular offal at an Argentine Asado are chorizos, which are used to make the classic Argentine choripán; morcilla, which is made with pig or cow blood, onions and other seasonings; chinchulines, which are the small intestines of cattle, cooked until they are crispy on the outside and tender on the inside; and kidneys and gizzards are also often included.

How to make a perfect Argentinean barbecue: 5 tips

1. Grill preparation: Make sure the grill is really hot and has enough coals before placing the meat. This will seal in the juices and give that crispy texture on the outside.
2. Proper seasoning: The key is in the seasoning. Use a mixture of coarse salt and pepper to enhance the natural flavor of the meat. You can also use lemon and fresh herbs to add touches of flavor.
3. Cooking time: Patience is the key. Let the meat cook slowly, over a low heat, to achieve juiciness and the perfect texture.
4. Creative accompaniments: Experiment with accompaniments to enhance the flavor and enjoy different textures. You can make sauces and take advantage of the fire to roast vegetables, such as bell peppers, potatoes or onions.
5. Relaxed atmosphere and a good starter: The Argentine barbecue is a relaxed social experience. As it is a long cooking process, cheese platters or cold cuts are usually prepared as a starter, to await the arrival of the meat.

The best accompaniments for Argentine barbecue

The best and at the same time the most classic accompaniments on the Argentine table. If you are invited to a barbecue and you don’t find any of these, then you should ask yourself if it really was an Argentine barbecue.

• Chimichurri: Homemade chimichurri is the inseparable companion of Argentinean barbecue. This sauce made with garlic, parsley, vinegar, oil and spices, provides a fresh and vibrant touch that perfectly complements the richness of the meat.
• Creole sauce: A mixture of tomato, onion, pepper, garlic and oil. The Argentine Creole sauce adds freshness and a spicy touch. It is another must-have for a good barbecue.
• Roasted Morrones: Roasted bell peppers or roasted red peppers are a colorful and flavorful addition. Their sweetness and soft texture contrast beautifully with the intensity of roasted meat. Once roasted, they are great peeled and mixed with minced garlic and olive oil.
• Roasted potatoes: Roasted potatoes are a classic side dish that are cooked on the same grill, creating a delicious contrast between the crispy exterior and the tender interior, which can be eaten with salt and butter or oil. A delicacy.
• Provoletta: This appetizer made of melted provolone cheese with tomato, oregano and ground chili is a delicious option to start the barbecue. It is cooked on the grill until the cheese melts and develops a golden and crispy layer on the outside.
• Homemade bread: Bread is a must at a good Argentine barbecue. Whether homemade bread or classic criollo bread, both are ideal to accompany meats and offal.

Of course, a good salad is a must to accompany the roast.

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8 steps to make a fire

Knowing how to build a fire for a barbecue is an art, and the process is essential to achieve perfect cooking of the meat. Some tips to keep in mind are:

1. Select the type of firewood or charcoal: Hard, dry wood, such as that from fruit trees or quebracho wood, burns better and provides a delicious smoky flavor to the meat. Good charcoal can also be used, in case firewood is not available, always trying to choose large pieces, so that they last longer.

2. Assemble the grill: Place the grill at a suitable height, making sure you have a fire-starting area underneath or to the side. It is essential to have a system to adjust the height of the grill as needed during cooking.

3. Prepare the fire area: Clean out any ash or charcoal residue from the last time the grill was used. Leave room to air out the fire and create good heat circulation.

4. Forming a charcoal base: Create a charcoal base in the center of the fire pit. Light the charcoal and let it burn until a layer of hot embers forms. Add kindling or more charcoal, adjusting the amount to the heat requirement.

5. Controlling the intensity of the fire: If the flame is too intense, you can reduce it by dispersing the embers or moving the charcoal or wood to the sides.

6. Wait for it to turn into embers: The secret of the Argentinian barbecue It’s about cooking over embers, not flames. Embers provide a constant, even heat to cook meat optimally.

7. Distribute the embers: Use a rake to distribute the embers evenly under the grill. This will allow you to control the intensity of the heat in different areas of the grill.

8. Start cooking: Once a hot, even bed of coals has formed, it’s time to start cooking. Place the cuts of meat on the grill, adjusting the height as needed and rotating them to ensure even cooking.