Asado Is Not Just a BBQ
Ask any Argentine what asado means to them and they'll tell you it's not simply a cooking method — it's a ceremony. Families gather, friends arrive early, the asador (the person manning the grill) takes command of the fire, and the afternoon unfolds slowly, punctuated by shared mate, laughter, and the deep, smoky aroma of beef over coals.
Getting asado right takes practice, patience, and respect for the process. This guide will walk you through everything you need to know.
The Equipment: Parrilla vs. Cruz
The two classic setups for asado are:
- La Parrilla — a fixed or adjustable metal grill grate positioned over a coal bed. This is the most common setup in homes and restaurants.
- La Cruz — a large iron cross on which a whole animal (typically a lamb or pig) is splayed open and cooked vertically beside an open fire. This method is reserved for special occasions and requires hours of slow cooking.
For most home asados, a parrilla is ideal. The key feature is being able to adjust the height of the grate — controlling heat by raising or lowering the meat, not by fanning the coals.
The Fire: Wood vs. Charcoal
Traditionalists insist on quebracho wood — a dense, slow-burning hardwood native to South America that produces excellent coals with minimal smoke. However, good quality hardwood charcoal is a perfectly acceptable alternative outside of the region.
The golden rule: never cook directly over flames. Build your fire to one side of the grill, let the wood or charcoal become glowing red coals, and then shovel those coals under the grate. Keep feeding the side fire to maintain a continuous supply of fresh coals.
The Cuts: What to Buy
Argentine asado uses a specific set of beef cuts that you may not find labelled the same way outside South America. Here are the essentials:
| Spanish Name | Equivalent Cut | Notes |
|---|---|---|
| Asado de tira | Short ribs (cross-cut) | The signature cut — slow and low |
| Vacío | Flank / skirt steak | Flavourful, benefits from resting |
| Entraña | Inside skirt steak | Cooks quickly, very tender |
| Chorizo | Pork sausage | Always served first as a starter |
| Morcilla | Blood sausage | Earthy, spiced — not for everyone |
The Sequence: Timing Your Asado
- Start the fire 45–60 minutes before you eat. Good coals take time.
- Begin with chorizos and morcillas — these cook in 15–20 minutes and keep guests happy while the main event cooks.
- Add the asado de tira — these ribs need 45–60 minutes bone-side down before being flipped.
- Add larger cuts (vacío, entraña) — these go on 30–40 minutes before you plan to eat.
- Season simply. Coarse salt (sal gruesa) is applied just before cooking. Nothing else is needed.
Chimichurri: The Essential Condiment
A true asado is served with chimichurri — a fresh herb sauce made from finely chopped parsley, oregano, garlic, red chilli flakes, white vinegar, and olive oil. It is never cooked; it's always served at room temperature alongside the meat. Make it a day ahead for the best flavour.
The Asador's Mindset
The best asadors share one quality: calm. Asado cannot be rushed. The fire sets the pace. Pour yourself a glass of Malbec, tend the coals steadily, and trust the process. Your guests will wait — and they will be rewarded.