Asado translates to roast but it is usually associated with grilling or outdoor cooking using barbequing techniques. Asado is very popular in Argentina, Chile, Paraguay and Uruguay. It is also a traditional way of cooking for significant and ordinary events.
It usually consists of beef, sausages, and other cuts of meat that are cooked on grill or on an open fire. it is finger licking amazing, it is quite different from other kinds of grilling and barbeques; it takes more time to cook, the “asador” will usually take a course of 2 hours to prepare and cook the meat, also and asado has its own principle cuts of meat for example the beef ribs and vacio also known as flank steak. It seems very odd if someone prepares asado with filet mignon, rump steak, porterhouse, or any other steak cut that are widely used in US.
In addition to the meat achuras are also served which makes almost half of the meal, kidney, intestine, sausages, blood sausages, sweet bread and tripe. Often strange things are present in the Argentine asado. It is an offensive thing to have a gas barbeque rather than getting your own coal and burning it which is no easy task. With the asado, traditionally, they usually drink beer and have sports involved in it.
The asador begins with burning of the coals, which are often made of pines and eucalyptus as they have strong smelling resins. If it is more of a sophisticated type of asado they use a specific tree or it is made on the coals of a recently burned wood. After the appetizers ribs are served and the next item is flank steak and then goatling. An asado includes bread, a simple mixed salad and it also have grilled vegetables on the grill with olive oil and salt. Americans do not use offal while Argentinians love steaks and hamburgers. In America they most commonly use wood directly and shovel the ignited coals under the grill or they use carbon made from distilled wood.
The most common choices for making asado is small pork sausages, blood sausages, short ribs, flank steak, rib-eye steak, tenderloin and sweet bread. You will also need wood or charcoal; coal is best used when they are completely burned not the red ones. They might create a noxious flavor. For getting the best bread use mini baguettes that are cut into chorizo sized. For cheese and salamis use picada or starter. Wine has to be chosen with care, the best wine to go with asado is Malbecs. For adding more flavor to your food add rounds of provolone cheese with herbs and pepper. Argentinians use Sal gruesa which is a course barbeque salt which is applied in generous amount on the meat and with the whole meal add a wholesome green salad. Remember that bone side should be down, fat up for most of the time. It should be around 45 minutes in total. Never try to cut into it and turn it twice and when ready remove it from the grill, slice it up into plate sizes portions and enjoy your meal
