Asado – The Argentine grilling secret

Did you already know that besides football and tango, Argentinians have a third passion? – Namely, the Asado!

The term Asado means in Spanish something like "Roasted": this is what the Argentinian barbecue calls the grilled meat that is slowly roasted over hot coals. The Asado has a long tradition and originally arose from the slaughter of cattle in the evening, which was slowly cooked over the fire. The Gauchos (the Argentinian cowboys) only had long wooden sticks that they could place next to the fire, not above it. Today's Asado crosses are made of metal and are usually homemade.

Asado is the opposite of fast cooking, because the process takes a bit longer than gas grilling due to the production of embers from the wood fire. Since Argentinians also prefer to roast whole pieces of meat, which usually need to be on the grill for more than 60 minutes, an Asado is more like an event that you can enjoy with your friends and family. During this, it is common to also have a glass of wine and simply enjoy the time together. Asado is not just grilling, but a symbol of enjoyment and freedom.

In typical Asado, sauces or marinades are largely avoided—they prefer to enjoy the pure meat flavor and season only with a little salt so as not to distract from the quality of the meat. The only typical marinade is the Chimichurri sauce, which is also kept very simple.

The history of Asado:

The Asado was invented in the Argentine Pampa and was mainly carried on by the Gauchos (the Argentine cowboys) in the last century. In the past, the meat was prepared "á la cruz". For this, it was attached to a cross-shaped piece of metal and placed over the fire. Over the years, however, the Parrilla, a metal grate, became established, on which the meat was grilled over hot coals. Nowadays, much more modern Santa-Maria grills have already been built, offering many possibilities to prepare your meat perfectly.

Preparation:

Asado typically takes place on a wood fire. It is also quite practical to use a height-adjustable grill grate, because an Asado is grilled with strong heat but always at some distance from the embers. This way, the meat gets a tasty, robust crust but remains wonderfully juicy. According to the Argentine preparation method, the meat should be turned only once, when the juice appears on the surface. Only then is the perfect time to season the grilled food with salt. This method of preparation is also called "a su punto", meaning "to the point," and is reached when the meat has taken on a nice golden-yellow color and yields slightly to pressure. 

Fact:

No country in the world has such a per capita consumption of beef as the Argentinians. Various sources speak of approximately 60-70 kg per capita annually – just of beef! In Germany, for example, it is about 9 kg of beef per capita: The average Argentinian thus consumes more beef per year than the average resident of Germany consumes pork, poultry, beef, lamb, and other varieties combined. That amounts to just under 60 kg. The average weight of an Argentinian barbecue portion is between half and a whole kilogram.

That sounds like a real passion!

Author: Amelie Wurmstein