How Argentinean Grillmasters Grill Meat
The process of grilling meat in Argentina involves meticulous patience. Argentinean grill masters carefully select the meat, usually high quality cuts such as asado, vacío, matambre and ribs. The meat is seasoned with coarse salt, sometimes hours before cooking, allowing the flavours to integrate deeply.
Types of pieces and cuts in the Argentinian Asado
The Argentinean asado is characterised by a wide variety of meat cuts, each with its own unique characteristics and flavours. From asado strips to bife de chorizo, Argentines appreciate the diversity of textures and tastes offered by their grill. The way each cut is cooked, whether directly over the coals or grilled, influences the culinary experience.
Argentinean Techniques for a Perfect Asado
The secret of a perfect Argentinean asado lies in patience and fire control. Grill masters adjust the height of the grill and the intensity of the fire to achieve different cooking points and textures. The "asado a la cruz" technique is another Argentinean tradition, where the meat is placed vertically on a cross and cooked slowly.