Once you have tasted Argentine barbecue, you will think that the word “barbecue” does not do it justice. Argentine barbecue is distinctive because of the way Argentines prepare and grill the meat, and it is vastly different from the usual skewered chunks or rib sections that sizzle on gas or coal grills.

Barbecue the Gaucho Way

Argentines are very particular about the kind of meat they use for asado. Only the best meat will do, and the country’s excellent meat supply caters to this discriminating taste.

Traditional meat cuts for asado include tenderloin, rack of rib, flank, prime rib steaks, T-bone, sirloin, rump, brisket, and tri-tip. A complete asado menu would also include chinchulin (the initial portion of the small intestine), sweetbreads, kidneys, and udder. There are two important details to remember about asado:  A bull calf is the traditionally preferred offering for this feast, and the meat is not cut into small pieces. Instead, the meat is grilled in large portions to keep the interior juicy. [Read more…]

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