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Essentials For An Argentine Asado

Gaucho-style barbecue

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Argentines Be Like...

Start off with a charcoal grill

Charcoal > Gas... Make sure the coals are red-hot before you start grilling
Via argentinaindependent.com

Charcoal > Gas... Make sure the coals are red-hot before you start grilling

Chimichurri sauce= Argentine ambrosia

As with any sauce there are slight variations but the basic ingredients are parsley, garlic, extra virgin olive oil, vinegar and red bell peppers. Check out this recipe
Via fotos.starmedia.com

As with any sauce there are slight variations but the basic ingredients are parsley, garlic, extra virgin olive oil, vinegar and red bell peppers. Check out this recipe

Beef Ribs (Tira de Asado)

The best have a meat to fat ratio of 80:20
Via chimichurrigrill.com

The best have a meat to fat ratio of 80:20

Pork Sausage (Chorizo)

You don’t HAVE to eat the choripan (chorizo sandwich) but it’s really the best way to eat chorizo.
Via laylita.com

You don’t HAVE to eat the choripan (chorizo sandwich) but it’s really the best way to eat chorizo.

Chitterlings (Chinchulines)

It's cow intestines and if cooked correctly has a scallop-like texture.
Via en.wikipedia.org

It's cow intestines and if cooked correctly has a scallop-like texture.

Blood Sausage (morcilla)

The name says it all-this is indeed cooked blood. It may sound like a meal made for True Blood characters but it’s an essential for a reason. First-timers, spread it on a toasted baguette and don’t think about what it’s made of.
Via taringa.net

The name says it all-this is indeed cooked blood. It may sound like a meal made for True Blood characters but it’s an essential for a reason. First-timers, spread it on a toasted baguette and don’t think about what it’s made of.

Sweetbreads (molleja)

If you thought the term “blood sausage” was hard to swallow (ha), this one seems like a total misnomer considering there ain’t nothing sweet or obviously bread-like about this meat. It’s usually from the throat or heart of a cow and since it’s a gland, its texture takes some getting used to.
Via blog.steakbuenosaires.net

If you thought the term “blood sausage” was hard to swallow (ha), this one seems like a total misnomer considering there ain’t nothing sweet or obviously bread-like about this meat. It’s usually from the throat or heart of a cow and since it’s a gland, its texture takes some getting used to.

Beef Cuts

Flank Steak (vacio)

It wouldn’t be asado without some juicy steaks. Check out this recipe
Via seriouseats.com

It wouldn’t be asado without some juicy steaks. Check out this recipe

Skirt Steak (Entraña)

Each steak cooks differently depending on the cut so keep a close eye. Check out this recipe
Via buzzfeed.com

Each steak cooks differently depending on the cut so keep a close eye. Check out this recipe

Bonus: Empanadas

While waiting for the asado, munch on baked or fried empanadas stuffed with beef, chicken, ham and cheese or veggies.
Via blogasadorargentino.com

While waiting for the asado, munch on baked or fried empanadas stuffed with beef, chicken, ham and cheese or veggies.

Oh and don’t forget the wine…

Because in addition to beef we’re best known for our red wines
Via en.wikipedia.org

Because in addition to beef we’re best known for our red wines

All day, everyday

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