The Complete Asado Guide

More than a BBQ—it's a ritual. Master the art of Argentine asado with our comprehensive guide.

The asado is Argentina's most cherished culinary tradition. It's not just about cooking meat—it's about gathering with friends and family, taking your time, and celebrating life. The asador (grill master) is a position of honor, responsible for hours of careful fire management and cooking.

What You'll Need

  • Parrilla (grill grate) - adjustable height preferred
  • Firewood (quebracho or hardwood) or quality charcoal
  • Long-handled tongs and spatula
  • Sharp knife for testing doneness
  • Coarse salt (sal parrillera)
  • Chimichurri (homemade preferred)
  • Cast iron pan for provoleta (optional)

Fire Management

Building the Fire

  1. Start with kindling and paper in the center of your fire pit
  2. Stack wood in a teepee or log cabin structure around the kindling
  3. Light from the bottom and let it catch naturally
  4. Add more wood as needed to build a substantial fire
  5. Wait 30-40 minutes until wood burns down to glowing embers

Temperature Zones

Create different heat zones by spreading coals unevenly:

Hot Zone

Thick coal layer. For searing steaks.

Medium Zone

Moderate coals. For most cuts.

Cool Zone

Few coals. For resting and slow cooking.

The Cooking Order

Timing is everything in asado. Here's the order to put things on the grill so everything finishes together:

1

Chorizo & Morcilla

First - 20 min

Start with sausages while the main cuts come to temperature. Serve as appetizers.

2

Achuras (Offal)

Early - 15-30 min

Sweetbreads (mollejas), intestines (chinchulines). Quick cooking, high heat.

3

Asado de Tira

2-3 hours

Goes on early, bone-side down first. Slow and steady, indirect heat.

4

Vacío

40-60 min

Fat-side down first. Needs time to render but not as long as ribs.

5

Steaks (Bife, Ojo de Bife)

Last - 10-15 min

High heat, quick cooking. Goes on when guests are almost ready to eat.

6

Entraña

Very last - 6-8 min

Thinnest cut, cooks fastest. Should go straight to the table.

Common Mistakes to Avoid

✗ Too much heat

✓ Fix: Patience! Let coals turn gray before cooking. You should be able to hold your hand 6 inches above the grill for 4-5 seconds.

✗ Not enough salt

✓ Fix: Be generous with coarse salt. The exterior needs a good crust. Salt 30-60 minutes before cooking for best results.

✗ Rushing the fire

✓ Fix: A proper fire takes 30-40 minutes to be ready. Start early and enjoy the ritual.

✗ Constant flipping

✓ Fix: Flip once, maybe twice. Let the meat develop a crust before moving it.

✗ Cutting to check doneness

✓ Fix: Use the touch test or a thermometer. Cutting releases precious juices.

✗ Skipping the rest

✓ Fix: Always rest meat for 5-10 minutes. Cover loosely with foil to keep warm.

The Most Important Rule

Asado is about the journey, not just the destination. Pour a glass of Malbec, invite your friends, put on some music, and enjoy the process. The best asado is made with patience, good company, and love.

¡Buen provecho!