The Art of Asado: Grilling Argentinian Meats Beyond Beef
While beef reigns supreme in Argentine asado, the true mastery of this ritual lies in embracing lamb, pork, and chicken. These meats bring diverse textures and flavors to the parrilla, cooked low and slow over glowing embers for that signature smoky char outside and juicy tenderness inside. The key? Patience, minimal seasoning (mostly coarse salt), and the right fire—no flames, just consistent heat.
Building the Perfect Fire
Authentic asado relies on embers, not direct flames, for even cooking without burning. Traditionalists use hardwood logs (like quebracho for its dense, long burn and subtle smoke, or espinillo for a cleaner flavor), burning them down to coals. Charcoal works well too—opt for natural hardwood lump (avoid briquettes with additives) for a pure taste. Start the fire early (45-60 minutes ahead), rake embers evenly under the grill, and maintain zones: hotter for searing, cooler for slower cooking.
Grilling Lamb (Cordero)
Patagonian lamb shines in asado, especially cordero al asador or a la cruz—butterflied and slow-roasted. It’s less prone to drying out than beef.
- Best cuts: Whole butterflied lamb, ribs, or chops.
- Technique: Salt generously just before grilling. Start skin-side down over medium embers (about 25-30 cm away) for crisp skin, then flip. Cook 4-8 hours for a whole animal, basting with saline or lemon if desired. Internal temp: 60-70°C for medium.
- Charcoal pairing: Quebracho lump for deep, earthy smoke that complements lamb’s gaminess.
Grilling Pork (Cerdo)
Pork adds richness, often as ribs or thinner cuts that cook faster than beef.
- Best cuts: Bondiola (pork neck/shoulder for juiciness), matambre de cerdo (flank), or ribs (costillitas).
- Technique: Season with salt (and optional lemon juice for brightness). Grill over medium-low embers, turning occasionally to render fat slowly. Avoid flare-ups—V-shaped grates help drain drippings. Cook to 70-75°C internal for safety and tenderness (1-2 hours for ribs).
- Charcoal pairing: Hardwood lump from lighter woods like fruitwood blends for subtle sweetness without overpowering the pork.
Grilling Chicken (Pollo)
Chicken provides a lighter option, often butterflied for even cooking.
- Best cuts: Whole butterflied chicken (pollo al spiedo or flattened), quarters, or thighs.
- Technique: Flatten for uniformity, rub with oil-lemon mix if desired, salt heavily. Indirect heat first (skin up, away from hottest embers), then finish skin-down for crispiness. 45-90 minutes total, to 75°C internal.
- Charcoal pairing: Natural lump for clean smoke—chicken absorbs flavors easily, so avoid overly strong woods.
Serve with chimichurri, provoleta, and salads. The asado is as much about the gathering as the grill—applaud your asador at the end!
