Asado

Prepare the Fire: Begin by kindling a robust wood fire in your grill, allowing it to burn down gently until you're left with glowing, hot coals. This slow transition ensures steady, even heat and infuses the meat with a delicate smoky aroma. For best results, use a combination of wood and charcoal—wood for flavor, charcoal for steady heat. Season the Meat: While your fire matures, generously sprinkle salt over all the beef cuts. Salting just before grilling locks in the juices and intensifies the natural flavors, so avoid salting too early. Grill the Meat: Place the beef on the grill thoughtfully, positioning the thickest cuts farthest from the coals to ensure gentle, even cooking. After the beef has been searing for a while and has started to develop a beautiful crust, add the chorizo and morcilla to the grill, letting their rich, spiced flavors meld with the smoky air. Cook to Perfection: Maintain a watchful eye, turning the meats occasionally to encourage even browning and to prevent flare-ups. Depending on thickness, many cuts—like ribs—may take up to two hours to reach tender perfection, while thinner pieces will cook more quickly. Use visual cues and touch for doneness. Rest and Serve: Once cooked, let the meat rest undisturbed for about ten minutes—this crucial step allows juices to redistribute, resulting in succulent, juicy bites. Slice the meat against the grain and serve alongside a vibrant chimichurri sauce and your choice of grilled vegetables. Pro Tips: - Using mixed wood types enriches your fire's flavor profile and stabilizes cooking temperature. - Salt the meat just before it hits the grill to retain moisture. Serving Suggestions: Complete your asado with a fresh tomato salad and hearty, crusty bread. Open a bottle of Malbec to complement the deep, smoky flavors, creating a delightful and memorable meal.