Every type of grill imaginable is used to prepare asado in Argentina from fabricated brick or concrete assemblies with chimneys to pieces of wielded re-bar placed on top of rocks. Since a key task while preparing asado is to control the heat in different areas, most prefer to use a grill that provides easy access to the coals, height adjustment of the cooking surface, and an area to keep a fire burning in case more coals or wood need to be added. Therefore, gas grills and and those small circular grills on wheels that are popular in the United States, although used by some, are not preferred.

Simple flat rack grills either prefabricated or home-made are quite popular for their simplicity and low cost. All you need is a surface to grill the meats on and something to support it. You’ll often find these at outdoor gatherings or lunches hosted at a ranch where a large surface is needed to grill enormous quantities of food. Also, it is not uncommon to see construction workers cooking up some chorizos on top of some wielded re-bar for lunch. The one negative aspect is that there is nothing to protect the grill from the elements while cooking. Unless of course you have a wall or some sort of overhead covering. Therefore, the weather can make or break your planned asado.

Many homes and eating establishments have large prefabricated grills for grilling their asado. Some apartment buildings even have a communal grill on the roof for all of the tenants to use; unless of course one lives in an luxurious building that may have an enclosed grill for each unit. These grills are made of concrete or bricks and lined on the inside with special fire brick. Since a chimney is integrated on top they can be placed indoors as well. One unique benefit to these grills is the ability to adjust the height of the racks. The racks are usually one or two pieces with a network of chains that allow the grill master two raise or lower the height with hand cranks on the side. The racks are made with V-shaped strips of metal that allow the grease to slide down into a tray at the bottom so that there are no flare ups.

While gas grills offer great heat management, they lack in providing great flavor. Sure you can add some wood chips to give some smoky flavoring but there is nothing better than hot coals made from wood. They are, however, easy to use and clean up is a breeze. You just fire it up by turning some knobs and pressing a button. Since typically no charcoal is used the only items that need cleaning are the grilling surface and grease trap. Anyway, you’ll be hard pressed to find a true asado aficionado using a gas grill.

Portable grills are popular with those who don’t have space or an adequate environment for fabricated or simple rack grills. They are small and easy to move while at the same time offer protection from the weather. Most of the portable grills in Argentina are either horizontal rectangles or cylinders. These provide better access to the coals than say the typical circular kettle grill. The problem with many of these types is when the time comes to add additional coals, whether hot or cold, at a later time. Not to mention that due to their small size, a large asado with multiple types of meats or foods is near impossible to accomplish.

So you are stuck with a gas grill or standard portable grill. Can you create an asado Argentinean-style? Nope, you’ll be forever doomed to flash charred pieces of flesh. Well, yes you can create a partial asado, just by cooking lots of meat for friends and family. But unless you have a way to control the coals and heat you will have a difficult time trying to re-create the asado you experienced in either Argentina or an Argentinean restaurant in your area. Your best option would be to build an inexpensive rack grill. Anyway, just keep on reading and maybe you’ll pick up some other tricks to improves your grilling apprenticeship.

The asador is the grill master whose main goal is to ensure that he/she will praised, not ridiculed, for the meats and other foods that is served to the guests of the table. The asador must know the science of maintaining fire and heat. The asador must know the right cuts and quantities of meats to prepare for his guests. While eating, the asador must drop his/her fork and knife at a moments notice to slice some more meat for the portly family member who devours food with amazing speed. For if the asador fails in his/her duties, then the jokes will never end on the poor performance of that special asado day.

But seriously, a lot of special care and attention is needed when preparing an asado. The handling of the coals and heat requires much attention, especially with large cuts of meat that can end up either raw, chewy, or burnt if not cooked properly. When the time comes to begin serving, the asador will have to make constant return trips to the grill for many reasons other than heat management.

Meats, when ready, are usually never plopped on the table for everyone to serve themselves. Nobody wants their second serving to be cold. They are served or sliced to the individual’s preference while the remainder is left on the grill in an area that is warm but will not cook the meat any further. Also, since there is often a course structure with asados, the asador will always have to keep an eye on the meats that will be served at a later time for the feast.

Asado has two meanings in Argentina. One is to reference cuts of meat that are cooked on a grill while the other simply means BBQ, aka barbecue, like “let’s prepare an asado”. Most of the articles you see on this site will reference the latter because my sole purpose in life is to clue you in on having an Argentinean asado.

So what is an asado like in Argentina?

The best asado is like any other BBQ party that is thrown in any other part of the world. A celebration of sorts with friends and family while feasting on large amounts of barbecued meats. Where the host is constantly eying guests to see if a glass needs to be refilled or another piece of meat needs to be slice. Great conversation is the final ingredient.

Usually asados are best enjoyed on weekends or holidays when the weather is nice and/or everyone needs a breaks from the normal life. They are also enjoyed on camping excursions or at estancias (ranches) that rent rooms or cabins for tourists. An asado is not to be rushed and can typically last at least three hours if it is a good one. Coming home from work and slapping some steaks on the grill for 20 minutes is not a true asado in the classical sense.

For those who are not fortunate enough to have their own parrilla, a barbecue grill and more on that later, usually have to rely on friends or family to host the event. If no one has access to one, which is quite common in cities where many live in apartments, they have to resort to a local parrilla restaurant or take-out shop to enjoy their asado.

Who in their right mind would have a barbecue party in a restaurant you ask? Well, many do. Think of it as a pseudo-asado. Restaurants that offer asado have their menus set up as a la carte so that you can re-create an asado setting at your table. You can start the meal with some chorizos (sausages) and then move on to larger cuts of meat. Some even have huge combination platters called parrillada where the meat is kept warm over hot coals right on the table. All the while enjoying some good conversation with wine and beer. Other establishments are strictly set up as a take-out or delivery service so that you can re-create an asado in your dining room.

If you ever travel to Argentina or have an Argentinean friend and get invited to an asado, do not pass it up. Well, unless you hate barbecues and meat. Vegetarians beware! If the site of large quantities of meat does not put you into shock you will most likely end up unsatisfied. No soy or tofu burgers; that would be a sacrilege to the feast. The only vegetables you will most likely to find are simple salads and potatoes. Even those tend to go untouched for fear of one losing vital space in their stomach for the succulent meats that desire to be eaten.