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Pictures Being Added

This site has been looking a little dull on the design side. I’ve added a Flickr image box to the sidebar on the right. I’ll also start inserting some images into the posts. Can’t have a food site without pictures. right? You’ll be able to find all pictures related to this site located in this set here

This will take some time so I hope you understand. Asado is good but lemme tell ya, I’m not going to cook or eat asado every day just to have a library of pictures for every cut of meat and other foods …

Chorizo – The King Of Sausages

Chorizo

This type is by far the most popular sausage grilled on a parrilla. Although, they are used for a variety of other dishes and recipes. The shape and texture resembles sausages found in many other parts of the world; large and plump. Beef or pork is the meat of choice and they are usually sold as links. The majority of those sold by butchers or grocers are seasoned with salt, pepper, and garlic. Paprika, sweet red pepper, and hot chili pepper flakes in addition to the aforementioned ingredients are quite common as well and level of spiciness may vary. …

Chorizo, Morcilla, and Salchicha Parrillera

The most popular sausages cooked on parrilla are chorizo, morcilla, and salchicha parrillera. No asado is considered complete unless at least one of these types of sausages is served at the table. Consider these to be the pre-marathon warm-ups to the feast of meats that will soon follow. For sausages are usually typically the first meats to be served and eaten with copious amounts of bread. However, if one is not careful, they might end up eating too much and therefore ruin their appetite. That can be quite a difficult challenge for some.

Preparing And Lighting The Fire

Improperly preparing and lighting the fire needed to get the coals hot can cause a few problems. If you don’t have a good fuel source to get the starter fire going the flames will extinguish before the wood or charcoal has a chance to get a good burn going. If the wood or coals are stacked incorrectly you’ll either prevent air from fueling the fire or end up with half of the coals ready while the others haven’t even begun to acquire a good ash coating.

It is best to build your pile of coals in an area separate from …

Wood Or Charcoal?

Natural wood, what kind of question is that? Each cook has their own preference for what material to use for generating heat for the asado. Nothing can beat the flavor that is produced by wood but time, availability of materials, simplicity also play a role in what cook choses to create the ideal fire. The three sources are wood, briquettes, and lump charcoal.

Wood

As mentioned earlier, wood offers the best flavor to grilled meats. It also provides optimal heat that lasts longer than charcoal. The downside is that wood is difficult to light and at times hard to acquire, especially …

Argentina’s Cuts Of Beef For Asado

For those who have never experienced an asado nor eaten at an Argentinean steakhouse it may come as a surprise to see the enormous cuts of meats laid upon the grill. You might wonder if someone just made a few cuts to a whole slab of beef and tossed them on the grill. Heck, you might wonder if there is a whole cow on there. The cuts of meat used for an asado are large and hardly trimmed of the surrounding fat. Many differ from the clean cuts that are used in every day cooking. The reason for …

The Goods You Need

OK, well if you are reading this then you might be thinking, “I know that I need to have a lot of food and drinks for my guests”. Well think again because this is all about an Argentinean asado.

The key items that can never be left out are sausages, meats, and bread. Even if you serve only those with a little chimichurri sauce, you’re guests will be happy. Always make sure you have enough food to feed everyone and then some. Better safe than sorry. Anything left over will make a snack later on or lunch for …

Types of Grills For Asado

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 …

El Asador – The King Of The Grill

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 …