If you’ve ever been to an Argentine asado, you know it’s more than just barbecue — it’s a ritual. The fire is lit early, the meat cooks low and slow, and the day is filled with conversation, laughter, and the mouthwatering aroma of wood smoke. This is cooking with soul.
Building the Perfect Fire
An asado starts with patience. Traditionally, hardwood logs are burned down into glowing embers, which provide steady, even heat for hours. The fire isn’t just for cooking — it’s part of the atmosphere. Keep it low and controlled, adding wood as needed to maintain a consistent temperature.
Choosing the Right Cuts
Thick, bone-in cuts like short ribs, flank steak, and sausages are staples of an asado. They’re cooked slowly, often basted with a simple chimichurri or saltwater mixture to keep them moist and flavorful.
Tools to Make It Easier
Breaking down larger cuts or prepping vegetables is effortless with the Special Edition Cleaver. Serve your asado feast on an Olive Wood Cutting Board to add rustic charm to the table.
Cooking the Asado Way
The key to asado is slow, deliberate cooking. Meat is placed on a grill grate or cross (asador) set over the embers, never directly over flames. This allows the heat to gently work its way through, creating tender, juicy results with that signature smoky crust.
The beauty of asado is that it’s as much about the gathering as it is about the food. You’re not just grilling — you’re creating a moment. The smell of wood smoke, the crackle of the fire, and the anticipation as the meat slowly transforms make it a meal worth waiting for.
