Typical Asado Criollo

When the charcoal is ready, it must be spread evenly under the surface of the grill and leave it like that for a few minutes, then it will be hot enough and when we put the meat it will "make noise" ... this step is very important !! Then, two other pieces of advice I give: the cut of meat should preferably be thick, so that it does not dry out when cooked.
and, the other advice is the most difficult: do not disturb the barbecue; that is, let it be done "practically" alone. After putting the meat on the grill, wait at least 25 minutes and we will see that a kind of red "juice" begins to come out, that means that it must be turned over ... and it does that by itself. sauce preparation

Chop the onion, garlic and pepper well, and place them in a container, then add the paprika, oil, wine, vinegar, oregano, bay leaf and season with salt and pepper to taste. mix very well and before serving remove the bay leaf.

roast preparation

Season the cuts of meat well and place them on the grill or barbecue (remember that the ribs are first put on the side of the bone), after about 20 minutes you can add the achuras and sausages.

The cooking time varies according to the point that you like the meat, (if you prefer it juicy or rather dry), you must control from time to time to avoid burning.

Once ready, bathe the meat with the chimichurri and serve with succulent salads.

You can replace the cuts of beef with chicken, fish, pork, etc.
here the embers go to the background to shine through the correct feeding of the fire and the control of the direction of the wind so that the meat is not smoked.

the spit is a method of roasting meat, crossed by a stake located in an upright position and with the embers on the ground.

Roasted to the cross: the classic model called "cross" incorporates a transversal bar, fixed or movable, that supports the upper extremities of the animal.

double cross roast: the so-called "double cross", with upper and lower cross bars where it is not necessary to cross the animal with the vertical stake.

roasted to the double rotary cross: the "rotisserie meat" or "rotary double cross", to make the traditional and recognized rotisserie meat.

In cross roast you can place the cross leaning over the fire or the fire surrounding the spit at a distance of half a meter.

roasted with leather

Roast with leather are large pieces of cow or heifer with leather that is slowly roasted only with embers on large grills. the meat is placed with the leather side up. it will be ready when when you pull the hair, they come off easily. the meat tends to be turned over and the hair is left to burn well.

whole rack of ribs on the grill
After skewering the meat on an iron or spit, it is nailed by its sharp end into the ground, obliquely over the fire, the meat is exposed to the flame of the firewood. The broiler should be rotated from time to time so that all parts of the rack are exposed to the heat. Without removing the grill from the ground and while it is roasting large slices are cut. the countrymen eat standing in front of the fire, with a bread serving as a plate and with a knife they will cut morsels that they take directly to their mouths.

lamb on the grill
With the Patagonian lamb, fed naturally in the hard pastures of Patagonia and Tierra del Fuego, it becomes irresistible to taste this delicious grilled meat.
For its cooking you will need to have at least 5 hours in front of the intense and constant flames. first remove the head, open it to the middle and flatten. Tie in the cross with thick wire and nail into the ground with ribs towards the fire, when you verify that on the side of the ribs it has been cooked, turn to roast the loin. to be tasty, it must be served crisp and hot.

suckling pig on the grill
To make it like butter in your mouth, it is recommended that it weigh no more than 5 kilos. marinate overnight in Creole sauce and in the morning thread on the cross head down and tie firmly. as with lamb, stick to the ground with the rack facing the fire and slightly inclined towards the fire. its cooking must be very slow and it must have 5 hours. turn when ribs turn golden brown and leather crisp.

goat on the grill
goats are 4 month old neutered animals fed only milk. these appreciations augur us a soft and tender meat.
with intense and constant heat, place the goat with the ribs towards the fire. like suckling pig and lamb it will take 5 hours to bring to the table.