Someone sent me a link to a travel blog with a really good explanation of the elements that make an Asado unique and very different from a Barbecue. May this remind you of all the good times you've enjoyed at asados with friends!
Asado for Dummies
There are 10 replies in this Thread which has previously been viewed 3,647 times. The latest Post () was by Rice.
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Curiously enough, even the Italians subtitles of Netflix documentary on asado left 'asado' also in Italian, instead of translating it into grigliata which is what I always use since that way people can get an idea of what we are talking about.
To be honest, when I knew nothing about Argentina, I though the buzz around Argentinian BBQ was because of the meat and not of the technique.
I couldn't also understand why my husband was always very nervous about attending BBQs in Italy, which were a sort of torture to him.
Since Italians are so fond of their cooking skills, they would never ever delegate the grill to a foreigner, despite his being Argentinian. This I believe is because we think it is all about the meat quality and not the process around it.
Curiously, now that I got it, whenever I am in Italy there is always someone coming up offering to make me a BBQ, during which I share my husband's struggles...
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I understand that they are different, but I don't understand why a BBQ in Italy might be torture to an Argentine?
I'll just say two things, then it is up to your nightmarish fantasy to combine them: hairdryer and alcohol (and not the kind you drink...).
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I'll just say two things, then it is up to your nightmarish fantasy to combine them: hairdryer and alcohol (and not the kind you drink...).
I see this is not a tranquil bedtime story.
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I see this is not a tranquil bedtime story.
Especially if you are Argentinian
Let's leave it at 'Italians do not share Argentinian's art of procrastination'
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My small effort earlier today.
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I see you're equipped like a pro!
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This was at Adri's mum's house and the first I've done there since her Dad died last year, so it was a bit of a landmark so to speak.
Anyway, as usual there was far too much meat and I even had to ask her to put some aside in the freezer instead.
The big mistake with asados is cooking too much meat and serving mountains of picada beforehand, when everyone fills themselves up on cheese etc, leaving no room for the asado.
When I do them at our place, I make sure the amount of meat is sensible (without sounding like a skinflint) because we never eat the cold results the following day. In fact I can't bear to look at it again the next day.
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This was at Adri's mum's house and the first I've done there since her Dad died last year, so it was a bit of a landmark so to speak.
Anyway, as usual there was far too much meat and I even had to ask her to put some aside in the freezer instead.
The big mistake with asados is cooking too much meat and serving mountains of picada beforehand, when everyone fills themselves up on cheese etc, leaving no room for the asado.
When I do them at our place, I make sure the amount of meat is sensible (without sounding like a skinflint) because we never eat the cold results the following day. In fact I can't bear to look at it again the next day.
I’m sure the morcilla is the exception: they thrive in the world of microwave reheating.
I’m with you on the other asado pieces and parts. They’re heavenly on their natal day, nearly inedible thereafter.
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When I do them at our place, I make sure the amount of meat is sensible (without sounding like a skinflint) because we never eat the cold results the following day. In fact I can't bear to look at it again the next day.
We can attest firsthand that you grill a more than generous amount of meat, Splinter !
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Splinter
Moved the thread from forum Food and Dining Out to forum Argentina Chat.
