Asado Argentino

2018-01-21 11:53:46

People 6

(3 votes)

prep time

20 min

Cooking time

1 hr

total time

1 hr 20 min

prep time

20 min

Cooking time

1 hr

total time

1 hr 20 min

Ingredients

6 sausages
6 blood sausages
3 kg of roast Strip
2 empty kg
2 Grill sausages
1 pork roulade
Mixed lettuce salad, tomato and onion.

What gets up

The classic fatigue Grill grates with roast Strip. It is an almost mandatory element. The more wise is the Grill will be wider strip cut. That allows that not drying, drama that usually result in thin cuts. This cut is asara returned rib side to grilled, principle that applies to all cuts with bone. Just a final touch Golden meat on the other side. After the Strip using the vacuum and the Flank Steak. Thin cuts that must be exposed to heat by the side of the fat layer.
Before suggesting variants more creative that has made the Argentine barbecue in a true source of surprises, is continuous with the exhibition of the traditional roast pampeano. It clarifies, However, the described techniques used on a form identical to the rich sheep in semi-arid areas and arid, for the mountain goat and farm sucker.
The required accompaniment are the offal. Curious word originating in the araucano "achuraj" which means: "What does not work and is pulled". The chinchulines well toasted and crisp, funny fat gut , the kidneys, previously treated with vinegar, parsley and garlic; the testicles, the delicious heart and, now, the almost European splendor of the gizzard. These offal are always headed for the previous bite, Chorizo sausages and sausages sweet or spicy directly inherited of the pork products traditional Spain, France and Italy.
On the grill, Nowadays usually Broil to vary the flavors, some pork matambrito, a pork leg of lamb and all heterodoxy, fatty fish steaks: tuna, the sea salmon. The chicken out of the medium and flattened against the grill with much lemon to always been an accepted alternative.

To put you down

To the Argentine asado fire does not, Grilled makes it. One is its fundamental secrets is slow cooking with a little and wise heat preserving essential juices, without drying or burning fibers. This should set the fire to the side of the site where the grill is placed, e get closer morosely embers amount necessary to maintain the intensity of temperature. Wind Despendera, Sun, and climate, the distance between the grill and grilled.
While almost all use it in the weekly grills, Argentines consider something humiliating to use coal for its roasts. Orthodox barbecue should have Grill and firewood. And in this specification, there is a remarkable disparity of views.
From the areas wine production tradition, defend the sarmiento of the vine as only possible wood. Northwest, become voices that despise this may matter and postulated the carob tree. In la pampa the sturdy trunk of quebracho has always used, from Northwest. Beyond these subtleties incomprehensible for any foreign, Roast requires Ember of a type of wood which is common to the vine shoot, the quebracho and algarrobo: Dura, fire-resistant, aromatica. The woods that burn rapidly and are excessively odorous, the conifer and eucalyptus, they are not recommended .
A good Grill knows those who, among their family and friends, meat like to point, i.e., nearly burned, those red to medium, and saves, as a nudge and a wink, as gifts of love. The last, but not poorly benefited, they are the dogs.

Notes