When preparing to cook a bbq the Argentine way, you have to be prepared to swallow all your well perfected bbq skills and learn something totally different! Watch the video above and read on to learn how to master the Argentine BBQ!
The Argentine BBQ is unique! From the preparation of the meat, to how you prepare the fire and the way of cooking, it’s all a new technique-this leads to the secret of the explosive fantastic taste when that meat hits your mouth!
THE BEEF
Argentine beef comes from very young cows, which means that the meat is naturally tender and flavoursome. Because of this, traditionally the meat is only seasoned with salt and pepper and doesn’t need to be marinated. But feel free to marinate your meat if you think it will help to tenderize it.
THE FIRE
The only way to prepare a true, traditional Argentine barbecue is to light your fire separate from your grill. Argentines use charcoal or wood, or a mixture of both, and keep this fire going throughout the cooking time to ensure a continual supply of red hot coals. Traditionally the fire is lit on a grate so that the right size embers fall through.
THE COOKING
The rule is low and slow-an Argentine barbecue needs time. The embers need to be small pieces and are transferred from the grate to under the grill and spread out evenly. Any big lumps can be broken down. Leave the embers under the grill for a few minutes before putting on your meat. Then add hot coals accordingly during cooking time to maintain the heat. You can add more heat if extra crispness or browning is required before serving.
