Argentine Asado BBQ Recipe: Mastering the Traditional South American Grill Experience

As a pitmaster, I’ve spent years perfecting the art of Argentine asado, and I’m excited to share this traditional South American grill experience with you. 🔥 The slow-cooked meats and expert grilling techniques will transport you to the heart of Argentine culture.

This recipe stays true to the traditional asado methods, using high-quality meats and simple seasonings to let the natural flavors shine. With precise temperature control and cooking times, you’ll achieve perfectly grilled results every time, just like the gauchos of Argentina.

Ingredients for Argentine Asado Bbq

Gather these premium ingredients for an authentic Argentine Asado experience that’s sure to impress.

[recipe_ingredient_scaler]

For the best asado, quality matters. Look for dry-aged ribeye at high-end butcher shops or premium supermarkets. The choripán sausages should be Argentine-style with noticeable garlic flavor—check Latin markets or specialty butchers. If you can’t find morcilla, Spanish chorizo makes a good substitute.

No Argentine oregano? Italian oregano works as a decent substitute, but use half the amount. For the provolone, look for imported Argentine provolone at specialty cheese shops or well-stocked supermarkets. The olive oil should be high-quality extra-virgin—not just for flavor, but for proper grill preparation.

This asado keeps beautifully. Store leftovers in the fridge for up to 3 days. Reheat slowly over low heat to maintain the tender texture. The grilled provolone can be made ahead and reheated in the oven at 300°F.

Step-by-Step Instructions for Argentine Asado BBQ

Let’s fire up the grill and create an unforgettable Argentine Asado experience together.

🔥 Step 1: Prepare the Grill and Meat

Start by preheating your grill to achieve a nice medium-high heat. While that’s heating up, take the 1.5 lb Ribeye Steak and 1.5 lb Chicken Thighs and pat them dry with paper towels. This step is crucial as it helps create a beautiful crust on the meat. Season both with 0.25 cup Kosher Salt and 2 tbsp Black Pepper, making sure to coat them evenly. I like to use my hands to massage the seasoning into the meat, ensuring it’s fully coated.

Next, brush the grill grates with some of the 1 cup Olive Oil to prevent sticking. You can use a paper towel dipped in oil and held with tongs to do this. Once the grill is hot, you’ll see a nice sizzle when you add the meat – that’s your sign that it’s ready to go.

🍳 Step 2: Grill the Meats to Perfection

Place the 4 pieces Choripán Sausages on the grill first. They take about 8-10 minutes to cook through, turning occasionally until they’re nicely browned on all sides. While they’re cooking, you can start grilling the 1.5 lb Ribeye Steak and 1.5 lb Chicken Thighs. Sear the steak for 4-5 minutes per side for medium-rare, and cook the chicken until it reaches an internal temperature of 165°F, about 8-10 minutes per side.

Keep an eye on the 2 lb Short Ribs as well; they need to be cooked slowly over low heat for about 2 hours until they’re tender and falling off the bone. The key here is patience – don’t rush it. You’ll know they’re done when the meat is easily shreds with a fork.

🥘 Step 3: Prepare the Sides and Finishing Touches

While the meats are grilling, prepare your sides. Slice the 1 lb Provolone Cheese into thick slabs for grilling. For the 1 lb Grilled Provoleta, simply place it on the grill until it’s melted and slightly charred. Sprinkle the chopped 0.25 cup Fresh Oregano over the meats and sides for added flavor. Mix the 0.5 cup Red Wine Vinegar with the minced 6 cloves Garlic Cloves for a quick marinade to brush over the meats during the last few minutes of grilling.

Once everything is cooked, let the meats rest for a few minutes before slicing. This allows the juices to redistribute, making every bite tender and flavorful. Serve with the grilled cheese and a drizzle of that garlic-vinegar mixture. The combination of flavors and textures will transport you straight to an Argentine Asado.

👨‍🍳 Step 4: Serve and Enjoy

Gather around the grill and start serving. Slice the 1.5 lb Ribeye Steak against the grain and serve with the 4 pieces Choripán Sausages and 1.5 lb Chicken Thighs. Don’t forget to include the 2 lb Short Ribs, which should be tender and full of flavor. The 1 lb Grilled Provoleta and sliced 1 lb Provolone Cheese make perfect accompaniments. As you take your first bite, the blend of smoky, savory, and slightly charred flavors will make this Argentine Asado BBQ an unforgettable experience.

Essential Equipment for This Dish

Grill Mastery

For an authentic Argentine Asado, you’ll need a reliable grill that can maintain consistent heat. I recommend a charcoal grill with good airflow control, such as a Weber kettle or a traditional Argentine parrilla. The key is to have both direct and indirect heat zones. 🔥

Essential Tools

You’ll need a few essential tools to make your Asado experience successful. Start with long-handled tongs and a grill brush for managing meats and maintaining the grill. A meat thermometer is crucial for checking donenss—particularly for the short ribs and chicken thighs. I also recommend a cast-iron skillet for cooking provolone and other sides.

Fuel and Wood

For that authentic smoky flavor, you’ll need the right fuel. Charcoal is essential, but consider adding some wood chunks like quebracho or algarrobo for that traditional Argentine smoke. These hardwoods are dense and burn slowly, providing consistent flavor throughout your cook. If you can’t find these specific woods, hickory or mesquite make good substitutes.

Cookware for Sides

While the grill is doing its magic, you’ll need some cookware for your sides. A cast-iron griddle or large skillet is perfect for cooking provolone and other accompaniments. For morcilla and other sausages, a grill basket can be helpful to prevent them from falling through the grates.

Temperature Control

Maintaining the right temperature is crucial for a successful Asado. Aim for a grill temperature between 225°F and 250°F for slow-cooking the short ribs and chicken. For the steak and sausages, you’ll want higher heat—around 400°F—for a good sear. Having a thermometer on your grill helps monitor the temperature. I like to use a dual-probe thermometer to track both grill and meat temperatures simultaneously.

Additional Accessories

To enhance your Asado experience, consider a few additional accessories. A grill mat can help prevent smaller items from falling through the grates. Heavy-duty aluminum foil is handy for wrapping meats during resting. And don’t forget gloves for handling hot grates and pans. These small investments make a big difference in your grilling experience.