How to Make an ARGENTINE BBQ 🔥🤠 | An Asado Tutorial with My Argentine Father in Rural Argentina!

Подробнее о видео

In today's video, we have recruited my Argentine father to film a tutorial and teach us how to make a traditional Argentine BBQ from start to finish! If you've been watching this channel for a while, particularly our renovation videos from Argentina, then you have probably noticed that barbecues are a bit of a weekend occurrence. Nothing too fancy, but it's how we unwind after a busy work week.

"So what makes an Argentine asado different from other types of barbecue?" you might ask.

Well, in today's video, we're going to cover exactly that and show you the Argentine grilling technique. For starters, you need to know that a traditional Argentine BBQ is always made with firewood (no gas and no charcoal!), and the meat is cooked using hot ambers instead of a direct flame.

So you're invited to come and hang out with us on this weekend afternoon! Excuse our dirty work clothes, but we had quite literally just finished a project over on the constructions site, and we got straight to grilling!

#argentinebbq #asado #argentinefood

* * * * * * * * * * * *

HOW YOU CAN HELP
🙏 Patreon:
🧱 Buy us a Brick:
❤️ Like, share, subscribe and comment so the videos can reach more people.

* * * * * * * * * * * *

How to Make an ARGENTINE BBQ 🔥🤠 | An Asado Tutorial with My Argentine Father in Rural Argentina!

🇦🇷 Authentic Argentine Asado: Step-by-Step Countryside BBQ Tutorial

Get ready to fire up the grill—Argentine style! In this video we take you on a rustic journey through our countryside “asado” from wood-gathering to perfectly charred bife, complete with picala snacks, Fernandito cocktails and even a surprise feline guest. Follow along in order to master the art of the Argentine barbecue!

Welcome to the Countryside Asado
– Intro: Cooking entirely over firewood embers in rural Argentina, no gas or charcoal here!
– Surprise guest: a local cat crashes our cook-out. 🐱

Gathering Firewood (“Leña”)
– Must-have “leña” (hardwood) for authentic flavour—no supermarket pellets!
– Date-night chore: we grab eucalyptus bark (best natural kindling) and larger logs. 🌳

Unloading & Meat Prep
– Layout: fire pit on one side, grill on the other—two-step process.
– Meat selection: chicken legs (con hueso), morcilla (blood sausage), chorizos, and a premium cut called “bife de vacío.”
– Quick salt tip: traditional “Sal Parrilla” is coarse-mid grain; we improvise with regular salt.

Assembling the Picala Appetizer
– While fire builds, prepare the picala (“picada”): sliced bread, cubed cheese, salami, peanuts.
– Essential “drink pairing”: Fernet-Branca + Coke (“Fernet con Coca”)—bitter herbal liqueur meets cola. 🥂

Starting the Fire & Cleaning the Grill
– Burn off leftover grease on the old grill to avoid rancid flavours.
– Safety tip: never use kerosene or lighter fluid—only paper kindling and wood.
– Scoop hot embers into your firepit; compost the old charcoal safely. 🔥

Building the Ember Bed
– Layer bark, kindling and logs for a roaring, long-lasting fire.
– Patience is key: Argentine asado is a slow-cooked ritual, not a 15-minute hot dog flip.

Temperature Test
– Hand-hover method: 8 – 10 seconds at grill height = perfect sear heat.
– Adjust embers to maintain a steady cooking rate—no rushing!

Cooking Order & Technique
– Bone-in beef (“vacío”): place bone side down for even heat transfer.
– Chorizo & morcilla: grill until just warmed through (~5 min).
– Chicken: last on the grill if still partially frozen—requires extra time.
– Flip & rotate cuts sparingly; keep embers alive for consistent heat.

Serving the Picala & Fernandito
– Assemble choripán (chorizo in a bun) & enjoy with red wine or Fernandito.
– Fernet-Branca + Coke ratio: 30 % Fernet to 70 % Coke, poured on the slant to preserve fizz.

Tasting Notes & Final Plating
– Bife de vacío: tender, smoky and salt-only seasoned—10/10 spectacle of beauty!
– Chicken skin: golden and crispy, the perfect finale to a meaty feast.

Culture & Tips
– Asado is a full-day social event—start around 10 am, dine mid-afternoon.
– No BBQ? Improvise with bricks/paving stones and a simple grate—same slow-roast magic.
– Leftover embers? Always extinguish fully (water or metal bin) to prevent wildfires.

Farewell & Call to Action
– This isn’t just grilling—it’s an Argentine way of life! Embrace the slow pace, the family gathering and the fire-kissed flavours.
– Like, Subscribe & comment your asado adventures below!

👍 Enjoyed this video? Hit that Like button!
🔔 Subscribe for more recipes, travel & DIY countryside living!

¡Buen provecho y hasta la próxima!

BLOGS







* * * * * * * * * * * *

Music We Use: