Four hours over live fire isn't cooking—it's a commitment to doing meat properly. Real asado demands patience: coals that burn down slowly, cuts that render fat for hours, and the understanding that good things happen when you refuse to rush the process.<\/p>

This isn't just grilling. It's a four-hour commitment to doing things right.<\/p>

Ingredients<\/a><\/h2>
🥩 For the Meat Selection:<\/strong>
• 2 lbs beef short ribs (costillas)
• 2 lbs beef flank steak (vacío)
• 1 lb pork shoulder, cut thick
• 4 Argentine chorizo sausages
• 1 whole chicken, butterflied
• 8 oz blood sausage (morcilla), optional<\/p>
🧂 For the Seasoning:<\/strong>
• Coarse sea salt (lots of it)
• Freshly cracked black pepper
• 4 bay leaves, crushed<\/p>
🔥 For the Fire:<\/strong>
• Hardwood charcoal or wood chunks
• Newspaper for starting
• Long matches<\/p>
🥗 Traditional Sides:<\/strong>
• Chimichurri (recipe follows)
• Crusty bread
• Simple salad with tomatoes and onions
• Malbec wine (non-negotiable)<\/p>
Quick Chimichurri<\/a><\/h3>
🌿 1 cup fresh parsley, finely chopped
🧄 4 garlic cloves, minced
🌶️ 1 small red chili, minced
🫒 1\/2 cup olive oil
🍋 2 tbsp red wine vinegar
🧂 Salt and pepper to taste<\/p>
Instructions<\/a><\/h2>
Build Your Fire (1 hour before cooking)<\/strong><\/p>
Start with a proper wood fire in your parrilla or large grill. No gas shortcuts here - the smoke is half the flavor. Build the fire to one side, letting it burn down to steady coals. You want different heat zones: hot for searing, medium for slow cooking, and cool for resting.<\/p>
The fire's ready when you can hold your hand 6 inches above the coals for exactly 3 seconds before yanking it away.<\/p>
Season and Rest<\/strong><\/p>
Salt your meats generously 30 minutes before they hit the grill. Don't be shy - Argentine salt is coarse and bold. The meat should look like it walked through a winter morning.<\/p>
The Cooking Order (This Matters)<\/strong><\/p>

Chorizo first<\/strong> (20 minutes): These release fat that flavors everything else. Start them over medium heat, turning every 5 minutes until the casings split and the fat renders golden.<\/p> <\/li>

Short ribs<\/strong> (2-3 hours): These tough cuts need time. Place them bone-side down over indirect heat. Turn every 45 minutes. They're done when the meat pulls away from the bone with gentle pressure.<\/p> <\/li>

Chicken<\/strong> (45 minutes): Skin-side down first, over medium coals. The skin should crackle and char lightly. Flip once the juices run clear from the thickest part.<\/p> <\/li>

Pork shoulder<\/strong> (1.5 hours): Fat-side down first to render. Turn every 30 minutes, moving to cooler spots if it colors too fast.<\/p> <\/li>

Flank steak last<\/strong> (15 minutes): This is your grand finale. Sear hard over the hottest coals for 3-4 minutes per side. It should have a perfect crust but stay pink inside.<\/p> <\/li> <\/ol>
<\/p>
The Asador's Rules<\/strong><\/p>

Never press the meat with your spatula<\/li>
Turn only when the meat releases easily from the grates<\/li>
Let each piece rest 5 minutes before cutting<\/li>
Serve directly from the grill as each piece finishes<\/li> <\/ul>
Making Chimichurri<\/strong><\/p>
Mix everything in a bowl and let it sit while the meat cooks. The flavors meld and the garlic mellows. This keeps in the fridge for a week and gets better each day.<\/p>
<\/p>
Asado Timeline (4 Hours)<\/a><\/h2>

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Argentine Asado