In a country famous for it’s meat, you’d better believe there’s a proper way to throw down a good BBQ. Lucky for you, I’ve created this easy to follow guide for having a traditional Asado in your own backyard.
- Go see your buddy at the market and if you are cooking for ten people, buy enough dead animal for 20.
- Hike down to the nearby river, gather tree trunk sized pieces of driftwood and start an enormous fire.
- Open magnum sized bottles of red wine from Mendoza (your relative’s vineyard of course) and debate over which cassette tapes of Gaucho (country) music to play.
- If you’ve bought a whole lamb, season it with salt only and hang it on a cruz (metal crucifix looking thing). Angle the whole animal upright leaning towards the roaring flames and a couple feet back. Cook the inside first before turning it around and making the skin all brown and crispy. Continue to pound red wine from Mendoza. Did I mention you’re opening wine with steak knives?
- Shovel hot coals, some under lamb, but most under cast iron grates/tables (aka the parilla) near the fire.
- Thinly slice potatoes and slap them down on the flat cast iron table w/plenty of oil. Season w/salt/pepper/aji. Maybe switch to drinking Fernet Branca in Coke and/or pound more red wine. Turn Gaucho tape to side B.
- Slowly roast all other red meat and offal on the grate, season w/only salt!
- When the meat is ready to go (nice med-rare), slice it up, put it in a fresh baked whitebread bun w/ nothing else! Everyone gets a sandwich. Everyone drinks. There’s no dancing, but lots of laughter.
- Once you’re all fed, bust out the classical guitar and sing old Gaucho songs until 4am.
If you disagree with any of the steps above, please take up your complaints with Domingo, the gaucho who owns El Refugio Campsite in El Chalten, preferably before the fire/meat-eating/wine drinking commences each evening.