Argentina and Uruguay are synonym of excellent grills. We know that in different latitudes of the world, barbecues exist, and although meat is delicious prepared in every way; this is by far the best. Truth be told, the South Cone is internationally known by the cuts of meat they use; highlighted by its preparation, flavour, texture and other elements that characterize it as the best around the globe. We want to share with you a little bit of Pampa wisdom that we have learned throughout our most recent travels to Argentina and Uruguay:  

It’s important to choose the best meat cuts. What do we mean? you should probably get to know their names: The most traditional meat cut is known as “tira”, this cut consists of cutting the ribs transversally; it is the most demanded by several grillers due to its flavour (it’s the meat attached to the bone). You may also use: puntatrasera, cuadril, bife de chorizo, vacío, chotos (thick intestine), chinchulines and entails.

One of the main things you must learn is to set the wood on fire. You must never use any sort of combustible. Fire feeds from the same charcoal given by the wood and it’s renewed continuously. You can also use a great quality charcoal. It’s identifiable due to the fact that it doesn't make noise or sparks when cracking. Charcoal must be expanded at the bottom of the grill, leaving an empty circle at the middle.

As far as seasoning it, it all depends on the griller. You can add some salt to the place the meat is supposed to go. This way, you are avoiding it from getting on fire when the juices and fat of the meat begin to fall.

In order to know the correct temperature at which the meat must be cooked, you must put your hand above the brace, above the grill. If it doesn’t feel intense, and you are able to manage the heat for 7 to 10 seconds, then the heat is fine. If not you must add and disperse charcoal.

The meat must be placed once the charcoal begins to whiten. Meanwhile you can put the cuts that cook fast, for example: sausages, entails and blood sausages. These vittles are a great option to entertain guests while they wait for the meat.  

It’s important to place the meat on the grill and season it while the cooking is taking place. Some people don’t use any seasoning in order to respect the flavour of each cut.

You may serve the meat with vegetables cooked on the grill as well. It’s recommended to accompany it with a Malbec, preferably young.

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