Argentinian-style barbecue

Name: Argentinian-style barbecue (Asado)
Cuisine: Argentine
Ingredients: salt (preferably sea salt flakes) and ground black pepper; 4 provoleta (provolone cheese); 2 morcillas (black pudding); 1 entrana (piece of beef skirt) or 1 matambre (beef flank); 1 entrana (piece of beef skirt) or 1 matambre (beef flank); 1 entrana (piece of beef skirt) or 1 matambre (beef flank); 1 kg/2¼ lb mollejas (sweetbreads); 4 chorizo (pork sausages); salads, bread and sauces such as chimichurri, to serve; salads, bread and sauces such as chimichurri, to serve; salads, bread and sauces such as chimichurri, to serve; salads, bread and sauces such as chimichurri, to serve; salt (preferably sea salt flakes) and ground black pepper; salt (preferably sea salt flakes) and ground black pepper; a chicken, 2 kg/4½ lb in weight, spatchcocked; 2 kidneys, halved and trimmed; 1 kg/2¼ lb chinchulines (chitterlings/beef intestines); 4 chorizo (pork sausages); 500 g/1¼ lb costillar (beef short rib) per person, or 500 g/1¼ lb lechon (suckling pig) per person, or 500 g/1¼ lb cordero (lamb) per person; 500 g/1¼ lb costillar (beef short rib) per person, or 500 g/1¼ lb lechon (suckling pig) per person, or 500 g/1¼ lb cordero (lamb) per person; 500 g/1¼ lb costillar (beef short rib) per person, or 500 g/1¼ lb lechon (suckling pig) per person, or 500 g/1¼ lb cordero (lamb) per person

Asado

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Lunchtime asados are an important part of Argentinian life, eaten at home or at a restaurant specializing in grilled fare. The tradition is to supply more than enough; it is a hosting disaster to be short of something. Chorizo, morcilla and sweetbread is always included, together with some meat on the bone.

Ingredients

500 g/1¼ lb costillar (beef short rib) per person, or 500 g/1¼

Americas
Argentina
Lunch

Method

Prepare the meat and season with salt. When the barbecue coals (or wood) are ready, add the main joint of meat, bone side down or if the meat is boneless, with the fat side down.
When the meat has begun to sizzle, add the chicken, kidneys, in