Argentines love outdoor cooking and parties with lots of meat and wine.
Around the world, many cultures heave created several types of tradition in South Africa they it braai, in the Middle East they roast whole lamb on open fires, the First Nations in Canada like to feature salmon cook-outs, and Australians grill all the time because the mild climate favours such an activity.
Asado always involves large cuts of skewered beef that are angled over a fire pit where it can be cooked for hours. You can use chuck that has been suitably marinated overnight, rump, short ribs, sirloin, or flank steaks. Reserve a corner of the pit for organ meats, or seafood like prawns or lobster or crayfish tails.
As the “big piece” (piece de resistance) cooks, you can serve grilled chorizo sausages or empanadas (stuffed with spiced vegetables, or ground meat), breads, salads and the famous chimichurri or salsa Criolla (peppers, onions, tomatoes, spices, salt and wine vinegar).
Chimichurri is a simple sauce to prepare. It contains chopped flat leaf parsley, oregano, minced garlic, sweet paprika, olive oil, water, white wine vinegar, and salt and pepper.
You can recreate an Argentine-style asado in your backyard on a small scale.
Asados always include entertainment – music (generally live), dance performances, a lot of singing, and needless to say, a lot of wine for good cheer.
You can serve, confidently, varietal Argentine Malbec – Carla Chiaro Reserve Malbec from J. Carelli, Reserve Malbec by Salentein, Reserve Malbec by Terrazas de Los Andes, Zolo Reserve Malbec by Fincas Patagonicas.