How to Cook the Perfect Argentine Asado at Home — A Guide from Achura Meat Market
There's nothing quite like an Argentine asado. It's not just a BBQ — it's a ritual, a tradition, and an excuse to bring people together around the fire. At Achura Meat Market in Brookvale, we've been doing this our whole lives. Here's how to pull off the perfect asado at home, the authentic Buenos Aires way.
## Start With the Right Charcoal
The secret to a great asado starts before the meat hits the grill. You need good quality charcoal — not briquettes, not gas. Real wood charcoal gives you the heat and the flavour that makes the difference.
At Achura we stock premium charcoal in store, so you can grab everything you need in one stop.
## The Asado Order — This Is Key
One of the biggest mistakes people make is throwing everything on the grill at once. In Argentina, an asado has an order, and that order exists for a reason.
**1. Start with the achuras**
This is where we got our name. Achuras are the offal cuts — chorizos, morcilla (blood sausage), and mollejas (sweetbreads). These go on first, cook relatively quickly, and keep your guests happy while the main event is on its way. Don't skip the morcilla — it's a game changer.
**2. The ribs — asado de tira**
Beef short ribs, cut Argentine-style across the bone. These need time — low and slow is the move here. Put them on after your achuras and let them do their thing.
**3. The main cuts**
This is where you bring out the stars — vacío (flank), entraña (skirt steak), and ojo de bife (ribeye). These are the cuts that make people go quiet at the table. Cook them to medium — pink in the middle, charred on the outside.
## The Golden Rules of Argentine BBQ
- **Never rush it.** A proper asado takes 2 to 3 hours minimum. The fire needs time, the meat needs time.
- **Salt only.** Traditional asado is seasoned with nothing but coarse salt. Let the quality of the meat do the talking.
- **Low and slow.** The grill should be hot but not raging. You want to cook with heat, not flames.
- **Rest your meat.** After cooking, let the meat rest for a few minutes before cutting. It makes a huge difference.
## Where to Get the Right Cuts in Sydney
You can't cook an authentic Argentine asado without the right cuts — and that's exactly what we specialise in at Achura Meat Market in Brookvale.
We stock everything you need: entraña, vacío, asado de tira, chorizos, morcilla and more. Plus we sell charcoal in store, so you can grab everything in one stop.
Visit us at U4/722 Pittwater Rd, Brookvale, or order online at achura.com.au and pick up in store.
Now fire up that grill. 🔥