How to Set Up the Perfect Asado for a Party of 20+

Hosting a big gathering and want to do it properly? An Argentine asado for 20 or more people is one of the most impressive things you can pull off as a host — but it takes planning. Here's everything you need to know to nail it.

## How Much Meat to Buy

This is where most people get it wrong. For a proper asado with multiple cuts, plan on 500-600g of meat per person. For big eaters or a long afternoon, go 700g.

For 20 people, that means:

- 4-5kg entraña (skirt steak)
- 4-5kg vacío (flank steak)
- 4-5kg asado de tira (short ribs)
- 2kg chorizos (about 16-20 sausages)
- 1kg morcilla (blood sausage)

Total: around 15-17kg of meat. It sounds like a lot — and it is — but you'll be glad you have it.

## The Asado Order for a Large Group

When you're cooking for 20+, timing is everything. You can't throw everything on at once.

**2 hours before serving:**
Put your asado de tira on first. These need the most time — at least 60-75 minutes over low heat, bone side down. Get these on early and forget about them.

**1 hour before serving:**
Add the vacío, fat side up. This also needs time — 45-60 minutes. The fat cap will slowly render and keep the meat juicy.

**30 minutes before serving:**
Chorizos and morcilla go on now. These cook in 20-25 minutes and should be the last thing ready — serve them as the entree while guests are waiting for the main cuts.

**15 minutes before serving:**
Entraña goes on last. It cooks fast — 3-4 minutes each side — and should be served hot off the grill. This is your showstopper.

## Setting Up the Grill for a Big Cook

For 20+ people you'll need a serious grill setup. A standard Weber or kettle BBQ won't cut it — you need a parrilla or at least a large rectangular grill with adjustable grate height.

**Charcoal:** Plan on at least 10kg of charcoal for a full asado. We stock both 5kg and 10kg bags at Achura, so grab what you need in one stop.

**Zones:** Set up two heat zones — a hotter zone for the entraña and a cooler zone for the slow cuts. This gives you control over what's cooking where.

**Timing tip:** Light your charcoal at least 45 minutes before you want to start cooking. You need white-hot coals, not flames. Patience with the fire = perfect meat.

## Don't Forget the Sides

A proper asado needs proper accompaniments. Keep it simple:

- Chimichurri — non-negotiable
- Crusty bread rolls for choripán
- A simple green salad
- Provoleta (grilled provolone cheese) — grab it at Achura

## The Secret to Feeding a Big Group Well

The biggest mistake people make when hosting a large asado is trying to serve everything at once. Don't. Do it the Argentine way — let the asado unfold over time.

Start with chorizos and morcilla as the achuras, then bring out the main cuts one by one. Your guests will graze, chat and enjoy the experience. That's what an asado is — not just a meal, but an event.

## Get Everything at Achura

We can help you plan your asado from start to finish. Come in and tell us how many people you're feeding and we'll sort out exactly what you need — meat, charcoal and all the Argentine extras.

📍 U4/722 Pittwater Rd, Brookvale
🛒 Order online at achura.com.au