Winter BBQ Guide — The Best Cuts for Cold Weather Grilling
Here's something Australians get wrong about BBQ season: it doesn't end in autumn. In Argentina, the asado is a year-round ritual — and some of the best grilling happens in the cooler months.
Cold weather and charcoal are a perfect combination. The fire feels better, the smell of smoke carries differently in the cold air, and there's something deeply satisfying about gathering around a grill when the temperature drops.
Here's your guide to winter BBQ — the best cuts, the best approach and why you should absolutely not put the grill away until spring.
## Why Winter is Actually Great for Grilling
A few things happen when the temperature drops that actually improve your asado experience.
The cold air means your charcoal burns differently — slower and more consistently. That's ideal for low and slow cuts that need time. The cooler ambient temperature also means you're not fighting the heat while you cook, which makes the whole experience more enjoyable.
And there's the atmosphere. A fire in winter is a completely different thing to a fire in summer. Gather your guests around the grill, pour a Malbec and let the asado do its thing. It's one of the great winter experiences.
## The Best Cuts for Winter Grilling
Not all cuts are equal in winter. When it's cold, you want cuts that benefit from longer cooking times — cuts that get better the more time they spend over the coals.
**Asado de Tira (Beef Short Ribs)**
The ultimate winter cut. Asado de tira loves low and slow — at least 60-75 minutes over medium charcoal, bone side down first. In winter, the longer cook time is even more manageable because you're not standing in the heat. The result is fall-off-the-bone ribs with incredible flavour.
**Vacío (Flank Steak)**
Another slow cook cut that's perfect for winter. The fat cap renders slowly and bastes the meat throughout the cook. Plan on 60-80 minutes and you'll be rewarded with the juiciest, most flavourful cut on the table.
**Bife de Chorizo (Sirloin)**
When you want something quicker, bife de chorizo is your winter hero. Thick, well-marbled and full of flavour — 4-5 minutes each side over high charcoal heat and it's done. The cold air actually helps create a better crust because the temperature contrast between the meat and the grill is more dramatic.
**Chorizos and Morcilla**
Winter is the best time for achuras. There's something about eating a choripán next to a fire in the cold that just hits differently. Get your chorizos on early, cook them low and slow for 20-25 minutes and serve them as the starter while your guests warm up around the grill.
## Winter Grilling Tips
**Use more charcoal than usual.** Cold air dissipates heat faster, so you'll need a bigger fire to maintain your cooking temperature. Stock up on charcoal — we have both 5kg and 10kg bags at Achura.
**Let your meat come to room temperature.** In summer your meat warms up quickly once it's out of the fridge. In winter, leave it out for at least 30-45 minutes before it goes on the grill, or the cold centre will throw off your cook.
**Cover your grill.** If you have a lid on your grill or kettle BBQ, use it in winter to retain heat. For parrilla-style grills without a lid, position your grill out of the wind.
**Embrace the slow cook.** Winter is not the time for fast, hot grilling. Use the cold weather as an excuse to take your time, cook low and slow and let the asado unfold properly.
## Get Your Winter Cuts at Achura
All the cuts you need for a perfect winter asado are available fresh at Achura Meat Market in Brookvale — plus charcoal, chimichurri and everything else you need.
📍 U4/722 Pittwater Rd, Brookvale
🛒 Order online at achura.com.au
Don't put the grill away. Winter is asado season. 🔥