HOW TO MAKE A GOOD ARGENTINIAN-STYLE BARBECUE

10 Tips for Having a Good Argentine-Style Barbecue

1. **Choice of Meat**

- Opt for traditional Argentine cuts, such as Bife de Chorizo, Vazio, Asado de Tira and Ojo de Bife. The quality of the meat is essential for a good barbecue.

2. **Grill Preparation**

- Clean the grill well before starting. Grease it with a little oil to prevent the meat from sticking.

3. **Coal and Fire**

- Use good quality charcoal and avoid chemicals to start the fire. Let the charcoal burn until it forms a layer of gray embers, ensuring even heat.

4. **Grill Temperature**

- The temperature must be medium to high. To check, place your hand on the grill; If you can hold it for 3-4 seconds, it is at the ideal temperature.

5. **Meat Preparation**

- Season the meat with coarse salt just before placing it on the grill. Avoid complex seasonings to preserve the natural flavor of the meat.

6. **Slow Cooking**

- The secret to a good Argentine barbecue is to cook the meat slowly. Let larger cuts roast longer at a lower temperature.

7. **Flip the Meat**

- Turn the meat only once during the cooking process. This helps keep the juices inside the meat, making it juicier.

8. **Meat Point**

- For thicker cuts, try to reach a medium point (pinkish in the center). Use a meat thermometer if necessary, aiming for around 60-65°C for a medium point.

9. **Meat Rest**

- After removing the meat from the grill, let it rest for a few minutes before cutting. This allows the juices to redistribute, ensuring tastier, more tender meat.

10. **Side dishes**

- Serve the barbecue with traditional Argentine sides, such as chimichurri, fresh salads and bread. A good Argentine red wine also perfectly complements the barbecue.

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These tips will help you prepare an Argentine-style barbecue that will impress your guests with the authenticity and flavor of Argentine tradition.