Discover the Art of Argentine Open-Fire Cooking: 'A la Llama o al Asador'
Today I want to talk to you about one of the most traditional and delicious ways of cooking meat in my country: "a la llama o al asador".
This technique consists of roasting the meat over an open fire, using a metal cross or a spit to hold it. The fire is made with wood or charcoal, and the meat is seasoned with salt, pepper, herbs and sometimes chimichurri, a sauce made with parsley, garlic, vinegar and oil.
The meat is cooked slowly and evenly, allowing the fat to drip and create a crispy crust on the outside, while keeping the inside juicy and tender. The result is a succulent and flavorful dish that can be enjoyed with salads, bread, wine or beer.
Some of the most popular cuts of meat for this technique are ribs, flank steak, sirloin tip, brisket and whole lamb or pig. You can also use chicken, turkey or fish, but they require less cooking time and more attention.
The key to success is to control the temperature and the distance of the meat from the fire. You don't want to burn it or dry it out. You also need to turn the meat regularly and baste it with its own juices or some water to prevent it from sticking.
If you want to try this technique at home, you will need a grill or a fireplace with enough space to place the meat on a cross or a spit. You will also need some patience and passion, as this is not a fast or easy way of cooking, but it is definitely worth it.
I hope you enjoyed this post and learned something new about Argentinean cuisine. If you have any questions or comments, please leave them below. And if you want to see more of my recipes and tips, don't forget to follow me on my blog and social media. Thank you for reading!
