Nerevar
Putenfleischesser
This evening I tried to grill my first Asado de Tira on my Weber Q1400, a special grill recipe from Argentina.
In Italy is not easy to find this kind of flesh, it's the first part of the beef ribs but is cut horizontally like in this picture.
I didn't find it as the Argentinian tradition says because I searched for this cut in the supermarket. I think that a butcher can cut me the ribs in the Argentinian way. By the way, I found something similar, the last part of the ribs with a little part of the belly, rich in fat so I decided to grill this as the Asado recipe says.
First, I prepared the Chimichurri sauce, a sauce that Argentinian people always use with the asado, two days ago. You can find the recipe on the internet, it's very famous.
Today, I started my Asado.
First, I used some Pecan wood chips to smoke the beef ribs directly on the grill at the maximum power, just to cauterize the beef surface to let the juice stay inside the flesh.
After this part (at least 15minutes) I switched my Weber Q weel to medium power and put the ribs in indirect grilling with a water pan, just to reach a temperature between 150°C and 170°C. I grilled the beef until the internal temperature was 75°-77°C, turning it over three or four times.
After 45minutes of cooking, I returned a little bit directly on the grill with my ribs (5minutes) and the dinner was served after covering it with chimichurri sauce (I don't have any photo of my sauce, sorry). This is the result:
Well, now my opinions.
I feel that this cut was too much thick. I think the real Asado is thinner, because they cooked it indirectly on the grill and it must became soft and juicy. My beef was still a little bit hard. Good, because is a very tasty cut of beef and the sauce was wonderful with the smoking taste, but still hard to chew.
I think this is because the cut is not perfectly the one used for Asado de Tira (I will find it from a butcher next time) and because the internal temperature must be different.
I read there are two kind of ways of cooking the asado on a normal grill (because in Argentina grillers use a strange kind of cross wich stands near to the fire for hours). The first one is using an indirect grilling like I did, but I think that in this way flesh must be cooked a lot or not so much (I read somewhere somebody says to grill the Asado until 57°C at the heart). The second one is to use an aluminium foil after the direct grilling phase, and let the Asado rest inside for at least 2 hours at 120-130° in the grill. In this way I'm afraid it could be too much cooked (it reaches 90° in the heart as in a low&slow grill).
I must discover the perfect way of cooking my Asado.
In Italy is not easy to find this kind of flesh, it's the first part of the beef ribs but is cut horizontally like in this picture.
I didn't find it as the Argentinian tradition says because I searched for this cut in the supermarket. I think that a butcher can cut me the ribs in the Argentinian way. By the way, I found something similar, the last part of the ribs with a little part of the belly, rich in fat so I decided to grill this as the Asado recipe says.
First, I prepared the Chimichurri sauce, a sauce that Argentinian people always use with the asado, two days ago. You can find the recipe on the internet, it's very famous.
Today, I started my Asado.
First, I used some Pecan wood chips to smoke the beef ribs directly on the grill at the maximum power, just to cauterize the beef surface to let the juice stay inside the flesh.
After this part (at least 15minutes) I switched my Weber Q weel to medium power and put the ribs in indirect grilling with a water pan, just to reach a temperature between 150°C and 170°C. I grilled the beef until the internal temperature was 75°-77°C, turning it over three or four times.
After 45minutes of cooking, I returned a little bit directly on the grill with my ribs (5minutes) and the dinner was served after covering it with chimichurri sauce (I don't have any photo of my sauce, sorry). This is the result:
Well, now my opinions.
I feel that this cut was too much thick. I think the real Asado is thinner, because they cooked it indirectly on the grill and it must became soft and juicy. My beef was still a little bit hard. Good, because is a very tasty cut of beef and the sauce was wonderful with the smoking taste, but still hard to chew.
I think this is because the cut is not perfectly the one used for Asado de Tira (I will find it from a butcher next time) and because the internal temperature must be different.
I read there are two kind of ways of cooking the asado on a normal grill (because in Argentina grillers use a strange kind of cross wich stands near to the fire for hours). The first one is using an indirect grilling like I did, but I think that in this way flesh must be cooked a lot or not so much (I read somewhere somebody says to grill the Asado until 57°C at the heart). The second one is to use an aluminium foil after the direct grilling phase, and let the Asado rest inside for at least 2 hours at 120-130° in the grill. In this way I'm afraid it could be too much cooked (it reaches 90° in the heart as in a low&slow grill).
I must discover the perfect way of cooking my Asado.
). It's authors use to grill the Tira in two times: first directly on the grill to close the pores, and then in the foil for two-three hours: in this way they says the Tira can cook in it's liquid, and the temperature inside the foil can never be higher than 120°C whatever temperature y1 ou set on your bbq. Not true.
