Nerevar
Putenfleischesser
Last time I made Asado de Tira (beef short ribs cut in Argentinian way) with a piece of meat that was nearly like the original Asado but not perfectly like it.
In Italy it's not easy to find this kind of meat, I needed to reserve it from my butcher one week before I made it, and I needed to explain him how to cut an Asado de Tira with internet pictures from my smartphone..
The final result was this. Perfectly cut Asado de Tira:
So I started my "Parrilla" (it means barbecue in Spanish) heating the Q1400 at maximum power, staying for 15-20 minutes with the lid closed to maintain the heat at his maximum level.
During this time I drunk my first glass of wine in the evening
Morellino di Scansano, a famous wine from Tuscany, the place where I live.
So, as I read on the Internet and as I saw from many youtube videos about Asado, I started grilling It from the side of the bone. I helped myself with a Rib Rack to let the Asado stay upright. This phase lasts about 15-20 minutes, it depends from the Asado's thickness.
Then, I rotate it on each side, maintaning the Asado in each position for about 5 minutes each side.
And after 25-30 minutes my Asado de Tira is ready.
Here you can see the result and the level of cooking inside the meat.
Now, my opinions after lots of experiments.
This is undoubtedly my best Asado the Tira. I read a lot in the internet about this traditional recipe from Argentina, a dish that Argentinian people considers almost as important as religion.
They served it with Chimichurri sauce, this time I didn't prepare it because I don't like it so much.
This kind of meat is very simple to cook, very cheap and is very very striking to see, in my opinion is something you can prepare if you have guests to make a good impression.
Taste? Yes, it's very good. Practically is beef belly with the ribs, so it's clear that is a very tasty meat, even if this cut of meat is a little bit more consistent, tougher than a normal steak (in fact american people cook it in a Low&Slow like spare ribs, but it's another version, not the Argentinian one).
In conclusion, I would serve it to my guests, but in my opinion a beef steak or, better, a beef top blade steak (I love it), it's very much better.
Next recipe I will try: Schweinshaxe!!! (in September)
In Italy it's not easy to find this kind of meat, I needed to reserve it from my butcher one week before I made it, and I needed to explain him how to cut an Asado de Tira with internet pictures from my smartphone..
The final result was this. Perfectly cut Asado de Tira:
So I started my "Parrilla" (it means barbecue in Spanish) heating the Q1400 at maximum power, staying for 15-20 minutes with the lid closed to maintain the heat at his maximum level.
During this time I drunk my first glass of wine in the evening
Morellino di Scansano, a famous wine from Tuscany, the place where I live.So, as I read on the Internet and as I saw from many youtube videos about Asado, I started grilling It from the side of the bone. I helped myself with a Rib Rack to let the Asado stay upright. This phase lasts about 15-20 minutes, it depends from the Asado's thickness.
Then, I rotate it on each side, maintaning the Asado in each position for about 5 minutes each side.
And after 25-30 minutes my Asado de Tira is ready.
Here you can see the result and the level of cooking inside the meat.
Now, my opinions after lots of experiments.
This is undoubtedly my best Asado the Tira. I read a lot in the internet about this traditional recipe from Argentina, a dish that Argentinian people considers almost as important as religion.
They served it with Chimichurri sauce, this time I didn't prepare it because I don't like it so much.
This kind of meat is very simple to cook, very cheap and is very very striking to see, in my opinion is something you can prepare if you have guests to make a good impression.
Taste? Yes, it's very good. Practically is beef belly with the ribs, so it's clear that is a very tasty meat, even if this cut of meat is a little bit more consistent, tougher than a normal steak (in fact american people cook it in a Low&Slow like spare ribs, but it's another version, not the Argentinian one).
In conclusion, I would serve it to my guests, but in my opinion a beef steak or, better, a beef top blade steak (I love it), it's very much better.
Next recipe I will try: Schweinshaxe!!! (in September)
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