In the Argentine and South American tradition, asado is part of the culture and way of life. The grilled meat or barbecue, also called churrasco, is an opportunity to bring family and friends together. A succulent asado menu requires equally succulent condiments, even if we know that as a rule Argentines do not like to "suffocate" the meat with too strong flavors. For this, the seasoning is usually made up of herbs and spices that are not too pungent, but always tasty.
Often the rub for asado meats combines oregano, chilli, garlic, onion and in some cases tomatoes, parsley, bay leaf and basil. If you want to moisten, oil and vinegar are used. For those who love the spicier flavors, the more pungent red chillies or chipotle pepper are used. Our Asado BBQ spice blend is inspired by this tradition, to season meat before cooking or after, on large asado-style cutting boards. The spicy blend is full-bodied, combining unique flavors to create a suitable rub for Argentine asado and grilled meats. The effect can be to enhance the juicy taste of the meat and the smoky tone, as well as create a delicious external crust. For those looking for a mix of spices for the typical meat of Argentina, you can count on an explosion of nuances on the palate. It brings out the flavors without covering them, during slow cooking and at low temperatures of the barbecue. The rub BBQ recipe can be suitable for different cuts and types of meat, from classic beef to barbecue (asado de tira), to cuts like ribs, brisket of beef. The meats used in the asados are also pork, chicken, chorizo, morcilla, sausages. The cuts are designed to preserve the juices inside the meat, and thanks to the spices that create a crust, each bite is crunchy on the outside and tender on the inside. The spice mix can also season vegetables and eggs.
How to use the Asado BBQ blend in the kitchen
Start by rubbing the spicy rub into the meat, massaging with fingertips and palm of your hand, until the mixture penetrates the fibers. If you want to make it a wetter rub, pour a few drops of extra virgin olive oil over the meat, before rubbing the spices. Don't overdo it, or you'll ruin the flavor and cooking. Wrap the meat in plastic wrap and refrigerate it for a couple of hours - some keep it up to a full day. Turn on the fire and start cooking, placing the meat close to the flame but without burning it, for indirect cooking.
We also recommend adding vegetables such as peppers, onions, aubergines or courgettes to the barbecue or grill. You can also use the spice rub for marinades or to season meat after cooking if you have grilled.
Origins and History of BBQ blends - rub
Argentina is world famous for its asados, and the tradition derives from the arrival of the cattle herds in the South American continent. Already in the 16th century, the first heads arrived, and until the mid-1800s huge herds of cattle roamed the Argentina pampas region - in the provinces of Buenos Aires. The pampas are the most fertile land in South America, with prairies perfect for grazing and for the work of the ranchers, the gauchos. Similar to North American cowboys, gauchos roasted beef on a metal frame called an asador. They placed it very close to a fire and it burned slowly, without too much smoke thanks to the wood of the quebracho tree. In this region, therefore, asado has historically been synonymous with roasted beef, although over time the grills have now involved different types of meat. The asado gave the meat a rich, hearty flavor, and formed the basis of the gaucho's diet, accompanied by some mate tea.
To date, asado is a frequent gathering of family or friends, often on Sundays. It can be compared to barbecues in Europe and the United States, but its shape is more minimalist, featuring only fire and meat on the parilla (a cast iron grill set at different heights). The ritual begins by choosing the perfect cut of meat, by the asador cook, who lights the fire early in the morning, to make sure the embers are ready in time. When the temperature is perfect, the meat is grilled for several hours, and soaked occasionally with a mixture of fat, oil and herbs. Traditionally, sauces can be used on cuts of meat before cooking (rarer), even with dry mixes, or after to lightly flavor the meat cooked on the asado
It is used after cooking, rub the meat with salt. parrillera, an essential ingredient for Argentine-style embers.
The cuts of meat are added starting with the largest ones, egIn addition to the steak, there are several possibilities in the tradition. Achuras or offal are also used, such as crunchy mollejas (sweetbreads), chinchulines (intestines) and riñones (kidneys). Other specialties are chorizo sausages, morcilla (black pudding) and other cuts of beef, pork, poultry and sheep.
Asado BBQ: side effects and contraindications
The blends of spices for barbecue should be taken respecting the recommended doses. In particular, if the spice mix is spicy, it can cause disorders related to gastrointestinal irritation and ulcers, or irritation of the urinary tract. BBQ or grilled mixes, if taken in excess, can worsen inflammation conditions and cause burning reactions on the palate, stomach irritation, diarrhea, irritation of the mucous membranes. It is essential to evaluate the individual ingredients of the BBQ blend, identifying those already known for possible allergic reactions. Due to possible irritations, caution is advised in taking barbecue rubs for pregnant and undergoing women.
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