Challenge the American: Asado for 20, Wine to Combine
In the weeks leading up to my wedding, the Argentines have kept asking: “But… but, can you really do an asado?” For those who still don’t know, asado is loosely translated as “barbeque” but from what I’ve seen, all the American version and Argentine version have in common is the desire for black lines charred into the meat.
I took it upon myself, to make sure that the 20 or so closest Argentines to me came to witness the meat feast prepared by yours truly in their distinctive style.
Keep in mind, I have done this several times for my fiancee’s family, but doing an asado for 6 is way way different than for 20. Especially when you do an entire “costillar” (the whole rib cage) on the grill. The thing weighed 15kg. And in addition we did a “carre de cerdo” (baby back ribs), chorizo and morcilla.
With Naiara Malbec and Cavagnaro Malbec keeping the masses happy until the meat was done (which took about 3 hours), I realized that we had forgotten to bring our good knife to the quinta where we were staying. The importance of a good knife when prying apart cooked beef ribs cannot be underestimated. So 30 minutes later, with an enormous blister forming on the underside of my right index finger, beef and pork was served to applauding masses. (It is customary to applaud the “asador (grillman)” when he does a good job. Yes, he.
“I’m glad to see you are taking a real interest in our culture,” says my future brother-in-law as I nurse my blister. “What did you do to your finger?” I reached for the Malbec and never looked back. Loving how the tannins cut the grease and then the grease cut the tannins, we glimpsed a moment of sensory heaven together and this American, for the moment, rose to the challenge.
