Leo Graziano's Argentinian Grilling Essentials
An "asado" is more commonly known as the Argentine version of a traditional barbecue. It has a much more deeper meaning, however, as Argentina takes its beef very seriously and has mastered the art of grilling using an ancient fuel: wood.
Ranked as the number two country in the world that consumes the most beef per capita, creating the perfect asado is a rite of passage for Argentinians and a ritual steepened in generations of family tradition. Every detail from selecting the proper wood, to building the fire and even patiently waiting, is an art form that takes years to master. Just ask meat masters Leo and Mario Graziano -- Argentinian expats who've been enlightening the Miami culinary scene since 1990.
Leo Graziano learned everything he knows about meat, grilling and hard work from his father Mario, who was recently recognized as Argentine-American Chamber of Commerce's (AACC) Business Man of the Year. The father-son duo have built a culinary empire with Graziano's, the collection of steakhouses, markets and bakeries across South Florida, cumulatively serving more than 3,000 pounds of steak on a daily basis.
Just in time for Labor Day, Leo offers five tips for summer grilling at its best:
1. Start with Good Quality Ingredients
When grilling this summer, get the best quality products you can. Source from your local butcher who serves grass-fed beef, which translates to a noticeably leaner and more flavorful taste.
2. Fire Is the Heart and Soul of Argentine Grilling
The fire is the most important part of the asado. Fuels such as propane gas have no place in the sacred grilling method. Instead, everything is fueled by wood to enhance the flavors with a smoky taste, though the trick is to not let the flames touch the food. At Graziano's, a 40-foot container of imported Quebracho wood is ordered on quarterly basis to deliver the smoky flavors asados are known for.
3. One flip Is All It Takes
Don't dizzy the meat. Flip once, let sit and resist the urge to flip again. This will create a thin brown crust that prevents the juice from escaping as the meat cooks.
4. No Fancy Tricks. Just Salt
While several grill masters incorporate a ton of seasonings and spices, the 'asador' believe the flavor comes from the quality of the meat and is enhanced simply with a pinch of salt. There's no fancy marinades! Serve with a generous slather of housemade chimichurri.
5. Patience Is Everything
The best and only way to cook an asado is low and slow, sometimes even up to three hours. It's all about being patient and enjoying the moment while the meat slowly cooks. The best asados are the ones that take all afternoon and are spent surrounded by friends and family with fine bottles of imported Mendoza Malbec or Cabernet Sauvignon - Leo's pick is the Las Perdices Cabernet Franc.