The “Asador”

Wednesday, November 25th, 2009 | Posted in Cooking
The Asador

The "Asador"

One of last month’s 24hour fascinations was all of the various South American methods of grilling and smoking meat, one of the necessary contraptions being the “Asador”.  I originally saw this method on one of the only shows I’ll watch on TV,  Anthony Bourdain’s ”No Reservations”. 


The Coals

Basically, you build a huge fire away or shielded from what you plan to grill, and rake hot coals under your grilling surface.  I’ve been dreaming about building one..  a visual from Bourdain’s I’m fixed on is a cook in Uruguay literally throwing entire logs on a massive fire stack, raining hot coals down to the surface below.

From a technical grilling/smoking standpoint, this is kind of a difficult process if you think about it – you have to build a fire large and hot enough to produce both a large volume and steady stream of available coals.  And, the coals, raked together on a large flat surface, probably need to be of a good size to provide ample cooking heat while burning through dripping greases, etc.   Beyond that, this huge coal-producing fire has to be kept away from what you’re cooking somehow, as not to burn things up.  I’m going to have to experiment with this..