tomdesigns
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- Apr 26, 2011
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John.St said:Isn't this 'alta traición a la patría'?
The main problem with grilled meat is that "all" men think they are great, even unsurpassed asadores - in Argentina, The US, Europe, Turkey, Malaysia, Australia, ... all 268 countries.
They aren't.
If a very experienced asador (I have one, a friend who has been an asador in a restaurant for several years) prepares the meat, the taste is wonderful. If not, it's just a slab of salted, overcooked, slightly burned, animal cellulose containing 80% water.
And nobody - I mean nobody - uses charcoal for an asado, leña is the only decent choice, charcoal is for perverts and besides, you have no ideas if your charcoal is made of old timber full of lead tetroxide, tar and other chemicals from wood conservation.
I have many years of experience as an (amateur) grillmaster, European style (lomo and filete in thin slices, cooked 'vuelta y vuelta') but to become an Argentino asador aficionado, I have been his apprentice for about a year and in the near future I am going to make my debut - hopefully the performance won't be too bad.
All so true... I have some freinds that make asados that are mind blowing.. I mean from the steak to the testicles and everything in between.
Then I have some friends that just seem to blast the meat over the grill and whalla crusty meat with salt. And sometimes it tastes more like the carbon than the meat... which usually results in my stomache being upset the next day.