Mastering Argentine Asado: Perfect Picanha & Entraña on the Grill!

🔥 Grilling Picanha and Entraña | Authentic Argentine Asado 🔥
Welcome back to our Argentine Asado channel! In this episode, we're firing up the grill for a mouthwatering feast featuring two of Argentina's most beloved cuts of beef: Picanha and Entraña.
🇦🇷 Picanha (also known as the rump cap) is renowned for its juicy, flavorful meat and beautiful layer of fat. We'll show you the best way to season and cook this cut to perfection, ensuring a tender and delicious result every time. Remember to cut off the membrane and follow the grain of the meat for optimal tenderness and flavor!
🇦🇷 Entraña (also known as skirt steak) is a thin, flavorful cut that's a staple in Argentine barbecues. We'll guide you through the process of marinating and grilling it to bring out its rich, beefy flavor. Make sure to trim the fat from one side for the best grilling experience!
🔥 What to Expect:
Tips on selecting the best cuts of Picanha and Entraña
Step-by-step seasoning and marinating techniques
Letting the meat rest for an hour before putting it on the BBQ
Pro Asador Tip: Adding olive oil on the meat to prevent sticking and enhance flavor
Expert grilling methods for perfect char and doneness
Traditional Argentine side dishes and sauces to complement your asado
Whether you're a seasoned grill master or a BBQ beginner, this video has everything you need to elevate your grilling game. Join us for a taste of Argentina and discover the secrets to an unforgettable asado experience.
Check out our article on What is Piquillin Firewood and Why is it Used in Argentine Asados?:
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Always important to check out our article about Grilling Safety for an Authentic Argentine Asado:
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[@Sy79cmt]

This channel is a hidden gem! This style of live fire cooking really interests me.

[@argentineasado]

I appreciate that!

[@5porteno]

Sos un capo. Un aplauso para vos, all the way from Australia 😊

[@argentineasado]

Gracias amigo!

[@Food-Fire-and-Featherboards]

I find picanha, at least here (Canada), can have a very thick & tough membrane underneath the fat cap. It's very unappealing. Any advice? Cheers!

[@argentineasado]

Hey there! I recommned you cut that away if its brittle and doesn't soften with cooking. Also, try letting it rest at room temperature and salting it before putting on the grill. Use a steady heat to grill it and then slice it with the grain.

[@Food-Fire-and-Featherboards]

@@argentineasado Thanks. It's underneath the fat cap so would have to remove the entire fat cap to cut it away. I have pre salted and cooked slow too. Might just be a trait of this cut here, unfortunately... Cheers!

[@Mikehdy]

Hi front NZ! That membrane is always there, it bugs me also. Someone took all his good fat of his picanha! Sad to see. Anyway, I just cook it longer on the fat side to break down the membrane and it seems to be okay, especially when I do it whole. The big fat cap is delicious!!​@@Food-Fire-and-Featherboards