Argentine asado is not just a way of cooking meat: it’s a ceremony, an excuse to get together, talk, share and celebrate. In the United States, where cultural blending turns every meal into a cosmopolitan experience, the asado becomes a bridge: it brings the warmth of the grill, the smell of the fire and Argentinean hospitality to terraces, patios and rooftops.
In this piece we cover a brief history of the asado, the techniques that sustain it, emblematic cuts and recipes, with practical nods from the Tagwood BBQ Grilling Academy, and technical tips to install, use and maintain a Tagwood grill here in the United States.
Why is asado more than meat and fire?
In Argentina, asado is a ritual: it begins in the preparation; lighting the fire, arranging the logs or charcoal, and ends with the sobremesa (after-dinner conversation). The experience is shared among friends and family; the most experienced handle the fire, helpers collect flavors, and children wait for the “prize pieces” that grill masters always hand out.
That emotional vision and generational transmission is what Tagwood aims to capture in its grills: designed by grillers who cook and test every idea until it’s perfected. Our mission, “share those unique sensations that arise while cooking around an open fire”— sums up that philosophy.
Key components of a great asado and how they relate to the grill
For a perfect asado we need three elements: good fire (embers or hot coals), a responsive grill, and characterful cuts.
- Embers or Hot coals: The quality of the charcoal or wood, and heat management, determine texture and flavor. Tagwood recommends lump charcoal or dense hardwood, such as white quebracho charcoal and red quebracho firewood, and using the firebox to speed ignition and keep the fire controlled away from the food.
- Santa Maria-style grill: A good grill distributes heat, allows height adjustment, and offers accessories (S-hooks, griddle, secondary grate, cutting table) to cook different cuts and sides. Tagwood thoroughly explains these elements and how to make the most of them (wheels, refractory bricks, sectional grates, etc.).
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Cuts and technique: vacío, asado de tira (short ribs), tira de costilla, entraña (skirt steak), matambre, offal and chorizos: each piece has its time and zone on the grid. The Tagwood BBQ Grilling Academy collects recipes and timing for many of these cuts, from country-style asado to ribs and skirt steak.
Preparing the fire: our traditional method and tips
- Ignition: Avoid flammable liquids. A natural firestarter is recommended. Let the charcoal turn into embers before spreading it under the main grate.
- Distribution: Create two zones: one with embers (direct-heat zone) and one without embers (zone for finishing or to avoid flames). This lets you move pieces in case of flare-ups.
- Using the firebox and refractory bricks: The firebox concentrates ignition and helps maintain embers; refractory bricks help distribute heat evenly and protect the structure. Tagwood YouTube Channel explains how to lay them out and why they extend the equipment’s lifespan.
- Grate height: Adjust the grate height with the wheel on your grill’s mechanism to control searing or slow cooking. Always leave lateral space to move the wheel and avoid blocking its path (this guidance appears in the installation guides).
Signature cuts and fail-proof recipes
Below are several representative recipes taken from the Tagwood BBQ Cookbook, practical versions adapted for a United States audience, using local ingredients while keeping the Argentine soul.
Classic Chimichurri (for every asado)
Ingredients: parsley, garlic, oregano, red pepper flakes, wine vinegar, olive oil, salt and pepper. Chop and mix; let rest for 30 minutes. Ideal for skirt steak or vacío straight off the grill.
Skirt Steak with Chimichurri (Skirt steak / Entraña)
Sear over high heat 5–8 minutes per side, rest 10 minutes. Slice against the grain, serve with chimichurri.
Country-style Asado (mixed asado)
Low-and-slow preparation: chorizos, sweetbreads, ribs and a prime rib at low temperature for several hours. Alternate with roasted vegetables like crispy potatoes and provoleta. The Tagwood BBQ recipe book includes step-by-step guides.
Glazed Spare Ribs with Sweet Potato Purée
Low cooking 3–4 hours with a glaze of brown sugar, honey and dark beer. Serve with sweet potato purée topped with toffee.
Tagwood accessories that make a difference
- S-hooks and sectional grates: allow you to hang cuts or section the grate for cleaning and handling.
- Griddle and secondary grate: cook vegetables, eggs or cheeses away from direct flame. The recipe book recommends using the secondary grate for flame-free cooking.
- Wheels and height adjustment: make it easy to move the grill and regulate distance to the fire; our YouTube channel show assembly and maintenance.
Installation and safety
Correctly installing a grill is crucial for safety and performance. Tagwood provides installation guides as recommendations: :
- Base surface: use non-combustible materials (concrete, steel). Do not recess the grill into combustible materials.
- Ventilation: the base should include ventilation holes to ensure airflow; this improves combustion and prevents heat buildup.
- Safety clearance: keep a clear area around the grill (the manuals recommend specific clearances and precautions against wind). In a windy locations, consider prevailing wind direction and nearby vegetation.
- Do not use flammable liquids: never use gasoline, kerosene or alcohol for ignition; the manual recommends natural fire starters.
- Protective gear: heat-resistant gloves, keep children and pets away, and never move the grill with hot embers.
Cleaning and maintenance of your Grill
- Clean sectional grates with a dish soap and a sponge once the grill surfaces are cold; for deeper cleaning, soak sections in warm water and a degreaser.
- Inspect refractory bricks regularly and keep ventilation channels clear.
- Follow warranty instructions and register the product: Tagwood offers a limited 5-year warranty against manufacturing defects on most models (see terms and the claim procedure).
Warranty and service in the U.S.
Tagwood warranties its grills for 5 years against defects in materials and workmanship for some of its models(exclusions apply for misuse). For U.S. support, the customer service contact included in the manuals is: +1 (786) 376-7000. Follow the manual’s steps (photos, serial number and proof of purchase) to initiate any warranty process.
Why choose Tagwood if you live in the United States?
- Design by grillers: every detail (rakes, wheels, sectional grates, firebox, griddle) comes from watching how users cook and improving the user experience. This design intent repeats throughout the manuals and cookbook, where practical solutions and accessories take center stage.
- Local support: Tagwood offers U.S. customer service and warranty processes.
- Recipes and training: the Grilling Academy Cookbook supports owners with recipes ranging from skirt steak to more complex dishes.
Bringing Argentine asado to the United States is, essentially, bringing a way of being together around the fire. With a Tagwood grill properly installed according to safety guidelines, well maintained and complemented by recipes from the Grilling Academy, you’ll have the tool to celebrate, cook and share memorable moments.
