Traditional grilled meat with fresh vegetables
Uruguay's most important culinary tradition: slow-grilled beef, pork, and chicken with charred vegetables. It's a festive gathering where quality meat and simple preparation are everything.
Serves 8
Set up charcoal grill with medium-hot zone. Let coals burn to perfect temperature.
Season all meat generously with salt and pepper only. No other seasoning needed.
Place ribs on grill, cooking 35-45 minutes, turning occasionally until cooked through.
Add pork chops and chicken, cooking 25-30 minutes until done. Add vegetables last.
Grill vegetables 10-15 minutes until charred and tender. Brush with olive oil.
Quality of meat matters more than seasoning
Use a mix of cuts for varied textures
Charring adds essential flavor
Add grilled corn on the cob
Include whole fish for variety
Grill chimichurri vegetables alongside
Serve immediately. Leftovers can be refrigerated and eaten cold
Asado is central to Uruguayan culture and identity. Every family has its own traditions and the best meats come from the Pampas region.
Traditionally hardwoods like algarrobo. Oak or hickory work well too.
Not during grilling, but often served as a condiment on the side.
Per serving · 8 servings total
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