Asador or Asado a la Cruz
 
(also called Asado al Asador or Asado al Palo) is a traditional Argentine (and broader South American) method of cooking large cuts of meat — especially whole animals like lamb (cordero), pig (lechón), or beef ribs over an open fire using an iron cross-shaped frame (the cruz).
 
 
Here’s how it works:
 
The meat is butterflied or spread open and mounted onto the metal cross.
The cruz is then angled near an open fire or bed of coals — not directly over it — allowing the meat to cook slowly with radiant heat.
It can take several hours (often 4–6+), giving the meat a smoky, juicy, and deeply flavorful finish.
 
It’s more than just a cooking method — it’s a cultural experience. Asado a la Cruz is often the centerpiece of gatherings and celebrations, where people hang out, share drinks, and connect while the fire does its slow work.
 
Try this new Advance technique for yourself!