Asado de Came (BBQ Beef)

A featured Wine Club recipe for Adventure Package: Chile.
Asado de Came (BBQ Beef)


If you're looking for authentic, here it is! Those of you with a passion for BBQ will love this mouth-watering Chilean challenge. Pair it with the Chilean wines from the International wine of the month club!

Yield: 8 - 10
Prep Time: 25 Minutes
Cook Time: 110 Minutes


• Beef loin, preferably a grass fed lomo vetado (rib eye), of around 8 lbs
• Chorizos or other sausages
• Salt, preferably coarse sea salt


A parrilla, or grill, that can be raised or lowered (or with higher and lower shelves) and a poker or shovel to move the coals.

• Natural charcoal, about 12 lbs.
• Newspapers to start the fire

The Process:
1. About 3 ½ hours before you plan to eat, start the fire by twisting newspaper into long tubes and wrapping around a bottle. Pile charcoal around the paper and remove the bottle. Drop a crumpled newspaper into the paper tower, and light. The charcoal will light, but it will take time. Be patient. And start early.

2. When the coals are no longer flaming and are covered with a film of white ash, spread them evenly and adjust the grill height so that can hold you hand above the coals for about 1 to 2 seconds; high heat, 350 to 450° F. Put the roast on the grill and sear the meat for about 5 minutes on each side.

3. When the meat is seared, salt it liberally and raise the grill to a height where you can hold you hand for 3 to 4 seconds; medium heat, 250-350° F. Put it fatty side down for about 1 hour and 15 minutes, adjusting the grill and adding charcoal as necessary to maintain the temperature. (If you start a second batch of charcoal after about 20 minutes, you will be ready.)

4. After about an hour, put the chorizos on to cook. When they are cooked through and juicy, make Choripanes (chorizo + pan, "bread") for your guests by putting a chorizo in a roll (preferably a Chilean marrequeta), with a bit of pebre. They still have an hour to wait for the main course, but and should be ready for a snack.

5. When pink drops appear on the upper side of the lomo, turn the meat and continue to cook for another hour, after which pink drops will again appear on the top side. It should be al punto, juicy and medium/medium rare.

6. Rest the meat for 10 minutes, slice and serve with pebre (Chilean salsa) and salads.

If some of your guests prefer well done, common among Chileans, please do not cut off slices and return them to the grill. They will quickly turn dog-biscuit brown and develop a dry, mealy texture. Meanwhile the juices will run out of the un-rested remaining portion, forming an unappetizing pink puddle around the now dry roast.

Instead, cut the raw loin into steaks, sear each side and grill to each person’s preferred doneness. Or make antichchos, shish-kebobs, another Chilean favorite.

Recipe sourced from