Argentine Cross-Style BBQ: Heritage, Flavor, and Fire

In Argentina, we are dramatic. We love loud voices, bold gestures, and, every now and then, doing things a little differently than everyone else.

The Argentine cross-style BBQ is the sum of all these traits. Born with the gauchos and perfected in the era of stainless steel, it delivers unmatched style and a grilling experience unlike any other, both for the person at the fire and for those who gather around, sharing a glass of Malbec and laughter.

In this article, we’ll explore what makes this style of grilling so special, how to use an iron cross grill, and tips and tricks to get the most out of it.

What Is Asado a la Cruz?

Known locally as asado a la cruz, this method involves slow-cooking meat to perfection on a vertical iron cross. This age-old technique enhances the natural flavor of the meat and is perfect for large gatherings where big cuts of meat like whole lambs or rib racks steal the show.

Unlike most American BBQs, Argentine asado a la cruz offers a “pure” taste. No rubs, smoke chambers, no sauces: just a hint of smoke, the meat’s own fat, and careful brining to bring out its full flavor.

This simplicity reflects the method’s resourceful, versatile nature. Argentine cross-style BBQ was born when the gauchos roamed the Pampas and needed a practical way to cook beef wherever they went.

Back then, they’d simply tie the meat to a vertical spit pressed into the ground and cook it over hardwood embers. Over time, this evolved into a more structured cross-frame, with the carcass spread wide and secured to the arms of the cross.

This method allows for a gentle, versatile cooking process that can be controlled by adjusting the distance of the meat from the flames. It’s especially suited for large, fatty cuts, where slowly rendered fat naturally bastes the meat, producing incredible flavor and tenderness.

Typical cuts for a grill cross include rib racks or meats with a robust flavor, such as lamb or goat. These cuts thrive under long, slow cooking and require minimal seasoning for outstanding results. And, in true gaucho fashion, the meat can even be enjoyed straight from the bone, no knives or plates required!

Pro tip n°1→ Craving smoke-infused, crispy ribs? Learn how to cook ribs on a Santa Maria grill, step by step.

Understanding the Iron Cross: Anatomy and Use

At its core, an Argentinian cross grill is functional by design. Every part is there to stabilize, angle, and cook the meat evenly, ensuring a seamless grilling experience.

So, what are these parts? For most BBQ crosses, they include:

A central vertical post, cast in iron or stainless steel. This is the backbone of the cross, and must be sturdy enough to support the weight of the meat.
At least two sets of adjustable crossbars (arms) and meat hooks. These secure the ends of the meat, keeping it firmly in place during grilling.
Some models feature a grid instead of just two arms, providing extra points to clip bulky cuts and minimize tearing.
A tilting base to manage heat more precisely, and increase the cross’s resistance under the meat’s weight.
360° rotation systems, for even cooking and searing. While not standard on every Argentine asado cross, at Gaucho Life, we consider this feature key to a smoother, more controlled grilling experience.

The beauty of this grill lies in its simplicity. Sturdy materials, seamless welding, and clever design matter far more than fancy features. Quality asado crosses are built to last a lifetime, and with proper care, they do.

For pro tips on maintenance, check out our article on how to keep grill grates from rusting. Following these best practices ensures your asado cross is ready for countless backyard meals, filled with good company and unforgettable flavors.

Setting the Fire for Your BBQ

An Argentine cross-style BBQ is fueled by hardwood embers, not open flames, ensuring the meat cooks indirectly by radiant heat and preventing charred spots and bitterness. That means the first step to grilling on an iron cross is building a fire that provides a continuous ember supply.

To achieve this, hardwood logs are essential: they burn long and provide consistent heat. In Argentina, we favor quebracho or algarrobo, but in the U.S., oak, cherry, or hickory are excellent alternatives.

So, how do you build a fire that can handle this kind of cooking? Here’s how we do it at Gaucho Life:

Set up your asado cross over a fire pit or designated area that safely accommodates an open flame, leaving a space on the side for building the fire in an Argentine brasero (an iron firebox) or directly on the ground.
Arrange the logs in a volcano or tepee shape. Fill the center with twigs, paper, straw, or charcoal lumps. Light it and let the fire catch the hardwood. Fan lightly if needed.

Avoid lighter fluid or fast-start methods, as they can leave a chemical aftertaste that masks the natural flavor of the meat.

Once the logs have burned down to white-hot embers, place them in front of the cross. Use a poker to break large lumps into smaller pieces, and move them around with an iron shovel.
Repeat this process throughout the cooking, adding logs as needed to maintain a steady supply of embers. Adjust the thickness of the ember layer, the distance to the cross, and the angle of the meat to control heat precisely.

Pro tip n°2→ Always keep the fire separated from the meat. This lets you manage the cooking speed to achieve perfect caramelization without burning the meat.

Preparing the Meat for the Cross

After setting up the fire, while you wait for the embers to settle through the brasero’s grates, it’s time to prepare the meat for mounting on the cross:

First of all, ask your butcher to “butterfly” the carcass or the rib rack you’re planning to grill to simplify preparation.
Position the spine along the central post and anchor it at 3-4 points with food-safe stainless steel wire. This ensures the weight is evenly distributed across the cross.
Use the wire to fasten the limbs of the animal or the ribs to the ends of the cross’s arms. If your Argentine asado cross comes with hooks, secure the meat there.
Make sure the meat is tightly fastened before moving the cross to the fire. Poorly mounted meat can shift and ruin the roast. Once everything is secure, position the cross in front of the embers and begin grilling.

Pro tip n°3→ Mounting the meat correctly takes practice. Don’t be discouraged if it doesn’t come out perfect the first time. In the worst-case scenario, you can always grill the meat horizontally on a custom gaucho grill. Don’t have one yet? Check out our catalog and find your perfect match!

Seasoning Philosophy: Salt, Then Salmuera

One of the most remarkable features of Argentine cross-style BBQ is that the meat is lightly seasoned, allowing its natural flavor to shine. No dry rubs, marinades, or sauces are used; just water, some herbs, and salt.

Cuts are prepared before mounting them on the cross and are moisturized with a warm brine (salmuera) during grilling. This keeps the meat juicy, builds a crisp crust, and enhances flavor naturally. Here’s how we do it:

For an extra-salty result, pat coarse salt on the skin side about 15 minutes before grilling to allow absorption. For a milder flavor, skip this step.
Prepare the brine. Mix coarse salt and warm water (about 1.5 oz of salt per pint of water). The water should be warm enough to dissolve the salt and extract flavors from herbs.
For an aromatic brine, add: a garlic clove, a sprig of rosemary, fresh thyme, oregano, ground chili, two bay leaves, and a pinch of white pepper. Combine in a bottle, pour in the water, and shake well.

There are different methods to apply the brine when you’re grilling an Argentine cross-style BBQ. At Gaucho Life, our favourites are:

Pour or spray the brine from a bottle over the meat.
Use a brush to spread it evenly.
Soak a bundle of herbs in the brine and sweep it over the meat for a fragrant finish.

Pro tip n°4→ Wondering how much meat you need for an asado? Find the answer in our featured article.

The Cooking Process: A Day-Long Commitment

Asado cross-cooking requires patience and attention. Whole animals can take up to six hours to cook, depending on their size and thickness. The secret is to cook slowly, allowing the outer layer to caramelize while keeping the inside juicy and tender.

There’s no single “right” way to use an asador cross, as the technique varies depending on the cut, but these general guidelines will help you achieve mouthwatering results:

Asado a la cruz is cooked slowly. This breaks down fibers, tenderizing the meat. To gauge the heat, hold your hand near the cross. The temperature should allow you to keep it there for about 15 seconds.
Start bone-side down. Grill with the bone-side facing the embers for 3-4 hours, depending on the cut, before flipping. If you’re using a Gaucho Life Argentine cross, simply turn the vertical post.
The distance between meat and embers is crucial. Adjust the thickness of the ember layer or reposition the cross to control heat, using fire-resistant gloves and equipment to stay safe.
Never run low on embers. Keep feeding the fire on your iron brazier to maintain consistent heat, which ensures even cooking and allows you to increase the temperature when needed.
Apply brine every 30-45 minutes, depending on heat and meat thickness. Start basting the side that isn’t facing the fire once it begins to “sweat” and warm up.
Let the meat rest 10-15 minutes before slicing, after removing the cross from the fire. This allows the juices to redistribute, enhancing flavor and moisture.

In short, Argentine cross-style BBQ isn’t “set it and forget it” cooking, but a dance with fire, where every step counts. Constant heat management and careful basting are part of the ritual. But at the heart of it? A high-quality Argentinian asado iron cross, built for precision and tradition.

Pro tip n°5→ Love a perfect reverse sear? Hone your technique on a Gaucho Life Santa Maria grill.

Cooking Times for Asado a la Cruz

When preparing an authentic Argentine cross-style BBQ, patience is everything. Cooking whole animals or large cuts on the iron cross takes several hours, with most of the process done bone-side toward the embers.

Cut (Argentine Name)	Also Known As (U.S.)	Cooking Time (Approx.)	How to Grill
Cordero (entero)	Whole lamb	4–5 hours	Bone-side first, then flip. Keep steady embers.
Chivito	Kid goat	3–4 hours	Cook ribs-side toward fire, flip for final hour.
Lechón	Suckling pig	3–5 hours	Bone-side down first, then meat-side. Baste often.
Costillar de res	Beef ribs (full rack)	4–5 hours	Low & slow. Mostly bone-side toward fire.
Vacío	Beef flank	4–5 hours	Grill one side 3–4h, flip for 1–1.5h. Baste with brine.

FAQs

Still curious about Argentine cross-style BBQ? Here are answers to some of the most common questions we hear. If yours isn’t here, don’t hesitate to reach out: we’re always happy to help!

What meats work best on the iron cross?

Asado cross-grilling is great for big, fatty cuts. While whole lamb and young pig are traditional choices, rib racks, and large beef cuts also work.

Can I use charcoal instead of wood?

Yes, you can use lump charcoal instead of hardwood logs to fire up your Argentine iron cross grill. Try not to use briquettes and lighter fluid to avoid chemicals that may taint the meat.

How do I know when the meat is done?

The best way to know if meat grilled cross-style is done is by using a food thermometer (go for 145-160°F for a juicy, tender finish). You can also cut a small piece of meat and test for texture: it should be firm, but not dry.

Do I need a separate brasero?

While not mandatory, a side brasero is essential to maintain a steady ember flow, without having to struggle to keep your firestand organized.

Can I build my own cross?

If you are skilled in welding, you can try to build your own asado cross. However, this isn’t always advisable, as safety and control depend on proper engineering and balance. Achieving this often requires extensive experience in building iron equipment fit for this grilling technique.

Grilling Reimagined: Backyard BBQ, Argentine Style

Argentine cross-style BBQ is more than a cooking technique: it’s a story told in fire, smoke, and patience. Each turn of the iron cross, each careful adjustment of embers, and every brush of brine reconnects us with the primal art of fire mastery.

It’s a ritual that celebrates patience, flavor, and shared moments around the flames… and that carries the spirit of the gauchos who roamed the Pampas, tending their flames and sharing meals under the open sky.

Explore our argentinian grill catalogue and discover the next step in your grilling adventure. Reimagine Sunday BBQs with an Argentinian asado iron cross, and bring tradition back to life in your backyard.

Create lasting experiences and unforgettable meals where friends and family gather around the flames to, simply, share.

Because at Gaucho Life, we know that it’s more than just about grilling. It’s about the lifestyle.

Argentine Cross Style BBQ: When Fire and Flair Meet