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Asador criollo: The Most Authentic Way to Cook Over Fire
The argentinian cross is one of the most traditional ways to prepare meat in Argentina. Mounted vertically on a stake and angled near the embers, large cuts like lamb or pork cook slowly and evenly, developing a deep crust and tender interior.
Each cross o estaca is built for fire precision: adjustable, balanced, and forged in Argentina. Our heavy duty cross grill is ideal for whole animals like a lamb or pig, while the Iron Cross Grill is better suited for costillares, vacío, or smaller cuts. Both offer the same level of control and authenticity, scaled to fit your fire setup.
Looking for the perfect way to accompany slow fire cooking? Pair it with a yerba mate cup to complete the ritual.
Frequently Asked Questions
How long does it take to cook ribs or vacío on a cross grill?
Cooking a vacío or a rack of ribs on an iron cross typically takes between 2.5 to 4 hours, depending on the fire intensity and thickness of the cut.
What’s the average cook time for a whole lamb or pig?
A full cordero or lechón can take 5 to 7 hours on a cross grill. Low, consistent heat is key. The longer cook develops rich color and tenderness without drying the meat.
What type of wood should I use?
Hardwoods like oak, hickory, pecan, and applewood are excellent firewood choices. They burn hot, slow, and clean-ideal for cross grilling. Avoid softwoods or anything treated.
Can I combine charcoal and firewood?
Yes. Many use charcoal as a heat base and add hardwood for flavor. This combination makes ember management easier while preserving that smoky character.
Should I use brine or dry rub when grilling on a cross?
We recommend using brine (salmuera) throughout the cook. Brushing the meat with salmuera keeps it moist and evenly seasoned during long fire exposure.
How do I clean and care for the iron cross?
Let the cross cool fully after cooking. Scrape off any residue with a brush, then wipe it with a light coat of oil to prevent rust. Store in a dry place or under cover to extend its life.
Can I pair the iron cross with other types of grills?
Absolutely. Many fire cooks use a Santa María Grill for reverse searing or a classic Argentinian Grill to handle side dishes while the cross handles the main cut. They complement each other well in multi-zone setups.
What other traditional tools can I use for open-fire cooking?
If you're exploring more methods, consider a plancha, such as the carbon steel griddle, for vegetables, seafood, or searing side dishes. For one-pan meals, a disco para discada is perfect for stir-fries, stews, and rustic meat mixes over fire.