National BBQ Day: the best grills to celebrate a special day this long weekend

In the heart of Palermo, FOGA is a grill that focuses on smoke and traditional cooking techniques. Their proposal is based on a double chamber smoking method, where the cuts are cooked for more than 12 hours at a low temperature. To achieve the flavor profile, they use a blend of espinillo, white quebracho, apple and cherry firewood. The menu includes the smoked rib with fries, the 450 g entrail, the vacuum, the 400 g chorizo ​​steak and the grilled banderita roast. Side dishes include salads and smoked vegetables. The experience is completed with a visible cellar that brings together different labels and a bar with signature cocktails.

MOTHER RED

The Madre Rojas restaurant celebrates this date with a proposal that focuses on the identity of its meats. At the head of the project is Juan Ignacio Barcos, chef, sommelier and rancher, who promotes a cuisine where meat and wine function as vehicles to express “terroir.”

Each cut comes from local producers committed to the animal welfare and biodiversity, who prioritize both origin such as the type of livestock feeding. The grill is the star of the menu, which brings together a selection of cuts: whole entrail, eye of steak, vacuum, center roast, heifer cut, matured rump and family-produced wagyuwhich also appears in different entries.

As for cooking, it is done with espinillo and red quebracho, two woods that guarantee intense embers and a distinctive flavor. The garnishes section accompanies with fresh ingredients and combinations that enhance its flavor. Among the options are the fries in wagyu fat, the house’s hallmark; onions braised in miso; a carrot, beet and egg salad with orange vinaigrette; the green leafy version with nuoc cham sauce, a classic dressing in Vietnamese cuisine, and fried sweet potatoes with ranch sauce.

To complete the experience, the team of sommeliers offers whites for meats and a menu with a wide presence of reds, rosés and sparkling wines, designed to highlight each cut.

Address: Rojas 1600, Villa Crespo.

OLD PATTERN

Viejo Patrón, the Liniers grill created by meat sommelier Julio Gagliano, offers an experience dedicated to true barbecue lovers. Its menu covers carefully chosen cuts of grass-fed beef, raised in the open field: from the special center roast with five ribs (750 g) and the braised short rib of 1600 g to the 850 g entrecôte or the vacuous of the Fino in blanket with wedge potatoes and chimichurri. As the signature dish, the sommelier’s selection (800 g), which combines pieces of loin, rump, steak and entrail, reaffirm the motto of this Liniers restaurant: to be a proposal that honors Argentine meat with precision and respect for fire. To further elevate their tribute to the grill tradition, they invite you to start with appetizers that cannot be missed when it comes to barbecue: from chorizo ​​and blood sausage to a table of achuras, which includes sweetbreads, chinchulín and kidney.

Address: Av. Larrazábal 502, esq. Skipper, Liniers.

Old Pattern – Facade

Address: Av. Larrazábal 502, esq. Skipper, Liniers.

RUFINO

From the basement of the Mio Buenos Aires hotel, in the heart of Recoleta, Rufino reinterprets the barbecue ritual with a modern and sophisticated approach. Their kitchen works with grass-fed meats selected from the Muge and Entre Todos refrigerators, guaranteeing superior flavor and quality. Featured cuts include the 1kg center rib, cooked six hours at low temperature, the 1kg T-Bone, the 650g bone-in rib eye and the entrail with pickled chilies and rosemary. The experience is completed with emblematic appetizers such as Matrimonio Rufino (chorizo ​​and blood sausage) and sweetbreads with broken potatoes. A tribute to Argentine barbecue from a warm, elegant aesthetic full of identity.

Address: Av. Pres. Manuel Quintana 465, Basement of Hotel Mío Buenos Aires, Recoleta.

Rufino – Entraña 5

Address: Av. Pres. Manuel Quintana 465, Basement of Hotel Mío Buenos Aires, Recoleta.

ALL EMBERS

With a proposal that celebrates fire as a language, Todo Brasas deploys traditional techniques and high-end equipment to offer a grill with its own stamp: its iconic “Meat Cage” keeps ribs and whole pieces roasting slowly over white quebracho and espinillo for more than three hours, generating juiciness and deep aromas, while the Josper oven is reserved for cuts that require intense searing and precise smoky nuances, such as entraña, the chorizo steak and the beef eye. The experience is completed with an expanded wine cellar—close to forty labels—designed to accompany each weight and texture of the grill, and a service that combines rusticity and refinement to convey to the diner the sensation of country barbecue with the neatness of professional technique.

Address: Av. Francisco Beiró 5016, Villa Devoto.

ALL EMBERS (88) (1)

MAGICIAN

Distinguished by its premium cuts and its mastery of fire, Mago combines classic pieces with unusual preparations and menus that change with the season, to which is added an intimate atmosphere where the open grill and the use of selected firewood enhance aromas and juiciness. For Asado Day, the house presents a special menu designed by new chef Débora Abrea who, during the weekend of October 11 and 12, will offer a three-course experience—entrance with chorizo ​​and blood sausage accompanied by bread mignon and chamaquita sauce; main with bone-in roast and potato salad with egg and dill and chive mayonnaise, and for dessert, cuartirolo cheese and homemade sweet potato—, served with two glasses of wine (Jardín Enchanté Rosado de Malbec and Siesta in El Tahuán Cabernet Sauvignon). With a price per person of $55,000, which includes coffee, water and a 10% discount for cash payment, it is a proposal that synthesizes the tradition of barbecue with the contemporary signature of the restaurant.

Address: Monroe and Montañeses, Belgrano.

MAGICIAN table 2

IRON STILL LIFE

In Palermo, the new Hierro Bodegón rescues popular Argentine cuisine in an updated version, without losing its essence. Framed in the neo still life trend, the space invites you to enjoy the barbecue ritual with a selection of classic grilled cuts, prepared with charcoal and red quebracho. To open the game at the table, the grilled section offers black pudding, chorizo ​​and barbecue sausage. Among the top-of-the-line pieces, the 550 g narrow steak, the 550 g wide steak, the 350 g picaña and the 300 g loin stand out. The garnishes are chosen separately, with options such as mixed salad, organic greens with parmesan, rack potatoes or a mix of garden tomatoes. The experience is lived in a spacious and modern room, with a scenic design, where the service combines close attention and warmth, in tune with the spirit of the place.

Address: Fitz Roy 1722, Palermo.

IRON BODEGON_ salon_bar