Como Hacer VACÍO ENTERO a la Parrilla SIN FALLAR – Método Argentino🥩

vacío

🥗Healthier: chicken breast

💰Cheaper: flank steak

Chicken breast is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is still healthy.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs are more accessible and have a longer shelf life.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds similar acidity and flavor.

Prepare the vacío by identifying the two sides, one with a thin membrane and the other with a thicker membrane and fat.

Season both sides of the vacío with coarse salt and pepper.

Let the vacío acclimatize at room temperature for 20-30 minutes before cooking.

Prepare a brine using coarse salt, peppercorns, thyme, oregano, ground chili, cloves of garlic, and rosemary, covering it with water and heating it to release flavors.

Cook the vacío over indirect heat on the grill for 1.5 to 2 hours, using a crown of embers.

Every 15-20 minutes, baste the meat with the brine.

After 1.5 to 2 hours, check for doneness by touching the meat; it should feel hot.

Let the cooked vacío rest for 5-10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary