Asado Argentina

There was really only one way my decision was going to go; Chicken or Meat for the BBQ? We bought 6 kilos of meat for 100 pesos or 15 quid and paid the fee for exiting the car park.

Before long our guests had all arrived and it was time for start the fire. Argentine´s are the world champion´s at BBQ or Asado.

In England we have 30 minutes of clear weather to eat, drink and fall out with someone so we are off like we´re in a race. The carbon is lit but before its had chance to catch fire we are already bunging fatty sausages on, then goes on the liquid fire lighter for extra crispy petrol taste. If we survive the explosion in the garden we get food poisoning and adopt the loo pan as our new best friend.



Here however things can go at a different pace. Sticks and paper will soon light the little dried out logs in the corner of the BBQ. Then some bigger logs can go on. Whilst this is happening the grill is leant over the fire to get it hot and clean. The fire and the grill are from then on always separate. Once the embers start to fall from the burning wood they are scooped up and spread out under the grill, this is continuously topped up. The meats are cut entirely different but only prepared with rock salt before being loaded up on the grill. The cooking itself normally takes a few hours but it is worth the wait.