WHAT DOES ASADO MEAN?

ASADO (Spanish) is the traditional technique and social event of having a barbecue in various South American countries - Argentina, Paraguay and Uruguay. An Asado consists of beef, pork, chicken, chorizo, and morcilla (black pudding) cooked on a grill, called a Parrilla, or an open fire. Generally the meats are accompanied by red wine and salads and are prepared by a person who is the assigned and called the 'Asador' or 'Parrillero' - Pitmaster.

Buy the meat and charcoal: The ASADOR, usually with one or more mates, is in charge of getting the meat and charcoal and firewood. He might also make the Chimichurri.

Starting the fire: This takes time and cannot be rushed. The ASADOR will be flattered if he's supported by a guitar and words of encouragement.

Snacks and wine: Once the meat is on the grill, it's time to cut the cheese, salami and ham and open the first bottle of wine. If it's an improvised ASADO, peanuts and chips will do just fine.

Sausages and black pudding: The first things off the grill are the sausages (chorizo) and black pudding (morcilla), usually served in bread to satisfy hungry stomachs waiting for the main course - though there are those who'll claim these entrées are actually the highlights of the ASADO.

The meat: The meat may be beef, pork or chicken. The cuts come off the grill in batches and the ASADOR will always eat from the board from which the others skewer their cuts.

Applause: Without fail, there should always be a round of applause for the ASADOR!