An Argentine barbecue, known as “asado,” is a traditional grilling method and a social event in Argentina, Uruguay, Paraguay, and other South American countries. Asado typically involves grilling various types of meat (usually beef, pork, chicken, and sometimes lamb) over an open fire or charcoal, using either horizontal or vertical grills. The meat is cooked slowly over low heat, which results in tender and flavorful cuts.

Key elements of an asado include:

1. Parrilla: This is the name for the Argentine grill, typically consisting of wide iron grates where the meat is cooked over wood or charcoal fire.
2. Leña (wood): Traditionally, wood is used to fuel the fire, as it slowly burns and imparts a unique smoky flavor to the meat.
3. Types of Meat: Beef is the most commonly used, but chicken, pork, and even organ meats (like “chinchulines”) are also popular. A typical Argentine asado often includes cuts like steaks, ribs (“costillas”), chorizo (spicy sausage), and morcilla (blood sausage).
4. Cooking Method: The meat is cooked slowly over several hours, which keeps it juicy and tender. It can be grilled directly over the fire or, in a more traditional method, using metal crosses called “cruz” where the meat is cooked vertically.

Asado is not just a cooking method but also a social gathering. Families and friends come together to grill large amounts of meat, spend time together, and enjoy the food in a relaxed, communal atmosphere.