Asado Argentino (Argentinian BBQ)

I am going to show how to make a real "Asado" like the ones we do here in Argentina (sorry for my english please :)

We have a wide variety of cuts of bovine meat

The best for "Asado" are:

Vacio
Lomo
Matambre
Tapa de asado
Entra�a
Costillar
Paleta o Punta de Espalda

On the first place we need a "parrilla"
"Leña" (wood or logs)
"Sal Gruesa o Parrillera" (cooking salt)
Meat
BBQ Utensils
newspaper
matches

We start doing a wood tower and put a ball of paper in the bottom.

We must put the big wood below the other logs

Ignite the paper

put salt to the meat
ONLY SALT

after 40 minutes aprox. we have a lot a hot embers and we are reade to put the parrilla on them

move to the side the logs and spread the embers

put meat on "parrilla"

after 40 minutes and turn over

make a cut to see if the inside is ready

the cook time depends on you taste (underdone or very very done) jajaja

First serve the chorizos then meat !