Every Argentinean man is supposed to know how to cook a perfect BBQ (we call it ASADO) since we are one of the main exporters and devourators of quality beef and many classes of meat.

First of all, please NO german-type sausages. They were not created for the BBQ. First of all too, NO flames. Heat cooks the meat, not incandescent gases. Also first of all, NEVER an open grid of steel wires or round bars, but an arrangement of steel bars with sections in "V", separated 1 cm, so the heat reaches the beef and the liquid fat flows through them towards an appropiate container, without touching the food again.

And first of all, fire should be initiated appart, and pieces of lit charcoal (or better slightly aromatic hard wood) be transported to the main bed. The quantity of embers on the bed will give the correct temperature, then you will add more coal as necessary. The BBQ must have a mechanism, or a simple trick should be used to increase or decrease the distance between the meat and the embers. A strong heatening for a few minutes will SEAL the meat which will cook in ITS OWN JUICE when the heat is reduced.

A slow and low-temperature procees will render a beef that will appear as boiled, and a consistence of rubber. The art of the cook is to not burn it and not boil it.

I adhere to Curmudgeon´s recipe of marinating the meat as you like it (nothing sweet, please) but a couple of hours is enough.

The Argentinean gaucho likes to throw the pieces of beef with all its fat, because they like the fat taste. I don´t like it. I take the fat out, and always marinate the meat with olive oil, spices and herbs, closer to the Caribbean taste. Not too much, because good beef will lose its flavour under heavy spicing.

And first of all, BBQ is not a candy. Avoid sweet sauces and artificial smoke flavours.

Don´t allow your food being attacked by flames. Black stains are toxic. The external colour of the beef should be dark brown, and as you cut it with a knife, a lot of water-like rose juice should flow, but the beef should never be red inside.

Spanish-style spiced sausages (CHORIZO)are the best companion for the BBQed beef. I prefer them low-fat, and heavily punctuated to get rid of excess fat.

The other best companion is a fine RED WINE. Beer is not bad in hot climates, but the real thing is wine. And fresh, slightly heated crunchy french bread (not the foamy hot-dog bread that comes in plastic bags).

After this BBQ you will be able to tame a horse, or make other unusual achievements.

Un abrazo
Andrés