It takes about 3 hours cooking time. At no time is the meat placed over live flame. Close up of the asada. The rib bone has been cut through before cooking. Not the fat that has dripped form the meat during the 3 hour cooking time.
Meat is served directly from the spits while still quite hot.
Again, no direct flame under the meat. Most higher quality cuts of meat, such as steaks, are cooked this way. A wood fire is maintained and the hot coals are removed from the fire and placed under the meat to cook. One third of the total population of Argentina lives in the Buenos Aires area. Hi rise apartments are adjacent to tar paper shacks.