page_title: Asado
section_title: Variations
hierarchical_section_title: Asado / Variations
caption_attribution_description: Español: Asando en el "chulengo", asador realizado cortando un barril de combustible al medio para proteger al fuego de los vientos.
context_page_description: Asado is the technique and the social event of having or attending a barbecue in various South American countries, where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla which are cooked on a grill, called a parrilla, or an open fire. Generally the meats are accompanied by red wine and salads. This meat is prepared by a person who is the assigned asador or parrillero.
context_section_description: In Chile, the normal version cordero al palo (whole roast lamb) is usually accompanied with pebre, a local condiment made from pureed herbs, garlic, and hot peppers; in many ways similar to chimichurri. The dish is typical of southern Chile and is served hot accompanied by salads. A whole lamb is tied to a spit and is then roasted perpendicular on a wood fire. The preparation lasts around 5 hours since cooking must be constant and on a low heat.
  In Brazil, asado is called churrasco, although the cooking is usually faster. Grilled and salted meat in Brazil is generally called "carne assada" and is often cut into small strips and served on a plate or cutting board in the middle of the table for all to partake. Various grilled meats, pork, sausages and occasionally chicken are also passed around from table to table on a spit and a slice is offered to each person. This is called "rodizio" because each person partakes in turn. Charcoal is predominantly used instead of embers of wood, and Brazilians tend to cook the meat on skewers or grills. In some places, the meat is seasoned with salt and a little sugar.
  In Mexico, there is similar tradition of as parrilladas or carne asadas, which incorporates various marinated cuts of meat, including steaks, chicken, and sausages (chorizo, longaniza, and moronga being especially popular). These are all grilled over wood charcoal. Vegetables are also placed over the grill, especially green onions (cebollitas), nopales, and corn (elote).
  Again, in Argentina, Uruguay, and Paraguay, some alternatives are the asado al disco and asado al horno de barro, especially in the countryside. The recipe doesn't change, only the way of cooking. In the asado al disco the worn-out disc of a plough is used. Being metallic and concave, three or four metallic legs are welded and with hot coal or lumber below it is easily transformed into an effective grill. Food is put in a spiral, in such a way that the fat naturally slips to the center, preserving the meat for being fried. Bell peppers and onions are usually put next to the edge, so that they gradually release their juices on the meat. The asado al horno de barro differs from tradition, as an adobe horno (oven, called tatakua in Paraguay) is used. These ovens are a common view in Argentine and Paraguayan estancias; their primary function is to bake bread, Chipa Guasu and Sopa paraguaya, but they are well suited for roasting meat. Pork suckling and, less commonly, lamb are served, as they are more unlikely to become dry.
  Another way of cooking the asado is inside a chulengo, an oil barrel (or similar) cut in half, inside which the grill is placed to protect both the meat and fire from heavy winds. This makes the chulengo specially used in the Patagonia, although it's also used in other areas for practicality and the ability to move it around.
caption: A "chulengo" is usually an oil barrel cut in half, used to protect the fire and meat from winds
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