page_title: Regional variations of barbecue
section_title: South America
hierarchical_section_title: Regional variations of barbecue / South America
caption_attribution_description: Español: Típico asado de la Argentina en preparación. English: Typical Asado from Argentina being made.
context_page_description: Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
  The meat may be whole, ground, for hamburgers, or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these.
context_section_description: Asado is a technique for cooking cuts of meat, usually beef, alongside various other meats, which are cooked on a grill (parrilla) or open fire. It is considered the traditional dish of Argentina, Uruguay, Paraguay, Chile, southern Brazil, and the Bolivian Chaco.
caption: An asado on an open pit, an alternative desirable in good weather and with a large crowd of guests
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