Talk:Asado

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Parrilla[edit]

Should we make parrilla a redirection to grill or would that be a sacrilege ? -Mariano 13:37, 15 July 2005 (UTC)

That would be sacrilege, really :). In my opinion, I think *this* article should focus on the way the meat is roasted on the Pampa region, which is the main influence on the Argentinean and Uruguayan asados, and their way of doing them. As for the parilla, it differst amongst different regions. For example in Uruguay they use embers of wood (not charcoal) and they poke the burning wood so the embers would fall, then they would move the embers under a special grill where the meat is placed. Check this image: http://www.tribalcog.com/postcard/uruguay/uruguay_5668_m.jpg

In Argentina and Brazil they have different ways of doing it depending on the region. Fogo de Chão is a very peculiar way of roasting the meat, and is quite traditional from the Gauchos. In my opinion, to put all this together with some Black and Decker tex-BBQ thing could be quite weird, really :-p

mising: Asado a la cruz -Mariano 13:36, 25 July 2005 (UTC)

Smoke[edit]

I must disagree with the bit about grease being discouraged to fall on the coals. This really depends of the people doing the assado. I've seen loads of people in Brazil and Uruguay that appreciates the smoke flavour that it gives to the meat. --Pinnecco 16:23, 9 November 2005 (UTC)

One of the points of grilling meat with charcoals is indeed to get smokey flavours on the meat...Poiuy998 (talk) 15:41, 8 February 2009 (UTC)

Just reading this article makes me hungry. Unfotunately, I don't have any meat on hand... :( Stale Fries 21:39, 14 May 2006 (UTC)

Brazilian spices[edit]

The normal churrasco in Brazil does not include "Brazilian spices" as the article states, but just coarse salt. What are "brazilian spices" anyway? —Preceding unsigned comment added by Poiuy998 (talkcontribs) 15:36, 8 February 2009 (UTC)