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)

There are many Brazilian meat rub spices:

  • 2 tablespoons Olive Oil.
  • 1 tablespoon Dried Oregano.
  • 1 1⁄2 teaspoons Dried Basil.
  • 1 1⁄2 teaspoons Paprika.
  • 1⁄4 teaspoon Crushed Red Pepper Flakes.
  • 1 teaspoon Salt.
  • 1⁄2 teaspoon Black Pepper.
  • 3 cloves Garlic, minced.

or

  • 1 Teaspoon Ground Cumin
  • ½ Teaspoon Salt
  • ½ Teaspoon Freshly Ground Black Pepper
  • 4 Garlic Cloves (grated or finely minced)
  • ½ Small Red Onion (finely chopped)
  • Handful of Cilantro (leaves finely chopped)
  • 1 Serrano Chile (finely minced)
  • ⅓ Cup Lime Juice
  • ½ Cup Olive Oil

Merge/Carne asada[edit]

Carne asada should be merged here. Even the "alternative name" at the infobox of that article is "Asado". If they are alternative names, that means they are the same thing, ultimately. --176.239.147.183 (talk) 07:01, 29 November 2015 (UTC)

Carne asada is typically beef and specifies any type of grilling in Mexico and Central America. Asado as it is used here refers to the tradition in Argentina and Uruguay especially, and it is particular in its practice which involves many types of meat, including sausages, slow roasted over embers of wood or coal. In short, please do not merge Carne asada here. — Preceding unsigned comment added by JerryCS (talkcontribs) 02:34, 15 June 2016 (UTC)

  • Similar, but not the same, so no to merge. Telecine Guy (talk) 21:08, 5 December 2016 (UTC)

Chorizo[edit]

One thing that I remember from my travels is that "chorizo" in Argentina usually meant what we would call Italian sausage in the US, where "chorizo" elsewhere is a salami-like sausage. The chorizo article talks about this, but it might make sense to put a deeper link so that it goes to the South America section of the chorizo article. 166.176.184.37 (talk) 20:08, 2 May 2016 (UTC)

No sense phrase[edit]

I deleted this: "It is considered traditional to give a 16-year-old boy a cutting board" which is a wrong affirmation, I don't know who invented that no sense, and has no citation. — Preceding unsigned comment added by 190.55.177.97 (talk) 10:15, 26 May 2016 (UTC)