MEAT ASADO

Barbecue, or "asado" as we call it's the national

 dish, if there's such a thing. Uruguay's meat has

 very good fame, and for good reason. The conditions

 for cattle growing are ideal in this part of the world,

or so they say. History goes that, a long time ago

(in this galaxy;), one spanish guy, called Hernandarias,

 brought around 100 cattle heads to the land, that would

 later become Uruguay, and in a matter of years they

had reproduced big time.

Asados are social activities, instead of charcoal

the meat is roasted by making a fire from wood,

and using the embers (is that the word?) to cook the

 meat. It's a time consuming process, but all for the

better, because while someone is preparing the fire

(el asador) everyone else get's to eat snacks, and play

 cards ("truco" typically). It's typical to put some

 parmesano provolone cheese on the grill, and to

serve hot cheese as entrance, along with the snacks.

The meat is placed in a big, big grill, called "parrilla",

 expected to support considerable amounts of meat,

and sausages ("chorizos").

Asado (Spanish: [aˈsa챨o], Brazilian Portuguese: [assado])

is a term used both for a range of barbecue techniques

 and the social event of having or attending a

barbecue^[1] in Argentina (where it is considered

 the national dish),^[2] Brazil, Chile, Colombia,

 Paraguay, Peru and Uruguay. In these countries,

 asado is a traditional dish and also the

standard word for "barbecue" (except in Brazil,

 where it is more commonly known as "churrasco").

 An asado usually consists of beef alongside

various other meats, which are cooked on a

 grill, called a parrilla, or an open fire.

Asado is actually a spanish term cut meats which are cooked in

 open grill. In Philippines on the other hand, asado is an interesting

 dish with meat a little bit sweet and soury in taste. We can use

 the left-over in making the fillings of the popular chinese

 buns ���Siopao���.