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I am going to show how to make a real "Asado" like the ones we do here in Argentina (sorry for my english please :)
We have a wide variety of cuts of bovine meatThe best for "Asado" are: VacioLomoMatambreTapa de asadoEntra�aCostillarPaleta o Punta de Espalda
On the first place we need a "parrilla" "Leña" (wood or logs)"Sal Gruesa o Parrillera" (cooking salt)MeatBBQ Utensilsnewspapermatches
We start doing a wood tower and put a ball of paper in the bottom.We must put the big wood below the other logs
Ignite the paper
put salt to the meat ONLY SALT
after 40 minutes aprox. we have a lot a hot embers and we are reade to put the parrilla on themmove to the side the logs and spread ...
after 40 minutes and turn over
make a cut to see if the inside is readythe cook time depends on you taste (underdone or very very done) jajaja
First serve the chorizos then meat !
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