Yesterday, we spent a pleasant afternoon and early evening in the campo, at the chacra of friends, having an asado on their parilla.
campo = the country
chacra = ranch (in their case a bit less than 30 acres (11 hectares)
asado = traditional BBQ, also called parrillada, also the name of various cuts of grilled meat, including carne de asado, which is ribs cut the ‘wrong way.’
parrilla = grill, adjustable and relatively elaborate cooking part of the parillero, which, when enclosed, is called a barbacoa. (Got it?)
You build the fire in the grate to the side. As embers drop below, you rake them underneath the meat, which cooks slowly. Very slowly.
Key point for Norteaméricanos::
If the flames touch the meat, you’re doing it entirely wrong.