Comer un Asado...

Thought I would post a step-by-step guide on how to make and eat at an asado in Uruguay.

Step 1: Have a big ass outdoor brick oven, plenty of dense firewood, and hours of time in which to cook lots of meat. For example, the parilla (grill) below was filled with meat to serve 7 people...not 20 like the amount of meat might suggest.

Step 2: Have a variety of meat available. Lamb is best (see lovely dark red color on that delicious leg).

Step 3: Be sure to also include chicken as a non-red meat option, although Uruguayans will laugh at you if you don't like either beef or lamb. Also be sure to include plenty of chorizo, because its amazing how much chorizo and fried cheese one can eat during the appetizer session of the asado.

Step 4: For the adventurous (and for complete authenticity) also include some glands as an appetizer. Cook these to a burned crisp and then douse them in plenty of lemon juice and salt. The crispy texture and delicious seasoning will make what as originally a cold thymus gland with the texture of a bad oyster actually quite edible.

Step 5: If possible, have a Kike to attend to the asado. He knows what he's doing, and he's got some major skills. Plus, he likes to discuss the techniques and talent of cooking an asado, so make sure to ask lots of questions.

Step 6: Have some gregarious guests on hand with whom you can laugh and enjoy wine. It's preferable if they are American professors who enjoy drinking wine, and like to chat about many different subjects.

Step 7: Have plenty of salads and other food ready at the table for when the asado begins. Only eat these salads as a break from the sheer quantity of meat you will be consuming. Then eat more meat.

Step 8: Eat, eat, eat, until you have given yourself a food-induced coma. Then wake up late the next day and try to eat more food. :)