I confess myself a big fan of BBQ´s but I strongly disgree with those who will make burgers out of ground stirloin, eat it whole man... In any case the argentine asado as well as the Uruguayan and Brazilian equivalents are the way to cook your meat, or anything else that falls on the grill for that matter. Be it that you like prime cuts or the guts and niblets that acompany them, or chicken or veggies or pizza. nothing equals a good asado made with good wood or coal. oh and do´nt abuse the chimichurry, good meat only needs salt.
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