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My very first asado, or Argentine style BBQ. The trick, as our host Pamela told me, is long, slow heat -- just the opposite of what I would do with a steak on my Weber.

And contrary to what i would have thought, this does not dry out or toughen the meat, in fact, just the opposite.

I cooked what is known as a parrillada, or mixed grill. It was kilos of meat, along with chorizo (sausage), molleja (sweetbreads) and morcilla (blood sausage). It all got eaten.