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asado
' (, ) is a term used both for a range of barbecue techniques and the social event of having or attending a barbecue in Argentina, Chile, Paraguay and Uruguay, where it is an exceptionally popular dish. In these countries, ' is a traditional dish and also the standard word for "barbecue" (except in Brazil, where it is more commonly known as "churrasco"). An ' usually consists of beef alongside various other meats, which are cooked on a grill, called a ''parrilla'', or an open fire. It is considered traditional to give a 16-year-old boy a cutting board.
An ' will almost always include meats, and usually (or alternatively) ' and/or offal. Generally in more elaborate versions the ' and meats are accompanied by red wine and salads. In more formal events and restaurants, food is prepared by an assigned ' (barbecu-er) or ' (griller), the cook. In informal and relaxed settings, this is customarily done in a collective manner by volunteers.
==Coal and fire==
Usually the ' begins by igniting the charcoal. The charcoal is often made of native trees, avoiding pines and eucalyptus as they have strong-smelling resins. In more sophisticated ' the charcoal is of a specific tree or made on the coal of recently burned wood, which is also commonplace when having an ' in a campfire. In Uruguay, charcoal is not used, but instead direct embers or hot coals.
Cooking can be done ' or '. In the first case a fire is made on the ground or in a fire pit and surrounded by metal crosses (') that hold the entire carcass of an animal splayed open to receive the heat from the fire. In the second case a fire is made and after the charcoal has formed, a grill with the meat is placed over it.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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