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You will also be able to download them as usual. Please note that not all files can be played online. For the braised dish, see Philippine asado. For the roasted fish dish, see Portuguese assado. South American countries, especially Argentina, Chile and Uruguay where it is also a traditional event.
Large herds of wild cattle roamed much of the pampa region of Argentina until the mid-nineteenth century. The meat, often a side of ribs, is skewered on a metal frame called an asador and is roasted by placing it next to a slow-burning fire. Usually the asador begins by igniting the charcoal, which is often made of native trees, avoiding pines and eucalyptus as they have strong-smelling resins. In more sophisticated asados the charcoal is of a specific tree or made on the coal of recently burned wood, which is also commonplace when having an asado in a campfire. In Uruguay, charcoal is not used, but instead direct embers or hot coals. Cooking can be done al asador or a la parrilla.
In the second case, a fire is made and after the charcoal has formed, a grill with the meat is placed over it. Asado de tira, flanken-cut short ribs. The meat for an asado is not marinated, the only preparation being the application of salt before or during the cooking period. Asado done on a grill using firewood. The asado is usually placed in a tray to be immediately served, but it can also be placed on a brasero right on the table to keep the meat warm. Food is often accompanied by salads, which in asado gatherings are traditionally made by women on site or brought to the asado from their homes while the men focus on the meats. A typical Argentinean asado assortment consisting of beef, pork, ribs, pork ribs, chitterlings, sweetbread, sausages, blood sausages, and chicken.