Outdoor cooking - Part 4

To conclude this series of posts on cooking over coals, I have most definitely saved the best for last. The asado in its traditional form is a style of cooking that takes slow cooking and technique to the next level. This style of roasting meet was originally done by gauchos on the farms or estancias. The meat is racked on a metal frame or cross, tied down and the cross is then stuck in the ground. The fire is then made upwind from the meat so that the heat suggests onto the meat, thereby cooking it. The secret to this technique is to make sure that the heat source is always flaming and not merely hot (which will only have the effect of "boiling" the meat as opposed to roasting it). A very characteristic trait of this style being effected correctly is that the fat drains out of the meat.
Traditional things to cook on the cross-style is an entire lamb or, if beef is preferred, the entire rib section, where the bones have been cut apart but the meat left intact. The bone always faces the heat for most of the cooking process, absorbing the heat and regulating it. The meat is rarely moved or regulated, as this is done at the start. The meat may be hydrated with salt water for moisture and flavour.
The final product is a truly amazing eating experience and comes highly recommended.
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