roast

The term roast is linked to the verb roast: the action consisting of cooking food in direct contact with fire or from a position very close to the flames. Both the technique as the food resulting from the process, especially when it refers to beef, they are called roast.

In the roast, the meat it receives the heat of the fire gradually. The usual thing is that it is placed on a structure known as Grill so that it is suspended above the flames and receives its heat. The fire, for its part, is usually lit with wood or charcoal.

The roasting technique varies according to the country. On Argentina, Uruguay and other nations, the meat is placed on the grill, near the fire. On USA a gas grill is often used as a heat source. The spit (the meat is pierced on a metal rod that rotates over the fire), the rotisserie or to the cross (the animal is arranged on a cross) and the roasted on the stick (where the meat is nailed) are other systems used to make roast.

It is important to establish that there are many countries in which asado is the typical dish. This would be the case, for example, of Chile, Paraguay, Uruguay or Argentina, for example. However, the same thing also happens in Colombia, in some corners of Brazil ...

One of the most relevant at the international level is that of Argentina, from which a series of data of interest can be indicated, such as these:
-Traditionally, their training has been reserved for men.
-In most occasions, the barbecue has been used as an element of union and social cohesion, since family, friends, colleagues have gathered around its preparation and tasting.
-As a general rule, it is made with beef. In this way, it differs from other countries in America where it is carried out with pork or chicken.
-The usual thing is that before the aforementioned dish, diners enjoy a starter.

With respect to the typical Chilean barbecue, we can highlight these other peculiarities:
-Although it is mainly made with beef, you can also make use of chicken or pork as well as sausages, criadillas ...
-The person who makes it is the only one who can touch the roast and is called a grill.
-As a general rule, what is known as pebre is used as a condiment. This we can establish that it is a kind of sauce where both onion and garlic, pepper, oregano, oil, coriander take center stage ...

One of the most popular cuts of meat for roasting is called strip roast, which is also known as strip roast. It is about the ribs of the cow, cut crosswise. In many regions achuras or viscera (kidneys, gizzards, chinchulines) and different sausages (sausages, blood sausages, sausages).

It should be noted that the roast can be accompanied with different fittings (potatoes or chips, salads) to complete the menu.