Jul. 4th party, often

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Random information on the term “BBQ”:

Asado (Spanish: [aˈsaðo], Brazilian Portuguese: [aˈsadu]) 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, asado is a traditional dish and also the standard word for “barbecue” (except in Brazil, where it is more commonly known as “churrasco”). An asado usually consists of beef alongside various other meats, which are cooked on a grill, called a parrilla, or an open fire.


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An asado will almost always include meats, and usually (or alternatively) embutidos and/or offal. Generally in more elaborate versions the embutidos and meats are accompanied by red wine and salads. In more formal events and restaurants, food is prepared by an assigned asador (barbecuer) or parrillero (griller), the cook. In informal and relaxed settings, this is customarily done in a collective manner by volunteers.

Huge herds of wild cattle roamed much of the pampa region of Argentina until the mid-nineteenth century. Inhabitants of the Río de la Plata, especially the equestrian gaucho, developed a fondness for beef, especially asado, which is roasted beef (or lamb or goat). 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. Gauchos favored cooking asado with the wood of the quebracho tree because it smokes very little. Asado, accompanied by maté tea, formed the basis of the gaucho diet.

BBQ on Wikipedia