Big words from an Internet asador.....
We need to organize an FT Do in your neck of the woods, where you can host all of us at your Estancia and you can show us your grilling skills.
SET THE DATE, HIDDY !!!!
Originally Posted by
HIDDY
The taste comes from the rising smoke made when the running juices from the meat touch the hot coals/embers. There's no need for the meat to be overcooked, it'll only go dry and your guests won't be having seconds.
A good asador will always 'vuelta vuelta' his meat regularly to prevent it from ending up with a burnt crust.