Chilean Asado

Chileans make the best asado (BBQ) that I have ever tasted. Seriously, Kiwis and Aussies could learn a lot on the art of asado from these people. The key is PATIENCE!!! I am not sure if it is because you don't eat until 2am, or that you have drunk a lot of piscolas while waiting, but the meat is amazing. Basically, no one gets around to even starting the fire until midnight - nothing done is haste! Then you light a roaring fire in the BBQ (or an open fire) and throw most of a bag of charcoal on it. Wait until it stops spitting sparks and is just red coals (this is the key I am told). This usually takes about an hour, and you have to make sure you stir it around periodically so that the coals underneath have a chance to emit their sparks. Even out the coals, put a grill on the top, and add the meat and about half a packet of salt (they really like salt over here). Turn the meat periodically until cooked (anywhere between 1-2hrs depending on what you are cooking). Pork is the meat of favour, but anything can be done. And I am not talking steaks or small pieces of meat - it is usually about half an animal in one piece still. It is absolutely delicious. Often there is chilipan for entree - a type of sausages in bread deal, except the sausages are spicy and delicious (not like the supermarket varieties at home) and the bread is rolls that are more like french bread, fresh and delicious. It is all about the meat, you are pretty lucky if someone happens to make a salad. And salad is a loose term, usually meaning a bit of washed lettuce with a whole lot of salt and lemon on it. So there you go, Chilean asado. Simply delicous.