Argentine barbecue recipe (asado tips)

In Argentina, a barbecue is called "asado". If you are invited to an asado, you will enjoy delicious argentine meat and a nice meal with friends.
Most people here in Argentina has their own recipe for the asado. Here we will give you the most common way of preparing a great argentine barbecue.
First of all we will choose the kind of meat we will be serving and we must have in mind that one person will eat a little more than 1 pound of meat. The most popular kinds of meat in an asado are: Asado, Vacio, Entraña, Chorizo and Morcilla.
Before we start preparing the meat we must check that it's not frozen (only if it was prevously frozen, of course). If the meat is still frozen it might end up a bit raw in the center.
Then we should season the meat with salt to enhace its flavour.
To prepare the grill it is always good to clean it with paper (a newspaper will do a good job). Then we light the fire and add a mountain of charcoal to get some nice red hot charcoals that will cook our meat. It is very important that we have full control of the fire, its intensity and the distance between the grill and the fire. We must ensure that the charcoals will stay red and hot until all the meat is cooked. We will give you advices for a really great charcoals fire in future posts.
When our fire is ready, we pass to the cooking part. Always put the meat with the bone part down. If it's not a meat with bones, then you must put it with the fat part down. It's also important that you don't move the meat to another place, it has to stay in the same place untill it's cooked. Otherwise it will get too many marks from the grill pattern and that will change its flavour. If the meat needs to receive more heat, just move the hot charcoals beneath it. You should distribute the charcoals equally through all the bottom of the grill.
Half an hour after we start with the meat, we put the chorizos with some toothpicks nailed on it in order to let the fat out of the chorizo.
The morcilla only takes about 15 minutes to get ready. Some people nail it too with toothpicks.
Later, when we notice that the bone part is roasted (or the fat part, depending on the kind of meat) and the meat is half-cooked, we must turn them to cook the other side. Try not to nail it too much or it will loose its juices.
When we feel the meat is ready to be eaten... we remove it from the grill and cut it in order to serve it. It's always a good choice to eat it with some tomatoe-onion-lettuce salad or french fries, and a nice red wine.
Well, ¡that's all!. We hope you and your friends enjoy a nice argentine barbecue or, as it is called here: ¡a nice asado!.