An asado in Uruguay is an outdoor barbecue. It's a great idea to have an Asado to celebrate every now and then with your friends, neighbors, or workers.  For our first one, my husband bought traditional Texas barbecue meat:  steak, ribs, and sausage. Everyone loved it, but my hubs was informed that true Asado meat has bone, lots of fat, and gristle in it.
     When it was my turn to host an Asado on my own, our friend bought the meat for me (bone and fat included) and I provided the side dishes (non-traditional.)  
     An Asado is a great deal of fun, as the meat cooks slowly all day.  We had ours to celebrate laying the foundation for the barn.  You don't need a fancy parilla (grill), just some charcoal and wood on the ground will do.  No utensils are needed; everyone brings his own fork and knife in a holster.  We're always ready to eat meat in Uruguay!  
​       Plates at our Asado consisted of leftover pieces of wood cut to measure!  Since it's spring and strawberry season, I made a strawberry shortcake with whipped cream (very American of me).  Everyone was delighted and ate every bite, with one person taking home the leftover cake on his motorcycle.  It was a lovely time, with the guests serenading me with songs at the end of the meal.  Ah….Uruguay!