How does a Sunday asado go, step by step, in Argentina?

A Sunday, hour by hour

1. el fuego Eleven o'clock: the fire Wood or charcoal, never gas. Then wait until the embers are red and without flame.
2. la picada Guests arrive Wine, and a plate of cheese, salami and olives while the fire settles.
3. el chorizo First on the grill Chorizo and morcilla. The chorizo goes into bread with chimichurri: the choripán.
4. la carne Then the cuts Tira de asado, vacío, entraña, and for the end, the bife de chorizo. Slowly, far from the fire, two hours or more.
5. la sal gruesa Only coarse salt Nothing else: Argentine beef needs no sauces.
6. repartir Cut on the board and shared out Everyone applauds, and someone shouts: ¡Un aplauso para el asador!

• The fire is wood or charcoal, never gas; you wait until the embers are red and without flame.
• Chorizo and morcilla go on first; the meat is cooked slowly, far from the fire, for two hours or more, with only coarse salt.
• When the asador cuts and shares out the meat, everyone applauds and someone shouts for a round of applause for the asador.

Empieza a las once de la mañana con el fuego: leña o carbón, nunca gas.

He starts at eleven in the morning with the fire: wood or charcoal, never gas.

Lo primero que se pone en la parrilla es el chorizo y la morcilla.

The first thing that goes on the grill is the chorizo and the black pudding.

Entonces todos aplauden y alguien grita: "¡Un aplauso para el asador!"

Then everyone applauds and someone shouts: "A round of applause for the asador!"