Stuart, Grill Master
Checking the weather report everything was a go for Sunday. Saturday night we sent invitations to some friends for an impromptu bbq on our terrace.
Sunday morning we set out for fresh pickings at our local supermarket. The butcher seemed skeptical of two eager Americans preparing an Argentine asado. Where were we going to grill? And what were we doing buying meat on a Sunday? Everyone knows the fresh kill is delivered on Saturday.
He interrogated us some more as he portentously hacked at slabs of meat with his colossal gleaming knife. He filled the order giving us one last quizzical look before wishing us luck.
We turned the lock and Stu bolted to the terrace, setting to work immediately heating the coals. I took a second trip to the store for wine, beer, soda and other fixings. My absence left me in the dark about much of the grilling ritual. I returned to the smell of seared meat and the sound of Skynard.
We read online about cooking a few of the curious cuts. One site instructed the following “Lay meat on grill. Leave it alone and drink a beer. Finish beer, turn meat” Done.
By 2:45 Stuart had single handedly prepared a full Argentine asado. We relaxed a bit and chased Carlos around the terrace as we awaited the arrival of our guests.
We became nervous after an hour passed with no sign of our guests. Worse yet the sky darkened and it began to rain. We had enough meat for 10-12 people.
As we moved the food downstairs we became scared that the rain had deterred our guests. As we calculated ways to use up the meat during the week we heard the doorbell. Moments later our kitchen was filled. Bruce brought some of his friends including the Canadian, the Brazilians and his son. We uncorked the wine and carved the meat.
We had a great time and made merry in traditional 4th of July fashion. The festivities carried on into the evening. We wound up at a near by bar called El Federal. Stu and I returned home proclaiming the day as a huge success.
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