Texas-style barbecue is, of course, the finest in the world. The best of this emerges from my father-in-law’s backyard pit.
But other barbecue methods, with the exception of Memphis-style, are edible, if not enjoyable. Among them is the asado style of the southern cone of South America. Barbecue dinners in this style, When on Earth informs us:
. . . consist of embutidos (chorizos, black puddings, and the like) and varieties of meat grilled over charcoal made of native trees. The meat cooked for asado is not marinated but only salted.
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