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Start your fire using dry wood and lump charcoal.
Clean the grill with newspaper and arm yourself with a shovel and rake.
Rake the smouldering charcoal under the right side of the grill.
Lower the grill to 15cm above the coals.
Introduce the biggest cuts of meat starting with tira de asado.
Cook the meat low and slow.
Keep the hottest coals aside to avoid fat dripping and flares of smoke.
Cook the achuras (offal) – mollejas, chinchulines, riñones.
Cook the chorizo, morcilla, and provoleta until crisp on the outside.
Cut them into small pieces and serve with slices of baguette.
Prepare the ensalada criolla with tomato, lettuce, onion, oil, and white wine vinegar.
Serve the meat in the order it's ready.
Serve with chimichurri, salsa criolla, and salt.
Enjoy!