What did you do over the holidays? We recovered from a quick trip to Buenos Aires. Talk about BBQ mania–these folks are downright obsessed. You’ll find barbecue everywhere–at fancy restaurants, humble dives, roadside stands, and of course in people’s backyards.
There are actually three style of Argentinean BBQ. The first is parilla–what we’d call grilling. The preferred fuel (in Buenos Aires at least) is lump charcoal. Here you see a pit master with some of the favorite local meats: blood sausage, chinchulin (chittlings), spatchcocked chicken, and of course, amazing beef.