Asado

Ok, I know, it's a small one, but this was my first solo attempt (for the most part) at the Argentine asado. I do believe it came out quite well, though not quite as it looks here since the entrana isn't done of course. But from top to bottom, left to right, we have asado de tira (sort of like short
ribs), chorizo (that's the sausage looking stuff), and another little piece of asado de tira, another chorizo, a morcilla (blood sausage), another piece of asado that I through on late because it was thin, and two beautiful slabs of entrana (skirt steak). Damn, the only barbeque that might be able to out-cook me now is that beauty over at the Shelves house!