Quote Originally Posted by Snake View Post
I smoke a rack o'ribs from time to time, with mixed success. Where I come from there is no such thing as smoking...

Now, barbecuing is a national passion, and we all carry it in our blood. Construction workers do it on-site for lunch, it's sold in street-corners throughout the summer, cooked in fancy grills or improvised half 50 gallon metal drums. If it moos, bleats, clucks, oinks or looks halfway decent and you don't keep it as a pet, we put it to the grill. I'm not sure about this, but I think it's the national dish. Of course, we don't call it BBQ, but it's the same stuff - except the pork. There is no pork anywhere like the one made in the south. I've had the bestest pork ever in Texas.

Here's a little look to what we do with meat and fire: Asado - Wikipedia, the free encyclopedia
That's awesome. My dad worked in Rio Gallegos for 5 years in the mid 90's and he used to tell me about these "asados". He had a co-worker come into lower South Texas for a visit after he finished his time there and he could not fathom that we would "smoke" a piece of meat for 5,6- 13 hours. He found it a bit odd.