- Title: Argentina's leading 'asadores' gather for meat roasting competition
- Date: 9th October 2016
- Summary: BUENOS AIRES, ARGENTINA (OCTOBER 9, 2016) (REUTERS) ASADORES (GRILL MASTERS) PREPARING FIRE TO START COMPETITION CLOSE OF LIT FIRE AT GRILL CLOSE OF GRILL MASTER CHOPPING ONIONS VARIOUS OF MEAT BEING PREPARED VARIOUS OF GRILL MASTERS APRON WITH INSCRIPTION THAT READS "FEDERAL GRILLING CHAMPIONSHIP" STEAK ON GRILL CROWDS AT EVENT CLOSE OF COAL ON GRILL GENERAL OF LINE OF GR
- Embargoed: 24th October 2016 19:32
- Keywords: asador meat 9 de Julio cows steak parrilla
- Location: BUENOS AIRES, ARGENTINA
- City: BUENOS AIRES, ARGENTINA
- Country: Argentina
- Topics: Arts/Culture/Entertainment
- Reuters ID: LVA00153A9YDF
- Aspect Ratio: 16:9
- Story Text: Vegetarians be warned; it's all about the meat at Argentina's first-ever Federal Grill Master Championship hosted in Buenos Aires on Sunday (October 9).
Some of the country's best grillers representing Argentina's' 23 provinces gathered in the nation's capital to battle it out for the title of the country's top grill master.
The grill masters were tasked to grill up a traditional Argentinean "asado" and they were all given the same cuts of meat and extras to work with including beef, chorizo sausage, offal, grilled provolone cheese (provoleta) and vegetables.
A total of 24 two-person grill teams competed in the contest in near Buenos Aires' land mark obelisk.
"The contestants have two and a half hours to prepare the meat, the offal, vegetable, the grilled provolone, which are the different components, offering different proportions of a typical Argentine grill. There are 14 of us on the jury, nine technical, five institutional. We will have to work to evaluate these people who travelled from all around the country on this extraordinary day to celebrate this great gastronomic passion of the Argentine cultural identity," said the president of the judges, Pietro Sorva.
The grill masters are free to use their own techniques with some opting for charcoal grills while other preferred wood-burning fires or a combination of the two.
One competitor said it was all about timing.
"The idea is to cook with patience, not rush it, have a good fire for the grilling. The rest is being patient to be able to deliver the meat according to the taste of each person, well-done, medium, or rare," grill master Ruben Salabuena from the Patagonian province of Neuquen said.
Argentina is famous for its "parrillas" and "asado" culture and for having some of the best beef in the world.
The cultural event, a venerable meat-lovers paradise, was complete with food vendors, free shows and other activities all open to the public. - Copyright Holder: REUTERS
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