Patricia´s father, Raúl, has a beautiful place located far off the country road that offers plenty of fresh air, open space, and sunshine. He has created a large, exquisite house that perfect blurs the lines between modern and antique.
He has plenty of lush green land where he raises horses, cows, and sheep.
Set apart from the house, just off to the side, is an outdoor parrilla, or grill, perfect for get togethers with friends and family.
Inside the small structure, you can see the parilla on the left, with plenty of wood (leña) below for the fire. In the center there was a large table with plenty of chairs for relaxation and hanging out. The perfect way to enjoy the day.
In the states, we use barbeques. But to me, the parrilla is more dynamic and creative cooking design. Its composed of two components. The first component is on the left which houses the wood for the fire and coals. As the wood burns and breaks down, the coals fall through the metal rack to the area below. These red hot coals are then shifted over to right side, beneath the second component, the rack, holding the meats and veggies. The coals sit below this rack where the meat can enjoy a slow and thorough cook.
Uruguayans know that we american use charcoal, or even worse, gas in our barbeques. They sorta scoff as us, knowing that in this manner the taste of the meat is altered in an undesirable flavor. The parrilla is central to Uruguayan life. It plays a major role in families and holidays, and its a quite common sight to see across the country.
Our asado was composed of several types of meat. The grill holds two types of chorizo (sausage), sweet morzilla (spanish black pudding i.e. blood) , pulpon (flank steak), tiras de asado (short ribs), molleja (salivary gland), moron rolleno (red pepper with egg and cheese inside), y queso provolone (melted provolone cheese).
I also watched as Nicolás cut onion, garlic, and mushrooms - placed them in a pan with oil and set the pan atop the coals to sauteé the mixture to perfection. We then spread this mixture on bread and enjoyed the delicious flavors. 
The asado process is not fast. It takes a while to slow cook, and the food comes out in a piece meal fashion. Nicolás would take out one part, cut it up on a cutting board, then this circulates through where everyone can enjoy a little morsel. And this repeats for hours. 
Nicolás is great. We have enjoyed a few soccer matches together, and he never ceases to amaze me. He is a terrific person, husband and father. This day, he was also the Asador, basically the chef, or head BBQ master. Its not an easy position, as you sit near the grill and monitor the foods all day. But he plays the role well and provided for the masses in a generous manner.
There was plenty of beer, whiskey, coke and food to go around. Thanks to Patricia and Nicolás for inviting us, and thanks to Raúl for owning such a spectacular plot of land where he can invite his friends and family.
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