Roast

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Roast, barbecue, grill or grill is a cooking technique in which food (usually meat cuts) is exposed to heat of fire or coals to be cooked slowly. The heat is gradually transmitted to the food, which is usually suspended on or near the fire. The fire is achieved from charcoal or wood, although there are also gas grills. The most used wood are hard wood such as oak, mechite, brittle or coronilla, which burn at high temperatures and for a long time. While the most commonly used meat is meat, pork, lamb, goat, fish, chicken, locusts and various sausages are also eaten.

Methods
A frequent method of preparing a roast is that of the grill, where the meat is cooked horizontally. However, it is also possible to roast by other methods. Another utensil used to roast is the espiedo, a metal pole or pica in which the food is pressed. A large ear may be used to roast an entire animal (lamb, pig, cow) or small ears to roast chickens or pieces of meat. There are mechanical ears that rotate by means of an engine, both on fire or on the roast and inside an oven.

A variant of the espionage method is the "roast to the cross" or "to the stake." The meats are available in the open air on the coals in a vertical way supported by a frame that is usually cross-shaped. In southern Argentina, a roast to the cross is the chiporro or roast of Patagonian lamb. The cross-spying method also makes the so-called "leather roast," characteristic of the Gaucha tradition. The leather gives a characteristic taste to the meat and avoids drying. The cooking takes several hours with a slow heat to keep the leather from burning.

Another widely used method of cooking in southern Chile is roast to the stick. This consists of crossing the animal (usually in parts) with a long stick and making it turn slowly on the coals. The most typical thing is the lamb roast to the stick.

In Spain the technique of roast is very traditional. In addition to meat, fish and vegetables are also roasted, ranging from the traditional Spanish roast to the oven (usually on mud casserole), to the fish mirrors on the rising coast.

Specific

In Mexico, Argentina, Uruguay, Bolivia, Chile, Colombia, Costa Rica, Ecuador, Paraguay, Peru, Honduras, Venezuela and Spain, roast is meant not only to the method of cooking, but also to the grilled, the social act of eating meat (white and red) or chorips. In addition, in Argentina and Uruguay, it is also known as roast strip roast, the meat cut which is the main ingredient of this meal. In several of these countries, grilled or roasted also include chunks and sausages.

The grill requires an open space. In Argentina and Uruguay, grills are often