Asado, like barbecue, refers to the cooking technique, the type of food produced, and the social event associated with it. The chef (an “asador” or “parrillero”) doesn’t marinate the meat — generally beef, embutidos (cured, dry sausages), and offal (organs and entrails) — prior to grilling, but only uses salt, which is applied before or during the process. The meats are then cooked over charcoal, often made from native trees without strong-smelling resins. It can be cooked al asador (splayed across a fire as a whole carcass) or a la parrilla (cooked in pieces over a grill). Often, the meat is not heated directly over the coals as to avoid an overly smoky flavor, and thus usually takes a couple hours to fully cook. In addition to Argentina, this cooking style is especially popular in Chile, Paraguay, Uruguay, and parts of Brazil.