Argentina's main export product in terms of gastronomy it is without doubt their meats. The meats, of excellent quality, are sold all over the world and they are reproduced in the vast fields that the country contains in almost all its territory. That is why, given the diversity of climates, soils, lands and minerals, the cattle offer meats of excellent quality.
And with the best meats, the roast is its main cooking. And here I am going to detail the eternal difference between the roast cooked with charcoal and cooked with wood, both exquisite but with some differences.
The barbecue cooked on the embers, with charcoal, is widely used in Buenos Aires, in the capital city and in surrounding areas. Despite the fact that charcoal comes from firewood, that is, wood, it offers another aroma and another taste. You can get charcoal in any warehouse and with one or two bags you can make a barbecue for several people. Its flavor is exquisite and it does not influence too much in the final flavor of the meats.
However, with the firewood, the roast offers a different characteristic. In the first place, the firewood - authentic and natural wood - gives off irreplaceable aromas that throughout the cooking are impregnated in the meat. In addition, each log offers more fire, and cooking the meats slowly, with just the right fire, will allow you to cook a barbecue that is difficult to forget.
In the interior of the country where firewood is abundant, it is very common to make roasts with wood. Its flavor, for most, is tastier.
Well, you know: check the difference.