<div class="text-justify"> Saludos cordiales para mis apreciados lectores y amigos de esta hermosa comunidad. Hoy quiero compartir un poco de la tradición culinaria de mi hogar, los acostumbrados domingos parrilleros. En ellos nos reunimos en la casa de mis padres con familiares, amigos y vecinos a disfrutar de un rico asado, compartir un juego de domino, cartas y también disfrutar de una buena música. Agregar que en estos días de mundial compartirmos al mismo tiempo, de un juego de futbol. |![WhatsApp Image 2018-06-22 at 12.53.27 PM.jpeg](https://cdn.steemitimages.com/DQmZrU2FLniRFp4hhhru8n5jGhB5mz5RMmpTm7ftboHb2eK/WhatsApp%20Image%202018-06-22%20at%2012.53.27%20PM.jpeg)|![WhatsApp Image 2018-06-22 at 12.53.26 PM.jpeg](https://cdn.steemitimages.com/DQmUsoQkwDDzNsbCh7PCqDtw1zxGEmVjVVoCM7oA5gLtkwy/WhatsApp%20Image%202018-06-22%20at%2012.53.26%20PM.jpeg)|![WhatsApp Image 2018-06-22 at 12.53.21 PM.jpeg](https://cdn.steemitimages.com/DQmQUhsM3tbtCnE6Kfj5fzECAWbWofV4zzU3NnEvEVMjAC9/WhatsApp%20Image%202018-06-22%20at%2012.53.21%20PM.jpeg)|![WhatsApp Image 2018-06-22 at 12.53.20 PM.jpeg](https://cdn.steemitimages.com/DQmSfwTiJZTzyGrs9fX1vtzhSDQyw7RhyU85fN5rJ8qZnsf/WhatsApp%20Image%202018-06-22%20at%2012.53.20%20PM.jpeg)| |---|---|---|---| En la mayoría de los casos, la presa de la res que seleccionamos es su lomo, por la suavidad de la carne y lo jugosa que es al momento de ser preparada, la sazonamos con sal marina preparada con orégano y perejil, haciendo pequeñas incisiones a la carne y de esta manera poder introducir dentro de la pieza un poco de sal. |![WhatsApp Image 2018-06-22 at 12.53.17 PM.jpeg](https://cdn.steemitimages.com/DQmbLJhnkRsJ3dYdyEYinidnpm9pEzWwxQHPjRzMZ25gKdX/WhatsApp%20Image%202018-06-22%20at%2012.53.17%20PM.jpeg)|![WhatsApp Image 2018-06-22 at 12.53.19 PM.jpeg](https://cdn.steemitimages.com/DQmPbGvvPUo8msQMe5ErD2Kfwh1uJKpbikUpxnFRPw6wkJD/WhatsApp%20Image%202018-06-22%20at%2012.53.19%20PM.jpeg)|![WhatsApp Image 2018-06-22 at 12.53.16 PM.jpeg](https://cdn.steemitimages.com/DQmfS2uJuDcGxxcNFxDEKWcctfGXcbBh5cmmtwvZiKNyDNT/WhatsApp%20Image%202018-06-22%20at%2012.53.16%20PM.jpeg)|![WhatsApp Image 2018-06-22 at 12.53.17 PM(1).jpeg](https://cdn.steemitimages.com/DQmSucU4v6dMwN2k1oHNvooAJ7vgCHVN1p2LVVWMQdwGbQf/WhatsApp%20Image%202018-06-22%20at%2012.53.17%20PM(1).jpeg)| |---|---|---|---| --- <div class="pull-left"> ![WhatsApp Image 2018-06-22 at 12.57.16 PM.jpeg](https://cdn.steemitimages.com/DQmSUhLXdqUMF9j15dvnfdoyc4R6S7owgsT9T6HJZNUX8qZ/WhatsApp%20Image%202018-06-22%20at%2012.57.16%20PM.jpeg) </div> Cuando ya hemos condimentado la carne, la colocamos junto a chorizos, morcillas y chinchurria, dejándolas tapada para que se vayan combinando esos ricos olores, también agregamos otras hojitas extra de orégano. Al ya tener todo en su punto damos inicio a la preparación de la brasa, quemando palos de leña que generen buen carbón, de los normalmente usados en nuestro núcleo familiar tenemos **el chupón y la teca**. Una recomendación muy importante: **_cuando vayan a encender la leña, no agreguen ningún combustible que desprenda olores fuertes_**. Con un poco de servilleta y aceite de comer se construyen unos pequeños mecheros, con esto es suficiente para generar excelente brasa. |![WhatsApp Image 2018-06-22 at 12.58.02 PM.jpeg](https://cdn.steemitimages.com/DQmdxt6RDzRBLz59hoAwb9JEBJBhn4dJgfPuJZ3UBvdSuzv/WhatsApp%20Image%202018-06-22%20at%2012.58.02%20PM.jpeg)|![WhatsApp Image 2018-06-22 at 12.58.02 PM.jpeg](https://cdn.steemitimages.com/DQmdxt6RDzRBLz59hoAwb9JEBJBhn4dJgfPuJZ3UBvdSuzv/WhatsApp%20Image%202018-06-22%20at%2012.58.02%20PM.jpeg)| |---|---| > Hay quienes al momento de encender la brasa colocan (gasoil, gasolina o querosene), en lo particular no lo recomiendo por los olores que suelen desprender durante el asado, hay otros mitos de encender la brasa utilizando azúcar y quienes son más prácticos usan directamente el carbón natural. Cuando ya tenemos brasa al rojo vivo, colocamos sobre la parrilla la carne y todo lo que deseamos asar. |![WhatsApp Image 2018-06-24 at 7.20.21 AM.jpeg](https://cdn.steemitimages.com/DQmSM4SkXnLF32sTT4JSW6TscjwK5iSTHu9gtUhm8JrTiQk/WhatsApp%20Image%202018-06-24%20at%207.20.21%20AM.jpeg)|![WhatsApp Image 2018-06-24 at 7.20.23 AM.jpeg](https://cdn.steemitimages.com/DQmaSMoARaZiAG48nkUQLcyQeE1o7kzoyxj5NFbj7Z5QPrP/WhatsApp%20Image%202018-06-24%20at%207.20.23%20AM.jpeg)|![WhatsApp Image 2018-06-22 at 1.04.02 PM.jpeg](https://cdn.steemitimages.com/DQmTnsB9aLwrpRdXKUwLdRDaqB3KBhWkYgrJEqSWQPq4kYX/WhatsApp%20Image%202018-06-22%20at%201.04.02%20PM.jpeg)| |---|---|---| > Una observación importante: en mi caso particular me gusta asar la carne en trozos completos, para que de esta manera se obtenga una cocción interna perfecta y los jugos de la carne no sean desperdiciados y mantengan su sabor y suavidad. Hay quienes también asan la carne en bistec, pero no me gusta mucho de esta manera, ya que la carne queda muy seca. Después de sellar la carne por unos minutos, llevamos durante un tiempo aproximado de 1 hora la pieza a fuego moderado para que no se arrebate o queme, garantizando de esta manera que internamente alcance una tierna cocción, obteniendo así una carne muy suave y jugosa. |![WhatsApp Image 2018-06-24 at 7.20.15 AM.jpeg](https://cdn.steemitimages.com/DQmfADGnCvUnpn1djptSvoiGAKMz45aBDxk43vPQU5E5JMx/WhatsApp%20Image%202018-06-24%20at%207.20.15%20AM.jpeg)|![WhatsApp Image 2018-06-24 at 7.20.17 AM.jpeg](https://cdn.steemitimages.com/DQmcvtM58TaZXq3c6ftC74iAVYKvnGhnhgQ9QjeETptq4JV/WhatsApp%20Image%202018-06-24%20at%207.20.17%20AM.jpeg)| |---|---| --- |![WhatsApp Image 2018-06-24 at 7.20.10 AM(1).jpeg](https://cdn.steemitimages.com/DQmXQMLe6w2iknFUT1jFs7qEA3wHYuyaJfu8qh3oC2LH9sA/WhatsApp%20Image%202018-06-24%20at%207.20.10%20AM(1).jpeg)|![WhatsApp Image 2018-06-24 at 7.20.08 AM.jpeg](https://cdn.steemitimages.com/DQmeCySHTYmpkhMYTEKiHyeEcyVWdbtBRGdimHXR3GBNhNG/WhatsApp%20Image%202018-06-24%20at%207.20.08%20AM.jpeg)|![WhatsApp Image 2018-06-24 at 7.20.06 AM.jpeg](https://cdn.steemitimages.com/DQmP39cbqnZbAf1czL9G6pfKwdETGCuWUgzDsXairNVH3oY/WhatsApp%20Image%202018-06-24%20at%207.20.06%20AM.jpeg)| |---|---|---| Ya al tener lista la carne, procedemos a servir preferiblemente con yuca y ensalada. |![WhatsApp Image 2018-06-24 at 7.20.04 AM(1).jpeg](https://cdn.steemitimages.com/DQmTPdv6scC6QuyVm6Bw72Gj9MinEgsiuvr4HZsFMfbLHLm/WhatsApp%20Image%202018-06-24%20at%207.20.04%20AM(1).jpeg)|![WhatsApp Image 2018-06-24 at 7.20.04 AM.jpeg](https://cdn.steemitimages.com/DQmWajNfrX6wwJznY6s4u5qUmDSpLuEkPKV97bEfAKViCHM/WhatsApp%20Image%202018-06-24%20at%207.20.04%20AM.jpeg)|![IMG-20180326-WA0029.jpg](https://cdn.steemitimages.com/DQmaCHZ1oKDF9VGY6mdTyBUFBvSMHua5m4uEFQSyWCB9pFL/IMG-20180326-WA0029.jpg)| |---|---|---| Esperando haya sido de vuestro agrado esta bonita experiencia familiar, un nuevo sabor que se transforma en un solo sentimiento: **EL AMOR POR MI TERRUÑO NATAL**, feliz día saludos fraternales. </div>
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Es una maldad y tortura leer un post de esto, ya se me hizo agua la boca jejejejeje. Esa ultima imagen ya el plato servido no tiene precio.
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Demasiado sabroso jejeje
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<p>Congratulations! This post has been upvoted from the communal account, @minnowsupport, by roquejr from the Minnow Support Project. It's a witness project run by aggroed, ausbitbank, teamsteem, theprophet0, someguy123, neoxian, followbtcnews, and netuoso. The goal is to help Steemit grow by supporting Minnows. Please find us at the <a href="https://discord.gg/HYj4yvw"> Peace, Abundance, and Liberty Network (PALnet) Discord Channel</a>. It's a completely public and open space to all members of the Steemit community who voluntarily choose to be there.</p> <p>If you would like to delegate to the Minnow Support Project you can do so by clicking on the following links: <a href="https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&delegatee=minnowsupport&vesting_shares=102530.639667%20VESTS">50SP</a>, <a href="https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&delegatee=minnowsupport&vesting_shares=205303.639667%20VESTS">100SP</a>, <a href="https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&delegatee=minnowsupport&vesting_shares=514303.639667%20VESTS">250SP</a>, <a href="https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&delegatee=minnowsupport&vesting_shares=1025303.639667%20VESTS">500SP</a>, <a href="https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&delegatee=minnowsupport&vesting_shares=2053030.639667%20VESTS">1000SP</a>, <a href="https://v2.steemconnect.com/sign/delegateVestingShares?delegator=&delegatee=minnowsupport&vesting_shares=10253030.639667%20VESTS">5000SP</a>. <br><strong>Be sure to leave at least 50SP undelegated on your account.</strong></p>
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Santo Dios eso le abre el apetito a cualquiera. En casa mi cuñado que es Argentino es el encargado de hacer la parrilla. Es para el un arte. Todos los demas solo participamos a la hora de comer. Bendiciones para ti.
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jajaja si realmente es un arte, no todos gazamos de esa bendicion, y realmente es muy complicado complacer todas las peticiones (en cuanto al termino de la carne jejeje), saludos fraternales.
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Saludos amigo.
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