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| Overall of the "parrilla" in my backyard. The parrilla is the Argentina's version of a grill. |
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| Medium of the lighter fluid that my family uses in order to start the fire for the "asado." Asado is our version of a barbecue. |
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| Not sure if this could count as a detail, but it's sort of an overhead shot of all the ashes left over from previous asados. The angle is between the parrilla itself and the "canaleta" which is used to catch all of the grease the falls off the food. |
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| Detail of a leftover piece of "carbón" which is charcoal. Some pieces are like this one, which is half burnt after the asado while some turn to complete ash. |
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| Detail of the nameplate of the parrilla. It is named after my two grandfathers. |
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