Cheese, eggs and meats.

Eggs.

Roasting/grilling meats.

Meat was slowly grilled on embers. Note that fattty parts are kept on top to facilitate the seapage of fat into the meat during cooking. (Courtesy: Ig Oribe, Montevideo).

Basic steps.

1. Prepare the meat. Tender cuts (ribeye, sirloin, or chicken thighs) cook with more ease. Rub with olive oil, salt and pepper or marinate. Add herbs, garlic, or lemon juice.

2. Gas or charcoal grills: preheat to medium-high heat for 10–15 minutes. Grill pan: heat over medium-high heat until hot.

3. Grill times and temperatures.

Chicken breasts or thighs: 5–7 minutes per side (internal temperature =75°C/165°F).

Steaks: 3–5 minutes per side for medium-rare (57°C/135°F).

Pork chops: 4–6 minutes per side (63°C/145°F).