After a fast-paced morning that found me burning through 16 boxes of shells, our guide Mariano picked us up from the milo field for the short ride to lunch. If you've never experienced an asado, it alone is worth the long travel day to get to Cordoba. An asado is essentially an Argentinian barbecue, though like none you've probably ever attended in the States. Here, the linen-covered table was set in a shaded acacia grove. Nearby, a fire burned where the coals could be raked under a grill. And on the grill sat an amazing assortment of meat. The traditional selection is chorizo or other sausage, thick-cut steaks, and sometimes chicken or pork. It was the latter that provided Wednesday lesson in grilling.