It was a chilly evening in Carrasco when a few of us gathered around the parrilla. Or parrillero in Uruguayan.

The air was thick with humidity, making it a challenge to keep the fire alive as we tried to cook a 7-kilogram “costillar” (known as “manta” there). Despite the cold, the atmosphere was warm.

I was behind the grill, managing the asado, while the guys huddled around the table, trying to stay warm. It was one of those moments where the struggle with the elements made the meal even more rewarding.