The most common way people cook meat here is over the open fire in some form or other, next common comes baking in the oven, then egg and breadcrumbed before frying (milanesa) probably, and things like stewing and casseroles, the economic gentle way to treat the less tender cuts, don’t figure much at all. Most people either have some kind of woodfired bbq equipment out on their deck, in a metal half drum or some metal arrangment on legs, combining firebox and meat rack, but in houses certainly and even many apartments this is standard and built into the external brickwork. Those with only an internal fireplace can find a variety of racks and metal plates/dishes on legs that allow them cook meat over a fire inside the house. Our setup is built into the exterior brickwork, and is a rack that holds the burning wood, and a mesh rack that can be raised and lowered in relation to the coals which are raked and spread out beneath this rack. And is usual in most places we’ve ever been, men understand all the various little nuances of procedure and ritual involved, and women happily let them go with that.