Arrascaeta’s barbecue splits Flamengo as team debates doneness | OneFootball

Arrascaeta’s home barbecue has sparked a lively debate at Flamengo after his meat, cooked on a Uruguayan-style parrilla, leaned towards well done.

According to Globo.com, the Flamengo No 10 posted a video on Monday, then on Wednesday at Ninho do Urubu team-mates were invited in a club video to judge his grilling.

Many backed him or opted for medium. Rossi joked that rare would be practically raw, while Vitão, Luiz Araújo, Freitas, Dyogo Alves and Alex Sandro preferred medium. De La Cruz sided with Arrascaeta, noting Uruguay’s deep bond with barbecue but saying he personally leans medium.

On the other side, Paquetá chose rare and briefly discussed the topic in French with coach Leonardo Jardim. The banter rolled on as Andrew Ventura teased Dyogo Alves for supposedly favouring well done previously, then told him he did not understand barbecue.

Seeking an expert view, Uruguayan chef Miguel Cabiró of La Parrilla de Uruguay said the entraña cut should be medium to rare on a proper parrilla, cooked over a very hot grill with strong embers for five to seven minutes on each side.

Source: Globo.com

“Artificial intelligence was used to assist in creating this article based on reporting from the original source quoted.”