Meat on the stick
Nothing more typical than this dish in our beloved Venezuela. It only has two ingredients. It is not customary to put any condiment, the authentic roasted llanera meat only takes salt and candle. The secret of the meat in the stick is in the slow cooking over the coals based on firewood, which must be of a good dry wood, like guamo and pine logs must be avoided because they produce bitter smells. The smoke of the natural firewood gives a characteristic flavor to this meat, so it is not the same as when making it with commercial charcoal.
