A man-sized meal

From the Brazilian churrasco to the Meurav Yarushalmi of Jarusalem, the asado of South America or simply the English mixed grill. There's no denying that it requires a certain amount of courage to take on one of these hearty mountains of protein. However different their names, these various versions of the dish all have one thing in common: meat.

The array of various cuts can consist of anything thing from lamb chops to gammon steaks, beef and pork sausages or rissoles or even barbecued chicken. The possibilities are endless, especially considering that fact that offal is by no means forgotten.

Popular in English and South American mixed grills are all time favorite lamb kidneys while the Meurav Yarushlmi doesn't go without chicken hearts, livers or lamb spleens.

While the mixed grill can often be interpreted as a gleaming pile of grease and fat, the Italian version is an altogether different story with choice cuts often marinated in olive oil, garlic, lemon and rosemary; something of a gourmet take on an ageless tradition.

Almost as equally important are the ever present adornments. These may include grilled tomato, egg or mushroom. In the case of chicken or mutton tikka (the South Asian rendition of the mixed grill) roti and chutney are the essential accompaniments.

While it is easy to claim how unhealthy and unnecessary such a meal- or should I say feast- really is, there is simply no denying the feelings of utter accomplishment and superiority on completion of a good ol' pub style mixed grill.