A seasoning that goes very well with all types of meat, especially beef and pork is chimichurri with coarse salt! This is the spice that makes a pampa-style barbecue: adobo has its origins in Spanish and Portuguese cuisine. Uruguayan and Argentinean versions of adobo and chimichurri are typically used in the pampas region to flavor the famous parrilladas, along with salt that was once thicker because it was easier to transport. - Gaucho's Way: Brings out delicious flavors to your BBQ! It is a traditional blend of rock salt, garlic, onion, oregano, sweet and spicy paprika, pepperoni, black pepper and parsley. Worth a try!