in brazil, "asado" is called "", although the cooking is usually faster. grilled and salted meat in brazil is generally called "carne assada" and is often cut into small strips and served on a plate or cutting board in the middle of the table for all to partake. various grilled meats, pork, sausages and occasionally chicken are also passed around from table to table on a spit and a slice is offered to each person. this is called "rodizio" because each person partakes in turn. charcoal is predominantly used instead of embers of wood, and brazilians tend to cook the meat on skewers or grills. in some places, the meat is seasoned with salt and a little sugar.