Brasa Lista app analytics for October 25

Brasa Lista is for the asador: the friend who works the grill at the Sunday asado, and the host who runs the mangal at the dacha. It plans the whole fire, not a single steak. The app opens on your next asado. You see a top-down parrilla split into strong, medium and gentle heat, with the brasero at the side and the cuts laid out where they belong: chorizo, morcilla, provoleta, vacío, entraña, matambre, tira de asado. Drag a cut to another zone and the timing changes with it. Put a two-hour vacío over strong heat and the app warns you it will burn outside before it's done. Under the grill runs the fire timeline. It works back from the moment everyone sits down: when to light the wood or charcoal, when to put the grate on, when to shovel embers under each zone, when each cut goes on, gets turned and comes off, and when to top up the embers. Chorizos and provoleta come out first as the picada, achuras and entraña next, and the big cuts reach the table together. On the day, fire mode keeps the screen awake, counts down to the next step and sends an alert for each one. Running late? Shift the whole timeline by five or ten minutes with one tap. Guests say if they're coming and what they eat: everything, no achuras, vegetarian, or kids. The meat calculator turns those answers into kilos per cut, and the shopping list covers the butcher, fuel, bread, salt, chimichurri, vegetables and drinks. Share it with whoever does the run. The vaquita records who paid for the meat, the coal, the wine and the bread, and works out the fewest transfers to settle up. Vegetarians can be left out of the meat. When the table is cleared, close the asado into the log with a rating in embers, a photo of the grill, the timing that worked and notes for next time. Repeat any past asado with one tap. Streaks and badges track your Sundays. The Guía del asador holds 20 long-form guides: vacío, entraña, matambre, tira, chorizo and morcilla, provoleta, achuras, vegetables, wood versus charcoal, building the fire, reading embers, heat zones, fire safety, shashlik on the mangal, timing a crowd, the asador's role, the vaquita, chimichurri and salsa criolla, and what each cut is called in Argentina, Uruguay, Chile, Mexico, Spain, the US and Ukraine. Everything stays on your phone. No account, no ads, no tracking.