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Asado Experience Day

On this Asado BBQ course, join Rupert (and guests!) as he takes students on an Argentinian grilling odyssey. Lighting fires and grilling meat is a way of life in Argentina from the Glaciers of Tierra del Fuego to the northern peaks of the Andes. The antithesis of South American BBQ, Asado, is all about letting the flavour of the meat speak for itself. No spices, rubs or marinades are added before the meat is touched by the heat of the fire. Very slow cooking over hardwood embers creates the most smokey, succulent and flavoursome meat you will ever taste. Unique equipment is used, the same as you would see on the Pampas used by the Gauchos after a long day herding cattle, Parrilla (wood grill), Horno de Barro (wood oven), Asador Criollo (adjustable spit) to the most primal method Asador de la Cruz in which a whole beast is butterflied, fastened to an iron cross and cooked over an open fire. You will also learn the correct principles of fire building, management, temperature control and charcoal making. The day is all about fire and food…. but more importantly the hunger that inspires us to improvise and innovate. If there is wood to burn and local ingredients at hand, then we can find a way to make something delicious! The course includes plenty of refreshments with the red wine and beers flowing throughout the day! (soft drinks also available) to enjoy with your steaks, fish and a variety of other meats.