A day of open fired wood cooking based on the South American asado barbecue technique typically found in Argentina, Brazil, Chile, Paraguay, Peru, and Uruguay. Asado is much more than just ‘having a barbecue’, it’s a deep rooted cultural event to gather, socialise, celebrate whilst feeding your friends and family.
You will learn how to light wood fires, how to chose your wood and control the heat of the fire and move the embers around to create the different types of heat necessary to cook different dishes.
The class will explore different cuts of meat from all over South America
and we will make our own traditional chorizo. There will be side dishes aplenty from lots of vegetables, to breads and sauces and even pudding.
You don’t need to own a full on parilla grill to attend this course, you will be shown how to adapt the style to the kit you have in your own gardens. Come armed with a willingness to try new techniques and ingredients and a curiosity about open wood-fire cooking.