Insights on open fire cooking, meat science, and the art of asado from Australia's leading BBQ specialist.
A parrilla is the heart of the gaucho BBQ tradition — a simple iron grate over a wood fire. Here's how to build your own parrilla at home and start cooking the authentic way.
The Hunter Valley is famous for wine — but it's also home to some of NSW's best BBQ experiences. Here's our guide to the best fire cooking, smoking, and open fire BBQ in the region.
Picanha is Brazil's most iconic BBQ cut — but how does it compare to the ribeye? Here's everything you need to know about the best cuts for open fire BBQ.
Asado and churrasco are both South American BBQ traditions — but they're quite different. Here's everything you need to know about the two great fire cooking traditions of South America.
Open fire BBQ is the oldest and most authentic form of cooking in the world. Discover the gaucho tradition of asado, parrilla, and churrasco — and why it's taking Australia by storm.
Discover the art of Asado, Argentina's legendary BBQ tradition. Learn authentic techniques, equipment, meat cuts, and recipes for perfect Argentinian-style grilling in Australia.
Master the art of cooking perfect picanha with this comprehensive guide from a Brazilian-trained Gaucho. Learn selection, preparation, fire control, and authentic techniques that will transform your BBQ game.
Master the art of cooking perfect picanha with this comprehensive guide from a Brazilian-trained Gaucho. Learn selection, preparation, fire control, and authentic techniques that deliver restaurant-quality results every time.
Understanding fire temperature is the foundation of great asado. Learn how to read your coals, manage heat zones, and achieve perfect cooking temperatures for different cuts of meat.
Intramuscular fat isn't just about tenderness—it's a complex delivery system for flavor compounds. Discover the veterinary science behind marbling and how to select the perfect cut.
Not all parrillas are created equal. From traditional brick builds to modern mobile units like the Vulcan, learn what features matter for serious open fire cooking.
From hand-welded steel crosses to engineered mobile units, explore the parrilla landscape and find the right grill for your needs.
Timing is everything in asado. Master the rhythm of fire building, meat preparation, and cooking sequences for flawless results.
The wood you burn shapes the flavor of your meat. Discover which Australian hardwoods best replicate traditional Argentine asado.
True asado celebrates the meat itself. Learn the minimalist seasoning philosophy that lets fire and flavor speak for themselves.
From asado de tira to porterhouse, explore how Argentine and Australian butchery traditions shape the way we cook over fire.
Cooking an entire lamb or pig over open fire is the pinnacle of asado. Learn the techniques, equipment, and timing for this spectacular tradition.
A well-maintained parrilla is an asador's most valuable tool. Learn the essential care routines that extend life and improve performance.
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