Insights on open fire cooking, meat science, and the art of asado from Australia's leading BBQ specialist.
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 asado de tira to porterhouse, explore how Argentine and Australian butchery traditions shape the way we cook over fire.
True asado celebrates the meat itself. Learn the minimalist seasoning philosophy that lets fire and flavor speak for themselves.
A well-maintained parrilla is an asador's most valuable tool. Learn the essential care routines that extend life and improve performance.
The wood you burn shapes the flavor of your meat. Discover which Australian hardwoods best replicate traditional Argentine asado.
Timing is everything in asado. Master the rhythm of fire building, meat preparation, and cooking sequences for flawless results.
Cooking an entire lamb or pig over open fire is the pinnacle of asado. Learn the techniques, equipment, and timing for this spectacular tradition.
From hand-welded steel crosses to engineered mobile units, explore the parrilla landscape and find the right grill for your needs.
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