When the fire for the asado is made with wood, this is called con leña. Wood fires are usually used in the countryside, and lend a smoked flavor to the meat. This kind of asado is called asado criollo, a term that indicates a more rustic, traditional style asado. On the other hand, in the city, wood is not as easily obtained, and it is more common to use charcoal to light the fire in the parilla. This is called parilla al carbón.

On one side of the parilla the wood or charcoal is lit on fire, creating hot coals. The coals are delivered to the other side of the parilla, underneath the metal grill, with a metal shovel or metal thongs. The asador keeps track of the progress of each cut of meat, delivering coals and moving them around appropriately. The key to a delicious asado is cooking the meats a fuego lento, or on a slow fire. If the fire is too hot, the meat burns outside, and remains raw inside. When this happens, the Argentines say, “Se arrebató la carne,” which means that the meat has burned.

The first meats on the fire are the chorizos, sausages usually made from pork. Once the chorizos have begun to take on color, and are ready to be turned, the rest of the meat should be added to the parilla. Two specific cuts, matambre and entraña, should be cooked hot and fast, as they are thin cuts which dry out if cooked slowly. A hot fire encourages a sort of “skin” on these cuts, which locks in the juices. Matambre is pork, and entraña is a cut from a cow taken from under the ribs.

All the other meats should be cooked slowly. The asador pays close attention to each cut, usually removing one from the fire at a time, carving it, and serving it to the guests. Chorizos and costillas, or ribs, are usually served first. Other typical asado meats include morcillas, or blood sausages, riñones, or kidneys, mollejas, or glands, and chinchulines, or intestines. Chinchulines should be cooked until crisp. Otherwise they are frustratingly chewy. Of course, steak is also included in the asado. Chicken is also common, as is a slab of queso provoleta, or provolone cheese.

Although meat certainly takes center stage in an asado, there are a number of other traditional asado dishes. Two sauces, for example, are typically found at an asado. Chimichurri is a sauce made from olive oil, vinegar, garlic, parsley, oregano, pepper, salt, and perhaps other spices. Salsa criollo is a simpler sauce, made from finely chopped onion and red bell pepper, oil, and vinegar, and possibly garlic.

A simple ensalada mixto made from lettuce, tomato, and onion may be served. One is more likely to see an ensalada rusa, made from potato, carrot, green peas, hardboiled eggs, and mayonnaise. Asado is typically served on round wooden plates.

When eating asado in a restaurant, one may order only one or two cuts of meat. For example, in a restaurant one might order a matrimonio, or matrimony, a combination of chorizos and morcillas. The more guests at the table, the more different asado cuts might be tackled and devoured. It is important to note that, while all the side dishes, sauces, and cuts of meat listed above are considered typical to a traditional Argentine asado, they may not always be included. As stated above, an asado is not just about the food, but also about culture and tradition. An asado, after all is more than a meal.

The Asado Vision is a collaboration on a design that came to us and we have worked together to create the Asado Vision. This Steel BBQ frame can be attached to any horizontal space weather a Brick wall or a Strong Wooden fence. You do need a little DIY but once you have got your 2 screws in and secure you will be able to have a full  sleek Cooking Platform of well over a meter in length. The Asado Vision really has it all when catering for stationed BBQ.

Many great advantages to the Asado Vision
1. You are able to place a standard Size or Party size into the Frame
2. The Frame can be set up quickly and once on the wall can be folded up out of the way till the next BBQ
3. NO cleaning!… you buy a Party or Standard size BBQ to suit your BBQ needs and drop it in. the Splash back stops any grease damaging close surfaces and all you have to do is possibly wipe down after use.
4. Very cost effective BBQing
5. The Frame can be removed and Folded down out of season to 60 x 44 x 8cm
6. If you use a party BBQ the chopping board can be moved and slotted into the right hand side and Adding an extra shelf to hold food, condiments or any BBQ accessory.

We will even supply a cover so that during the season you can slip this elasticated cover over the top so it will not be damaged between those UK showers or store throughout winter so it does not get scratched in the Garage.

The football is on the way …I am not that interested personally ….( I am a rugby boy) of course I hope we do well and I will watch the further we get into the competition!…..this is where the Asado range will come into its own…..A back of the net product!!!!  sorry it had to be said!!

I have to say at least we are having seasons now and hope that sunshine will follow rain ?  I have been lead to believe that it will be another good summer Like the last!!!! ……this is  good and I know you guys love that postage stamp of an English summer and any small window will get those shorts on and BBQ out!

I have had another huge response to the Asado range now a truly Global product with interest from a country called Belarus, which sounds more like a planet than a country.

I wish you all well this summer as it may be at our discontent with election and misery round the corner …..whatever paliament is slung into our midst……….the outcome will be the same!..more taxes, less money and the poor giving to the rich!

This is the time to enjoy ourselves with a bit of free warmth from our sun and relax in the fact that the Asado grill is good Value!

I will now have another Glass of red!

Gaucho......Asado Grill

I have been so busy with sales I have not had a chance! I have been thinking of a strap line to use for the stand and After careful consideration and a glass of red I decided to go  for a classic Punn!

The Asado Grill…….we ’steak’ our reputation on it.

I thought this was quite amusing,

Asado Grill, we steak our reputation on it

after all it is only a bbq stand…. but it does work quite well!.

From this we have had huge interest which we have turned into demand and orders. and are now selling to the US, UK, Greece, Cypus,  Germany and Denmark, 7 other countries are looking to order soon.

The Asado Grill has really answered those sceptics that thought the instant bbq was for just that!…a BBQ that is rushed and done between English showers. The Asado Grill completes the instant BBQ, by not making it an eye sore or a burnt patch on a nice table or lawn.   Customers are using the instant BBQ as their everyday BBQ.

It reminds me of last year…….and this is no Joke…..My parents bought me a BBQ for Christmas. I wondered for a while weather I had actually told them about the fact I ran a BBQ company!!! I did remind then that I had a substantial amount of Asado Grill in a warehouse all cozy waiting for the shoots of summer to return and they themselves cold blossom.

So I ebay’d my present unbeknown to my parents!

I will only use my stand to BBQ as i feel I am very happy with it and it would be a little hypercritically of me to bat for the other side!

In fact there has been no time to winterise my stock as the Asado range seems to be quite a little stocking filler and trade is picking up for the Asado stands and Flameboy on the run up to our Festive deadline. The Boat BBQ is far from sinking either!!!LOL

First of all before lighting make sure ALL the packaging is removed. You have no idea how many people leave the cardboard around the Instant BBQ cartridge. Then see if the manufacturer has put holes in the side of the foil tray if not then use something to place 3-4 holes on each side, this will allow air to cirulate and get a better temperature.

Place the instant BBQ cartridge in an Asado Grill frame!!! for many reasons… for safety first and the fact that the Instant BBQ cartridge will work better off the ground.

When purchasing an Instant BBQ cartridge beware of the ‘Briquette’ word. This usually means that the Charcoal is not actually charcoal but compressed and fused Coal dust. Whilst these are good enough the temp will never get as high as the Original charcoal Instant BBQ cartridges.

Best buys for the our stand are the Bar-be-quick Instant BBQ cartridge. These are great value and work very well.

If you go for the Asado Party stand and Instant Party BBQ cartridge you will be able to cook for at least 15-20 people, they are that effective.

I will cease my geekiness and leave it with you.