In Argentina today, every event from birthday parties to local festivals includes a real-fire barbecue. There are no gas or charcoal briquettes in sight at these get togethers, only natural charcoal or real wood burnt down to fiery coals to cook the very beef-forward dishes. Sounds wonderful, doesn’t it?

We’ve worked with our friends at Ñuke to pull together what makes an asado so special so you can host your own. (Hint! It’s the time spent with family and friends that really makes it special…but the beef is key too.)

The Great American Hamburger

What makes a great hamburger? First there’s the meat. You want to use a flavorful cut, like sirloin (for uptown burgers), or chuck or round (if you’re feeling more democratic). And it shouldn’t be too lean: 15 to 20 percent fat is ideal.
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Hedgehog Hot Dogs

Hedgehogging dramatically increases the ratio of crisp smoky crust to center meat. Tip o’ the hat to Russ Faulk of Kalamazoo Outdoor Gourmet for this singular scoring technique and the idea of grilling the hot dog buns with mayonnaise and remoulade sauce.
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The best way I know to cook a whole chicken is spit-roasting. Or is it smoking? This dish delivers the best of both methods. One of the many menu items that will be used in Barbecue University 2021.

GRILLART Grill Brush

This Bristle-Free BBQ Brush By GRILLART allows you to effortlessly clean anywhere of your grill grates.
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Bear Paws Meat Handler Claws

Made from hard, durable plastic, Bear Paws are perfect for lifting hot food items from the grill to the platter.
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