Savor the process, for it demands patience, but the reward isExceptional barbecue taste: Slow down and make your grilling exceptional
Asado Fire Day Brings South American Barbecue Tradition to Devon
In the picturesque countryside of High Grange, Axminster, Devon, an exciting culinary event is taking place – the Asado Fire Day. This day-long celebration is all about the ancient Argentinian way of roasting meat, fish, and vegetables on an open fire.
Luke Vandore-Mackay, a renowned chef who moved to the West Country three years ago for a more relaxed lifestyle, is the mastermind behind this event. He emphasizes the tenderness of meat cooked with smoke and fire, a technique he has perfected over the years.
The star of the show is the lamb, sourced from nearby Kilmington. It is seasoned with a saline brine called 'salumera' and herbs, such as curry plant, at regular intervals throughout the day. The lamb is propped up at a 45-degree angle over the fire and left to cook from 10am until 5pm. After six hours, the lamb is lightly smoked and incredibly juicy.
The Vulcanus Grill is one of Luke's favourite pieces of cooking equipment. He advises against using charcoal briquettes for barbecuing due to their chemicals. Instead, the lamb is cooked on an Asado metal cross, forged by Fire Made. The cooking process is simple yet effective, with the lamb's skin starting to blister due to the searing heat emanating from the glowing cinders.
Asado Fire Day encourages a more genteel approach to barbecuing, with a 60:40 ratio of men to women. The event is attended by food enthusiasts who are eager to learn the secrets of slow, open-fire cooking. The focus is not just on the food but also on the social aspect, with people gathering to celebrate, share time, and enjoy food and company.
Luke also offers specialist courses on Kamado Joe ceramic barbecues. Cooking with a plancha is predicted to be the next big thing, and Luke is at the forefront of this trend.
Paula Minchin, the Managing & Features Editor of the platform, has worked for the magazine for ten years. She describes the Asado Fire Day as a unique experience that combines culinary expertise with cultural tradition. The event's popularity has led to 'feast events' at High Grange, Axminster, Devon, costing £60 per person.
Day-long 'fire school' classes at High Grange, Axminster, Devon, start from £265 per head. For those interested in learning the art of slow, open-fire cooking, this is an opportunity not to be missed.
Asado Fire Day is a testament to the enduring appeal of traditional cooking methods and the power of food to bring people together. It's more than just a barbecue; it's a celebration of food, community, and the simple pleasure of good company.
- Luke Vandore-Mackay, a chef with a love for traditional cooking methods, uses the Vulcanus Grill and an Asado metal cross during the Asado Fire Day event, emphasizing the importance of gadgets that support food-and-drink lifestyles and cater to simple, yet effective cooking recipes.
- The Asado Fire Day not only showcases the ancient Argentinian barbecue tradition, but also offers specialist courses on Kamado Joe ceramic barbecues and cooking with a plancha, signifying that technology and gadgets play a significant role in the modern food-and-drink lifestyle.
- The Asado Fire Day encourages a combination of culinary expertise, cultural tradition, and a focus on the social aspect, offering day-long 'fire school' classes that not only teach recipes, but also the broader lifestyle centered around food, community, and good company, making it more than just a barbecue event.
