Asado Academy – Chapter 02
The Art of Fire
A good asado doesn't start with the meat, but with the embers. You don't grill over open flame, but over embers that have had time to settle – even, calm, without flaring up.
You don't need a thermometer for this. You learn it through your hand, the distance to the embers, the color, the smell. It takes time – but that patience is exactly what separates good asado from great asado.
"My father taught me: whoever rushes the embers doesn't deserve the meat."
— Maqui
Photo coming soon from Maqui