What to Expect from a Hands - on BBQ Cooking Class A BBQ is not an Argentinean food, it is a rite of passage. You know the touch and the smell of charcoal, the sizzling, and people around the fire; they provide an unexplainable ambience. If you have ever felt the desire to learn the technique of the asado, the Hands - on BBQ Cooking Class is the right destination. Whether you are a complete beginner or a person who has mastered their way in a cooking area, going out to the grill is a whole new game. Here is all you can anticipate in your experience of being a beginner to a grill master. Mastering the Fire in a Hands - on BBQ Cooking Class The best BBQ starts way before the meat is laid on the gr ate. The first lesson that you will acquire in a Hands - on BBQ Cooking Class is that gas grills are out. We make use of charcoal or a wood fire to make a soul - stirring fire. · Mastering the Embers You will know how to pile up the wood and get a lasting fire. Novices tend to cook using open fires. Your instructor will demonstrate how to wait until you have the right red embers so that you can have even cooking and those signature smoky flavours. · Temperature Control You need to know how to read the heat with your hands, as there are no knobs that can be turned. You will practice the seven - second rule, which is to feel how hot the grill is to determine when the grill is hot enough to place the meat on it. Choosing and Prepping the Perfect Cu ts Not all beef is created equal. You shall immerse yourself in the details of the cuts that make Argentine BBQ famous in the world during your Hands - on BBQ Cooking Class · Ojo de Bife (Ribeye) It is famous due to its amazing marbling. · Bif e de Lomo (Filet Mignon) The most tender and leanest alternative. · Entraña (Skirt Steak) A thin and delicious slice that needs a lot of heat. · Tira de Asado (Short Ribs) The king of the grill of Argentina. You will also be taught the art of seasoning. In Argentina, we keep it very simple. Very frequently, the only ingredient is coarse salt, which allows the fine beef shine. The Grilling Process: Patience is Key The shift to grill master occurs when you are taught to slow down. A Hands - on BBQ Cooking Class educates you about the significance of timing. · Sequence of Cooking You do not drop everything at once. You will know how to begin with the “achuras” (starters) such as chorizo and morcilla, then the thinner ones, and lastly the meat y steaks. This will guarantee the continuous supply of delicious food during the afternoon. · The Perfect Flip The most frequent mistake that beginners make is over - flipping the meat. Your mentor will instruct you to be aware of the point at which juices appear on the surface, and this is when it is high time to turn the steak over only once.