Asado Grill
Imagine a roaring fire surrounded by skewered lamb shoulders, Beef Ribs, suckling pigs and more, all rotating in perfect harmony. Watch as the fire master adds wood to the fire and massages the hot embers. See how he lovingly baste the meats. Learn as he meticulously showers the meats with finishing salts and spices and herbs. See the flames gently kiss the meats.
This could be you…
Description
The Asado Grill is a show BBQ of unequaled curb appeal.
Inspired by the Gauchos from the pampas region of South America where the cattle roam freely to eat the native grass. They are tended by the Gauchos who had the tradition of roasting meat on a wooden spear stuck in the ground around and open campfire.
It is with this spirit we bring you the Asado Grill. The refined and elegant way to put a vertical spin on Asado Grilling.
Asado is a term used both for a range of techniques and the social event of having or attending a barbecue. In most South America, where it is an exceptionally popular dish. In these countries, is a traditional dish and also the standard word for “barbecue” except in Brazil, where it is more commonly known as “churrasco”. This style of BBQ usually consists of beef alongside various other meats, which are cooked on a grill, called a parrilla, or an open fire.
And will almost always include meats, and usually (or alternatively) Sausages and/or primal cuts. Generally the more elaborate versions the meats are accompanied by red wine and salads. In more formal events and restaurants, food is prepared by an assigned Asador (barbecuer) or parrillero grill Master, the cook. In an informal and relaxed settings, this is customarily done in a collective manner by volunteers.
Made from 304 stainless steel this is the Asado Grill used by some of the largest Brazilian steak houses worldwide. Our Fogo de Chao BBQ Pit is typically placed in the front of the house to entice customers and set the tone for what is to come. Visually stimulating, our BBQ will wow your guest and creates an atmosphere unparalleled in modern restaurant design.
Roastimes time averages 6 hours. The slow roasting process allow the ribs to give up the right amount of fat while caramelizing the exterior to produce what we call “beef candy”. You will be hard pressed to find better tasting beef ribs than those cooked in this way.
