Asado is an incredible Argentinian all-day outdoor cooking experience that is a real feast for the senses, and we’re excited to be welcoming chef Tim Gibb of Asado Fire Kitchen to Philleigh Way on Sunday August 2nd for a special asado course. To get an idea of what attendees can expect from the day, and to find out more about the art of asado, we fired Tim a few questions.
For those who aren’t familiar with it, what is asado?
Asado is not just the act of cooking over fire it’s the ambience created by the whole event. Its about the food, the party, the drinks and the good vibes. Similar to what we term BBQ, just taken up a few levels. Generally it’s a whole day and night event and nothing is rushed.
So there’s more to it than cooking a whole lamb over fire on a cross?
The lamb on the cross is one of the most iconic asado images and it really does do the meat justice, but the whole day/event is a feast. Vegetables cooked over fire is a whole world of new flavours and things to play with.
Your Dad ran a smokery where you live in Dorset so you grew up surrounded by smokey flavours, but how did you then discover asado and develop your skills?
Working with Dad from a young age led me into kitchens, with a particular passion for seafood. I also spent a lot of time around the Jurassic coast of Dorset fishing as a nipper, and we all know that you also spend a lot of time not catching fish! During these times fires were usually a go to and if/when the fish did turn up we were rolling. Cooking preparation back then was never our strong point – it usually centered around a fire, a dirty knife and a pokey stick thing trying to avoid the exploding pebbles, but it possessed a beautiful simplicity. One thing has led to another over the years skills wise, and having travelled, but I was consistently drawn back to cooking over and around fire. Then I just put the two together and started discovering where things could go. I don’t think you ever stop learning.
From where do you find your inspiration?
Like any chef (I imagine) it comes from the excitement of eating and having a good time. We live in an incredible time where local produce is going from strength to strength and finding new ways of doing it the justice that it deserves is an exciting prospect. I don’t profess to adhering strictly to the South American rules of asado, its more that I’ve taken the style and the ethos and I’m giving it an English twist. Fire cooking is huge now so one of the joys of social media is seeing what others are up to and how they are doing it. Not only for new ingredients, but for cooking methods and techniques.
Where’s the most memorable place you’ve lit your fire?
For me it has to be the beach – I’m a huge fan. Chesil Beach is incredible and even though it’s right on my doorstep it never grows old. Every venue provides new challenges, its one of the joys of outdoor cooking and because you’re always on the move it stays exciting. 2020 had some stunning venues lined up: the shore of Lake Windemere, a back drop of the historic ruins of Corfe Castle here in Dorset, Penn Castle over looking the Portland race towards Durdle Door to name a few, but unfortunately Covid-19 put a stop to all these for the time being. 2021 will be an awesome year.
What’s your favourite thing to cook over fire and why? Any surprises?
I’m a huge fan of cooking seafood. It really takes the flavor of the fire so well and there is a heap of different ways to cook things that keeps it exhilarating. Dirty lobsters, planked fillets, grilling prawns, scallops in there shells, fire basket mussels, the list is endless. The fire looks so cool when it’s packed with a seafood feast and a lot of it is amazingly simple to do.
Watermelon is one of the more unusual items to put around a fire I suppose you could say, although nothing is off limits anymore. The flesh absorbs a beautiful sweet smokey flavor, not too dissimilar to tuna – but it’s watermelon!! Reserve the sweet juice that you collect during cooking and you have a watermelon consommé. A bit of smoked feta, mint dressing and you have a vegetarian alternative that will stun the most hardened carnivores.
And your favourite bit of kit?
Not so much an individual bit of kit but I’ve been converting a 1964 Bedford fire engine for a few years now and although we keep hitting road blocks, when I get everything that I have planned in my head on board she really will be a fire cooking mecca. It’s going to be an Argentine grill, hot smoker and wood fire kitchen all in one. It’s been a challenge, but during lockdown we have made positive progress with her and I’m optimistic that things are now moving in the right direction.
Kit-wise it has to be the pit and frame from Tom at Country Fire Kitchen. Its incredibly well made and versatile so has endless possibilities.
What will attendees on your course learn, and what will they be able to repeat at home after the course?
Attendees will learn a host of different cooking areas surrounding a fire and how to utilize the energy and flavor in all manner of ways. They will learn how to adapt equipment they may have at home to cook in ways they never thought possible. We will cook some things fast, some slow, some dirty and discuss the benefits of the best way to cook particular things and why. We will get the lamb on the cross, veggies in the embers and showcase how you can do smaller versions for smaller parties.
If you could give aspiring backyard asadors one piece of advice, what would it be?
If you think something is possible and like the idea of it there is only one way to find out: Do it! The rules are consistently being re-written so don’t be put off by the fact you haven’t seen it done before. Also, get rid of your watch. It’s ready when it’s ready and until then enjoy the company, drink and conversation.