ASADO COURSE DAYS
These are by far and away the most rewarding work that we do sharing our passion and experience with budding Asadores. Whether you are a seasoned griller or a complete beginner these course days have something for everyone and are really good fun.
We use two different picturesque locations in the Cornish Sticks depending upon numbers and availability. The venues are Little Roseveth Bed & Breakfast which has a cracking grilling area and cottages/B&B which is perfect for groups with families. The second venue is Woodland Valley Farm in Ladock which has barn converted dormitory B&B accommodation.
Group sizes vary between 12-16 with a minimum of 8 to run the day. We have done about 15 such Asado days the last 3 years and no two are ever the same.
However, here is a basic template for the day to give you an idea.
8am- Meet and Greet
We shall have tea and coffee waiting for you with a bit of brekkie on the grill to get us started.
8.30-Fire Building and Management. We need fires to grill on so we had better get some built.
9am-Get the Lamb on the cross and get it doing. It takes about 6 hours and will be the centre-piece of the day.
9.30-Charcoal making. Charcoal can be expensive. Have a go and making our own.
10am-Logs and Meat. We take a good look at our raw materials, exchange ideas on cuts, butchery and wood types. We see the meat with have for the day probably whole rib eye, ox sweetbreads, rump tips, fore rib and chicken etc. a bit of everything with hopefully new cuts and ideas for you.
10.30am-Get some lunch on for us. We shall have food going on and coming off the grills all day. Instead of a formal sit down for lunch we usually graze as we go. That way we get to try more, spread it out and get more work done on the grills themselves.
11am-while the lunch is on we will make our own Chimmichuri and Salsa criolla from scratch and prep our veggies for the embers.
Noon- Check the lamb. We will have our eyes on the lamb all day, checking temperatures and fire types. You cannot get complacent about the lamb.
Noon-1pm Have a decent feed on the mornings cuts and take some time to explore the farm and venue.
1pm-4pm. Grill all of our various cuts, lamb, veggies etc and prepare for family and friends to arrive at 4pm to feast upon what we have prepared. Whether you are local to Cornwall or visiting with the family you are welcome to bring 3 or 4 friends along to devour what you have cooked. We abhor waste and no one is going home til the bones are clean.
A true Asado takes time. Throughout the day our team will share its ideas and experience with you. Equally, there is time to relax, meet you people and do your own thing. The day will be more primitive than rustic. We will be lighting fires and grilling animals on the ground all day. Of course we have plates, cutlery and glasses and even a table or two but in the main it is a down-to-earth day, literally.
We will provide a beer or two through the day and a glass of wine when the lamb is ready to carve. You are welcome to BYO beer and vino for yourselves or to share through the day.
Life Skills you leave with-
Aside from a cracking day out you should feel comfortable by the end of the day to
1. Grill a whole lamb from raw over an open fire.
2. Make your own charcoal.
3. Grill beef cuts on Parrilla
4. Grill vegetables in embers.
5. Make Chimichurri
6. Start and manage different types of fire for different methods.
ASADO COURSE DAYS
These are by far and away the most rewarding work that we do sharing our passion and experience with budding Asadores. Whether you are a seasoned griller or a complete beginner these course days have something for everyone and are really good fun.
We use two different picturesque locations in the Cornish Sticks depending upon numbers and availability. The venues are Little Roseveth Bed & Breakfast which has a cracking grilling area and cottages/B&B which is perfect for groups with families. The second venue is Woodland Valley Farm in Ladock which has barn converted dormitory B&B accommodation.
Group sizes vary between 12-16 with a minimum of 8 to run the day. We have done about 15 such Asado days the last 3 years and no two are ever the same.
However, here is a basic template for the day to give you an idea.
8am- Meet and Greet
We shall have tea and coffee waiting for you with a bit of brekkie on the grill to get us started.
8.30-Fire Building and Management. We need fires to grill on so we had better get some built.
9am-Get the Lamb on the cross and get it doing. It takes about 6 hours and will be the centre-piece of the day.
9.30-Charcoal making. Charcoal can be expensive. Have a go and making our own.
10am-Logs and Meat. We take a good look at our raw materials, exchange ideas on cuts, butchery and wood types. We see the meat with have for the day probably whole rib eye, ox sweetbreads, rump tips, fore rib and chicken etc. a bit of everything with hopefully new cuts and ideas for you.
10.30am-Get some lunch on for us. We shall have food going on and coming off the grills all day. Instead of a formal sit down for lunch we usually graze as we go. That way we get to try more, spread it out and get more work done on the grills themselves.
11am-while the lunch is on we will make our own Chimmichuri and Salsa criolla from scratch and prep our veggies for the embers.
Noon- Check the lamb. We will have our eyes on the lamb all day, checking temperatures and fire types. You cannot get complacent about the lamb.
Noon-1pm Have a decent feed on the mornings cuts and take some time to explore the farm and venue.
1pm-4pm. Grill all of our various cuts, lamb, veggies etc and prepare for family and friends to arrive at 4pm to feast upon what we have prepared. Whether you are local to Cornwall or visiting with the family you are welcome to bring 3 or 4 friends along to devour what you have cooked. We abhor waste and no one is going home til the bones are clean.
A true Asado takes time. Throughout the day our team will share its ideas and experience with you. Equally, there is time to relax, meet you people and do your own thing. The day will be more primitive than rustic. We will be lighting fires and grilling animals on the ground all day. Of course we have plates, cutlery and glasses and even a table or two but in the main it is a down-to-earth day, literally.
We will provide a beer or two through the day and a glass of wine when the lamb is ready to carve. You are welcome to BYO beer and vino for yourselves or to share through the day.
Life Skills you leave with-
Aside from a cracking day out you should feel comfortable by the end of the day to
1. Grill a whole lamb from raw over an open fire.
2. Make your own charcoal.
3. Grill beef cuts on Parrilla
4. Grill vegetables in embers.
5. Make Chimichurri
6. Start and manage different types of fire for different methods.