The The first cut on a carcass of a cow is usually the Matambre. What exactly it is, from which part of the body the meat comes, and how it can be prepared, you will learn here: The meat Matam...
Can it get any more extreme?? Yes, it can. The six guys experienced it firsthand (and in their stomachs) – and learned a lot along the way. We've summarized their next stops here for you: 3. Tag 5....
The big Asado Tour 2022 started on Sunday and the guys (Raid Gharib, Oliver Sievers, Tommy from Tommy's Devil's Kitchen, Alexander Bodenschatz, Peter Schliemann) have begun their exploration tour. ...
Unfortunately, winter is approaching us rapidly. Some of you are probably wondering how to best prepare the Brasa for its (short) winter sleep. Additionally, our CEO and Chief Asador Raid has some ...
Asamodo on an Asado journey in Argentina
In nine days, the exciting Asado journey to Argentina begins for Raid, the CEO and founder of Asamodo. On November 6th, his flight departs from Frankfurt am Main, flying 11 hours to Buenos Aires. T...
Recipe 11: Pumpkin Fondue a la Brasa
Already in autumn mood? Then try our delicious "Pumpkin Fondue a la Brasa." This recipe is quite simple, yet convinces with its unique flavor of pumpkin, nutmeg, and a cheese-cream filling! Here is...