Open Pit BBQ – Argentinian Asado – Filipino Lechon

ASADO Argentinian style open pit barbecue. A very unique style of cooking meats.

Seasoned or sometimes marinated lamb, pork, beef or chicken are attached to a vertical spit and slowly cooked over hardwood and charcoal on a open fire. The spit is hammered into the ground vertically and/or on a slight angle. The spit is also capable of rotating 360 degrees to ensure even cooking.

With this technique, the meat is basted in it’s own natural juices, the skin is crisp and the meat is full of natural beautiful smokey flavour that comes right off the bone with little resistance.

The spit is called the wildfire spit and was developed by a couple of experienced chefs Andrew barrett of Wildfire Cuisine and Keith little of littlebitedifferent.

The wildfire spit is a unique design sure to impress your guests, and it is quite a sight to see. At over 6ft tall, we can roast up to a 300lb pig or a half a lamb. It even has a rotisserie attachment, for whole chickens, lobsters, game birds, and removable grills for steaks, veggies or baked potatoes.

If you are having a gathering of friends and family and you would like to see this in action, then set it ablaze by wildfire for a truly special day…

Lechón is a pork dish in several regions of the world, most specifically Spain and the Philippines. The word lechón originated from the Spanish term lechón; that refers to a suckling pig that is roasted.  The dish features a whole roasted pig cooked over charcoal. Additionally, it is a national dish of the Philippines, and Puerto Rico.

After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig can also be stuffed with a wide variety of items, like herbs and other aromatics, potatoes or even sausages. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action. The pig is roasted on all sides for several hours until done. The process of cooking and basting usually results in making the pork skin crisp and is a distinctive feature of the dish.

Wildfire cuisine is currently in development of a motorized portable version of this style of cooking. Please check back regularly for updates on this!

An example of a whole pig on a rotisserie spit over open coals.

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Wildfire spit in action with a whole pork leg and a whole chicken over applewood and charcoal.

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