Wire Roasting & Cooking in the Embers: The Art of Live Fire Cooking
At 2Fifty BBQ, we believe that barbecue is more than just cooking—it’s a craft that requires patience, fire, and a deep respect for tradition. That’s why our very own Fernando González traveled to Mendoza, Argentina, to attend the prestigious Smoke & Fire Master Class with two of the biggest names in live-fire cooking. One of the most eye-opening techniques he brought back is wire roasting and cooking in the embers, a style mastered by the legendary Francis Mallmann.
What is Wire Roasting?
Wire roasting is a traditional Andean technique where meats, vegetables, and even fruits are suspended over a live fire using metal wires. Instead of placing food directly on a grill or a smoker rack, whole chickens, cuts of beef, and even pineapples are hung above the flames, allowing the heat to circulate evenly and develop a deep, smoky crust. The result? A tender, fire-kissed bite that melts in your mouth.
At 2Fifty BBQ, we take this technique and infuse it with our signature touch—a pinch of the tropics. Smoked pineapples drip their caramelized juices over golden-roasted chickens, while fragrant rosemary hangs alongside, adding layers of aromatics to the slow-roasting meats. It’s a spectacle and a science, all in one.
Cooking in the Embers: The Magic Beneath the Fire
While the flames do their magic above, the embers hold their own secrets below. This is where we cook root vegetables like beets, onions, and sweet potatoes. Instead of wrapping them in foil, we place them directly into the hot coals, letting the intense heat work its way through the skin. The outer layer chars and blackens, but inside, the flesh becomes buttery soft, smoky, and deeply sweet.
The beauty of ember cooking is in its simplicity. No fancy tools—just fire, patience, and nature’s own heat. Once the vegetables are done, we peel away the burnt outer layers to reveal their golden centers, rich with earthy, caramelized flavors. It’s primal, it’s rustic, and it’s absolutely delicious.
The 2Fifty BBQ Take on Fire Cooking
Every cut of meat we serve is kissed by real wood smoke, and now, with these techniques, we’re bringing another layer of authenticity to our craft. Wire roasting and ember cooking take us back to the roots of barbecue—before gas grills and shortcuts, when fire was the only ingredient needed to transform food into something unforgettable.
If you’re curious to taste the magic for yourself, keep an eye on our specials. Some days, you might find ember-roasted beets on your plate or a slow-roasted chicken dripping with tropical sweetness from smoked pineapple. And trust us—once you taste BBQ the way nature intended, there’s no going back.
Stay Tuned for More Updates Fernando’s BBQ journey in Argentina is just getting started, and we’ll be sharing more insights, photos, and behind-the-scenes moments from the Smoke & Fire Master Class. Follow us on Instagram @2FiftyBBQ to stay updated!
🔥 All wood, all good.
