The Asado Collection by Ember & Salt Co.™, Salmuera, Fire Kiss Chimichurri, Gaucho Dust
Ember & Salt Co.™  ·  Own The Fire® Culinary Group

The Asado Collection

Three compositions. One tradition. Earned at the fire.

The Story

In Argentina, the asado is not a cookout. It is an hours-long ritual, and the asador is its undisputed hero: the one who wakes early for the best cuts, who stands in the smoke and patiently commands the coals so everyone else can enjoy the day. When the final cut hits the table, the meal ends the way it always ends, with a round of applause for the asador. That title is not bought. It is earned at the fire, over years. This is the story of earning it.

The Asado Collection brings together the three compositions built specifically for that tradition. Salmuera, the Argentine wet-brine technique of seasoning whole animals by brush during the cook rather than before it. Fire Kiss Chimichurri, the New York chef’s interpretation of the herb and citrus sauce that defines the asado table. Gaucho Dust, built from what the asador actually uses.

Three jars. One complete Argentine live fire system. For the cook who already knows what they are doing, and for the cook who is just beginning to learn.

The Collection
Salmuera, Argentine Wet-Brine Composition by Ember & Salt Co.™ SALMUERA The Brush, Not the Rub

Dissolve in warm water. Apply by brush. Repeat every twenty minutes. The Argentine tradition of seasoning whole animals during the cook rather than before it. Large crystal sea salt dissolves at a controlled rate and creates a basting liquid that is neither too concentrated nor too weak. Nothing in the American live fire market does what Salmuera does.

Best for: Whole animal asado, butterflied lamb, spatchcocked chicken, whole fish.

Full Composition → Fire Kiss Chimichurri, Herb, Citrus & Smoke Composition by Ember & Salt Co.™ FIRE KISS CHIMICHURRI The NY Version. Unapologetically.

Parsley dominant. Lemon forward. No compromises. Use as a dry rub pre-cook for a light herb crust or bloom in olive oil and fresh garlic immediately before serving as a wet chimichurri sauce. Two applications, one composition, zero paprika.

Best for: Skirt steak, lamb chops, grilled shrimp, spatchcocked chicken, grilled halloumi.

Full Composition → Gaucho Dust, Authentic Argentine Composition by Ember & Salt Co.™ GAUCHO DUST What the Asador Actually Uses

Mexican oregano for volatile oil character. Aji molido for fruity Argentine heat that standard red pepper flakes cannot replicate. Deliberately low sodium because the Argentine tradition pre-salts the protein separately. Dissolves in red wine vinegar and olive oil for the wet chimichurri sauce at 1:1:1.3 ratio.

Best for: Picanha, whole asado short ribs, butterflied leg of lamb, whole chicken on the asador.

Full Composition →
The Signature Cook

The complete Asado Collection cook starts the night before with coarse salt on the protein. The morning of, Salmuera goes into warm water and the basting begins at the first hour mark. Gaucho Dust blooms in red wine vinegar and olive oil two hours before the table. Fire Kiss Chimichurri goes into olive oil with fresh garlic thirty minutes before serving. When the final cut hits the table, the chimichurri follows. Then comes what always comes at the end of a great asado.

¡Un aplauso para el asador!

Collection Contents

Presented in a hand-finished wood box.

This is not a gift set. It is a complete live fire system for anyone serious enough to stand at the fire and earn it.

For the Asador Who Earns the Applause

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Explore the Collection

Everything works together by design
SALMUERA SALMUERA Argentine Wet-Brine FIRE KISS CHIMICHURRI FIRE KISS Herb & Citrus GAUCHO DUST GAUCHO DUST Authentic Argentine View All Compositions
View the Finishing Salt Collection →