@tasteatlas: Open Fire Festivals 📍 South America Credits: @yeikofood While it looks like a scene from a movie, this scale of cooking is standard practice for late autumn gatherings across the southern plains, pampas, and rural provinces of South America. Instead of small steaks, these massive festivals require primal cuts that can withstand hours of direct heat. Pitmasters primarily use massive, whole racks of beef ribs—often featuring the short ribs and flank attached—as well as entire sides of pork and even whole lambs or goats stretched flat. The location is just as strategic as the butchery. These events take place in wide-open fields, gaucho rings, and town squares where massive trenches can be dug into the ground. By lining up hundreds of iron stakes around these trenches, the heat from the burning hardwood creates a microclimate, allowing the pitmasters to control the cooking speed simply by adjusting the angle of the cross toward the wind.

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Thursday 28 May 2026 18:56:47 GMT