Brandon Bretz  -
The Biker Chef

I'm working on it!
I will be doing reviews, traveling, camping and COOKING for YOU!
Should be a blast.
I have been a Chef for many years in such places as Ruth Chris, Microsoft. I have cooked for Rock Stars like Dave Matthews, B-52's, Cindy Lopper, to Joan Baez and many, many others.
I ride bikes and been in MC's, I have even been a President. 
I just love cooking, and riding. I enjoy writing Cookbooks and helping other do the things I enjoy.
I fell in love with the Argentine way of cooking. As, well the true art of working the fire. I have always strived to be the best in what I do. With that said I wanted the best grill for that, and just could not find one that was worth my money or cooked the way it should.
I have the ability to make grills for restaurants and for home use. I work with the customers body dynamics and make a grill that fits them. I make it custom just for them. Just like anything that is worth it's salt should be.  With that said my grills are not cheap in cost or quality. If your looking to just get it done or you really understand what your buying and want all your friends to stop in their tracks knowing you have The Very BEST! They will beg you to cook for them. You will be the talk of t
he town or you can just make your favorite beverage and light the fire watch the coals drop and cook yourself the most amazing steak of your life. 

I THANK YOU FOR UNDERSTANDING THE WORTH OF MY GRILLS,

BRETZ GRILLS

BRANDON BRETZ



Argentine Grill Tradition


In Argentina, an “Asado” is not just a way of cooking meat; it is an art form. Every chef has his own personal secret when it comes to arming the parrilla(grill), whether it is the heat of the fire, the ratio of coal to wood, or at what moment they turn the meat on its back. Grilled meat is part of the Argentine national identity, infinitely associated with the romanticism of the Pampa region and the wanderlust of the gaucho. Whether the individual comes from Córdoba, the Province of Santa Cruz, or the banks of the Rio de la Plata, Argentines are born knowing how to make asados.
The tradition dates back to an era when gauchos, or cowboys, roamed the interior Pampa region and lived entirely off the land and their stock. Many of the gauchos were of Italian descent, and they brought those cooking traditions with them to the kitchen when preparing meat. Their cow-centric livelihood created a need to be resourceful and thorough- and they let no part of the animal go to waste.
The asado tradition continues to this day, and there are many regional variations throughout the country. Whatever you do in Argentina, do not miss out on an asado. Not only are you failing to engage in one of the most delicious meals of your life, but you are not experiencing an important aspect of Argentine culture. Asado:
A traditional asado, or Asado Criollo is a specific way of grilling meat. There is an entire method and system in place for cooking, serving, and eating the meat. In other words, an asado is not just a throwing meat on the grill, it is an elaborate and purposeful set of customs. When cooking the meat, the chef needs to be attentive to factors both above and below the grill. Beneath the grill, a traditional asado typically combines brasa (red hot coals) and leña (firewood), although the type of wood used is up for debate and varies region to region. The actual temperature of the grill, the distance from the coals, and the cooking times vary chef to chef, but generally the meat rests for the majority of time on one side (again, depending on the chef, tendency of the grill and the cut of meat), and is seasoned only with a pinch of salt. Borrowing from the gaucho need for conservation, an asado does not just include the best cuts of meat- there are potentially dozens of different parts of the animal served during the meal.
Generally, an asado begins with chorizo (sausage) and a black pudding, followed by various achuras (sweetbreads), before the serving of the meat. Ribs are traditionally brought out first, followed by the hindquarter cut; occasionally a third cut of meat is included. In all, a whole meal may consist of numerous cuts and preparations of the meat, including ribs, chorizo, black pudding, chinchulin (intestine), riñones (kidney), hindquarter meat, udder meat, criadillas (testicles), sweetbreads, stomach, and matambre. Many asados also include chicken, pork, lamb, and vegetables (most commonly peppers).
The meat is traditionally served with a chimichurri sauce, a mildly spicy mixture that includes spices, garlic, onion, and vinegar. All asados are also accompanied by a mixed salad and ideally served with a Malbec, a strong and slightly spicy red wine for which Argentina is known.
Of course asados are constantly being altered, updated, or open to interpretation. What should always accompany the cuts of meat is plenty of free time (asados normally last for quite a while) and good company.












































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