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Fire changes everything—how food tastes, how we cook, and how people gather. We sat down with Ben, co-founder of Somerset Grill Co, to explore the craft behind Argentinian-style, wood-fired grills built in the UK for serious durability and everyday joy. From a superyacht encounter with a $30,000 parrilla to welding the first prototype in a shipping container, Ben shares the gritty iteration path that led to their “unquestionable quality” mantra and the design choices that make open fire feel approachable at home.

We break down the real mechanics of live-fire control: why an ember maker matters, how grate height transforms heat management, and when to move coals instead of meat. Expect practical tips and plenty of inspiration: fast-cooked flank short ribs with chimichurri, porchetta with shattering crackling, charred pineapple thrown straight into the embers, and a light, clean smoke from a simple tapa on cold days. We also dive into accessories that earn their keep—the crowd-pleasing rotisserie, the endlessly useful ember grill—and compare open fire’s roast-forward results to heavier American smoke.

Holidays get the spotlight too. Think rib of beef slowly spinning while you baste with butter, cola-braised gammon finished with a hot honey glaze, and crisp sprouts in a cast iron skillet over live coals. Leftovers become strategy, not afterthought: brisket chilled and rewarmed in stock for extra smoke and gravy depth, short ribs turned into the richest eight-hour chilli, chicken skin re-crisped into addictive “crisps.” There’s honest talk about fails—seasoning switch-ups, underfuelled fires, even a duck ruined by a soapy board—and why they make us better cooks.

We round things out with the Asado Go portable, how engineering changes at smaller scales, and dream setups that blend live fire, ceramics, and pizza ovens. If you’re curious about parrilla-style cooking, grill design, or just want new ideas for your next cook, this one’s packed with insight you can use tonight. If you enjoyed it, subscribe, leave a review, and share the episode with a friend who loves cooking over real fire.

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