Argentinian Barbecue

You will learn how to prepare different cuts of meat taking into account their composition and the best methods to cook them.

Create a celebration around the fire, and take your barbecues to a professional level

Join the warm celebration that brings together flavors, entertainment and conversation. A weekend, a birthday, or any occasion provides the perfect excuse to connect around a fire.

Chef Valentín Dupuy shares his preparation and presentation tips to achieve precise results every time.

Showcase your skills at the grill! Acquire the knowledge needed to master the techniques and exceed expectations, whatever cut or finish your clients and guests may ask for.

At Scoolinary we have designed this course to share everything you need to consider when making grills, asados and barbecues.

Argentinian Barbecue_presentation

Course curriculum

What you'll learn

Be a master of fire! An essential course for all meat lovers

This is a complete course that will take you deeper into the art of barbecue.

First, we will undertake a brief review of theoretical concepts such as:

  • The story of man and fire
  • Reaction between food and fire
  • Most commonly used types of grill
  • Safety and hygiene provisions: clothing, tools, fires and temperatures
  • The evolution of different breeds of beef around the world.

Then the practical part will look in depth at:

  • Selection, reception and maturation
  • Basic grilling techniques depending on the nature of the meat
  • Most popular cooking styles
  • Temperature management
  • Ideal cut and presentation for events according to type of meat
  • Other products for roasting: pork, sausages and vegetables

Who is it for?

This course is aimed at anyone who is interested in the world of grills, asados and barbecues.

Recommended equipment 

Instruments or materials suggested in some of the recipes (not essential for the course):

  • 3-tier grill
  • Long metal tongs
  • Probe thermometer
  • Grill kit
Argentinian Barbecuepresentation
Benito Rebollido

Las explicaciones sobre la barbacoa el fuego la sal y las carnes es perfecta

Not your average Braai (South African BBQ)
Wouter Kirstein

Hard to learn with subtitles, but great content. As a South African, I don't get impressed by American BBQ but this is a whole new level! Nicely done!

muy bueno
Teofilo Salcedo

I love the course
Ehud Gilboa

I liked the course and the explanations

I liked the mos important to lear was about the diferent temperature
AdelaideCristina Cadima

My expectation was more in how to seasening the meet and if you include the chiken too.

Great grilling fundamentals
Jeff Horvath

It does not matter whether you have been grilling for 40 years or just starting. The lesson imparts the fundamentals that are interesting, but also thought provoking

Chef and entrepreneur, lover of stories and a good wine. Following a long and successful career with renowned restaurants and great mentors, today he's the proud owner of his own restaurant.


About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1h 28min HD video
  • 22 lessons
  • Additional material
  • 6 Quizzes
  • Certificate
  • English, Español (VO)
  • English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
  • Easy

Ratings and Reviews

Avg. Rating
344 Ratings
What's your experience? We'd love to know!
Wey Wah Chew
Posted 2 weeks ago
Fantastic and Professional!

I love this fantastic and professional course. It's quite complete. However, it will be best if the translation is not done by machine but human, with correctly. The translation done by machine just sound very weird.

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Jeff Horvath
Posted 1 month ago
Great grilling fundamentals

It does not matter whether you have been grilling for 40 years or just starting. The lesson imparts the fundamentals that are interesting, but also thought provoking

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Posted 2 months ago
Totally superficial

What a waste of money and time…I’ve been learning much more from free ebooks and YouTube channels than with this “course”…

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Ehud Gilboa
Posted 3 months ago
I love the course

I liked the course and the explanations

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Alexander A
Posted 4 months ago
95% filler words 5% useful information

Just quite terrible overall, even the additional material doesn't have a proper pdf with instructions...LOTS OF TALK about random stuff that does NOT help you become a better chef... Very little useful advice... And what about side dishes etc? Not even a chimichurri recipe ? I recommend watching "Cooking with Beef " Carles Tejedor instead!

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AdelaideCristina Cadima
Posted 5 months ago
I liked the mos important to lear was about the diferent temperature

My expectation was more in how to seasening the meet and if you include the chiken too.

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Markus Wiessing
Posted 6 months ago
Bad translation

I expected know how to grill like in Argentinian steakhouses. Who has an three storey grill at home? The whole thing was badly translated , even the English speakover was not a real human, but a program. I did not learn much I did not know yet.

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Teodoro Pérez Nava
Posted 10 months ago

Las introducciones son muy interesantes, pero lo fuerte aún está por venir.

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Juan Pablo Villatoro
Posted 11 months ago
Brilliant and simple

Enjoyed and understood the concepts shared. Also have been able to apply.

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Hugo Ribeiro
Posted 1 year ago


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