Welcome to @meatcurator
About Me - Rubén E. Maislos
Ever since I can remember myself, I was drawn to cooking and to fire. I treat both as sacred, and try to cook as much as possible. I was Born in Argentina in 1974, at the foothills of the Cordilleras Mountains, in the Malbec Wine Capital of the world, Mendoza. Grew up right by my favorite place in the whole world, the Asado grill, building fires, prepping meat, grilling anything that moves, basting it heavily with chimichurri over the hours long Asado, tasting everything first, and eating a lot of red meat. I owe this to my father who rooted in me the passion for cooking meat. My mother's apron was my other favorite spot to hang by, as she is a truly amazing cook, who's impacted my palette and creativity in the kitchen like no one else.
As I grew up, I developed curiosity for more cooking techniques, Started Smoking Meats, and decided I need to produce all my processed foods like burgers, sausages, and pastrami. I also explored and loved Sous Vide cooking, pursuing the perfect Steak, and Roasts. I have a huge passion for Pizza, and that led me to build my own Wood Fired Masonic Brick Oven, which I use for Pizza, Bread, and as an oven to cook Extra Large Roasts.
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I am an avid DIY, and try to produce and build everything I can.
Computer Engineer and Businessman by profession, Chef by Heart.
I was fortunate to visit over 50 countries, and lived throughout my life in Argentina, USA, Israel and Singapore. Each country I visited has affected my palette, and curiosity. I literally Cook and Eat Everything, and Anything:
"Todo Bicho que Camina va a Parar al Asador"
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