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Cob loaf as an appetiser has been the staple at many BBQ’s and parties from when I was a child and I still see them to this day. I feel the hubble cob loaf needed a change up and what better way than to make a hot wing version of it. As with all my…
Caribbean-style pulled jackfruit & king oyster mushrooms BBQ Bowl Everybody used to clown me for bringing “rabbit food” to the BBQ, but tell me this doesn’t look like a bowl worth trying? It is fulling and flavorful. Recipe is in the captions below for the Caribbean-style pulled jackfruit and king oyster mushrooms. Ingredients: 2 cans…
This is what makes it South Carolina style… Butter, ranch seasoning, Smokey Heat rub, and spicy mustard — whisked smooth into a tangy Carolina Gold BBQ drizzle. But this drizzle isn’t just for looks… it’s the game changer in my BBQ Low Country Boil. See it in action in the full cook. 📌 Watch the…
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Thats chimicriolla
Looks amazing 👍🏻😃
congratulations, can I ask you what stone you used internally in your barbecue?
thank you very much
pretty good man!
where are you from originally? I sense a bit of a scottish accent, or maybe northern england?
my only suggestion is that for thin cuts like entrecot or matambre, is better to salt them on the grill or right before you put them in. Also chimi is better when you leave it in the fridge for at least 24 hs!
The true test for a grill master is to grill a whole vacio cut (which has 3 different cuts in it , with loads of fat and membrane for flavour and crunchyness
Wonderfull !
Folded matambre! BRAVO BRAVISIMO!
¡SUBLIME!
What size is the grill?
Gran argento !!! Falto el vino nomás……
🤗
You did it like a real Argentine! Congrats and really happy to have you here! Applause for the grill master!
Looks great except that is an Uruguayan Asado not Argentina! Argentina tradition uses the Santa Maria grill that goes up and down and this is Uruguay style which is also used in Argentina but originates in Uruguay. The difference is nobody ever in Uruguay uses Santa Maria grill but Argentina uses the Uruguay style and their own (Santa Maria). Just Sayin!
You got it almost perfectly. So many videos out there trying to put sophistication on a meal that comes from gauchos (argentinian cowboys). Asado should be simple, just a bit of salt, smoked with espinillo, 22/3hrs on the grill, and simple but delicious salads. One thing you missed is a good malbec to make this a 10/10 IMO.
Argentinian cuisine is all meaty
Fantastic. As an Argentinian myself, I am very, very impressed. You did a great job and I love how you embraced our traditions and kept true to it. Great Spanish too.
Un aplauso para el asador
there is Nothing on this World like a Good Asado .you miss one thing the wine
Well done! What is Matambre again? I want to buy it here in the states.
I've been looking for a video like this, – thank you for making it! Salutations from Denmark!
Ps. What an absolutely lovely looking area you seem to live in! 🙂
Saludos desde Chaco Argentina.
Well done mate, this is how Asado is really made, good on you and keep the tradition going, cheers
i think i should subscribe to your channel because your food makes me hungry
Braw! Was that Arthurs Seat in the backgroond?
It looks yummy. Thank you for sharing. Have a blessed day.
Great vid. Just found it. The accent though? Scottish? Went to Argentina and ate almost a kilo of steak a day. Loved it.
Parrillada argentina ! 🔥🍖👌
Man loved this keep it up
you did a great job!!!
Se veia rico ese asado! Saludos al chef!
Excellent, but you're missing the red wine!!!
Great job Mark! ☺️
that was great, lovely looking fresh grub
Great job!
(If you want to have fun with the video, just enable the subtitles)
Great video!