A Juicier Alternative to Brisket?
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In Mexico is call suadero
Your stomach won't be vacio.
You didn't get the silver skin off?
Argentina is unbelievable
bring back the thermometer!
So the fat acts as an insulator eliminating some of the evaporative cooling?
Sorry brother there is so much shit going on and no time for you don't go away we will be back ❤
Argentina mentioned!
LOL You know the food is good when he leans to his left after the bite. Keep up the 🔥! Always great content on this channel
is not the 'FLANK' piece of meat?
In South Africa we call it vleis hou jou bek en vriet die vleis
Looks amazing, but every time I see cooks squeeze meat to have juices come out, it grosses me out. Lol
I thought for sure that when you did the first temp check you'd rotate it 180 degrees, or possibly put some foil on the 130 degree thin part.
Does anyone know what warmer he was using? I’d like to look into investing in something like that.
Does anyone know what warmer he was using? I’d like to look into investing in something like that.
Lmfao…..awesome, s cut nobody wants, most cant afford and most butchers cant get. So call Porter Road and pay 3 times as much for a sales video. Have fun with that
Best steaks in the world are Vacio. And we in the USA grind it up into hamburger… Interesting about smoking it, but try it as a steak. Looks like it would be the toughest piece of meat, but it's so tender and good. I'm glad I can get it in Chicago, and is my go to steak.
Looks phenomenal, bet it tastes amazing. For $210 bucks though I think I'll stick to the high rising cost of brisket which is still half the price.
If it is not a cut typical in the US, what is done with it? Is it ground for Hamburger?
What's the point if you'd be lucky to find a butcher shop that would offer this cut. unless of course, you bring in your own cow to be slaughtered
Anyone else hate it when people squeeze the brisket
I live in Mexico City and when I go to Argentine restaurants I usually order the vacío. Is one of my favorite cuts and is not expensive.
Oh the anxiety of watching Jeremy squeeze all that juice out over and over and over!
“Nobody done it “
Dude – me in Russia(out of places) did that for my foodtruck 🙂
We call it, “cheat-Brisket”, we sell at as brisket in tacos and other thing, and no one see difference. And here it cost 2 times cheaper
I’ve found a local supplier here in Australia :). Looking forward to seeing your next cook where you grill it.
Please forgive my ignorance, but how should we substitute a warmer? The oven on its lowest setting?
Would putting the thicker part of the cut closer to the fire make the temps more consistent across the entire piece?
I always wait for you to turn to the left after the taste. That’s how I know it’s amazing!
I can’t wait to find a butcher who will do this for me. Cheers.
Okay im curious if its a specialty cut here that means its typically in a different common cut. Which cut would that be?
You are a mad scientist. I think you discovered nuclear fusion. 😂
Beef Bacon! That's all I'm seeing! Beef Bacon!