You won’t believe the lengths I went to for the first cook on the new Santa Maria Grill (The Perfect Grill – Come along on my journey to learn how to make Argentine Asado BBQ.
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🥩🥩🥩 Complete Argentine Asado BBQ Meat Bundle from Meat N’ Bone: https://emv4.me/asado
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Watch The Perfect Grill – https://youtu.be/k63T7huM52E next!
Hola amigo, como estás? Soy de argentina, se ve muy rico el asado , me parece que les dieron unos chorizos de buena calidad al menos eso parece. También noté que hicieron muy jugosos o " rojos " algúnos cortes de carne, a mí me gustan bien asados, pero es una cuestión de gustos. Lo bueno es que las costillas o el asado lo cocinaron perfecto! Bien asado, como a mí me gusta! Espero que les haya gustado! Esta comida se suele acompañar con ensaladas, verduras hervidas, Pan, escabeche , y bebidas con y sin alcohol. Bueno me encantó verlos. Les mando un abrazo desde Córdoba Argentina.. 😊
Where did you get your Santa Maria Grill made? I am in the market for one currently and I got it narrowed down to the new El Dorado by Yoder Smokers and the Dual 60" one by Sunterra. Leaning more towards Sunterra as they offer a rotisserie option where I do not think the Yoder offers it. Thanks.
The salt suppresses flair ups without having to spray water or whatever which would put out or cool the coals!
Argentina is not the only country that can BBQ they way they do. Argentina is good at it, but Uruguay, mastered the art of parrilla.
Your hair has the best smoke ring.
Dude please connect with me. Im in Goldsboro/ Pikeville area and I Love Argentinian style asado. Check my setup… I'll send you pics.
This is what I was looking for…
#thanksalgorithm
New subscriber
As an expat in Argentina for almost 20 years…. here's my input. This is one of the most authentic videos I've seen. Here's the tweeking… You did better at grilling the cheese than I have done. It's really difficult, but delicious when done correctly. You do NOT salt the sausage and morsilla… PERIOD. Newspaper over the top of the meat when cooking to contain the heat. HATE the red-dyed hair. Apart from that… FANTASTIC video.
Argie here. Thanks for showing, partaking and sharing our barbecue culture
One minor: caveat: I screamed when you dropped the cheese like that. Use a small cast iron and let it develop a crust. THEN if you want drop it on the grill
One
Awesome
As far as we know and seen Argentinian Asado is barbecued on glowing embers of wood coal. Meat barbecued on glowing ember's with ash coating on coal.Very slow cooking.
Thanks !
Rincon aregentinio closed down permanently in mid June
Dude – what your your late 50s lose the fucking red hair
Great video! Where did you get your grill? It's difficult to find them in North Carolina. Also, no need to wait for your brasero to create embers. Start some in your main cooking chamber as well then use embers from the brasero to keep it going. This will save you lots of time.
This is "AMERICAN ASADO" for "Gringos.
Argentine ASADO are made whitout flames, this video is a FAKE !!
what was that grill on the table while you were eating?
it was keeping the food warm?
I've eaten there several times!!! Epic
The provoleta (grilled cheese) is undercooked. It has to have a brown crust. Yum
More coles
Love the video! I was schooled by Carlos Lopez from Escuela Argentina De Parrilleros in 2015 & 2016. The secret of South American grilling is the Quebracho hardwood they use for direct smoking the meat and veggies. One of my favorite cuts is the Inner Skirt with its membrane on, grilled over med heat lump wood charcoal and 1 year seasoned Seagrape wood. I'm from Curacao Dutch Caribbean and I season my own tropical local hardwoods supplied to me by gardening/trimming businesses. Thank you for sharing your video's!
Correct. In Buenos Aires, the Asadores get started on the parilla in the morning. When the hungry workers flock in around noon, the meat will already have been slow bbq'ing for about 4 hours. Even meat that is normally chewy at this point will be tender, juicy and rich in flavors. The secret is to never expose the meat to too much heat. In Buenos Aires, only tourists order a "filet steak". The Porteños will be like "why pay 5 times the money of a normal piece of meat for something that has no flavor, because it has no fat marbling?"
Throwing salt to the fire pit is an old traditional kabala; it supposedly "kills the devil". A nice touch.
Another great video Al ❤, as someone who does more charcoal grilling than smoking, I am not on board with the whole "meat thermometer craze" and would like to start a trend where we deliberately don't use them…. 😉 I love the whole process of the Argentine Grill, having used a similar 'Braai' all my life. I think its great that you enjoy and promote all types of BBQ food. Thanks for your time and effort as always ❤
The Provoleta needs to be crunchy on the outside, and throw some oregano on top of it next time while it cooks . Just a tip 👍
(Argentinian here)
I'm a new subscriber and I love this channel
Thank you. Who made the grill you are using?
WOW!! i wanna be a taster next time…lol.. where did you get that grill?
Hope you invited some more friends to help put all that goodness down, lol.
Slow cooking is more about a ritual and having a good time from the moment you break the coal bag to the moment you pick up the dishes 3 hours later. Gauges and thermometers are kinda against the whole feeling you try to get from it. For me is the fire, the meat, a beer, music and maybe good company.
For temperature you just put your hand out there.
Just revisiting this. Drooooool city for sure
Pichash
You should have worn that hat the whole video man
That 13yr old red due job was KILLING ME
You’re dealing with professionals looking like a amateur Highschooler oh well to each his own right
Loved the video. Just found your content and new subscriber. That was alot of meat. Loved it. I'm east of Raleigh in Smithfield area. I am fixing to.order an offset. Can you recommend a wood supplier in the Raleigh area? I'm going through your videos. Looking forward to new ones.
Great video
Binge watching your last 4 videos. Loving the idea of a continuous, all day cook. Perfect for family reunion or open backyard event. (And looking forward to those dinosaur ribs!)
This was a fun and informative video to watch, glad to see your new grill in action!
One of my favorite videos Al, i can tell you put in a lot of time and effort into making such a quality video. You have one of the best channels on youtube⚓️
Jack from Trugreen here, food looked killer might need you to let me try sometime
You’re like a travel food cook vlogger! Love that meat and bone has your videos playing at their shop 24/7!! 🤣🤣