I got SCHOOLED by the Argentine Asado BBQ Master!

Byamazingfoodstv


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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🌡 Thermometers and Grill Controllers from ThermoWorks –
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🥓 Carnivore Crisps Chips Made out of MEAT:
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39 Comments

  2. 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.. 😊

  3. 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.

  9. 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.

  10. 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

  15. 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.

  20. 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!

  21. 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?"

  23. 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 ❤

  29. 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.

  33. 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.

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