Argentine Asado: A Complete Guide
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- Опубликовано: 12 сен 2024
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One of the best BBQ videos ever uploaded to RUclips.
That bit at 11:28 sold me
My mom is from Argentina. I grew up on this food. I have visions of my late grandpa tending his home made bbq. I can smell it cooking. Thanks for doing this video.
I have to say, Argentine people are the nicest people in the world. Saludos desde Argentina y aguanten las achuras.
jaja
I always love when I visit Argentina, best country of the world.
Greetings from Vicente Lopez.
Such a pleasure cooking with you! Thanks brother! 🔥 Let’s gooooo!
I had a great time! But seriously, I need some more chimichurri. No, really. I’m almost out 😂
My man. Most fun way to cook!
Got me hooked on this cooking all over again my man!!! LOVE IT!!! Great watch you guys... I finally got my big rack of costillas! Time to fire up!!!
@alfrugoniofc I just started following you last week. I love your videos. Keep them coming!
Great Video will now follow Al’s videos. Just ordered his chimicurri on amazon. Also have an Argentine grill being made as we speak. Thanks Jeremy!
I live in Argentina although I was originally from Australia. I used to think we made good barbque in Australia but its nothing like it is here. Almost all social events here will include a barbque. This video is a great instructional video of how to do the most common cuts. One thing too most of the cuts in Argentine barbque are not the normal top value cuts that are used in western countries. Argentinos took the worst parts of animals and figured out sound of them tasted the best and figured out the best way to cook them. Argentine Asado is beautiful in its simplicity. No paper wraps, no foil, just great meat, salt, lemon, heat and time. I love it here and I just lovvee Mollejas.
Felicitaciones a los dos! Hermoso homenaje a nuestra querida institución del asado. Al, la rompiste papá, pocas veces escuché a alguien hacerle tanto honor al proceso del asado pero en inglés, sos un embajador de lujo. Abrazo desde Buenos Aires. Vamo lo pibes!
I am Italian and like all Italians I am very proud and extremely jealous of our cuisine, but I must admit that as for grilling the Argentine technique is the best in the world, followed closely by the wonderful smoking bbq of our American friends. Compliments to Al for his mastery and sympathy. Thanks for the video, mad scientist.
Have you ever heard of Oklahoma onion burgers? Since discovering them recently, I've been thinking my Italian friends would probably really enjoy them. I find that just mustard and pickle is the best way, but other toppings and special burger sauces seem to work too.
@@ascendant95 I didn't know it, reading online I'm already getting hungry, thanks for the advice, it will surely be exceptional like all the delicious hamburgers I've tried in the United States
Thanks for bringing Al back, he is not only a great asado master but also a very likeable and funny guy!
The fking cow its not médium rare , its fking alimenta.
MAN!!! Your best cooking video ever!!! I love the fact that you two got through cooking a feast without using ketchup, mustard, McDonald's sauce, or any of the other BS prepared sauces! That's the way brother, it's all about the meat - the finished product - without all the band-aids!!!!!!!!
In Argentina we don't care about olive oil in chimichurri, but NEVER use cilantro. In fact, cilantro is not an ingredient that is normally used in Argentinian homes, you rarely find it in greengroceries.
Morcilla and chorizo sausage are part of our Spanish heritage.
Bondiola (pork shouder and neck, similar to Boston Butt) is way more popular than matambrito de cerdo in Asado, I guess Al immigrated to the US more than 20 years ago, because bondiopan (bondiola sandwich) is very popular since late 1990s.
Proteins don't "coagulate" with heat. Heat, low or hight, denatures proteins into its aminoacids. The problem with short time cooks is collagen, meat connective tissue. Slow cooks break down collagen, making the meat more tender.
I dont think you are correct about the proteins. Both myosin and myoglobin coagulate with heat they dont denature to their respective aminoacids. Enzymatic behavior is mostly responsible for this. You are correct about slow cooks, collagen breaks down to gelatin making these cuts of meat very tender and juicy.
Bondiola is more popular when you want to keep it simple, make sandwiches for many people and not spend a fortune. Normally for a birthday or to watch a game. But in a proper family asado matambrito and pechito de cerdo are extremely popular!!
Spanish morcilla is very different to the argentinian one, the latter which actually relate more to the austrian or belgian style
@@5eba agree 100%
Probably my favorite show yet. That dude, Al, is a hidden gem. You chose a good team up guy for this. I’ve done this style of grilling, limitidly, and enjoy it but this is far more informative. Enlightening. You two should do more. together. Al is a natural presenter. 👍🏻👍🏻👍🏻👍🏻
I agree!
I just came here to see if there are an argentino in the parrilla, because just an argentino can make an asado, and im very proud to see that is the case, greetings from Salta-Argentina, gracias por expandir nuestra cultura hermano 🫂
Putting Achuras backwards at 51:29 is hilarious, props to the editor.
Thank you for noticing! 😂
that was absolutely beautiful
I totally lost it when I saw it! Absolute cinema 🤣
I watched this video when it came out and I think it kinda changed my life. First of all, first time I met Al but now I'm subscribed and ready for a fresh new take on cooking outdoors (I was already a long-time subscriber to this channel). I have a Kamado Joe Big Joe and I'm always trying to emulate ways to cook that I see on various channels. My latest attempt is to recreate Chud Box cooking over live fire. I've cooked two tri-tips, a rack of ribs, and and some strip steaks that way and they were amazing. Then I saw this video.
I was already planning to cook a tri-tip yesterday for my neighbors when they came home with their new baby. I tried to emulate Al's methods when I saw what he did here with a tri-tip. It looked amazing but I didn't get to eat any. My neighbors said it was the best tri-tip they ever had. I roasted some sweet potatoes Al's way. They loved that too. Now I'm going to to make some for myself. I love to cook outdoors and share with friends. Thanks Al for helping me make their homecoming special.
this is so cool, thanks. Open Fire is not a way of cooking, it's a way of life.. cheers brother
LOVE THIS!! Such a great explanation/demonstration. Have been a fan of Mallman but have never seen such an in-depth example.
Great video. Here in Mexico, we love morcilla, intestines and all the meats you made. Congrats to Al. One ofthe most instructive videos I have seen. Also we love Argentine, people & food
This was a masterclass on Argentinian asado! I grew up in Buenos Aires and Al nailed every aspect of a proper asado. The beef ribs, while not cut the traditional Argentine way, looked AMAZING.
Don't reveal our secrets man, ha. Greetings from Santa Fe, Argentina.
Your food is far too good to be kept a secret. Lol
Seriously, one of the best videos you've done. I have an Argentine style Santa Maria grill and this was extremely motivational. Loved it!
If I ever got invited to Al's house for lunch, I would definitely stay for dinner. He can invite me any time!
🤣🤣🤣los gestos con las manos te dechavan hermano !!!... argentino hasta la mata !!! 👍👍👍👍
mas argentino que la inflación
Maestro hasta para responder !!!@@alfrugoniofc
Al is so engaging, genuine and full of energy I could listen to him read the phonebook. Great video!!!
1:02:01 The membrane when its cooked right is a crunchy smokey salty gem. As a kid I used to check my parents leftover bones for it 😬 The way we cut ribs is different we cut strips crosin over the bone so each piece of meat comes with a bone as a "handle"
ahhhh...sweetbreads! First time having them (40 yrs ago )was an Argentinian BBQ and they were the most succulent meat you could ever eat...when fully cooked properly! I tried doing them and my outcome was gagging. I should try doing them again
An hour long mad scientist bbq video? Yes please, video games can wait.
What an amazing video! Much love from an Argentino from Michigan doing what Al does. Everything traditional except for resting and cutting against the grain lol “VAMOS ARGENTINA LA CONCHA DE LA LORA”
Absolutely incredible! One of the best episodes ever! What an amazing cultural tradition. I’ve been making fresh chimichurri for years for alot of grilled and smoked beef. One of my favorite green sauces! Thank you Jeremy and Al!
The average argentinian do not use chimi on meat cuts, just on chorizo; mollejas and perhaps at most on riñones
@@MrLaizard thats right but it taste good though
Thank you for the shoutout! Glad there was some bratwursts left over for y’all! Great video, I need an Argentinian style grill now!
One of the best bbq videos ever. Best of both worlds , Argentinian asados and the knowledge and best practices of Texas bbq. Keep it up with these amazing videos
MSBBQ, what a great video to feature Frugoni and his demonstrating that genius grill of his for a proper Argentine Asado! I love this video, very inspiring and exciting. Al barely scratched the surface of just how extensive and delicious the Asado culture is in Argentina, whether they do it in country or when they are abroad. This just means they put forth an irresistibly delicious BBQ tradition that will win over even the most skeptical or discriminating BBQ enthusiasts. I had the privilege of frequenting just such an Argentine Asado restaurant in Miami Beach, and the Asado cuts of meats, sausages, sweetbreads are BBQ’d to a savory, consistent perfection! And you’re right bro, those firewood walls behind the two of you in the video are so impressive and enviable! I’m a little sad that you are no longer teaching (given how behind we are in the world with not enough kids in STEM programs these days). Your detailed, demonstrative, and informative presentations are spot-on, like a true teacher. Thank you for sharing your BBQ knowledge, experience, and skills. You’ve certainly “lit a fire” under this Texan who is behind on his BBQ repertoire. Definitely giving Frugoni’s menu a try, not forgetting the Salsa De Tomate and Chimichurri. Yum. Keep up the great work, keep featuring great guests, and keep putting out great videos. Big Texas “Thank you,” Chef!
Argie here, salsa de tomate NEVER take part on an Asado, tgere is a way of simmering chorizos in it called "A la Pomarola" but that belongs to Grandma kicthen expertise not asado tradition
@@MrLaizard Thank you for the explanation! Being a thorough-going foodie, I would still want to have the Salsa De Tomate, or salsa "A La Pomarola," AND the Chimichurri. I think having different ways of enjoying an Argentine Asado is always a very good thing. Recently, a friend shared his Korean BBQ sauce and marinade recipe. We made beef fajitas over some live oak embers. It was so good, the only thing we lamented is that we only made about a pound which we gobbled down right away. My point is, with all the goodness in the world, I will always be open to trying BBQ with new things, new ways and methods to prepare it, especially if it brings my family and friends around to enjoy it with me. Best BBQ wishes to you, Argie, and thanks, again, for the reply!
Great episode! Learned so much. Can’t wait to get my own Argentinean Grill!
One of the best videos ever on your channel. Its very difficult to stay and see a 1 hour long video...but with you 2 is kind of easy! Cheers from PANAMA!
Great video Al - thanks Jeremy! Ordered his Chimmichurri
I have my Argentine Grill on order and can’t wait. Learned so much very timely!
Jeremy and Erica, that is a Master Class! One of the best videos you have ever filmed. Outstanding!
Blood sausage is also very popular in Germany.
Argentina has a lot of German influence.
Definitely German, we also have 'Milanesas' (Schnitzel) which is one of the favorite meals in the country. My grandma was born in Austria so we enjoyed things like potato strudel, apfelstrudel and spatzle goulash I also remember she made some sort of pancakes but in little chunks, I just did a bit of research and it's called Kaiserschmarrn, delicious.
@@modernclics The Kaiserschmarrn doughmix is slightly different to the one used for Palatschinken (Austro-Hungarian Pancakes)
I am also argentinian with that heritage and while visiting Vienna in the early 2000s was quite annoyed by the fact that Kaiserschmarrn had almost dissapeared, now luckily it is experiencing a revival
@@modernclics
Milanesas (the kind we have anyway)are from Italy though lol...thats why they're called MILANesas
theres a lot of countries that have blood sausages, The argentinian ones found their herritage in spanish blood sausages, but the argentinian ones dont use rice
Blood sausage is very popular all over europe,but the argentinian version uses more blood and less oats
this is one of the best videos I've seen on your channel and the chef is so likeable
This is incredible. Could watch 100 hours of it.
Al is the man!! I want to hang out with him, drink beer and learn more from cooking with him.
That’s what usually happens in Asados: you’re with a friend that came early to help you, start the fire, marvel at the flames, heheh, we open a wine or a beer, talk nonsense and laugh, put the meat in the parrilla, eat some cheese, ham, and different salamis (picada, we call it). Other invites start coming, and suddenly it’s choripán time! and you still have many more hours of joy 😃. I suppose that an American barbaque shares some of those things; maybe it doesn’t take almost the hole day, or ends at 3 am if it started in the afternoon, haha.
Un buen asado Argento!!!! Un campeón el parrillero!
Speaking about eating intestines, Turkey has a very famous street food made with it called Kokoreç. Some people cook it directly over coals for a long time, and others smoke it (which is much better imo). It's basically intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and then grilled on a skewer.
It's quite an interesting and delicious dish when done right, if you want to check it out... :)
Great video. 2 of my favorite Pitmasters together was amazing to watch. Y’all rock!!
This is my kind of food. I'm starving. I would give anything to have some of your cooking brother.
for the people who didn't taste molleja yet I must tell you, what he said is not enough, molleja tastes way better. And it is not about what he said, it is that no one can explain how good molleja tastes. Whatever you say about molleja is not enough, it tastes better.
a la mierda que era rica jajaj pero sí
Wow! Great video from two legends. It was great to meet you both in person at the Desperado Meat Fest and taste your amazing food. Keep doing what you’re doing guys🔥 it’s very much appreciated
Wow the Argentinians and people from Monterrey Mexico have a lot of common with asados and and Monterrey Carne Asada and now that I am living in TEXAS I can say that I am Argentinians and Mexican
Love it ❤
no
Absolutely fantastic! Love Argentinian asado!!!!!
Great explanation, all the core details are there, I loved it! Hi from Argentina!
Fun fact - if you dont like it - dont sweat it - you need to taste things 9 times before your brain start to recognize the taste and then can start activating you for pleasure and dopamine hit… so try the Mortilla blood sausage …. And keep doing it
exactamente
How can you eat all that without a glass of wine? Thank you both for the great video. Vamos pibes!
This video was fantastic! You do not find content like this out there, top notch!
I ordered the two pack of chimi mix right off. I like making it fresh but being able to just have it on hand is going to be great.
All these tips and tricks are terrific. I am so glad I watched this. The skin on the cheese left unwrapped is like a pellicle.
this guy is a real master. I live in Argentina and you don't often get this quality of asado. He knows what he is doing. And the fact that he leaves the meat rest for 15-20 minutes explains he is using other great techniques not native to Argentina.
This was such a great episode- The food, the stories… the humour, everything Top Notch 🔥🔥🔥
One of the best bbq videos I've ever watched! Thanks guys
I really enjoyed this video guys, great to see something different in the bbq world! Thanks for your efforts in sharing different cultures
Al is great at explaining everything about his cooking and culture.
Argentinian asado is the best. Can't wait to cook one at home on Sunday. And I want to try moiejas and chinchiulinis too! Greetings from Quilmes city 😂
Como Argentina, excelente demostraccion de nuestra cultura gastronomica, basada en nuestra carne exquisita, asada con leña autoctona, con una coccion y calor de las brasas a una temperatura que solo un argentino maneja...es maestria y amor por el arte culinario, la familia y los amigos, nos identifica " estar juntos y comer un asado"
The look on Al's face @ 47:00 when he shakes his head and says "horrible"😂😂💀💀 I've never had it but damned if I won't try it now after seeing that😄
he was joking
@@barehandscrossfit 😂💀 Naahhh. Thanks Captain Obvious😄
Looks great!!! I just bought some of Al's Chimichuri on Amazon. Can't wait to try it. Thanks!
Man, Argentina sounds like a great place, i would like to go there one day! greetings from República de Córdoba
😂😂😂 You are a crack, waso..
Fun Video! You could feel the passion from Al. Would love to experience a true asado. And learned a few key nuggets to use in my cooking.
This video was really helpful. so everything I wasn't a fan off in argentinian asados was actually intended.
Excellent video, could listen to him all day long. Would be fun to take a cooking class from him
We did one with Jeremy a few months ago! Another coming soon
Bro that fire next to the stacked wood wall was making me nervous.
🌟🌟🌟🌟🌟
"This is A TRUE HONEST BARBECUE CHEF" 🙏
EXCELLENT TO WATCH & THANK YOU FOR YOUR TIPS TO COOK A GREAT BARBECUE...
THANK YOU BOTH &... All 😊❤
A 1 hour video of an Argentinian making Bbq? Im in...
This got Al another sub. Thanks, Jeremy!
"Achuras" in reverse killed me LOL.
Thank you for noticing! 😂
Ballistic BBQ LOVES His Argentina style GRILL!!
Great video! Had such a great time at Meatfest. And it was super cool to experience Argentina style cooking first hand.
I’d love to own one of those grills! Smoking is great but asados look like fun!
This is the best video ever, keep doing crazy good stuff again and again
This is the way!
Saludos desde Buenos Aires!
Cracking video. Got a 90 gallon pit coming tomorrow and will be putting this into practice!
Got a tagwood in last week and love it. So much fun cooking this way!
He kept comparing that style of cooking to Santa Maria grill. What's the difference? Because I thought cooking over coals, with a grill that you can raise and lower the grates on (which he had) was called a Santa Maria grill. Either way, I'M ALL IN. I've been wanting one like that for a long time. I built a smoker 4 years ago, found your channel, and started making great BBQ. Now I want one of these, and I'll be subscribing to his channel so I know how to use it!!
Usually Santa Maria grills in the use have logs burning directly under the grate. This style only uses coals underneath the grate
@@MadScientistBBQ So the heat is from flames vs coals. Gotcha! 👍
Love this SO much. I am doing all this. Bringing the neighborhood over. New years eve. The whole day. Breakfast included. I WILL BE ADDING A VACIO AS WELL.
SO stoked. Thanks so much for this!
OH! I just subscribed to Al's channel as well!
Thank you!! ❤
This was a fantastic episode. Thank you both!
This is the best video I’ve seen on RUclips in a long time. Thank you both.
Awesome video Jeremy. Was glad I got to meet you guys down in Texas at desperado meat fest🙏🏼
Great meeting you too!
If it is BBQ nothing is overrated the way I see it well done thanks and God bless
Agreed. Cooking meat with fire is always fun
@@MadScientistBBQ I watch ⌚ all of your videos more often than anything else and I am still well pleased 😊 I wonder if I have missed something 🤔 Do you have some book or books that are available with your BBQ Experience 😊 hope so God Bless
Amazing video. Thanks Jeremy and Al for this great asado. I hope to be able to join you next time so I can enjoy it with you.
Learn so much from your videos. This might be one of my favorite. Thank you for introducing us to another amazing cook.
We’ve just taken delivery of Tagwood’s here in the UK, amazing grill!
Would love to cook with you and Al at some point
You sent me your link to these before ,, they look fabulous … Do you know which model this is ?
First off if Al has any houses in his neighborhood for sale, I'm interested. Lol. Secondly our family holidays/get togethers are like a sobremesa, starts at lunch and goes past dinner (or supper) So Al you are welcome anytime. And not sure if Jeremy or Erica does the edit, but nice props on the subtitles!
I like the teaching of and the trying of authentic BBQ. I appreciate when you said you "Cant with the blood sausage" you were honest and he respected that, instead of an awkward situation. I do a lot of hot and fast BBQ, turn and burn ribs and chicken. I will say I think low and slow Beef plate ribs are the way to go
Great video! Thanks for sharing Argentine Asado with us, Al!
Aloha from Ireland!
Very enjoyable and informative video. It is nice to learn of a different culture of outdoor cooking and a new channel to suscribe to!
If only I had the space for one of those.
you can make a small one pretty easily, look up chulengo
here in argentina sometimes you see people with improvised grills literally on the floor, hot coals n shit on the sidewalk
@@lautarotrefilio4773 Many connoisseurs agree on the fact that best grilling in Argentina usually take place at building sites, wood from the casings and steel grids all from reinforced concrete are the basic staple for the improvised parrilla
Epic vid!
Jeremy, you don't know what you are missing. Time to experiment on your food journey. Nothing wrong with blood and intestines. My heritage is Filipino and we eat everything. Absolutely love this content. Keep it up.
Loved this episode guys! Keep up the great job and showing us skills that will improve our game on the grill!!!🤠👍👍👍
Very nice video ! Again watched it to the end
Al got a subscribe for this video. Really great. Thank you both.
I love Morcilla we make it in Puerto Rico,🇵🇷, it’s ok Jeremy not for everyone but you are missing out
Santi looks like "good loking Shreck"
I would love to see a timer full the full cook in a corner…this is amazing
looks fantastic!