Wow, first time viewer and already a subscriber. You and I were taught by the same cooking Gods in our minds. The way you check temperature to the way you feel about cooking. Outstanding my brother from a different BBQ. Beautiful food, it's easy, it is like breathing.
Great cook. Could you do a family style with a few different animals? I mean, if I'm with 3-4 people, I'm not going to cook whole animal. I'd like to see different animals and what you'd cook in each animal for a family style dinner.
Hermoso! Hablando de animales enteros, qué tan difícil es hacer un asado con cuero en Estados Unidos? No me refiero a que no salga apucherado, sino a conseguir el animal. No sé si habrá problemas por las cuestiones regulatorias. PD: siempre que mezclo whisky con mate al día siguiente me arrepiento. Abrazo!
Hi, no you cant. Its made a certain way here... Provolone is the closest you are gona get in other part of the world. I like doing it with direct heat. Arround 25mm with. 3 seconds you hand on the grill till it burns and put it. Wait 5 minutes til it start burn and mark with the grill and then turn it over other 5 minutes. Do not do anything else oe it will mel into the ambers...
Exelente!!!! que hable Santi!!! o es mudo como el compañero del Zorro😁😁😁
Vamos loco!!! Al chingoni!!!
Mi comida favorita ... con pan fresco y una ensaladita para engañar al corazón. Vamos!
Respect from Dublin
I truly enjoy watching your style of cooking!!
thanks brother, I enjoy making them
I was missing your content Al. Thanks for another great video.
Also, mate and whisky: the al frugoni breakfast for champs
Love the tutorial!!! Want to learn more!!!
Never gets old my dude!
my bro
Great video and instructions, the piglet looked tasty, do open fire beef cheeks no trimming or what
Holly video. Thank you
LOVE IT!!!! VAMOS!!!!💪💪💪💪💪
I want to cook with you man, need to learn your style
Fuera un sueño Al!! Vamos!!! Cuando quieras!
Heck yeah brother!!!. But you mean finish drinking and eating some of the most delicious cooking style available.
Jesus… love it, as usual!!
That’s really really impressive, Al. Nice work mate. Thought for food, food for thought.
Thanks Jack
Looks delicious, great video!
Al!…..Eres el puro corneta del General!
jaja gracias
Awesome I’m do one
@@willietuff2648 let’s goooo
Wow, first time viewer and already a subscriber. You and I were taught by the same cooking Gods in our minds. The way you check temperature to the way you feel about cooking. Outstanding my brother from a different BBQ. Beautiful food, it's easy, it is like breathing.
Thanks Tony, it means a lot
Estoy terminando mi fogonero en la quinta, tengo ganas de hacer uno de estos a la cruz para las fiestas...
Vamooo
Nice Video. Looks GREAT. Thanks. Al Way!
#STAYSAFE
#PHILLYPHILLY 🇺🇸
thanks
Damn!! Al that looks delicious
Thanks Tim
Respect the Animal
this guy is crazy! love it as always but the show needs more santi
haha we will
Great cook.
Could you do a family style with a few different animals? I mean, if I'm with 3-4 people, I'm not going to cook whole animal. I'd like to see different animals and what you'd cook in each animal for a family style dinner.
Whole cow, lets go lol
what mate brand do you drink?
Sehr geil mein bester das ist bbq fûhlen und nicht einfach auf den grill klatschen viele grüße aus Deutschland 😎👍
AL would you brine the pig if its small like that one?
Al you can come to Montana and cook with me any time.
deal! love montana!
Are you going to be in Lockhart for the Texas Monthly BBQ fest?
I'll be in Kansas City, at the American royal
Quiero Ver Seafood!? Please
Hermoso! Hablando de animales enteros, qué tan difícil es hacer un asado con cuero en Estados Unidos? No me refiero a que no salga apucherado, sino a conseguir el animal. No sé si habrá problemas por las cuestiones regulatorias.
PD: siempre que mezclo whisky con mate al día siguiente me arrepiento.
Abrazo!
no hay problems , se puede hacer lo que quieras
I’d love to do this method of cooking but here in west Texas it’s a normal for 30 to 40 mile an hour winds
challenging but still can be done!
Can I put ANY cheese in a dry rack in the fridge and get the same results as provoleta??
Hi, no you cant. Its made a certain way here... Provolone is the closest you are gona get in other part of the world. I like doing it with direct heat. Arround 25mm with. 3 seconds you hand on the grill till it burns and put it. Wait 5 minutes til it start burn and mark with the grill and then turn it over other 5 minutes. Do not do anything else oe it will mel into the ambers...
@ thanks for the info
where can i find that hat Santy was wearing?
it's called "boina " m], gaucho's boina
@@alfrugoniofc Love and Respect My Guy!! Thank You.. I gotta have one...
Una manteca.
Brilliant video Al. I'm impressed that you concentrate on the most important aspect of braai/bbq - fire management.ore of the same please.
a ver si no te deportan.. jajajaja ya que cano el Trompas..... salu2
@@JMZGRILL a full con Donald!
@@alfrugoniofc 🤣🤣🤣