I came to say the same. 3 hours is too fast for South Americans. “Fogo de chão” and at least 6 hours is our real way to cook a beef ribs. But salt and fire are the only 2 ingredients that we use!
In the south of Brazil is salt and nothing else. Usually, for me, it takes 6hrs to have a perfect costela. 3hrs? It is not ideal, it looks a little bit hard to chew
Your bite size were car tipper! Seemingly sincere on your enjoyment. Which heightened our enjoyment of your " feel good" video. GOOD JOB ,WITH COOK !!!!! U GUYS R ROCK STARS!!!
South American "parrilla" style barbeque is based on "less is more" and the idea of keeping things as natural as possible. Salt, pepper, and maybe crushed red pepper flakes, but that's not very common. Low and slow direct heat from the ambers, and that's it. If you do brisket flat this way, it will give you a super juicy one. Thanks for showing the method and respecting it
A piece like the one you cooked, could be on the fire (at least here in Argentina) for maybe a little more, maybe 4 or 4.5 hours, and the meat near the bone would be more tender. But you did a good job, considering you can't control the fire as we do here. We keep a fire on a side, with coal or wood, and we add it under the meat as we need, if we need more temperature, we add it, if we need to lower the temperature, we just move it a litle bit away, also you have to consider that some areas of the meat are thicker than others so they need more heat or more time to be ready. Also if the piece of meat is of such size, we would spray it with brine (just with salt, no spices), every now and then, and would be cooked in an angle. But great job! It looks delicious and personally I'm really glad you liked the result cooking quite similar to our style.
Hey! Great comment! To this great video. I love to see this sinergy interaction. I remember Sunday’s in Chivilcoy, Argentina. They just very slightly pass the knife at the sides of each bone, in order to separate them before serving. Tearing in a kind of ritual... And also, instead of brine, “Pichi” always sprays with white vinegar. So many good memories! Regards from Argentina! Thank you all.
Here in Brazil, Gaúchos are the people living in South Brazil, and so in Argentina and Uruguai and they´re used to do the famous "Fogo de Chão" which means "Floor fire". It consists in making a good fire on the ground and putting this huge pieces of ribs aroung in slow cook for at least 6 hours so that the meat gets out of the bone just by taking the bone away with one hand.
In Brazil we cook ribs all over indirect heat and wood charcoal for the smoke, we call it "bafo" cooking which means "hot breath". Argentinians are well known for their open pit barbecue and wonderful wood which is amazing.
@@rivitril5440 thank you buddy, it's good to see appreciation during these times. Here in the South close to Uruguay we call it "churrasco gaúcho" and usually it's an open air feast like Thanksgiving or cooking mudbugs with the family for Americans.
@@yersinja All you can eat is a staple here. Have you tried grilled chicken hearts? They're very common at these restaurants, they taste like venison crispy smoky nuggets. It's one of my favorites. By the way thank you for appreciating our barbecue, means a lot for a brazilian hahaha
You really got the essence. This way in Brazil is normally done with a small piece of ribs inside our grill (always w/ coal). But, the most traditional way to make a piece of this size is ground fire (in Portuguese is called "Fogo de Chão"). It is done outdoors- can be backyard or in front of farmhouse. We used a giant meat skewer (usually steel) that holds the meat by the sides, but in the past we used wood or bamboo as a skewer with wood pins. The skewer is upright holding the meat with the tip stuck into the ground. The meat is about 50 cm / 20in from the ground. Around the meat, in a circle of a size about 1.5m / 60 in we put red-hot logs. The meat usually takes 4-6 hours to be ready, always maintaining the heat source so that it cooks evenly. And we only use coarse salt. It's ready when you can pull the bones and they just slip off the ribs easily...
Hey, Pitmaster X! Great video, a really good job with the fire control on that kind of cut. Thats the classical argentinian asado style! My name is Luigi Baldi. I'm a literature teacher from Argentina, but I'm also an ''asado master'' myself. Here in Argentina, we call that cut ''Costillar'' (you can translate it as ''entire ribs'', I think). The most classical traditional way (and not so often used) to cook this cut, is at the ''Estaca'' (I think it means stake). We kinda crucify the costillar on a piece of iron that goes staked to the earth, and it has two extra parts that pierces the meat both sides to hold it on the estaca. The stake engages on another piece that goes on the ground, it's like a triangle with three (or more) levels of highness to control the heat. We use a variety of woods and coal below the costillar to cook it reaaaally slow, it offten takes like MINIMUM 6 hours to make, and it's turned both sides often. Also, and most important, we use ''Salmuera'' (I really didn't know how to name it in english) to spray it, that it's a mix of water, herbs and salt to pour on it really often. This seasons the meat as it keeps it more moist and tender. I don't have videos on my channel (yet) of how to cook it, but I really recommend you to search ''Costillar a la Estaca'' on youtube to find out how to make it in a more deep way. Excelent video, and sorry for my bad english, and for making this comment so late! I hope you give it a try! Greetings from Argentina, and have a great Asado!
@@PITMASTERX I appreciate you for taking the time to answer! I REALLY reccomend you to try it. Get (or even better and more argentinian, MAKE IT YOURSELF) an Estaca and cook it that way. I bet you, you wont regreat it in your entire life. I send you a hug! like we do with our friends in here. Cheers!
You are so close to perfection. I’ve been fortunate enough to be invited to a couple of South American cookouts. The ribs have always been cross-cut through the middle of the ribs, exposing the marrow. Having the roasted marrow to baste or spread over the meat totally alters the taste. The lush flavor is like nothing I’ve ever had before.
Hi Roel, I'm from the south of Brazil, living in The Netherlands for two years, been following your channel since I arrived here, trying to adapt to North American / European cuts (thanks for showing Beef en Steak!), barbecue and learn new techniques. I can only say that I learned a lot and I'm able now to do 99% close to South American churrasco and asado, doing around 2 times per week, whenever weather allows, you know :)... I would love to participate in one of your videos, if you are ever inviting someone again, please remember me hahaha! Thanks for all the content, cheers!
I argentina we don't cook a huge peace of meat like this one like that. We use a cross, which is what you're describing. A small piece yes, but huge like this? CRUZ.
Hey Roel, I'm Jude from Paraguay! we lay a thin layer of coal after the whole firebrick lined grill is hot enough and we have nice ambers, push the big ones to the side and on top we lay a thin layer of ash( from the previous barbeque) to prevent the rendering fat from flaming up, and as you said... we keep it low and slow. Anything over 2,5h of cooking it's usually acceptable. I personally go for 3,5h-4h that gives enough time to make the manioc, and chipá guazú, which is the original Paraguayan corn bread with cheese and onions. Cheers for an excellent show!
As an Argentinean, I really liked your video but I must agree with Mr. Pintos below that in making "Asado" you only use salt, much like the one you used, medium sized crystals, we call it "sal parrillera". You did miss out on 1 important thing... "Asado" is much more than simply eating a good piece of meat... it’s a ritual among friends and family, usually the closest friends will show up when your starting the fire or before you place the meat. Before the beef ribs are ready there will be many things coming off the grill, like chorizo (sausage), molleja (sweatbreads), morcilla (blood sausage), chinchulin (small intestine) are the most common, but you can also find tripa gorda (large intestine), ubre (udder), criadilla (bull testis), matambrito de cerdo (pork flank, but not sure). Anyways the first to be offered to guest is usually the chorizo with bread (choripan) while the table is being finally set and while waiting for the last guests to arrive and to give the kids who are probably starving by now… A good asado (as an event) will last 3 to 6 hours (with some people disappearing for a siesta and then reappearing) , with a lot of wine and the only condiment on the table will be salt …and chimichurri, great for the choripan!
Man, I don't know how I came accross this Chanel a few weeks ago, but I love watching these videos. And there is something nice about the personality of the camera guy. He seems very humble
This is such a great show. I really admire the outdoor covered studio with the wood in the background. I like the camaraderie with the pair of you - even though we can't taste the food, we can see your enthusiasm.
So thoroughly enjoy your videos. I tried the steak with oyster & Bacon. I got adventurous & made a rub Indian style. Came out perfectly. Thank you for your great videos.
That looks awesome. It's working with the meat itself and just letting the fire make it the best it can be. I really need to try to make something like that, but I don't have a smoker or even grill, sadly, as I live in a small city apartment. I think just a medium low oven with salt and pepper might work, though.
Here in US we cook them over coals at 275° for about 8 hrs keeping bone side to heat. With bone to heat it insulates the meat and adds so much flavor. Seasoning a dalmation rub: 1:1 salt to pepper.
Excelent barbecue!! A detail: In Argentina we don't put salt before roasting, that cause the meat to lose the juice, it's better to salt just when serving 😃
In Brazil we leave the ribs at least 6 hours in low fire. The bones facing the fire. Only at the end we flip to the meat side. We don't use pepper, only non refined salt.
Well done! Argentinian asado is simple but effective! In case you wanna keep self-indulging, you can cook the same cut near an open flame "a la estaca" (on the stake). Just be sure to tie it firmly at many points
Someone posted something to do with "bad idea to watch at 6am on empty stomach" Is there really ever a "good time" to watch I mean I'm always hungry when I watch these..... Great video as always.
Nice cooking guys!! So proud you use and like our methods and traditions, its really tasty, next time do the same but with a real south american cow cut of meet.
Hi Pitmaster, very well done. But in Argentina we don't put pepper on it. Just sea salt. As natural as possible. That's all. And, by the way, we do it in an "open" barbecue, which means that you have control over the charcoals and the heat, at the same time. Maybe you would like to try that one day! Saludos.
In Argentica that kind of piece or "corte" (cut) we call Ventana (window). Is the best, only salt, Mate when you start the fire, and Fernet when you wait... (but remember the origin of the meat and the kind the wood you use makes the differences)
I've been BBQing in the USA at least weekly for twenty years in addition to being a line cook for seven of them. I'm here to tell you beef cooked thusly is among the very very best in the world. Eating it in Argentina was a life changing experience.
You guys get better and better with every video. Much love and respect. Thanks for sharing all your experiences. I hope to see the cookbook here in the US soon. If it’s here, send me the link please.
At 9:56 it looks like it could've used a trim. A good fat cap is a bonus, but there is such a thing as too much. It either needed to cook longer to render that fat more, or it needed trimmed more. Most people don't want a bite of pure fat, but I do detect what I think is an Eastern European accent, so perhaps you do enjoy that. I love some good salo, but cold cured fat is different from hot, gooey fat like that.
A piece of meat like you cokked here also goes well on what in argentina we call "Asador", Basically you tie the entire piece to a Cross, you set the fire 1.5 mts away (usually wood) against the wind, is a very slow cook around 4 to 6 hours. You only dress with salmuera (salt, herbs and warm water).
If you let the cut cook with less heat on the side of the bone for about 2/3rds of the cooking time, the meat will turn juicier. Here in Argentina when we use those ribs (costillar) we cook them for about 3 to 4 hours in low heat in an open grill.
Hey guy, that look bloody amazing, 2 thing the I will like to say, 1 is we normally put just salt no pepper and the second is you forgot the Chimichurri. Cheers
Hi, i love your channel, liked so much this recipe, here in the brazil we have The Ribs 12 hours ("Costela 12 horas", and too 8h and 6h) much popular in south of the Brazil, in Paraná and Rio Grande do Sul next to the Uruguay and Argentina! Bye, God bless you!
South Brazilian here, so, some advices for this "experiment" 1) use some binder, I used to use water, so the salt sticks with the meat 2) Use rock salt, its better, protects the meat and when you finish, just "kick" the meat and the salt fall, so you have the perfect seasoning (never over salt, never less) 3) you dont need pepper, it doesnt make diference 4) Indirectical heat always, never expose to the flame, always make some circle of fireing logs it will cook 5) time is essencial, 5 hour at least, more is better, I used to cook for 8 hours. 6) and last but not least, a good "mate" to warm this cold weather (mate in portgueses not in english, a drink from south south america) I'm civil engineering and every month I do one of this for my crew at site, it improves the moral a loooot!!!
You may want to take a look in "fogo de chão", it means fire ground and is how beef ribs are made in southern Brazil. Tastes heavenly and the way fire burns all around the meat is an amazing attraction by itself.
That simple Russian doll analogy was probably the best and most simple way of describing something that has depth and complexity, and just because it is one thing that it is also another . Gonna be using that one.
Be careful: South America is big... mostly of south America doesn't eat or just don't have ribs like that. The best pastures however are located at Pampas which comprehend southern Brazil, Argentina and Uruguay. Great piece of ribs by the way, beautiful presentation as well.
Lol! My ex gf's did, one month otr, came home and slowed cooked pork steak in kansas city bbq put on a plate went and washed turned my head....gone! Lol!
Actually in South America they rarely use black pepper. It’s just coarse salt (sal ‘entrefina’ in Argentina or ‘grosso’ in Brazil), the heat coming from wood/coals at a distance and let the ribs cook. It’ll be done when it’s done. Next time you could try the ‘Fogo de chao’ style ribs. That’s REALLY traditional in the Pampas.
Nice! Cool video. I've noticed how you like to salt your meat afterwards usually, like for steak. You might consider using two different types of salt. One of the most amazing improvements in my cooking is to salt it ahead of time, but not just right ahead of time, like a good hour or so before it hits the grill. The salt transforms the meat and gets a crust that has more maillard reaction than without. You can always salt again after and reduce the before and after total amounts to get the same total amount. You could do a comparison video.
Great video, I am also a Kamado Joe owner. I want to try this and have 2 questions: 1. Please show how you set up the vents on the Joe and the target grill temp. 2. What is the target internal meat temperature when ready, or is it the same probe test when smoking north American style? Thanks
Expirament for you. I save the fat from whatever cut needs trimming, sometimes I only have hog lard. I add some to my offset smoker's firebox at the start of the cook. What this does is putting that grill flavor in the meat and throughout your session drives that flavor deep in your meat. Basically a controlled grease flare up. Smoking this way brings out beef, pork, lamb, chicken, and wild game. Give it a try! Take Care from Oklahoma, Mike and Vee
Brazilian Rib Tip, only coarse salt is used and 8 hours in over low heat the coal. Wrapped in cellophane 3 laps., in the last hour of cooking remove the cellophane., 😉😉😉
This is Argentinian - Brazilian "Gaucho" style of cooking, the rest of the countries in South America til Mexico have a different variations, usually whole Lamb, Pig, etc, called "a la Barbosa", "Barbacoa", etc, usually marinated with beer, wine, corn or sugar cane ferments for long periods of time until the meat is tender, and cook in indirect fire for many hours.
Glad to see Doggo gets the first taste in the video. Whenever I eat a cuisine from South of the Border, I almost always play The Gypsy Kings album Love & Liberty... makes it taste even better.
Great video! Would be great if you could spend some more time on “heat preparation”. I have kamado myself and i have no clue how to make souch amazing ambers you had :-/. Keep up great work! Its soo good to see how much you have grown since instarted watching you 🙌🏻🏆
Here in Rio Grande do Sul (southern most state of Brazil) it is a traditional Gaúcho's barbecue. You may do it on the pit like you did, but the most traditional way to cook it is called "fogo de chão" (ground fire) - in which you have the ribs on stakes driven on the ground. The traditional way uses wood - not charcoal. And despite the most notorious BBQ is called "Costelão 12 horas" (12 hour big ribs), it is perfectly possible to get the meat done in ~4-5 hours - depending of the cuts. Like I said, it is a very traditional dish here and every Gaúcho grows up eating this damn tasty wonder.
South América is a Big place and with many countries. This is a typicall asado Argentino ( Uruguayans Cook it in a similar way). A Big pice like that You can also do ir "a la cruz" with an Open flame. It takes a few hours. Between 4 and 6 for a pice like that.
Actually, here in Brazil, when using what we call "fogo de chão" (something like "ground fire "), we let it cook up to 12 hours!
Damn!! What do you do for 12hrs? I guess hang out with beautiful women, hit the beach and sniff awesome ❄️ lol
@@85Japan69 get high and drunk until the meat is so soft you can remove the bones with your hand
I came to say the same. 3 hours is too fast for South Americans. “Fogo de chão” and at least 6 hours is our real way to cook a beef ribs. But salt and fire are the only 2 ingredients that we use!
Yeah, it was kinda fast
@@Aglotoxico So would have it higher from fire or what till the charcoal has settled
In Argentina we don't even put pepper on it
Just salt maybe some salmuera (salt and water with some herbs)
Here in México almost everyone only uses salt too
Oh yeah! In Argentina we like to taste the meat! Chimichurri...maybe?
In the south of Brazil is salt and nothing else. Usually, for me, it takes 6hrs to have a perfect costela. 3hrs? It is not ideal, it looks a little bit hard to chew
Bueno... Pero lo hicieron muy bien....
@@eduardostremel241 3 Hours not enough indeed
Your bite size were car tipper! Seemingly sincere on your enjoyment. Which heightened our enjoyment of your " feel good" video. GOOD JOB ,WITH COOK !!!!! U GUYS R ROCK STARS!!!
South American "parrilla" style barbeque is based on "less is more" and the idea of keeping things as natural as possible. Salt, pepper, and maybe crushed red pepper flakes, but that's not very common. Low and slow direct heat from the ambers, and that's it. If you do brisket flat this way, it will give you a super juicy one. Thanks for showing the method and respecting it
Es asado argentino
Que dice el goma este de red pepper flakes jajaja cualquiera solo sal maestroooo
Estos porteños mamita querida
@@joaquinheredia253 aji molido pa. Se usa más en el sur y en la pampa. Pero aún así en esos lugares no es común, es algo opcional
Un pecado
This is not something I should be watching at 6am with an empty stomach
Check out my reply on my comment! HAHAHAH
TRUE FACT!
When in doubt, fire up the grill!
I'm pretty sure my stomach and head wouldn't care what time it was. My wallet might not care for this.
youre taste is low
A piece like the one you cooked, could be on the fire (at least here in Argentina) for maybe a little more, maybe 4 or 4.5 hours, and the meat near the bone would be more tender. But you did a good job, considering you can't control the fire as we do here. We keep a fire on a side, with coal or wood, and we add it under the meat as we need, if we need more temperature, we add it, if we need to lower the temperature, we just move it a litle bit away, also you have to consider that some areas of the meat are thicker than others so they need more heat or more time to be ready. Also if the piece of meat is of such size, we would spray it with brine (just with salt, no spices), every now and then, and would be cooked in an angle. But great job! It looks delicious and personally I'm really glad you liked the result cooking quite similar to our style.
Yeah argentinians definitely know how to cook their meats.
Tal cual lo describis! Just like that!
Yeah, in the south of Brazil the Gaúchos usually make the fire at 6 am to serve the ribs at 12 pm
Un Argento redactando bien en ingles, me encanta
Hey! Great comment! To this great video. I love to see this sinergy interaction. I remember Sunday’s in Chivilcoy, Argentina. They just very slightly pass the knife at the sides of each bone, in order to separate them before serving. Tearing in a kind of ritual... And also, instead of brine, “Pichi” always sprays with white vinegar. So many good memories! Regards from Argentina! Thank you all.
Here in Brazil, Gaúchos are the people living in South Brazil, and so in Argentina and Uruguai and they´re used to do the famous "Fogo de Chão" which means "Floor fire". It consists in making a good fire on the ground and putting this huge pieces of ribs aroung in slow cook for at least 6 hours so that the meat gets out of the bone just by taking the bone away with one hand.
In Brazil we cook ribs all over indirect heat and wood charcoal for the smoke, we call it "bafo" cooking which means "hot breath". Argentinians are well known for their open pit barbecue and wonderful wood which is amazing.
Argentina and Brazil have the best type of BBQs, I ate Brazilian style picanha and it was amazing. Saludos compañero👍
@@rivitril5440 thank you buddy, it's good to see appreciation during these times. Here in the South close to Uruguay we call it "churrasco gaúcho" and usually it's an open air feast like Thanksgiving or cooking mudbugs with the family for Americans.
Brazilian buffets are the best. I don't normally eat chicken on buffets, but daaaaamn. Everything is perfect.
@@yersinja All you can eat is a staple here. Have you tried grilled chicken hearts? They're very common at these restaurants, they taste like venison crispy smoky nuggets. It's one of my favorites. By the way thank you for appreciating our barbecue, means a lot for a brazilian hahaha
Watch vídeos :
Costela fogo de chão
You really got the essence. This way in Brazil is normally done with a small piece of ribs inside our grill (always w/ coal). But, the most traditional way to make a piece of this size is ground fire (in Portuguese is called "Fogo de Chão"). It is done outdoors- can be backyard or in front of farmhouse. We used a giant meat skewer (usually steel) that holds the meat by the sides, but in the past we used wood or bamboo as a skewer with wood pins. The skewer is upright holding the meat with the tip stuck into the ground. The meat is about 50 cm / 20in from the ground. Around the meat, in a circle of a size about 1.5m / 60 in we put red-hot logs. The meat usually takes 4-6 hours to be ready, always maintaining the heat source so that it cooks evenly. And we only use coarse salt. It's ready when you can pull the bones and they just slip off the ribs easily...
Hey, Pitmaster X! Great video, a really good job with the fire control on that kind of cut. Thats the classical argentinian asado style!
My name is Luigi Baldi. I'm a literature teacher from Argentina, but I'm also an ''asado master'' myself.
Here in Argentina, we call that cut ''Costillar'' (you can translate it as ''entire ribs'', I think).
The most classical traditional way (and not so often used) to cook this cut, is at the ''Estaca'' (I think it means stake). We kinda crucify the costillar on a piece of iron that goes staked to the earth, and it has two extra parts that pierces the meat both sides to hold it on the estaca. The stake engages on another piece that goes on the ground, it's like a triangle with three (or more) levels of highness to control the heat. We use a variety of woods and coal below the costillar to cook it reaaaally slow, it offten takes like MINIMUM 6 hours to make, and it's turned both sides often.
Also, and most important, we use ''Salmuera'' (I really didn't know how to name it in english) to spray it, that it's a mix of water, herbs and salt to pour on it really often. This seasons the meat as it keeps it more moist and tender.
I don't have videos on my channel (yet) of how to cook it, but I really recommend you to search ''Costillar a la Estaca'' on youtube to find out how to make it in a more deep way.
Excelent video, and sorry for my bad english, and for making this comment so late! I hope you give it a try!
Greetings from Argentina, and have a great Asado!
Thanks for your awesome comment ! I appreciate that
@@PITMASTERX I appreciate you for taking the time to answer! I REALLY reccomend you to try it. Get (or even better and more argentinian, MAKE IT YOURSELF) an Estaca and cook it that way. I bet you, you wont regreat it in your entire life.
I send you a hug! like we do with our friends in here. Cheers!
@@PITMASTERX what length are those bones?? They look like 30 inches
You are so close to perfection. I’ve been fortunate enough to be invited to a couple of South American cookouts. The ribs have always been cross-cut through the middle of the ribs, exposing the marrow. Having the roasted marrow to baste or spread over the meat totally alters the taste. The lush flavor is like nothing I’ve ever had before.
Damn, that must be a big job. They use a dremmel or something 🤣
Marco Polo. The butcher does it. ACROSS the ribs so each rack is 3-4 inches wide. Then scrape it out the ends. These are too long to reach it all.
Fred Flintstone called and wants to put in an order for pick-up!
Too funny, l thought of FF and the show intro immediately..Those might qualify as car tippers..
Definitely car tippers!!!👍
@@daveevans7438 I thought the same thing.
Yabba Dabba DOO! :D
@@ricklarouche4105 ⁰
Hi Roel, I'm from the south of Brazil, living in The Netherlands for two years, been following your channel since I arrived here, trying to adapt to North American / European cuts (thanks for showing Beef en Steak!), barbecue and learn new techniques. I can only say that I learned a lot and I'm able now to do 99% close to South American churrasco and asado, doing around 2 times per week, whenever weather allows, you know :)... I would love to participate in one of your videos, if you are ever inviting someone again, please remember me hahaha! Thanks for all the content, cheers!
I bet your butcher is very happy to have you as a customer. :D
;))
This is good but the best way is called “costela fogo de chão” which takes about 8 hours to cook a whole piece of rib ~15 kg. That’s the best!!!
Exactly
I argentina we don't cook a huge peace of meat like this one like that. We use a cross, which is what you're describing. A small piece yes, but huge like this? CRUZ.
Hey Roel, I'm Jude from Paraguay! we lay a thin layer of coal after the whole firebrick lined grill is hot enough and we have nice ambers, push the big ones to the side and on top we lay a thin layer of ash( from the previous barbeque) to prevent the rendering fat from flaming up, and as you said... we keep it low and slow. Anything over 2,5h of cooking it's usually acceptable. I personally go for 3,5h-4h that gives enough time to make the manioc, and chipá guazú, which is the original Paraguayan corn bread with cheese and onions. Cheers for an excellent show!
I love watching you guys actually sit down and eat and enjoy the food, not just one bite and done. Makes me want to try it so much more
well done Gringo, congratulations. you have a very good hand to make this asado. greetings from Patagonia Argentina.
Tried this today for the first time, it won’t be the last, my new favourite method of cooking a Jacobs Ladder. Thanks for the tip off. 🙏🏻🙏🏻
As an Argentinean, I really liked your video but I must agree with Mr. Pintos below that in making "Asado" you only use salt, much like the one you used, medium sized crystals, we call it "sal parrillera". You did miss out on 1 important thing...
"Asado" is much more than simply eating a good piece of meat... it’s a ritual among friends and family, usually the closest friends will show up when your starting the fire or before you place the meat.
Before the beef ribs are ready there will be many things coming off the grill, like chorizo (sausage), molleja (sweatbreads), morcilla (blood sausage), chinchulin (small intestine) are the most common, but you can also find tripa gorda (large intestine), ubre (udder), criadilla (bull testis), matambrito de cerdo (pork flank, but not sure).
Anyways the first to be offered to guest is usually the chorizo with bread (choripan) while the table is being finally set and while waiting for the last guests to arrive and to give the kids who are probably starving by now…
A good asado (as an event) will last 3 to 6 hours (with some people disappearing for a siesta and then reappearing) , with a lot of wine and the only condiment on the table will be salt …and chimichurri, great for the choripan!
Man, I don't know how I came accross this Chanel a few weeks ago, but I love watching these videos. And there is something nice about the personality of the camera guy. He seems very humble
Those look like Fred Flintstone ribs They look delicious..
This is such a great show. I really admire the outdoor covered studio with the wood in the background. I like the camaraderie with the pair of you - even though we can't taste the food, we can see your enthusiasm.
Lovin' it! The food, the passion, the banter while eating. It's all magic!
So thoroughly enjoy your videos. I tried the steak with oyster & Bacon. I got adventurous & made a rub Indian style. Came out perfectly. Thank you for your great videos.
That looks awesome. It's working with the meat itself and just letting the fire make it the best it can be. I really need to try to make something like that, but I don't have a smoker or even grill, sadly, as I live in a small city apartment. I think just a medium low oven with salt and pepper might work, though.
The thing is, the oven will cook the top of the meat too. It's really complicated to do south american "parilla" barbeque indoors
crimfan if you have a patio or balcony buy an electric smoker
8:40 have you ever seen the European way to smoke a cigarette where it looks like they're smoking a joint?
I think this is your best video yet! Those things look amazing. You should try doing tablitas sometime and I'll send you the seasoning for it!
Here in US we cook them over coals at 275° for about 8 hrs keeping bone side to heat. With bone to heat it insulates the meat and adds so much flavor. Seasoning a dalmation rub: 1:1 salt to pepper.
Ik kan hier echt van genieten. Sinds ik je volg heb ik wel een hoop geleerd
I received your book BBQ Magic in the mail today. Love the simplicity of recipes and the nice pictures.
Mate, that is absolutely AMAZING!!!!!!!! Your making me SOOOOO hungry! Well done on the cook!
The funny thing is it is 11:17PM!!!! And I should be just about to go to bed, but now I am thinking of meat!!! Damn you! :) All the best guys!
OK OK OK.... I just reheated some steak...... damn you and your amazing video! BTW the steak is pretty damn good! LOL
Did anyone see his NAILS and HANDS??? Looooove it!!!
You two together are amazing. I love beef ribs too. I'm getting my air fryer soon. I'm going to smoke them, then use the air fryer to slow cook them.
Great job with those ribs!! They look awesome. Greetings from Argentina!
Keep up the good work man. This has become one of my favorite channels!
I am from argentina, brillant cooked. Congrats first time I see a non argentinian Cook meet in the correct way .
Your dog being so happy with her treat is adorable.
Excelent barbecue!! A detail: In Argentina we don't put salt before roasting, that cause the meat to lose the juice, it's better to salt just when serving 😃
Love you and your dog. Love the show.
Love from Sweden!
Sent this to my friend who is trying to diet. Because, that's how I roll.
And, you dirty dog, now your friend is rolling......................
You are diabolical...
If he's doing the keto diet he can eat that no problem
Jajajajajajaajajaja
😂😂😂😂i do that too to one of my friend
In Brazil we leave the ribs at least 6 hours in low fire. The bones facing the fire. Only at the end we flip to the meat side.
We don't use pepper, only non refined salt.
Well done! Argentinian asado is simple but effective! In case you wanna keep self-indulging, you can cook the same cut near an open flame "a la estaca" (on the stake). Just be sure to tie it firmly at many points
X, you are my favorite new channel! Keep up the good work!
Well Done! You get the point to perfection ! Greetings from Argentina
Someone posted something to do with "bad idea to watch at 6am on empty stomach"
Is there really ever a "good time" to watch I mean I'm always hungry when I watch these.....
Great video as always.
Morrison is always not even hungry 😁
Nice cooking guys!! So proud you use and like our methods and traditions, its really tasty, next time do the same but with a real south american cow cut of meet.
Hi Pitmaster, very well done.
But in Argentina we don't put pepper on it. Just sea salt. As natural as possible. That's all.
And, by the way, we do it in an "open" barbecue, which means that you have control over the charcoals and the heat, at the same time. Maybe you would like to try that one day! Saludos.
Not many times in my life have I wanted to pop through a camera take a seat and feast..beautiful sir
In Argentica that kind of piece or "corte" (cut) we call Ventana (window). Is the best, only salt, Mate when you start the fire, and Fernet when you wait... (but remember the origin of the meat and the kind the wood you use makes the differences)
I've been BBQing in the USA at least weekly for twenty years in addition to being a line cook for seven of them. I'm here to tell you beef cooked thusly is among the very very best in the world. Eating it in Argentina was a life changing experience.
Hi from Houston Texas USA 🇺🇸. Great thank you. Next time. La cruz. Style grill. Is a traditional Argentina 🇦🇷 cooking la cruz
You guys get better and better with every video. Much love and respect. Thanks for sharing all your experiences. I hope to see the cookbook here in the US soon. If it’s here, send me the link please.
At 9:56 it looks like it could've used a trim. A good fat cap is a bonus, but there is such a thing as too much. It either needed to cook longer to render that fat more, or it needed trimmed more. Most people don't want a bite of pure fat, but I do detect what I think is an Eastern European accent, so perhaps you do enjoy that. I love some good salo, but cold cured fat is different from hot, gooey fat like that.
Another good One Roel! I haven't watched in a while is that your son? Great cooks as usual! Keep them coming my friend.
The crunch outside part its called "matambre". Yeah! Without brown sugar!!! Beautifull!
A piece of meat like you cokked here also goes well on what in argentina we call "Asador", Basically you tie the entire piece to a Cross, you set the fire 1.5 mts away (usually wood) against the wind, is a very slow cook around 4 to 6 hours. You only dress with salmuera (salt, herbs and warm water).
If you let the cut cook with less heat on the side of the bone for about 2/3rds of the cooking time, the meat will turn juicier. Here in Argentina when we use those ribs (costillar) we cook them for about 3 to 4 hours in low heat in an open grill.
Congratulations! Well done. Regards from Argentina.
Hey guy, that look bloody amazing, 2 thing the I will like to say, 1 is we normally put just salt no pepper and the second is you forgot the Chimichurri. Cheers
I made a primitive groan when I saw all that meat. It looks SO beautiful.
You guys crack me up! Love your recent videos with both of you doing the food review!
Man that's gonna be a Feast. Great video, awesome rib cut.
Thanks for the heads up guys, I’m heading to Argentina!!!!!
Why I have to watched this at 11pm before going to sleep? now i need to find something to eat on the fridge
Buen Trabajo!
Buena profe!
El fiscal klocker fiscalizando edicion youtubers 😂
donde lo pillo profe! omnipresente!
Grande Profesor, grande chile, enseñele a esa gente
Grande profe!
Hi, i love your channel, liked so much this recipe, here in the brazil we have The Ribs 12 hours ("Costela 12 horas", and too 8h and 6h) much popular in south of the Brazil, in Paraná and Rio Grande do Sul next to the Uruguay and Argentina! Bye, God bless you!
Your discripsion of that way to cook is spot on
The ribs look amazing! What is the desired internal temperature that we should be aiming for? The ribs are obviously well done, but look super juicy.
I'm watching this whilst my neighbor is doing a barbecue across the road, I can literally smell the video haha
I love seeing both of your reactions! Great videos, keep it up!
South Brazilian here,
so, some advices for this "experiment"
1) use some binder, I used to use water, so the salt sticks with the meat
2) Use rock salt, its better, protects the meat and when you finish, just "kick" the meat and the salt fall, so you have the perfect seasoning (never over salt, never less)
3) you dont need pepper, it doesnt make diference
4) Indirectical heat always, never expose to the flame, always make some circle of fireing logs it will cook
5) time is essencial, 5 hour at least, more is better, I used to cook for 8 hours.
6) and last but not least, a good "mate" to warm this cold weather (mate in portgueses not in english, a drink from south south america)
I'm civil engineering and every month I do one of this for my crew at site, it improves the moral a loooot!!!
gefeliciteerd guys !!! i will take a look to your website... i am from Chile and I usually prepare roasted meat in that way. :)
You may want to take a look in "fogo de chão", it means fire ground and is how beef ribs are made in southern Brazil. Tastes heavenly and the way fire burns all around the meat is an amazing attraction by itself.
Just to help you picture what it means: ruclips.net/video/fOZJO5BfFw0/видео.html
That simple Russian doll analogy was probably the best and most simple way of describing something that has depth and complexity, and just because it is one thing that it is also another . Gonna be using that one.
Be careful: South America is big... mostly of south America doesn't eat or just don't have ribs like that. The best pastures however are located at Pampas which comprehend southern Brazil, Argentina and Uruguay. Great piece of ribs by the way, beautiful presentation as well.
My dog would've devoured it completely by the time I finished talking to the camera/audience
His dog is accustom to really good barbecu. He knew the real thing was coming soon. He did not wanted to spoil his appetite lol
Lol! My ex gf's did, one month otr, came home and slowed cooked pork steak in kansas city bbq put on a plate went and washed turned my head....gone! Lol!
WOW Perfect this weekend I will be cooking the same way with my beef ribs! God Bless for sharing!
Actually in South America they rarely use black pepper. It’s just coarse salt (sal ‘entrefina’ in Argentina or ‘grosso’ in Brazil), the heat coming from wood/coals at a distance and let the ribs cook. It’ll be done when it’s done. Next time you could try the ‘Fogo de chao’ style ribs. That’s REALLY traditional in the Pampas.
Nice! Cool video. I've noticed how you like to salt your meat afterwards usually, like for steak. You might consider using two different types of salt. One of the most amazing improvements in my cooking is to salt it ahead of time, but not just right ahead of time, like a good hour or so before it hits the grill. The salt transforms the meat and gets a crust that has more maillard reaction than without. You can always salt again after and reduce the before and after total amounts to get the same total amount. You could do a comparison video.
Ribs, salt, fire, beer, friends and time. Thats all you need to have a great rib experience
Wine, no't beer
This is amazing and I learned that the south American style of bbq ing is simple and fun
Great video, I am also a Kamado Joe owner. I want to try this and have 2 questions:
1. Please show how you set up the vents on the Joe and the target grill temp.
2. What is the target internal meat temperature when ready, or is it the same probe test when smoking north American style?
Thanks
Expirament for you. I save the fat from whatever cut needs trimming, sometimes I only have hog lard. I add some to my offset smoker's firebox at the start of the cook. What this does is putting that grill flavor in the meat and throughout your session drives that flavor deep in your meat. Basically a controlled grease flare up. Smoking this way brings out beef, pork, lamb, chicken, and wild game. Give it a try!
Take Care from Oklahoma,
Mike and Vee
Love the off-site trip to the butcher.
With all that meat I hope your planning on a party...
I'll keep my phone. Let me know if I can bring anything 😊
Curse you, Pitmaster X
I am watching this at midnight...
No way to get BBQ for several hours.
Curse you... That looks so good
Brazilian Rib Tip, only coarse salt is used and 8 hours in over low heat the coal. Wrapped in cellophane 3 laps., in the last hour of cooking remove the cellophane., 😉😉😉
Awesome video like always, greetings from Chile south amercia :)
Wow Roel looks incredible. And you gave some to your dog again!!!
In South Africa we braai like that. Had a big rib like that on the braai a while back with just salt and pepper. Tasted like heaven.
In Brazil we don’t add pepper. I put the ribs on the center and fire around “fogo de chão”. We let it cook for 8-12 hours and the meat fall from bone.
This is Argentinian - Brazilian "Gaucho" style of cooking, the rest of the countries in South America til Mexico have a different variations, usually whole Lamb, Pig, etc, called "a la Barbosa", "Barbacoa", etc, usually marinated with beer, wine, corn or sugar cane ferments for long periods of time until the meat is tender, and cook in indirect fire for many hours.
In argentina the side plate of the asado is asado. No pepper, just salt. The majority of time we don't put the matambre (the external thin meat)
Glad to see Doggo gets the first taste in the video.
Whenever I eat a cuisine from South of the Border, I almost always play The Gypsy Kings album Love & Liberty... makes it taste even better.
Bits,bits here...Bits,bits there...Bits,bits,bits,bits everywhere...I felt that.💯
😂😂
Great video! Would be great if you could spend some more time on “heat preparation”. I have kamado myself and i have no clue how to make souch amazing ambers you had :-/. Keep up great work! Its soo good to see how much you have grown since instarted watching you 🙌🏻🏆
Love the wood stacks in the background brother. Looks awesome!!!
Here in Rio Grande do Sul (southern most state of Brazil) it is a traditional Gaúcho's barbecue. You may do it on the pit like you did, but the most traditional way to cook it is called "fogo de chão" (ground fire) - in which you have the ribs on stakes driven on the ground. The traditional way uses wood - not charcoal. And despite the most notorious BBQ is called "Costelão 12 horas" (12 hour big ribs), it is perfectly possible to get the meat done in ~4-5 hours - depending of the cuts.
Like I said, it is a very traditional dish here and every Gaúcho grows up eating this damn tasty wonder.
South América is a Big place and with many countries. This is a typicall asado Argentino ( Uruguayans Cook it in a similar way). A Big pice like that You can also do ir "a la cruz" with an Open flame. It takes a few hours. Between 4 and 6 for a pice like that.
His delivery was great on the outro!
OMG those look awesome! I have a couple of racks of Wagyu beef ribs in the freezer - now I know what to do with them! Thanks!