Here is my second attempt at the provoleta grilled cheese! ruclips.net/user/shortsRGhJZUCRPCw Seasoning Recipe 1/4 cup salt 2 tsp chili powder 2 tsp paprika 1 tsp red chili flakes 1 tsp garlic powder 1 tsp ground oregano 1 tsp onion powder 1/4 tsp ground cumin 1/4 tsp ground cinnamon Add above to a bowl and mix well
Greg, I know this is basically just meat on a plate, but there is something about the way you pull even simple stuff like this together that is just so dang amazing. Great video. (Colors look nice and punchy too.)
This looks amazing and I gotta get my hands on one of those grills. My old roommate had a santa Maria style grill and it was my favorite way to grill, that looks like taking it up a notch from there! This whole recipe looks amazing, from the cheese to the seasoning to the cut itself!
I like seeing different cuts of meat from around the world. There is so much more out there than what you can find in the American grocery stores. This plating and presentation was incredible! Thanks for sharing, Greg!
If you can hold of it, you really need to try Galician, Rubia Galega beef. It's sensational with a richness to the fat that you won't find anywhere else.
That was awesome Greg. I recently discovered one of the account managers at work is argentinean, and is mad on BBQ. He gave me some of this ChimmiChurri. Anywayhe said try Argentinean Pork Ribs. Its a rack of ribs just seasoned with salt and pepper and spun for a couple of hours on the rotisserie. Wife said these are the best ribs I've done! Better the smoked for horus and sauced up. Maybe look into some awesome Argentinean recipeies. I do Picanha a lot, and ill be doing the ribs now more as well. Would be great to see soe pork ribs Argentinean style!
Thanks Greg - Great utilization of that grill - it is so versatile! Your lunch (all of it) looks great - in particular the grilled tomatoes (love 'em!). - Cheers!
Dude, that really looked amazing that plate when you finally got everything done makes me want to fly out to San Diego lol. I think that cheese was just fine that hopefully looked amazing.
I went to Boca Juniors in Queens in NYC . Very famous here. I didn’t care for it at all. As a matter of fact, everyone thought it was overrated. I do prefer Uruguayan beef much more There is one Uruguayan place I went to in Jackson Heights Queens that is absolutely incredible.
The Argentine guy is saying that it's all about leaving it out long enough to develop that protective layer. I have more cheese that I'm working with as I type!
Quite a feast! You could give the cheese just a tiny dusting of flour and bake it in a pan. There is to much difference in heat and surface on that grill for that.
Thanks Don. Yeah, I think I mentioned that technique. I wanted to try this the more "traditional way." I have more cheese in the fridge that I'm going to try and grill up again.
Great cook Greg,when I try things like this,for the cheese especially I use the Blackstone to make sure If the cheese oozes everywhere, that its easier to control the mess,I would also put a little of the rub on the cheese to reinforce the flavor profile
Thank you, Christopher. I just really wanted to try the authentic (over-the-grill-grate) technique. I'll be giving it a go again tonight with dinner. Cheers!
Love chimichurri with my tri-tip and picanha. Need to try this cut too. I don't have a cooker like that or even a Santa Maria style. But I fake it by cooking the steak on my pit barrel grate to 120, and then letting it rest before searing it off on the Kettle.
I want to see you do the provoleta again over a live fire after letting it set for 2 days and adding flour like you mentioned. The flour will keep it from sticking I think. It would be easy to do it in a cast iron pan or flat top but you can't impart the flavor that comes from doing over a live fire. Maybe even use Grill Grates that are smaller.
I literally just cooked two provoletas over direct coals on an open grate, with no flour. They didn't stick and toasted up with a great crust. I shot footage, which I will probably just edit as a short.
Thanks for the video everything look really good. I'm going to have to borrow that cheese idea that you did on the grill that looked pretty good to me. Yeah I'm definitely going to try the cheese it just look too good to me
Go down and look at my pinned comment. All I needed to do was hold the cheese in the fridge 24 more hours uncovered and look at the provoleta short that I shot.
Sup Greg, great job bro. Love the cinnamon in the rub, done with ny strip and chimichurri on side, the cinnamon and Xtra chili powder be awesome, ever want a great steak puree just cut and put in food processor 😂, starting to not pulse as much so🤷, you put out a great tray. Had in a restaurant didn't look that nice, had the provoleta in that restaurant and had chimichurri on top but was heated that was a first lol. Last weekend was first time I could get to the old gas grill they left, made simple pub burgers and think was best thing ever, or just proud of myself lol. Just sauce and tomato, no toasted bun lol. Oh rambled on, tyvm tc 🍔🥩🍲
Cheese looks dam great man , i would leave it for at least 4 days maybe washing the cheese in a salt brine on day 2 straight form the fridge into a light oil then on the grill ... Off to buy some provolone This grill may not have been the best grill to do it on ...
It's a bit of a dilemma. I think if you're trying to show the best cut for a steak then you should cook it very simply, only salt for seasoning, so you can pick out the natural flavours. On the other hand, if your palate is anything like mine, the best overall recipe will rarely be plain. The extra spices are important.
Well, Greg is showing how it's done in Argentina. Rub is included. Also rubs do not change the structure of a steak unless the steak itself is marinated for something like overnight, so the cut can show how tender or how juicy a steak is.
I'm guessing you're talking about the provoleta. Pulled it off this evening without a hitch. One more day of allowing the cheese to ripen did the trick.
Here is my second attempt at the provoleta grilled cheese! ruclips.net/user/shortsRGhJZUCRPCw
Seasoning Recipe
1/4 cup salt
2 tsp chili powder
2 tsp paprika
1 tsp red chili flakes
1 tsp garlic powder
1 tsp ground oregano
1 tsp onion powder
1/4 tsp ground cumin
1/4 tsp ground cinnamon
Add above to a bowl and mix well
Greg, I know this is basically just meat on a plate, but there is something about the way you pull even simple stuff like this together that is just so dang amazing. Great video. (Colors look nice and punchy too.)
Thanks for the feedback Justin!
“A chance I’m willing to take” Love that Greg. We’re glad you do. Thanks for another amazing introduction to a cut I’ve gotta get my hands on!
LOL! Thank you Gary. I have some provolone in the fridge that is at the two-day point now. Going to give this another try off video. Cheers, man!
Perfection! Everything on that plate (including the cheese) was perfect!
Simplicity is art! Looks so good
Even the tomatoes looked good! Beautiful plate of food!
This looks amazing and I gotta get my hands on one of those grills. My old roommate had a santa Maria style grill and it was my favorite way to grill, that looks like taking it up a notch from there! This whole recipe looks amazing, from the cheese to the seasoning to the cut itself!
Thanks for the video, Greg!
That looks fantastic Greg. I’ll have to try that
I like seeing different cuts of meat from around the world. There is so much more out there than what you can find in the American grocery stores. This plating and presentation was incredible! Thanks for sharing, Greg!
Wow, that looks awesome! Thanks for posting the rub recipe👍😊
Thank you for watching Bobbi!
What a great platter of food. Everything looks amazing. Cheers, Greg! 👍🏻👍🏻✌️
Cheers atcha' Dwayne!
i always love the santa maria cooking vids. i gotta get me a santa maria style grill one of these days
Brave attempt at provoletta! Great job on the cook and video!
If you can hold of it, you really need to try Galician, Rubia Galega beef. It's sensational with a richness to the fat that you won't find anywhere else.
I'll see if I can find that. Thanks Dan!
Love your channels greg! Your last burger was epic!
That is an amazing looking plate. Perfect medium rare. 🤤
Thank you Jack!
I'm Argentinian, love your burger videos but this is special, and you even did a provoleta. Thanks for share our culture man.
That was awesome Greg. I recently discovered one of the account managers at work is argentinean, and is mad on BBQ. He gave me some of this ChimmiChurri. Anywayhe said try Argentinean Pork Ribs. Its a rack of ribs just seasoned with salt and pepper and spun for a couple of hours on the rotisserie. Wife said these are the best ribs I've done! Better the smoked for horus and sauced up. Maybe look into some awesome Argentinean recipeies. I do Picanha a lot, and ill be doing the ribs now more as well. Would be great to see soe pork ribs Argentinean style!
An amazing feast is right! Oh, to be your neighbor. TKS!
Thanks Greg - Great utilization of that grill - it is so versatile! Your lunch (all of it) looks great - in particular the grilled tomatoes (love 'em!). - Cheers!
Outstanding cook my friend! Everything looks amazing!
Omg that grill is a beautiful piece of machinery. You’d better have an extra $4,000 to purchase one. 😳
Great video Grag! Steak looked amazing!
The plate looks perfect and I like this way of grilling a lot 👍👍👍
Dude, that really looked amazing that plate when you finally got everything done makes me want to fly out to San Diego lol. I think that cheese was just fine that hopefully looked amazing.
Lol. And anyone who knows you knows that's about the highest compliment Mikey Minivan can give.
@@BabyBackManiac lol I’m the modern day BA Baracus
@@EverydayBBQ lol. We know how they handled that.
@@BabyBackManiac I’ll be on the lookout 👀 lol.
LOL! Yeah, the cheese got jacked, but it tasted good!
First off, that grill is bomb as shit! Great cook brother!
Argentina!
No beer with that fabulous meal Greg? What’s the world coming to?
Dogs and cats, sleeping together!
As a topping for the provoleta, you can throw a slice of tomato with salt, pepper, a bit of oregano and a tiny drizzle of olive oil
That looked absolutely delicious
Bravo!
Awesome looking food Greg.
What’s the grade level on beef from Argentina? Choice select or prime??by the looks I would say choice if that
Argentinians like low and slow untill maggie thatcher turns up
Greg, after 25 years, I've finally gotten my wife to like/prefer rare beef. Whew!
I miss the Brazilian Coelho “squeaky” cheese that we grilled when I lived there. Always so amazing
Celsius finally. This is the way! Thanks
That was for you Josip.
@@BallisticBBQ thanks 😎👍
I went to Boca Juniors in Queens in NYC . Very famous here. I didn’t care for it at all. As a matter of fact, everyone thought it was overrated. I do prefer Uruguayan beef much more There is one Uruguayan place I went to in Jackson Heights Queens that is absolutely incredible.
I've actually had wagyu raised in Uruguay. It was amazing!
@@BallisticBBQ Uruguayan is definitely UNDERRATED
hey man. I saw Bobby Flay grill a Greek cheese on his show.. there's a sweet spot.. a trick But NO WORRIES HERE. this is Real Time Baby ~
HOLLY CRAP ..... AWESOME !!
The Argentine guy is saying that it's all about leaving it out long enough to develop that protective layer. I have more cheese that I'm working with as I type!
Beautiful piece of beef..
Quite a feast! You could give the cheese just a tiny dusting of flour and bake it in a pan. There is to much difference in heat and surface on that grill for that.
Thanks Don. Yeah, I think I mentioned that technique. I wanted to try this the more "traditional way." I have more cheese in the fridge that I'm going to try and grill up again.
What's up Greg, have a great summer bro.
You too, Jack!
Great cook Greg,when I try things like this,for the cheese especially I use the Blackstone to make sure If the cheese oozes everywhere, that its easier to control the mess,I would also put a little of the rub on the cheese to reinforce the flavor profile
Thank you, Christopher. I just really wanted to try the authentic (over-the-grill-grate) technique. I'll be giving it a go again tonight with dinner. Cheers!
Here was my second attempt after allowing the cheese to sit a total of 48 hours unwrapped in the fridge ruclips.net/user/shortsRGhJZUCRPCw
Love chimichurri with my tri-tip and picanha. Need to try this cut too. I don't have a cooker like that or even a Santa Maria style. But I fake it by cooking the steak on my pit barrel grate to 120, and then letting it rest before searing it off on the Kettle.
I want to see you do the provoleta again over a live fire after letting it set for 2 days and adding flour like you mentioned. The flour will keep it from sticking I think. It would be easy to do it in a cast iron pan or flat top but you can't impart the flavor that comes from doing over a live fire. Maybe even use Grill Grates that are smaller.
I literally just cooked two provoletas over direct coals on an open grate, with no flour. They didn't stick and toasted up with a great crust. I shot footage, which I will probably just edit as a short.
Here you go ruclips.net/user/shortsRGhJZUCRPCw
Thanks for the video everything look really good. I'm going to have to borrow that cheese idea that you did on the grill that looked pretty good to me. Yeah I'm definitely going to try the cheese it just look too good to me
Lemme' know how it works out!
Maybe flour the cheese, then freeze it, and flour again right before you grill it. Cook till just melting temperature on the inside.
Go down and look at my pinned comment. All I needed to do was hold the cheese in the fridge 24 more hours uncovered and look at the provoleta short that I shot.
Excelent video
Thank You So Much. Just Fantastic Greg. ✅ Cheers 🥂 Delicious
Appreciate your watching Mike!
The steak resembles Picanha
Sup Greg, great job bro. Love the cinnamon in the rub, done with ny strip and chimichurri on side, the cinnamon and Xtra chili powder be awesome, ever want a great steak puree just cut and put in food processor 😂, starting to not pulse as much so🤷, you put out a great tray. Had in a restaurant didn't look that nice, had the provoleta in that restaurant and had chimichurri on top but was heated that was a first lol. Last weekend was first time I could get to the old gas grill they left, made simple pub burgers and think was best thing ever, or just proud of myself lol. Just sauce and tomato, no toasted bun lol. Oh rambled on, tyvm tc 🍔🥩🍲
Thanks for watching Ronald. Hoping you're up n running again real soon man!
Awesome video greg. I wonder if you can get this cut from an argentine butcher that moved here.
I would hope so brother! Thanks for watching!
Cheese looks dam great man , i would leave it for at least 4 days maybe washing the cheese in a salt brine on day 2 straight form the fridge into a light oil then on the grill ... Off to buy some provolone
This grill may not have been the best grill to do it on ...
Who clicked this just to check out the grill setup?
I think you need to do that cheese on a plancha (griddle).
No beer today
I pull that meat all the time bro it looks great
Thank you Jeffry!
I think a flat top would have been better for the cheese it really wanted to melt into the V of the grates.
first. ty for try our meats. second. france.
Thanks for watching!
Is this not the same cut as picanya?
Looks like a chuck roast
Do you have anyone that helps you film your videos? A camera operator? Or are you a one-man-show?
I do everything from prep, shooting, editing and cleanup all by myself.
as an argentinian let me tell u, uruguayian meat its better
Thanks for the info!
That would be even better if it had a bit more marbling. Nothing like a thick cut, fatty, juicy steak :)
It was good though Harry. Cheers!
It's a bit of a dilemma. I think if you're trying to show the best cut for a steak then you should cook it very simply, only salt for seasoning, so you can pick out the natural flavours. On the other hand, if your palate is anything like mine, the best overall recipe will rarely be plain. The extra spices are important.
Well, Greg is showing how it's done in Argentina. Rub is included. Also rubs do not change the structure of a steak unless the steak itself is marinated for something like overnight, so the cut can show how tender or how juicy a steak is.
🙂👍🍺
Voting for his hopeful vision seems like much better odds than playing the lottery even knowing elections are somewhat rigged.
I'm guessing you're talking about the provoleta. Pulled it off this evening without a hitch. One more day of allowing the cheese to ripen did the trick.
@Ballistic BBQ Actually, RUclips put my comment on the wrong video somehow, but your video did inspire a future meal I am planning.
The steak was so rare, a good vet could have brought the cow back to life😅