Argentina Vacio Cut Of Beef Explained And Cooked By Al Frugoni

This Argentine cut of beef called the Vacio was explained and cooked by @alfrugoniofc at @tftibbq house. Rainy day but he still managed to cook it perfectly over open Fire

[@chaoticdog85]

As an american meat cutter i love finding new muscle combinations... this blew my mind

[@blazingstarbbq]

You should go checkout embers tv, Al Frugoni and their crew are in Argentina now filming 9 episodes and there will be a lot more information on cuts of meat like this and styles of cooking in Argentina.

[@TheOwen1974]

Yes Sir! Looks Great!

[@blazingstarbbq]

Thanks

[@ramaflow]

Donde se consigue ese disco parrilla?

[@danstan8346]

How long did it take to get it to that great crust and tenderness? Also do you just go by feel or do you take temps as you go?

[@blazingstarbbq]

I think this Vacio cook took around 4-5 hours but that is all about controlling your fire. Usually by look and feel. When you cook like this on open fire you actually feel the temperature of the meat opposite of the fire. Search Al Frugoni’s videos because I know he has a better tutorial video on the Vacio.

[@nateb2715]

That is the juiciest well done steak ever. For a steak it would be considered over cooked, for a brisket it would be undercooked.....yet somehow it works

[@blazingstarbbq]

It tastes incredible and when you see it cooked over open fire with the finished results my mind was blown

[@facumar]

lindo día para hacer un asado!

[@blazingstarbbq]

Never a bad day🙌

[@hexmachine6599]

Looks great, how long did it take to cook?

[@blazingstarbbq]

I think it was 4-5 hours

[@leonardorandazzo3040]

Looks Amazing! Where can I find this cut of meat in the US?

[@blazingstarbbq]

Thanks! You would have to find a local butcher an explain the cut to them. It is typically only found in Argentina

[@bunkermachineworks9020]

You can order it from Corte Argentino

[@soniavodovozov4908]

Hey, i saw few videos about Vacio, and sometimes the cut look a bit different. how do i explain the butcher that i would like this cut ? thank you

[@blazingstarbbq]

That is a tough one. It is flank, skirt and bavette steaks that are a part of this cut. I would search through Al Frugoni’s videos of the Vacio. He does the best explanations of this cut.

[@soniavodovozov4908]

@@blazingstarbbq as “expected” they took off the silver skin and kinda cleaned the fat. My wife picked it up so i can’t do much about it. Any suggestion how to grill it , so it won’t be dry?

[@kimlog7476]

The Argentinians know their stuff when it comes to meat.

[@blazingstarbbq]

Yes they do

[@condor2490]

Enséñale en todos los cortes argentinos si suben todos los precios como subió la entraña

[@PabloRodriguez-xj1yk]

Libertad…. Salí del rancho salame

[@irnwkrkev]

Brisket is NOT Vacío

[@blazingstarbbq]

That’s not a Brisket, it is a Vacio. Educate yourself

[@javi.electrico]

Es vacio