All great tips. I. Urn red oak in my Weber kettle and set it up for a dual zone grilling. I’ve learned to use smaller sized logs once the fire starts making coals. I can control the fire better with smaller logs/splits. Another good video.
Arnie, when I was young, my dad took me to a place in Hallettsville, where they had dug pits in the ground under a building, or a house... I cant't remember which. They were cooking chickens, and they were the Best barbeque chickens, that I have tasted to this day! BTW...Happy holidays to you and yours!
Just to watch those flames is a joy and great tips. One thing that I particularly appreciate is that you keep the red flames low in this video. I live in California, I have cooked Santa Maria steaks over high red flames, usually around 4" above the tip of the flame, and I have eaten out at Santa Maria BBQ joints, the char and smoke flavor seem to be lacking. I have learned to cook on smaller flames which allows for more char flavor. I burn fresh mesquite and/or red oak logs in a separate pit and add to the Santa Maria grill as needed. I have even heard a Santa Maria pitmaster state that he keeps the flames low, and cooks over glowing charcoals whenever time allows. I do have a rotisserie attachment. I smoked a turkey for couple hours then moved it on rotisserie over open fire, it turned out amazing.
Lots of my neighbors are going to traeger cooking... Sorry I just cant do it..Nothing beats open grill...Yes Ive cooked in -15 degrees...I dont care!!! Great vid Sir...
Hi, Argie here... In open fire unless you are cooking "asador" style or "to the cross" never cook with flames beneth the meat. You will dry the meat and burn it. Just the coal very hot and with an orange color is enoug to cook. And a simple rule is aarroun 1 hour per kilogram of meat.. Hope this style of cooking is geting known in the US. For us here is like playing soccer, we do it since we are very young.
8 pm 4/6/24 Great video Arnie as usual. I live in Santa Maria where open fire is king, and I agree that wind and weather are key to adjusting your cook. It’s always windy here! I typically use a waxed veg carton w charcoal on top to start my fires, then add red oak. ❤ your videos!
Hi Arnie! I think that little Bullet grill would be a perfect addition to my outdoor cooking. What are your favorite types of wood to use for your Bullet grill?
Awesome video and advise. Trying to learn how to cook a whole chicken on a rotisserie bar using open fire. The first time I tried was a complete disaster the dogs and cat wouldn't eat it. Any tips or videos that I can watch?
My mouth gets watery 😊I miss Texas grilling! Indiana doesn’t even come close to Texas food !
Then you need to move back!!
Lmao 😂
All great tips. I. Urn red oak in my Weber kettle and set it up for a dual zone grilling. I’ve learned to use smaller sized logs once the fire starts making coals. I can control the fire better with smaller logs/splits. Another good video.
Arnie, when I was young, my dad took me to a place in Hallettsville, where they had dug pits in the ground under a building, or a house... I cant't remember which. They were cooking chickens, and they were the Best barbeque chickens, that I have tasted to this day! BTW...Happy holidays to you and yours!
Nothing comes close to fire when it comes to taste!🔥
Just to watch those flames is a joy and great tips. One thing that I particularly appreciate is that you keep the red flames low in this video. I live in California, I have cooked Santa Maria steaks over high red flames, usually around 4" above the tip of the flame, and I have eaten out at Santa Maria BBQ joints, the char and smoke flavor seem to be lacking. I have learned to cook on smaller flames which allows for more char flavor. I burn fresh mesquite and/or red oak logs in a separate pit and add to the Santa Maria grill as needed. I have even heard a Santa Maria pitmaster state that he keeps the flames low, and cooks over glowing charcoals whenever time allows. I do have a rotisserie attachment. I smoked a turkey for couple hours then moved it on rotisserie over open fire, it turned out amazing.
This is an excellent beginner guide on how to braai. Well done, sir.
Lots of my neighbors are going to traeger cooking... Sorry I just cant do it..Nothing beats open grill...Yes Ive cooked in -15 degrees...I dont care!!! Great vid Sir...
Arnie, ur the best! I remember going to Mexico and eating cabrito cooked over an open flame 🔥...magic!
Hi, Argie here... In open fire unless you are cooking "asador" style or "to the cross" never cook with flames beneth the meat. You will dry the meat and burn it. Just the coal very hot and with an orange color is enoug to cook. And a simple rule is aarroun 1 hour per kilogram of meat.. Hope this style of cooking is geting known in the US. For us here is like playing soccer, we do it since we are very young.
8 pm 4/6/24
Great video Arnie as usual. I live in Santa Maria where open fire is king, and I agree that wind and weather are key to adjusting your cook. It’s always windy here! I typically use a waxed veg carton w charcoal on top to start my fires, then add red oak. ❤ your videos!
Thanks 🙏. from Sacramento
Our pleasure!
Can you do a video of how to maintain a fire on a stick burner
Arni thanks for your tips 👍🏽happy Friday 🍻open fire grill I would look into getting one.let’s get cooking with some WOW,
Even though i rarely use it. I really enjoy cooking on my SM grill. Had a local welder make it for me. I think i made it a little too big though. Lol.
Very good information here. Feliz Navidad Arnie! Cheers! ✌️
Arnie saludos from Houston, you have a good channel and we want to see you cooking something big in open fire like a hole pig or maybe a cabrito
Hi Arnie! I think that little Bullet grill would be a perfect addition to my outdoor cooking. What are your favorite types of wood to use for your Bullet grill?
Going to start practicing making ribs over fire. Do you recommend a metal dome?
Just got a kettle grill and plan to try this out instead of charcoal grilling. Can't wait
Great info Bro.
Hey what's the brand for the charcoal you use ?
Gracias por tus videos.
God bless
Mesquite lump and or Propit charlogs are my goto's, tnx
love your channel arnie. soo good
Arnie, where did you by your stainless hooks and skewers
Arnie, you and your wife are such a beautiful couple! God bless you both 💕
Thank you so much!
I wish meat was affordable again! I am starving for some beef! Lol
Arnie, can you do a full cabrito?
Can you provide more info on the Magnum Burn Pit?
Is its still made? Where can I get one?
Hey Arnie, what gloves do you recommend for open fire cooking?
Any tips on roasting a 100lb lechón "Pig" open Above Fire 🔥
Coming soon
Shout out @Arnie Tex #The Best BBQ/Grilling Channel on RUclips #Eso Camarada :) #South Texas in the House!
Where do you get your grills from?
Huachinango a la veracruzana 🐠 🐟 🎣
Awesome video and advise. Trying to learn how to cook a whole chicken on a rotisserie bar using open fire. The first time I tried was a complete disaster the dogs and cat wouldn't eat it. Any tips or videos that I can watch?
Where did you get that setup??
Awesome!!!
How cool are native still cooking like this on the reservation
Huh?
i use a brick pit that can convert into a side smoker
Live*
Where did you buy your grills?
PropitsBBQSupplystore.com
Where you located
Órale Arnie, we'll be there Sunday. I'll bring the tequila, beer and pay for the meat. You cook! Puro pinch party a la 956.
Vente!
New way? Nah. The oldest way. The best way. Most amazing food you can eat.
Yes, open fire cooking is as "NEW" as the Mastodon. SMH.
👍👌🔥🫕
Awesome !!!