Argentine BBQ Brisket | Live-Fire Cooking | Ballistic BBQ
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- Опубликовано: 1 июн 2024
- Brisket cooked open air, on an Argentine grill? In this video, that's exactly what I did! Live-fire cooking at its finest on an Argentine grill. Ever since I got this grill I wanted to see if I could cook a brisket "Santa Maria BBQ Style." Although I was cooking over an open fire, I was still able to go low n slow with this incredible grill by Sunterra Pro www.sunterra.pro/ . Certified Piedmontese is offering 25% off if you use discount code SUNTERRA www.sunterraoutdoor.com/about... .
Brisket used was from Certified Piedmontese www.piedmontese.com
MEATER Block: meater.com
Harry Soo Rubs: www.slapyodaddybbq.com/store/
My Book: amzn.to/2HI6tMg
My links: www.amazon.com/shop/ballisticbbq for my Gear Picks!
#BallisticBBQ #SunterraPro #Brisket
texas ballistic bbq Argentina tri tip roast beef 
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He cooked it for 12 hrs. All that work and yall give him a thumbs down. Shame on yall. Great job yo. Keep it up. I'm hungry
Cheers brother! Thanks for the support, it means a lot!
How many thumbs down are there anyway? You can only see thumbs up!
Pretty sure the Argentine BBQ was made specifically for you. You're an amazing cook and watching you cook on it is awesome. This was a killer cook, thank you so much for taking the time to explain the whole process. Cheers!
Thank you for the kind words Brian!
Not gonna lie but the absence of a smoke ring wasn't the greatest thing I've ever seen but after the pull test I knew it was golden. That's America for you...making you think you need something you really don't. Great cook sir!
Who said a smoke ring is for texture?
Wow Greg! This is why I love your channel! You always come up with creative experiments that are so fun to watch!
You are a BBQ Savage!
This is so great thanks for the honesty in experimentation I think this is my favorite video gj Greg!👍🏻
I love this experimental! I might give it a go on my Sunterra Santa Maria Grill. Great job Greg! Thanks for sharing.
Great work Greg, really enjoyed watching this video.
That grill looks very impressive.
Thank you very much for sharing.
Outstanding my man! Open fire, old school style cooking has become a lost art. I absolutely love that style. Glad you decided to take a swing at it. Looks like you hit a home run
Cool video, I love open fire cooks. I'm going to try this.
Thanks for sharing Greg. We built a fireplace that I cook on quite extensively and I have been wanting to try a brisket but, much like you say, there are not a lot of those type cooks out there over actual live fire. I like what you have done here and will be jumping into this soon!!!!
Greg this was a great experimental cook!! Plus that brisket still looked great with a ton of moisture!! That Sunterra Pro is an awesome pit brother!!!!Thanks for sharing and have a great weekend!!
This looks absolutely mouth watering!!!
Nice job Greg.. this definitely got my mind working. Thanks for the inspiration 👍
Hey Greg! I give You much credit for attempting this cook. Not many would have the patience and dedication to tend to that fire that long. 🔥👍 \m/
Thanks brother! It was a nerve racking cook, but I was happy with it. \m/
I really like that you share your experiments with live fire cooking. Doesn’t matter if it turned out the way you hoped this time but it was still good. Just started following so I’m looking forward to learning from your trials, misfires, triumphs and refinements.
Thank you for trying this, once I get a few practice cooks on my new Santa Maria, and its springtime I'm definitely gonna try this. Don't won't to try it in winter here in Illinois.
Greg wow....what a journey! That was an EXCELLENT video brother!! That brisket looks killer!! We appreciate your dedication to the craft. You should have one million subs.
Fantastic Greg. It had the juice that's for sure and the color of it was great. Awesome video brother. 👍👍
That came out amazing. Juicy and tender. Great video
The brisket look so good, awesome experiment. Enjoyed the whole process Congrats chef.
Now we need it without wrapping! You can do it Greg!
I'm going to experiment a bit with some higher temps. Figuring this cook out as I went (on video) was a stresser!
Wow! What a cook. The brisket looked very good. I’m glad I found your channel. Just subscribed
I think you did a great service to the bbq/smoler community! Thank you. It looks great!
You can use a full size hotel pan to cover the brisket and create a similar effect as a smoker would do to trap the heat and smoke. Btw it looks really good.
OMG!my jaw just unhinged itself it’s frothing
Lighting looks good Greg, thank you for the video. Love this beef, it is amazing.
Cheers Michael!
Great cook. My favourite way to cook is over live fire. I did a lamb shoulder in my braai and have been planning a brisket this way too. Hopefully I'll get on to it soon!
My pops and I have been pondering a live fire brisket for a while. Cool to see you give it a shot! I think I would really love the charred fatty parts!
You got one of those grills. Good for you. Im impressed. Keep making your channel better
Hey Greg, nice to see you trying new things on the Argentine grill! As an Argentine myself I would like to tell you that here brisket is not a very popular cut to throw on the grill eventhough we like to cook big pieces of meat for a long time when we do asados. The too main cuts that we cook this way are the whole rib rack of the cow or the whole flank stake. Cheers!
The brisket cooking on charcoal is a joy on its self any time and any method. The results are always different for me since I don't have a consistent supply of meat and I don't get to cook it as often as I wish. Every time tastes different which I find perfect.
Thank you Greg for your input. I appreciate it every time
I am very proud of you in your video instructions this is the best method for proportion learn from. The uncertainty and showing how you learn they will learn better
I love an experiment, I am new here, but you haven't let me down yet. Your 3 year old burger was fascinating, so glad I watched it.
Man, that looks awesome! Definitely different than traditional offset cooking. May have to give this a try! Thanks Greg!
Great video. Enjoy learning about this type of grilling. Waiting on my Lone Star Santa María
You are a patient man Greg! I have thought about doing a brisket on my Santa Maria grill, but after doing spare ribs on it, I knew it would be a long cook, but very happy to see you do this on a similar grill over live fire. I think you freaking nailed it brother! Looked amazing from where I'm sitting! Cheers! 🍻
Thank you for making this video! I have always been toying with the idea of making a SM brisket, but wasn’t sure whether it could be done. I will definitely we trying it out now. Thanks! Pinny
Thanks for watching Pinny! It can be done!
Very impressive test and, as always, great job 👍👍👍
Thanks for the video man. You did great
Looks like you mastered it,,great job and thanks for making me hungry 😜
Nice patient cook, definitely looked tender. I believe that cut gave you an edge to plan for the outcome but certainly not taking anything away from your preparation and planning. Great job, wish I was there.
My wife made our very first brisket in the oven last weekend and I immediately started thinking about cooking it similar to this. Being in the Santa Maria area I cook on red oak all the time. Honestly I was thinking about doing just a couple things different. Basting it with butter,olive oil, thyme?, and garlic later in the cook and not wrapping it but covering it with a foil pan like you had.
I've always wanted to do this! After seeing these results I think what I'd do is start the cook with the brisket wrapped in Banana Leaves, and remove them with about 4 or 5 hours left. Also just using salt & finely ground pepper and leaving it in the fridge for at least one night would help with the bark. Thank you for doing this video, gave me some ideas for future cooks.
Such an amazing looking brisket. Really tasty looking. Cheers, Greg!
Thank you for stopping by Dwayne!
I'm gonna try this!!!
Very detailed brother. Great cook.
I just picked up a fire pit with adjustable grate this was the video I was looking for to try it hahaha. Going to use some oak that I have also. Thank you love the video and u got a new subscriber from cali and keep the smoke rolling 🍻
Great video. I am going to attempt this next weekend on my Tagwood Argentine grill however I am going to put it on the rotisserie and let her spin all day while I just feed it coals and give it a good spritz every now and then. Plan on enjoying a few cold beers during the journey. I'll figure out the wrap possibility along the way. Did some baby backs on the Argentine last weekend and they were amazing. I love the bbq char flavor without the overpowering flavor of smoke. Hoping the brisket has the same results.
This by no means an easy cook for sure great job
I would call that a great success! Very nice!
Thank you very much Greg for sharing your Argentina Style cook I really appreciate it With Me growing Up in Southern California I always preferred grilled ribs and grilled Meats over Smoked Meats I really relate to the open fire Santa Maria style of cooking thank you for sharing again.
Great video and I am just learning. I love cooking over an open flame and I am currently trying to make my own grill. What about putting a steel box over the top to catch more of the smoke and heat. Less wood could be used to get the same temp possibly. When time to flip just remove the lid, flip, and cover again. Just a a thought.
Good video And interesting way to do the brisket. One thing for future half grill cooks would to be find a dividing wall (A few fire bricks/large rocks) to help keep the heat mainly on one side...sort of a little more fire/heat management. But that’s an awesome grill you have there. Thanks for sharing.
Thank you very much for sharing your Argentina Style cook I really appreciate it With Me growing Up in Southern California I always preferred grilled ribs and grilled Meats over Smoked Meats I really relate to the open fire Santa Maria style of cooking thank you again for sharing.
greg, you get my thumbs up just 1 minute into the video. we do cook big pieces of meat on open fire here in Argentina, specially the tri-tip (colita de cuadril) and the flank steak (vacío). the only difference is that we try to flip the meat just once. great job keeping the heat on the brasero!
Thank you for the support Didier! Cheers!
I agree on the wrapping
Great video! That was very interesting. I do not usually watch all of a video that long, but I had to see how it turned out!
I appreciate that Tim. I was a little worried about the length, but I thought a few people would be interested. Cheers!
We literally spent the entire day with you. Sun up to Sun down. Meat looks awesome.
Awesome! Nice to see something I haven't seen 100 times on RUclips. And to see anything on a Santa Maria grill. It's definitely more hands on than my Recteq, lol
And hey, don't be so hard on your outdoor lighting "issues", it really wasn't bad at all, and I'm in Canada, and I'm just happy to see someone in the sun.
Great job Greg. I want a Sunterra Grill after watching couple of your videos. Thx
Hey Greg, great video! I still want to recommend you something though. In order to be more efficient with the wood, you may control the temperature not by adjusting the grill height but by the amount of ambers you put underneath the meat. It’s just like controlling the temperature of an offset: you rarely adjust the vents, you just adjust the amount of wood. With this method, you ‘ll be way more efficient and you can still cook indirect; you just put the ambers around the meat and very few underneath, you tent the meat with foil, a lid, a pan, or even with some kind of metal like a lock for eg, and in this way, you make sure that the heat goes all evenly around the meat. Finally, what I usually do with “tough cuts” that have a decent fat cap, it’s to cook them 70% of the total cook time, fat side down to make sure that it renders down and the last 30% of the cook fat cup up to sort of finish the meat up by basting it with its own juices. Anyways, hope you find this useful and, as always, cheers from Argentina!
This is great advice, thanks!
Hello from Argentina. That grill looks similar to the argentines but not EXACTLY the same. The braceros are always aside, not behind, for instance.
Im not an expert asado, but I think here people cook with the grill way lower than you did, and if you want some long cook we do it "a la cruz" (google it), not in the grill.
Yes we use wood, although thats more common in the interior with the gauchos and in Uruguay. In the city charcoal is more common.
I recommend you search some youtube channel about argentine asado (argentine bbq), theres a huge culture here, if you re interested. Locos por el asado is a must, short videos, like three minutes or so.
anyway, liked your video, that seemed pretty delicious, and I enjoyed very much.
Cheers mate
Looks delicious Greg...
I'm doing one this weekend same way u did it...
Pretty damn cool cook Greg. Love the excitements that work out. Cheers brother
Thanks for watching CJ! Cheers!
Gem of a video Gregg, you're doing a great job of creating material that you can't research good comparative material on RUclips. Lots of ground breaking stuff that makes us all want to get that grill and try it.
Thank you Andy! It's fun experimenting from time to time. Cheers!
Fascinating to watch, the way you plotted this experiment is admirable. To honor the mangos, I bet a spicy mango salsa would be fantastic with this.
Great idea! I actually tried the first mango after I was done, and it tasted really good.
Another fantastic cook, once again thanks Greg!
Thank you Brendan!
Is your book available in Australia?
Amazing work as always!
Thank you so much 😀
Yup, Harbor Freight is nationwide. I bought my cotton gloves when I was in South Bend and we also have them here in Atlanta.
Amazing.
Wow Greg, what a great cook. Keep taking risks and trying new things. We appreciate it.
Thank you for watching!
Many things have been accomplished by taking a step of faith. All it takes is one person to step out of the box and discover something you for the world great job
Yeah that’s my dream grill hello from 🇮🇪 Ireland please show more cooks in this lovely machine
Awesome experiment and really a great result, brother! If anyone can pull off a cook like that it’s you lol. You never cease to amaze. Cheers 🍻
Thank you Brother-Mike! I'll do a bit more experimenting with brisket on this grill. Cheers!
Fun video! As others have mentioned, it cool to try new things and learn.
Glad you enjoyed it! Thanks for watching Al!
Amazing video Greg! I agree with you on hot and fast. Maybe create a smokier environment? I thought of the open pits at Saltlick BBQ in Driftwood Texas. It's a famous place that uses open pits. They have many videos you can check out. They use post oak and soaked pecan shells. Let me know your thoughts. Another great video Greg!
Heck Yeah!!! I like that grill you get to handle your meat a lot more than a smoker. Who doesn't like handling their meat???
Hey Greg, thanks for another great foodie vid. I really like your new burger channel.
Glad you enjoy it! I'm having fun with the new channel.
Hi, I’m going to try this tomorrow as I be watched your video several times now, so hope things go ok. I have a similar grill too. Thanks
Great vid as always Greg.
Thank you!
You did a great job.
WOW. I LOVE THE COLOR. MMM
looking good greg good job!
I've been thinking about doing this as well and one thing I do want to do is get either chicken wire or those raised baking sheets and make a setup so I don't have to physically touch the meat so much
Moment of silence for all the mangos and nitrile gloves that gave their all so that we could be here today! Lol
After all that time smoking that brisket I bet you have a smoke ring! Thanks for this video, Greg, I love these types of experiments!
I literally LOLd
sick vid man thanks!!
Hey Greg, a quick and cheap solution to eliminate the “hot” light is buying screen material for a sliding door, and some how rig it up behind you. It will diffuse the sun, I’ve seen you mention it before in videos
Great job Greg! I cooked a brisket on my Yoder Flattop Charcoal Grill and I chased a smoke ring and finally figured it out. As you know, a smoke ring is not an indication of good flavor. As a matter of fact, that Flattop brisket I cooked was one of the best briskets I've ever had. I need to buy some of that rub. I met Harry in Lubbock at a competition and he gave me a ribeye he cooked using that rub...Best ribeye ever.👍
It's a great rub! Cheers Joe!
Great Job
Nice vid Greg! Very interesting. Dont sweat the lighting. It was all fine🖒🖒
Thank you Jake!
You never know until you try. The results certainly looked tender and juicy. 😋
looks perfect! vamos argentina!!
Thank you Manuel!
Enjoy the content! I’d recommend a binder, classic yellow mustard, and throwing some soaked wood chips on the “coals” to help with smoke. (Or if you want to cheat, nitrate HA) Also, as another patron mentioned, traditional grates would help.
The Jordan Peterson of BBQ, and I mean that as high praise. Great video...
They should small covers to put over so you trap some heat and smoke on top of the meat.
This is so badass Man! I always wanted to do this too! Way to really shoot from the hip here!
Thank you! Yeah, this was a long day but I had a lot of fun on this cook.
Bet that mango had a killer smoke ring! The brisket looked amazing and so juicy. Great video!
It did! We had pulled mango sandwiches for lunch the next day. Thanks for watching Daniel!
Thanks for the info on the gloves
It had to be good they way you were eating it. Great job. Looked juicy. Yummy
Wow, amazing all around guide! Everything is fool proof, no need to go anywhere else! I love your burger videos too, I am in Europe and American burgers get the gold, silver and bronze medals (Europe cant complete)! I have never even tried brisket, I just know it is the best in the world, and I wanna make it (can believe how tender and juicy it is)!!!!
Thank you for the kind words Josh!
Brisket and American BBQ top notch man I hope you get to try it someday