Argentine Asado Grill | Somerset Grill | Meater

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  • Опубликовано: 30 окт 2024
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Комментарии • 47

  • @Krakayoa
    @Krakayoa Год назад +2

    Damn thats amazing you got to make a good crust and crispen the fat and the steak is still pretty rare.
    Great job grilling that.

  • @TomTom-ru8tx
    @TomTom-ru8tx Год назад

    well done ! youve used maldon salt one of the best salt! I am sure it boosted the taste of meat😊

  • @Spenny909
    @Spenny909 2 года назад +1

    I love cooking a Côte de boeuf steak like this, my favourite cut.
    Nice video.

  • @best7best711
    @best7best711 2 года назад +3

    Looks incredible!!

  • @garrywiggins5886
    @garrywiggins5886 3 года назад +2

    Just watching this at 10:30 am and could smash that for breakfast 🤣
    Looked amazing, really like that style of grilling and that drip channel for basting at the front is a brilliant feature!!
    Can’t stop thinking about steak now 🤤
    Great video bud 👍

  • @matb3954
    @matb3954 Год назад

    A lot of experts in the comments 😂. That steak looked fantastic.

    • @CountryWoodSmoke
      @CountryWoodSmoke  Год назад +1

      Thank you...there's always experts and funny that they never post any of their own cooks

  • @Stephenuk-zc3xo
    @Stephenuk-zc3xo Год назад +1

    Looks very nice

  • @glenhassard2466
    @glenhassard2466 3 года назад +2

    Hi Marcus, great cook! How do you find the Meater over direct heat?

    • @CountryWoodSmoke
      @CountryWoodSmoke  3 года назад

      Thank you, im always very careful, having the meater facing away from the hottest part of the fire and not in direct flame, it warns you if things are getting too hot

  • @aitaranilimboo2605
    @aitaranilimboo2605 Год назад

    🤤🤤🤤🤤🤤

  • @alezocchi
    @alezocchi 2 месяца назад

    Lo arrebataste, papu.

  • @ShayVidas
    @ShayVidas Год назад

    why your calling a prime rib asado ?
    am i missing something ?

    • @CountryWoodSmoke
      @CountryWoodSmoke  Год назад

      It's a sirloin and I'm cooking it asado style over hardwood embers with salt and chimichurri

  • @hernan2075
    @hernan2075 2 года назад +7

    Its not right ... the wood fire start up flame ISNT never under the grill.... Its on the side burning for the wood larger pieces of work to be ready.. . Wrong start, this isnt real Argentine Asado.. you missed badly the number one rule.

    • @CountryWoodSmoke
      @CountryWoodSmoke  2 года назад +2

      Rubbish, you can set up the grill how you like, the steak was cooking over embers, and I give it an occasional lick of heat

    • @FelixG2070
      @FelixG2070 Год назад +1

      @@CountryWoodSmoke anyhow, it's good being unconventional, if that's the case. End goal's the same👍

    • @CountryWoodSmoke
      @CountryWoodSmoke  Год назад +1

      @@FelixG2070 cheers

  • @rynovanderberg9692
    @rynovanderberg9692 Год назад

    Drop half an inch on the sirloin and you'll have half the issues. The steak as is will be too cold in the centre and depending on the side dish won't be worth the effort or money spent on the meat. The only way I'll use that thickness steak is with camel thorn or rooipitjie wood over a 15 minute longer grill time.

    • @CountryWoodSmoke
      @CountryWoodSmoke  Год назад +1

      Rubbish...was perfect.. those woods are too strong and would overpower this beautiful beef..

    • @rynovanderberg9692
      @rynovanderberg9692 Год назад

      @@CountryWoodSmoke if cooked too long yes. But lower heat with hard wood will complement this "too chick" cut. Where I'm from BBQ is a national sport. So first of all, 2 inches is ideal. Anything more needs more time and lower heat. But hey, you seem to know your wood

    • @CountryWoodSmoke
      @CountryWoodSmoke  Год назад

      @@rynovanderberg9692 that's why I prefer a lighter wood.. I can cook a thicker steak slower for longer...trust me it's delicious

    • @CountryWoodSmoke
      @CountryWoodSmoke  Год назад

      @@rynovanderberg9692 my favourite braaiwood is mopane...

    • @rynovanderberg9692
      @rynovanderberg9692 Год назад

      @@CountryWoodSmoke I'll take your word for it. I'm not saying it doesn't taste nice. 😂 I just (personal preference) would like the centre warmer. Hence why we use hard wood where we can turn up the heat for a flame grill just before taking off

  • @brandonanaya8865
    @brandonanaya8865 2 года назад

    Heat seems to be too hot on the low&slow side

    • @CountryWoodSmoke
      @CountryWoodSmoke  2 года назад

      Not at all, could hold my hand on that side for 5 or 6 secs, perfect heat...that's around 140c...perfect

    • @tuff9486
      @tuff9486 2 года назад

      @@CountryWoodSmoke That is way too hot. Argentine slow is 10-12 seconds. and hot is 5-6. Medium is somewhere in between. Depending on what you grill, you pick one of them, but going slow never fails.
      It is up to each and everyone to pick what fits them the best. Most argentines unfortunatly fail to appreciate rarer meat, and prefere well done (argentine well done is still very juicy inside, just not red).
      I usually go with 10s fire for all meat, except sausages and entraña/skirt stake

    • @CountryWoodSmoke
      @CountryWoodSmoke  2 года назад +1

      @@tuff9486 it was perfect for me, I had my grill set up for different zones

    • @tuff9486
      @tuff9486 2 года назад +1

      @@CountryWoodSmoke I meant It was too hot to be called hot/slow. Not that it doesnt fit your style of grilling.

  • @Siamak-l8j
    @Siamak-l8j 4 месяца назад

    With that accent you can only do fish & chips wrapped in newspapers.

  • @axelmaure6214
    @axelmaure6214 22 часа назад

    Thats not argentinian asado.

  • @geekay101
    @geekay101 Год назад

    Came to learn, nah, its entertainment, music, only missing the dancing girls mate. Bye

  • @Hahehhwgajshah72726..
    @Hahehhwgajshah72726.. Год назад

    As soon as people start cooking with temperature probs etc I’ve lost interest.Good bye.