Open Fire Beef Ribs
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- Опубліковано 18 бер 2024
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I am an Ausrtalian who lives in Argentina. One thing you miss is that most Argentine families have a barbque every sunday and every family dinner. By every I mean EVERY. The Argentines dont trim fat because the fat falls on the coals and you get a smoked meat flavor. Its the most simple most basic way to do barbque. And your correct no-one every uses a temperature guage. Its all by feel. Another thing about living here. Is everyone is an expert on Barbque. This style of doing barbque is fantastic. It is no coincidence that the best meat restaurant in the world is Don Julios in Buenos Aires. I have been there and its amazing.
I am originally from Mar del Plata, Argentina, living in the USA for 23 years already, and that’s true the true asado al asador is made with dry wood, “Leña” mostly “Quebracho” a very hard wood with tremendous fire power…
Funny fact, us Argentinians always carry in our cars glove compartment a kitchen cloth and a sharp knife, you never know when an “Asado” will pop up at any friend house, that’s very Argentinian, you visit a friend and then another one arrives and out of the blue there’s a fire and wine, sausages, blood sausages and a great piece of delicious meat gets on the fire cooking slowly…
I got to cook with quebracho in Argentina! Reminded me of mesquite in the United States. It is an incredible culture and no better place on earth for people who love red meat, red wine, and green sauce 😉
I think you should travel all over the world and show case how those cultures BBQ their food. Would be an awesome series for this channel
I've home "tested" a lot of whole lump myself. My personal favorites are Jealous Devil and Fogo in that order. Jealous devil just burns so damn clean and hot. I love it.
When us argentines do asado a la cruz or asador we usually cook bone side for 2.5 to 3 hours and one hour on the meat side. Hand count for the heat will be 7-8 seconds. Your product will bemore tender and super juicy. When you make sal muera you can use it to sub out some of the vinegar when making chimmichurri. We also keep our chimmi in the fridge and call it mother chimmi adding layers of flavor. We will also dab some of the oil on a churrasconpan seared in a negrita. Please look at videos from locos por el asado. Also argentine. He has dozens of videos of asado.
My wife and I think reverse seared tri-tip, chimichurri, and Malbec is a perfect combination. Substituting short ribs sounds like a wonderful idea! Thanks!
That's a great idea!
“Somehow, for a reason I can’t explain, it works” is the most un-scientist-y thing I’ve ever heard you say. A scientist would say “I could explain it, but not in a way you’d understand” 😂
Love the video and I’m excited to see you learn and master this style of cooking. I would also love to see you demonstrate the non-$7000 setup for this method. Thanks!
Your comment made me laugh out loud 😂😂😂. For me, I hate when someone provides a false explanation. I would much rather say I don’t know than mislead someone. But yeah I’m gonna try a hog with just a fire in the backyard.
The pinnacle of simplicity on a $7000 cooker. 😂 😂
It's the radiant heat. It heats things, not air. Just the opposite of what you get with a good offset. Oddly works a little like a microwave, just not in the ways we hate a microwave because it's focused on a linear direction rather than thrown around the edges of a metal box.
This looks unbelievably good and what an awesome way to cook!
That brisket looked amazing! Great video, gentleman.
Well that was really helpful. Thnx mate
Where's the footage from the Argentina BBQ? You kept saying you were going to show some? I was hoping to get a good look at the setup. I have a big fire pit and thought I could catch some specifics.
Please make more videos on this type of barbeque!
Was there a number of years ago. Love the flank steak as well. Beautiful pompous grass to finish the beef
I, personally, prefer Asado style BBQ versus American BBQ. The flavors are deep,rich, simple, and not blanketed with smoke. Don’t get me wrong, love eating American BBQ but I can eat Asado just about everyday. Thanks for the video. Been waiting for something like this.
You should try a brisket that way!!
I served as a missionary in Uruguay for two years and I LOVED asado! I want to build an asadero so I can do this!
Jeremy you should have announced your trip to “El Laucha” Luciano Lucchetti from “Locos por el Asado” UA-camr, I am sure he would have been thrilled to have you as a guest and do a great video together and at the same time you could have learned more tricks from one of the best “Asadores” in the world…
Kudos to you, great content as usual brother!
That looked just awesome.... thanks for the intro to this style of BBQ!!!!
Looks amazing we need more of this style of cooking on the channel! Some cooking on the other side of that beast of a grill as well. I’m in the process of getting the 05SS version.
More to come! Planning on this being the first of series of those videos
I have learned so much from you. Thank you for sharing and simply communicating your methods of cooking.
Finally getting back to home cooked BBQ 🔥🔥
Glad to do it!
Thank you for being a BBQ Chompion. Im champing at the bit to hear about the cooking class.
See what I did there?
That's a very interesting cooking method, and the ribs looked amazing! Great video.
Wow!! That looked so good... Could imagine that smell! Reminds me of my childhood helping my uncle cooking whole hog over wood fired coals!!
Similar smells for sure. You should give it a shot
@@MadScientistBBQ will do.. bring that rig on down to SC and I will give it a swing! 🤣
I like the idea of a backyard fire with a stack of ribs cooking on it. I have a caja china rack that I think will work with the beef ribs...mouth already watering.
Have never cooked on a Caja China! Would love to try it
Excelente 👌🏻
you need to do a video of your outdoor cooking area one time. Id like to see your set up and how your operating out there.
Would be happy to
I dont even have a backyard but I sooo wanna try this someday
Never mentioned the Goog jaw muscles needed😂
Got any good book recommendations on how to learn argetina style of BBQ? Aaron Franklin's first book was great for learning Texas style.
We tried it here at home. It was awesome Jeremy!!!!!
Is that a specially made shed to do asada site cooking without the wind becoming an annoying bit letting some wind and light in?
Chimichirri is the best sauce. Make it fresh though. I usually make it the night before. The extra goes great on sandwiches.
Thumb’s up for looking amazing and the proper use of champing at the bit!
👍🏻👍🏻
Nice video as always
You gotta try lamb asador and make a video about that
Waiting for it 😅
Had that in Argentina and would LOVE to do it
Have you ever smoked beef shoulder clod? It's an interesting and huge cut of beef.
Have not tried it but would definitely like to
🔥🔥🔥
This better be fire.
There was definitely fire involved
Great content. Great chemical breakdowns of what is actually happening when you apply heat. Now shoot or upload in a higher resolution please.
I have a double pack of these ribs in ny fridge... but I think Lord Saunders would be pissed if i went off script for my second video of our Tournament of Rubs 😂, but i definitly need to try this sometime! And with other cooks! Looked so good!
How long did everything take. So to the turning etc etc
👍
Great video! New subscriber here but I was wondering if you have ever considered making videos on cooking/smoking on a weber kettle? If you already have then maybe I missed it, a lot of videos to comb through.
I haven’t ever really done content with one. Mostly because I love cooking with offsets. But it’s definitely something I would like to explore
@@MadScientistBBQ Understandable, but I definitely think it would be interesting for beginners like me to learn how best utilize it and some of the differences in technique on kettle vs offset to turn the best possible bbq.
@@ConfusedNarwhal-fc4nkBradley over at Chuds BBQ has a series on smoking with the Weber.
Super interesting video!
Thanks!
I just watched a couple older videos, the one with the Walmart vs Cosco briskets and the talo injection video.
My question is if I inject a Walmart brisket will it make it close or as juicy as the more expensive brisket?
Thanks in advance
It will definitely make it closer! The Walmart brisket will be fine, especially if you wrap with tallow and you trim it well. It won’t be like wagyu, but will still be good. If you focus on the things you can control, you’ll be fine
Oh Man I missed the Masterclass. Any thoughts on offering similar classes in the future?
I do short ribs similar on my weber off set cook
Im geeking that you got tagwood ❤🔥🐷
I may have missed it, but what kind of rest did you do on these.
Man, if you could take this exact idea and make the "spit" (for the lack of a better word) spin like a rotisserie, this thing would be next level awesome!
I like that idea. Big fan of rotisseries
You've done a great job. That looked great.
Thanks! It was a lot of fun too
Hey Jeremy can you drop the dry rub recipe for your bacon ribs? Can’t see it on that video. Thanks!
Beautiful vid in every way. Learning new things at any age is terrifically rewarding. BTW, 3 bones… plate ribs, not short?
Alternative names. Sometime plate ribs can refer to a slightly different cut. Then again that could vary by region. I think 3-bone dino short ribs would maybe be the only unambiguous way to name them but who knows 🤷♂️
Here in Nashville, most butchers call the 3 bone version Plate, and the 4 bone section Short. They are both SO good. I really enjoy your vids and have learned so much. Many thanks. Been a subscriber several years.
Hi, I just inherited an original Oklahoma Joe offset, it's showing some surface rust, no peeling paint or flaking. I am going to do a good scraping and scotchbrite cleaning, and follow your oil seasoning advice. Now when that's all done, would you advise to use a cover, or just oil it when used? I think it's only been outside for two years.
I don’t like dealing with covers but I’m lazy and have a bunch of smokers so covers usually get in the way for me. If it’s going to sit outside, I would probably do a cover
@@MadScientistBBQThanks for your advice, it's very windy here but I'll get a dedicated strap. I remember when brisket was a cheaper cut of meat. I had a friend back in the early 80's used to cook half a dozen briskets on webers for the blues festable. He also owned a small bar/grill that won the world chili contest several years. I had the recipe but lost it when i moved,damn.
So let me get this straight. In order to do this "SIMPLISTIC" way of cooking I need to invest in a 7K Contraption lol.
I made my own grill with brasero. What size wood are you using? Do you chop them down or use full splits?
Full size splits simply because it was easier. Ideally they would be shorter
what about holding in foil wrap? or is that defeating the process?
Cool. I personally have a little problem about the fire being very inefficiënt that way.
Fair point. This style of cooking is more about experience than efficiency, but it is actually less wood-intensive than cooking on an offset. The radiant heat makes it cook quickly
Did you let the meat sweat out after salting before you put them on the rack?
Only for a few minutes. The meat side went quite a while before it got cooked. It essentially had time to penetrate while the bone side was facing the fire
I’d try catch all those juices dripping out of it, I’d find something to use it in, love the chimmicuri with it, may have to get me one of these
🤤🤤🤤🤤🤤🤤
Lets hear about this scoop in the solution offset!!!
What was total cook time?
What the brand or grill you use?
The imitations are great 👍🏼 We need another Alex Jones one 😂
is't this a form of the Santa MARIA style of grill?
I shouldnt be watching this during a fast. Now I'm starving 😅
Just keep it on the playbook for when the fast is over
@@MadScientistBBQ I have a long list of cooks I'm planning
Should probably make some up for yourself!! You deserve it!
That looks awesome!! What was the total cooking time?
I think it was about 3 hours total
Yet another grill I have to buy😅
😂 I’m not trying to talk anybody into bad decisions but it is pretty sweet.
Get your hands on a hasty bake and check it out for us.
I can smell the ribs through my phone screen
Would that it were so
"Thats criminal" - you know what is criminal, squeezing all that juice out
Family friends are Argentinian and they cooked sweet breads a Disgusting loooking blob of blech. 8-10 later....oh my GOD, melt in your mouth, tender morsels of beef!
Already filmed that video. Should be out next week. You’re spot on. Goes from being “not a chance I would eat that” to “hey you got any sweetbreads left?”
chicken feet tasty for me sir
One more thing is most Argentines swear that you have to cook with wood, not charcoal. THey only use charcoal in Buenos Aries. Everywhere else they use dried wood. Mainly for the smoky flavor. As a final comment in Argentina the love cooking barbque as you say the most simplest way because they know their meat is the best in the world. Why ruin it with other flavors. I used to think Australian beef was the best in the world until I came here. Then I knew I was wrong. For all the haters. I am on my 7th passport. If you want to try the best beef in the world try Argentine meat. US beef is fantastic, but Argentine is better than every other beef in the world.
Come to think of it, I think you’re right. Buenos Aires was the only place we saw people use both.
@@MadScientistBBQ Your video on Argentine barby is really good mate. The secret to Argenine barbque, and the reason why it defies all of the rules is that they almost always cook the whole muscle. So the juice and the fat stays inside the muscle and slowly comes out. THe salt seals everything and thats it. Last week end I had Mollejas which are beef thyroid glands cooked over a basic grill and it was just fantastic. As a half Argentine thanks for doing a great video on Argentine barbque. Barbque for 2,000,000 years was a man with a peice of dead animal putting it over a fire resting on some tree branches. The fat and liquid falls from teh meat and blends with the smoke and creates flavors and tastes that have sustained our species since the beginning of time. I think for that reason when you taste those kind of flavors they light off something in your neurones that is very hard to describe. I love slow cooked smoked pork ribs. But for beef ribs, whole lomos, pancetas ( skirt steak) or mollejas is the most simple way to get the most flavor out of a peice of meat. Great video mate.
@@matthewbrook7683I have already filmed a mollejas video 😂 it should be out next week. I could be wrong but I thought it was the thymus instead of thyroid. Keep in mind my Spanish is terrible so I could be wrong on this one.
@@MadScientistBBQ OK well I look forward to the video. The other cuts the Argentines do really well is panceta, and Matahambre. Which are belly skirt and an upper belly skirt called panceta. If you want panceta at an argentine butcher you have to order it a week in advance. Thanks for your videos. I love American barbque. Its great and special. Argentine barbque, in my opinion is better as much for its simplicity more than anything else. Just as an an example on most argentine construction sites there is a tradition of an an asado on friday afternoon as the job winds down for the week. The grill is madeup of crude rebar tacked together. But somtimes you can go to a barby like that and the beef will be some of the best in the world. Made on some bits of rebar over some scraps of wood by a concreter with his beer gut pouring over his belly in a shirt covered in concrete. Simplicity is often the essence of live, and barbque.
@@matthewbrook7683 big fan of their simple technique. No need to dress it up because the meat stands up for itself
I actually like ribs that you can just cut with a knife, a bit more than ones that fall apart. I do my beef ribs as individual ribs (because that's what Whole Foods has, and because a single rib is all I need to feed just myself), and they generally come out excellent, but they do cook faster and have a little more chew, necessitating eating them with a steak knife. The texture is perfect IMO and this looks very similar, just with a bit more of that gorgeous red from the myoglobin because it's not fully cooked to super-well like we'd do with good low and slow. I would eat the fuck out of those ribs if you served them to me.
Sounds like you would love Argentina
@@MadScientistBBQyou got me into smoking meats, so if you say it's so, then I believe you! I'd love to go some day. One of my close friends of Lao/Viet/Thai heritage, is currently preparing to go on a trip to Vietnam and Thailand to visit family and teach them how to smoke meats the way we do here. They don't have any particular BBQ tradition there, but they do have a lot of resources and ingenuity, so it should be easy to engineer some kind of smoker or grill setup that you can use to cook meats using the methods we're used to. I bet it would be really interesting using something like sandalwood or tamarind. I was able to find a vietnamese charcoal brand that uses tamarind trees to make their charcoal, that honestly sounds like it would be really interesting to try out! I will have to mention this to him before he goes lol
@@TheOriginalFaxon super interesting, but wouldn’t sandalwood have oils that would give an off flavor. Tamarind I would definitely want to try though
@@MadScientistBBQI would think so as well, but you never know until you try it. Tamarind sounds like a great plan though. What I'm really hoping is that he will learn something unique to bring back and try, that we never would have thought of here. I'm out in California, wondering if I can get some of this stuff now to test with myself. We don't yet have a regional BBQ style out here that's set in stone, so it doesn't feel like sacrilege to try new things, like using molasses and beer in my spritzer instead of just ACV and water. That seems to produce amazing results, you just have to keep in mind it's going to concentrate whatever flavors you put in it, and not use anything that's too hoppy and bitter. It complements the pepper and smoke fantastically, especially when combined with a bit of rye whiskey as well. Who knows what I'll try next lol. No fear, just try things and see what happens, you might be pleasantly surprised!
Seems like the Santa Maria would be more efficient. Or I’m I wrong?
Would be more efficient but the flavor is a little different and it’s harder to get the crust without burning
800 hundred USD for 8hrs wow..
Me racking my brain trying to figure out how to cook this on a Weber....
Just make a stand for it and build a small fire inside the kettle
720p? Why?
I guess UA-cam is still processing to hd I guess?
I'm digging what you're doing and I understand the process however as a backyard griller you kind of lost me.
Keep killing it on being the meat scientist!
Try it with pork ribs. I get the same result.... And bravo ! First video where you don't put a sweet sauce on it. You Americans have wonderful technique but come on.... Barbecue sauce ?!? You kill the meat with it.... 😂
Would love to try this with pork ribs
@@MadScientistBBQ Portuguese style... marinated with Vinho Verde, garlic, bay leaves and salt. It's just crazy good ! Including pork belly... Man I'm doing one batch this weekend ! 🤤🤤🤤🤤
"Champing at the bit"...tell me you're a Mug Clubber without telling me you're a Mug Clubber
That’s the correct spelling and phrase.
Wonderful way to cook, but as someone who has to
source the wood, cut ,split, drag it out of the bush, haul it, stack it, and then watch 90% of the heat wasted, it don't make much sense. Hugely inefficient.
The actual amount of wood used in this process is less than what’s used to cook them in an offset. Probably used a total of 10-12 logs and two dumps of charcoal.
7K is to much, why not do what the Cowboys used to do?????
This is a neat grill, but my gosh what a hassle to set up and use. The cost of the wood and charcoal alone would turn me off to this grill. But the cleaning afterwards….Nope! I would just use a Weber kettle and be fine with that.
Your videos are great, but I feel I need to mortgage my house for all these grills, under-expensive meats and all. I really wish you would just use what 99% of the people have in their urban backyards. Just my opinion…..
It was probably 10 splits and 2 chimneys of charcoal. Like I said you don’t need the grill. You just need a place to build a fire and something to attach the meat to
@@MadScientistBBQ It would be fun to see you with Cowboy Kent Rollins! If you don’t know who he is (I’m sure you do) he is the chuck-wagon cook on UA-cam who does almost everything over an open fire and/pr with cast iron pots. Very popular and he has I think 3 books out, been on Food Network, etc.
Seriously - It would make for a great collab video!!
No thanks. Give me an offset, smoke and actual rendered fat.
$7,000.00 for grill Nah. I don't think any better than Santa Maria Grill. At Costco in Santa Maria or CA Central Coast for $400.00.
Like I said, you can do it with no grill at all
Empirical, not objective.
No one in Argentina owne
such a grill . 7k in Argentina is hard to come by. You could have cooked that in any open grill method for the regular viewers of your channel to try . I know you sponsor everything you touch but wtf dude . Think about you every day blue collar Joe . wtf owns such grill even in the States .? The folks in Argentina make a pit out of sand blocks nothing fancy like that . Watch loco por el asado on you tube and see the grills he uses . Also shorts ribs are mostly grilled with the English style cut . Not whole like that
1) I said multiple times that you don’t need a grill like that. 2) tagwood is not a sponsor. 3) I paid for this grill myself 4) I showed clips of people cooking in Argentina, using simpler methods. You’re making a bunch of assumptions here, mostly wrong. I never claimed to be an expert in Argentine asado. I simply shared techniques I learned while in Argentina. Maybe pay attention next time before throwing accusations around.
Just stick to American bbq!!
Yes that cooker ain't worth $7000. I don't care what you have to say about it. Hope you didn't buy it. Cause I damn sure won't
The concept that the Cowboys would have to monitor a cook for 2-3 hrs is completely crazy. So figure out how the Cowboys ACTUALLY cooked dinner. Because this is just soi boi cooking. Soi bois whom dream of being Cowboys. Dreams are different than reality. PLUS: the idea that COWBOYS would have a 'radiant heating cooking fixture" out in the wild is an insult to the idea of being a cowboy. Have some respect for hard working cowboys. Because you HAVE NO UNDERSTANDING OF HOW COWBOYS ACTUALLY live.
O wisest among us: How did gauchos cook meat then?
@@MadScientistBBQ In a much simpler fashion without modern technology. Listen, this is not a hard concept to research. However,. if your intent is to mislead and reap financial gains..............you will never find the truth. No matter how many different names you come up for "cowboy." And by the way, I am a simpleton. Dumber than two rocks lying in the sun. And yet I know a scam when I see one. So when the dumbest among the group smells a scam.........that should tell you something.
@@benburnett8109or it could be the dumbest among a group is just that. You clearly didn’t watch the whole video. 1) this style of cooking is in fact what GAUCHOS in Argentina do and did. I have seen it with my own eyes. 2) I told the audience that all you need is something to tie the meat to and a place to build a fire. What financial incentive would that serve? What you say makes absolutely no sense. Does whoever is responsible for you know you’re on the internet? You should look up the Dunning-Kruger effect. You are a shining example.
@@MadScientistBBQ Get trolled much? LOL Don't have a heart attack because a drunk guy trolled you into losing your mind................but it's damn funny!!!! I wish I had emojis on my windows 7 computer. Then I could post some picture graphics that would twist you into a frenzy!!!! You posted a dumb story about how gustapoloos and soi bois cooked meat on the tuscolugaa trail and I made fun of you..................ha ha ha ha ha ha.
@@benburnett8109wow your life must be really sad. I’ll pray for you.
Too much talking
bro this could easily be a 6 minutes video, and even like that I would play it at 1.5x. don't waste your time and effort brou
Al makes a bunch of tik toks and UA-cam shorts that would be more what you’re looking for
😅@@MadScientistBBQ
We come for the entertaining explanations!👍
lol if you like to cook, that is basic fundamentals, no need to keep hearing it. Im not criticizing the effort, just the format of the video. Or are you are going to tell me that you are on the edge of your sit for 25 plus minutes @@justinhess3189 😅
It could be and you would still suck at bbq'in/smokin/grilling/ and everything else 🤣😂
pl.s che.ck uur emai.l