Tapa de Asado: Wagyu Brisket Argentine Asado Style Over Wood on the Ñuke Delta Grill
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- Опубліковано 20 кві 2020
- I was sent a grass fed Wagyu Brisket by a subscriber. It came from Pasture Prime Family Farm. It was a small brisket and I decided to cook it Gaucho style. The Argentinian Asado way direct over burning embers from real wood. This was my first time trying this method of brisket cooking. I watched a few videos prior to this cook. The two videos that most inspired me to try this are listed below.
From Locos X el Asado: • Tapa de Asado a la Par...
From Recetas Del Sur: • Plateada (tapa de asad...
Affiliated link: The Big Lew BBQ channel is now an affiliate with Real Fire BBQ / Ñuke BBQ USA. Real fire offers several models of Ñuke brand grills and wood fired ovens. If you are interested in purchasing one, the following link is provided for your information. Purchases made through this link to Real Fire BBQ will cost the consumer nothing extra but would help the Big Lew BBQ channel continue to bring great content to UA-cam.
www.realfirebbq.com/?aff=10
Find out more about items in this video at the following links:
The brisket: www.pastureprimewagyu.com/
ThermoPop: www.thermoworks.com/ThermoPop?...
The above ThermoPop link is an affiliate link, which means that purchases made through that link cost the consumer nothing extra but would help the BIG LEW BBQ channel continue to bring great content to UA-cam. - Навчання та стиль
"Say goodbye Gracie.." Always warms my heart....That was the biggest piece they offer, special order takes too long. Just wanted to see your cook and if you like....
Gregor Miller I really thought it was just the flat until I opened it. It really was good. Some of it was tough but that was my fault. Some of it was very tender. All of it was delicious. Thank you so much
I wasn’t complaining about the size of the brisket, it was just an observation. I was very pleased to have it. I wanted to and knew I should try to cook it on this grill
@@BigLewBBQ no worries...I just wanted your opinion on the cut and quality. I want to send some to the kids and inlaws, and I trust your opinion. (Slap Yo Daddy inc).
Vamoj todavía "Locos x el Asado" 💪
Hi, Big Lew! they guys from “Locos POR el asado” (X reads as the multiplication mark = por) are indeed from Buenos Aires, Argentina and their channel is awesome. Recetas del sur (another amazing channel) is led by Professor Klocker, from Santiago de Chile, I believe.
Us, Argentinians are big on weekend asados. it usually takes all morning to cook, or most of it (depending on what we’re cooking), but we are not used to smoking. there are some recipes that take a long gime, like asado con cuero (the whole cow with the skin+fur still on) o cabeza de vaca al pozo (cow head in a covered pit/hole in the ground). those usually take from 10 to 14 hrs.
All I can say is wow. Learned so much from this man. Sorry it took me so long to see it but I’ve been working double hard trying to keep up from home. Sad day for me learning of Phil’s passing but watching this helped take my mind off of it. Hope you and the family are safe and well brother. Probably see you tonight.
That cook took a leap of faith! Glad it worked out well. Thanks for sharing.
Being able to speak Spanish would open more channels for me. I took German in college... not a lot of Argentine original cooks produce in German. Great work. Thank you.
Really enjoyed the video Big Lew! There is something about this style of cooking that really intrigues me! I watch a lot of Argentine style cooking myself. Makes me want to go fire up my Santa Maria. You had some really good flavors going on there. Awesome twist on brisket! Cheers!
Smoky Ribs BBQ Thanks so much for watching Russ. As you know I watched you cook on that Santa Maria during my preparations for this cook.
Great cook Lew! Some of my best brisket is grilled and the flavor is really good. Hi Hanna!🖐 Love that cool grill.👍🏼
Brooo the way you rolls your's "r" nice job !
That looked great!
That was a fun cook, Big Lew. Not bad for a first attempt and I’m sure it ate good! Cheers 🍻
Everyday BBQ & Cooking it tasted good.
Not bad Lew. A tad different type of Brisket cook is always a learning experience. Appreciate the effort. Good stuff buddy.
The Gallery Backyard BBQ Definitely a learning experience. I enjoyed the cook.
Looks really really good! Love that grill!
That was a pretty neat way to grill a brisket. As I have gotten older, I wish I had payed more attention in Spanish class
Louis at R shack BBQ I still have a lot to learn been studying Spanish 29 years. See the comments and conversation between Luis Palomo and myself on this video.
Great show
Big Lewis thx for sharing god bless cheers from Tampa Fl
I bought this grill and struggle to make enough coals from burned wood. Haven't tried something comparable to smoking yet but I either use lump char coal for embers or just burn a small amount of wood underneath. The food tastes great and the experience reminds me of camping. You can also put a cheap camp rotisserie over the top of you want more distance between the flame and the meat
Dan Bain it primarily designed to use lump charcoal. Next time I try something like this I will use. lump charcoal and augment it with a little wood.
You did awesome Big Lew! Lookin awesome!
Tom Horsman Thank you Tom. Wasn’t perfect but I enjoyed the effort. The flavor was fantastic. Next time I’ll improve.
Very interesting Big Lew! I do like the cook over wood...not charcoal! Glad it turned out tasty!!
BBQ PIT DOG I prefer lump charcoal as an efficient and effective cooking fuel. However, Wood is good! Thanks Rob!
Hey Lew... I like the things You wanna Do and this one was fascinating!!! I watched every second of this Vid! A show of dedication to the Art of BBQ! 🔥👍
Not many these days would burn down splits to hot coals and put a Waygu Brisket over it......but You did! Bravo my friend! 👍 Metal On! \m/
Heavy Metal Bar-B-Que I will definitely try this again but only with a brisket flat. Some of this was very tender others parts were chewy and tough. The family loved the flavors, a departure from American style low and slow BBQ. I saved all the au jus in the pan. The next day I chopped up the left overs. Sautéed more onions and peppers in a skillet
on the stove tossed in the chopped brisket and au jus and served it open face sandwich style on top of toasted French bread slices. That was fantastic,, and sealed the deal in my mind that the effort was worth it. I will definitely do it again.
I didn’t even let the rain stop me.
Looks like a fun cook! Bet that smelled fantastic all day long. Cheers Big Lew!
White Thunder BBQ It sure did! I appreciate you stopping by my channel. It means a lot.
danngggg looks awesome
Meaty Mike Thank you. Wasn’t perfect but defenetly worth the effort.
Thanks for your videos, I’m Argentinian living close to Chicago area, I was looking for those Nuke grills reviews, also watch locos x el asado too, gracias again for the videos man, looks great and fun cooking !!!!
Gracias, seńor, estoy aprendiendo el arte de asado aregentino. Lo siento, que estoy gringo y no entiendo mucho del estilo de Asado de Argentina.
However I really like my Ñuke Dela!
¡Aun que a mí me gusta esta parilla la Ñuke Delta.
Very interesting cook bro! Thanks for sharing.
The Dawgfatha's BBQ Thanks Alton. The effort was worth it. I learned a lot from the experience.
Interesting cook looks very delicious.
Tri-Tip Junkie Thank you.
Well, that was different. Looked really good Lew. People don’t know how hard it is to cook something for 4 or 5 hours using only wood, unless they’ve done it. Nicely done! 👍🏻
Carolina Chris Outdoors I was exhausted! Before wrapping it I sprinkled that salt water solution on it every 5 -7 minutes or so. I enjoyed the process, thanks for watching.
Big Lew BBQ - That kind of work will make a fella thirsty! 🍺👍🏻
That brisket does look fantastic, I’ve only had a few bites of a wagyu once, it was good. I’ve never done one that way but I can see it working. Nice one big Lew!
Pickles BBQ It has a fantastic flavor, I will be doing this again but only with a flat.
👏👏👏👏👏👏👏👍 ese asado debe esta muy bueno saludos de argentina
Te salio espectacular Big Lew! Tenes que seguir haciendo carne a la parrilla de esta manera! Saludos!
If anybody wants to know how it's actually done:
- Do NOT trim. Leave the fat and silverskin ON
- Arrange your coals AROUND the meat not straight down, you want to be able to hold your hand at grate level for 10-12 seconds where you're going to place the meat.
- Cook fat side down and flip ONCE about 75% into the cook, thats really important, like 1hour in flip then 30 min and pull.
- You're not trying to get it to 200f, when you cook this way it's different, and it may even be a slight pink in the center, like a medium done steak. I'ts going to be more juicy this way. No need to wrap.
interesting cook mate, good effort for a first crack that style of cooking !
Ben Bryce Yea for brisket it was intimidating. It was a fun cook. I will try it again but only with a flat.
Awesome cook my friend... Locos "x" el asado translates to Locos "por" el asado... The "X" means por... Hope that helps amigo... The brisket looked delicious👍👍 Congrats Hannah and hope you all stay blessed and safe mi amigo...
Luis Palomo Thanks Luis I should have known that, but I didn’t. Second language problems.
You really made me think, Luis. I should have considered that it meant “por”. Por can translate to “for” or “by”. In English we use x to mean “by” but rarely if ever does × mean “for”. In expressions like 2×4 it means “two by four”. In “Locos X el Asado. It translates to “for” not “by”. If “by” would have fit the expression I would have realized it mean “por”. Since it was supposed to mean “for” here, I didn’t make the connection.
I can understand Spanish fairly well and speak it “bastante” well enough to get along. But I didn’t catch the meaning of the abbreviation × for “por”. I’m kind of embarrassed that I did not know that. I’m also fascinated that I now know it. So many things make more sense now.
I hope I didn’t bore you, I’m really sort of a language nerd, and I like thinking about such things.
I really appreciate you explaining this to me.
Spanish is my second language, I’ll never speak it or comprehend it as well as a native speaker. Because, I think in English, I don’t think in Spanish.
¡Gracias maestro!
@@BigLewBBQ no problem my friend, I'm glad that you are a teacher helping out your students to learn a different language ... I'm here to help my friend... Stay blessed and see you on the next video... Que Dios bendiga a toda tu familia y que los guarde
Luis Palomo Gracias, Dios te bendiga, también.
I love learning and studying Spanish, yet there will never be a time when I can stop or be completed with my studies of the language, as long as I’m on the sunny side of the grass.
Estoy mejorando y puliendo el español cada día.
All of my family are gringos, I and my cousin are the only only bilingual people in our entire family. My cousin learned French and she teaches French in London, England. All my Spanish knowledge is text book knowledge. I didn’t even begin to learn Spanish until I was grown at age 21. Even so , truly enjoy learning, studying and using Spanish, also teaching it. Still have a lot to learn and I’ve been learning for 29 years.
Awesome job Lew learning to cook and cooking to learn is always good.
#HoTThang
HOTTHANG Cooking You are so right.
I love cooking with wood. It looks like a fun process. Would this technique work in a Weber or Old Smokey?
Robert Williams only with a Santa Maria style attachment on the kettle grill.
Is burning wood down to embers better than starting with charcoal, whether it be lump or briquettes?
I'm a bit confused how much you're moving the brisket around and how much you open up the grill
Hi Hanna... You need your own channel.! Bye Hanna... I have to say it was interesting to watch the process. Looked good too me...
Larry Stephens Thanks Larry, I’ll tell Hannah.
Nice video 1like from me
They are from Argentina 🇦🇷
Have you try making pizza on that grill...the lid would help with it?
Would you do it again
C J Yes I certainly will! Next time it will be only a brisket flat. I will not cook the bacon directly over the fire box, that muted my fire and left me with out enough embers for quite a while. The flavor of this was amazing. Some parts were a bit tough though some were very tender. For leftovers I chopped up the tough sections, sautéed some more peppers and onions in a skillet threw in the chopped beef and the au jus that I had saved and sever it over toasted French bead slices, open face sandwich style. When I served the left overs that way I knew there was no doubt that I would do this again.
Big Lew BBQ that sounds awesome
I think you would get more embers faster if you split the wood into thinner pieces.
That’s how I do it now days.
That’s how I do it now days.
when brisket flips that many times it turns into a burger
Lol it's locos por el asado (like multiplication)
They're Argentinean
Maestro locos por el asado are Argentinians not Uruguayans just saying
MOMO220 good to know! ¡gracias!
The words you should be using should be in English I’m out