Primero esa parrilla es hermosa,segundo,,ese vacio es increible y la criolla y el chimichurri 👍.Te salió todo genial!!!Aguante Argentina. Vamos!!!⭐⭐⭐🇦🇷
Fantastic video for open fire. Just finished using some of your tips, and the corona fire is perfect. Made the fire roasted peppers as well. Thank you for sharing your expertise!
I had no luck at all checking with the Mexican carniceras in SE PA. They had no idea what it even was - I had to show them YT videos to give them a clue...
Al, that's looks amazing!! I learned about you from Jeremy's channel. I"m so glad you immigrated to the U.S. Thanks for bringing your culture and food!!
Hola genio! Recién encuentro este canal y me parece genial. Que bueno que hagas escuela de nuestra manera de asar en otro país. Increíble las ganas de prender el fuego y hacer un asadito que me dieron. Saludos desde Rosario, Argentina.
Very nice Al! I learned to grill all kinds of meat from a very young age. We cooked over charcoal as often as possible. Never cooked vacio but I'll see if I can get one down here in Costa Rica. Love that grill!
How much heat? In Argentina is simple because we use the metric system: medium is your hand 10 centimetres over the grill and you can hold for 10 seconds. Greetings from Patagonia
Dude, keep the videos coming. This is my absolute favorite style of cooking! I’ve been cooking open fire for years but I love the tips you have here. Relax and crack a beer lol. Bonus, I even have your chimichuri in my cupboard. It’s amazing especially when you don’t have the fresh ingredients on hand. Subscribed.
Don Frugoni, Me encanta que usas Guantes para todo sus procesos de cocinando, di por que podras controlar el perfección del cuisine. Gracias por enseniar me su estilo. Tomas de Texas
Cool! I’ve just found your channel. I’m British but lived in Texas for 14 years, I can cook a mean brisket. Now I’m living in Thailand and waiting for the delivery of my new Argentinian grill made for 304 stainless steel. Beef is not that common here, mainly chicken, pork, fish, frogs and rats. 😂
Amo todas las formas de asar carne que hay... pero no hay nada como nuestra manera. Una sugerencia para instruir en el ritual del asado argentino (que a muchos desespera esperar 4 horas para un corte), es mostrar los cortes y achuras que se preparan y se comen MIENTRAS la "vedette" esta preparandose para su presentación estelar jejeje. Idolo total Al!
QUE BIEN QUE NOS REPRESENTAS AL!! CAPO IDOLO!¡ DEJAS A LOS GRINGOS LOCOS ENSEÑANDOLES LO QUE ES UN ASADO DE VERDAD!! ABRAZO DESDE ARG MAESTRO Y GRACIAS X MOSTRAS NUESTRA CULTURA Y NUESTRA FORMA DE COCINAR!!
Vacío on the grill, make it all the time . I put it on the same way just hotter. 2 - 2,5 hrs. It doesn't stay as flat, but I clamp it into a flip grill and it's perfect! Almost as good as open fire prime long ribs 👌🏻 keep it simple, with coarse salt, ground pepper and garlic powder
Wont be medium rear... it needs to be cooked long hs crusty outside fully cooked inside... let it rest 15 mins after cooked. juices Will be there.. wont be dry.... have a look when he cuts it... good luck
Hola Al! Muy bueno el video!! Es miércoles y me dieron ganas de prender la parrilla para hacerme un vaciopan con mucho chimichurri. Muy buena la salsa de ajíes! Me pregunto cómo quedará agregándole orégano, y ajos y cebollas asadas... (si lo pruebo, te cuento). Saludos desde el Gran Buenos Aires!
I love cooking outside. Be it on the braai or potjie(3 leg cauldron). Well done. Good vid. I'm hungry now 😅. I've been wondering what type of braai I should build and I think I have my design now. Cheers from 🇿🇦
The man has some immense skill. The only thing I could think of is maybe open fire octopus tentacles. I remember Iron chef Dad on UA-cam did a grilled octopus and it looked divine. I wonder what Al’s take would be on it
Buenísimo! Se nota que sabes... Mi única crítica es que el chimi va con aceite de girasol o lo más neutro posible. Llegué a un restaurante argentino en París a trabajar de jefe de cocina y lo primero que hice fue cambiar eso. Amo el aceite de oliva y lo uso más que el de girasol pero para el chimi es mega invasivo. Obvio que opinión personal. Muy bueno el video!
Al! Tambien estoy en Texas. Actualmente estoy haciendo ente mis amigos un concurso de picañas trayendo carne de Monterrey, Sonora, Texas y otras partes! Me encantaria invitarte a una de estas competencias pero para que tú ases las picañas jajaja estaria genial. Saludos.
That open fire grill just moved to the top of my wish list - WOW
Primero esa parrilla es hermosa,segundo,,ese vacio es increible y la criolla y el chimichurri 👍.Te salió todo genial!!!Aguante Argentina. Vamos!!!⭐⭐⭐🇦🇷
Those South American pitmasters sure know their sh*t. Simple, slow, LOVE IT!
Gracias amigo 😊
Argentines are by far the best grillers and very nice people too. Saludos desde Argentina.
In Argentina BBQ is a lifestyle
Eons of knowledge and traditions
Fantastic video for open fire. Just finished using some of your tips, and the corona fire is perfect. Made the fire roasted peppers as well. Thank you for sharing your expertise!
Ahora sé como hacer un vacío como se debe! Gracias 😁
De nada!
Muito bom
Tenho assistido muitos vídeos
Sou do Rio Grande do Sul (Brasil)
🇧🇷🇧🇷🇧🇷
Your instructions are quality!! Never found anything this detailed before online! Hero!!!
Love that you are doing more longer videos. This looks so good.
Thank you!! 🙏 More coming soon!
Master of the fire...
Thank you!
Quién me manda a ver este video antes de almorzar una tarta... ahora quiero subir a prender un fuegazo a la parrilla!!!
LOL!
This looks insanely good!! The hunt is on to find this cut.
Find a Argentinean butcher shop in your area. There are plenty in socal, maybe some in your state
I had no luck at all checking with the Mexican carniceras in SE PA. They had no idea what it even was - I had to show them YT videos to give them a clue...
Porter Road has this cut
@@theoriginalchefboyoboy6025 He said argentinian,not mexican.
@@arielabril1981 You noticed that, too?! Huh, I thought it was just me...
True connoisseur of meat,low & low brings out all those flavours you were talking about.❤💥💫👌🏽👌🏽👌🏽
tengo un vacio para hacer este domingo, espero me salga tan bien como a vos, Genio !!!!
I can't even begin to immagine how good that mustbe.
Just followed your instructions. Absolutely beautiful. Juicy and so much flavor. Salt only with the salsa. From Cape Town South Africa.
My first crack at making this came out PHENOMENAL!!! I just wish it was more readily available here my brother. May have to order another one soon!
My bro!! 🔥🔥🔥
Did you order from Porter Road or were you able to find it at a local butcher shop?
Love it Al! Great work!
Thanks brother !
Al, that's looks amazing!! I learned about you from Jeremy's channel. I"m so glad you immigrated to the U.S. Thanks for bringing your culture and food!!
Hola genio! Recién encuentro este canal y me parece genial. Que bueno que hagas escuela de nuestra manera de asar en otro país. Increíble las ganas de prender el fuego y hacer un asadito que me dieron. Saludos desde Rosario, Argentina.
@@nicolasgarrini7318 saludos mi viejo! ❤️🇦🇷
Se me tiene que cumplir el preparar éste corte, así, como debe de ser, con esa salsa chimichurri.
Thank you so much for sharing.
Ufff, increíble pinta, qué maravilla
Thank you I just found your show love the way you cook
Amazing video!!
@@MaxtheMeatGuy thanks Max 👊🔥
Beautiful amazing 🤩
The world needs more of your videos Al.
haha thanks brother
Awesome. Was a pleasure meeting you and seeing you work live at the Desperado Meat Fest. Vamos!
Thanks so much!
Very nice Al! I learned to grill all kinds of meat from a very young age. We cooked over charcoal as often as possible. Never cooked vacio but I'll see if I can get one down here in Costa Rica. Love that grill!
Wow! Thanks for your comment and for sharing! 🔥
I ordered one from my Butcher just this past weekend I will cook it this weekend I can’t wait
At 2:50 on Saturday the 10th. Enjoying the video and yes the hunt is on for this cut of meat.
Amazing !!
Que sabroso, Saludos from Miami.
Thank you
Al, sos un crack. Tus videos me hacen feliz. Quiero viajar a Texas solo para comer un asado con vos
Muchas gracias! Si algún día viajas avísame!
Instant follow.
Awesome!! Love this tutorial. Love vacío!!
@@larubialoca100 let’s goooo
This looks awesome !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thanks boss!
Epic! Subscribed
Such a great cooking process. Looking forward to more videos
Thank you!
Al, love your personality and love learning this style of cooking. Cheers!
Thanks! I love doing this!!
Vamos!!! Love it AllyJoe!
Thanks my friend!
I like the bbq/grill👍
Mr Frugoni you had me at, "it's all about feelings."
That is how I cook everything, from sausage gravy to mole to pork shoulders.
Ha ha thank you!!
Love this video ❤ pure gold！🎉
So glad! Thanks!
You know I love the Vacio!! Great vid bro, real good energy. 🔥👏🍻
Thanks so much bro!
Al, sos un capo.
Un aplauso para vos
Gracias papá
What a great video 👏
THANK YOU!
Frugoni capo. Saludos de Argentina, pibe.
Damn! I wanna try one of those cuts..... Love the video!
Thank you!
Love the sauces - i bet they make this cut along with the amazing cook
@@keletienne7947 exactly! The acidity cuts perfectly the fat , the grease
Love that grill! Looks bomb!
Thank you!
If it's favourite in Argentina it must be good.
Ale, el mejor de los nuestros 😘
How much heat? In Argentina is simple because we use the metric system: medium is your hand 10 centimetres over the grill and you can hold for 10 seconds. Greetings from Patagonia
Superlativo amigo !!!!
El mejor corte lejos y el que más se disfruta asar...congrat's my friend 🤘
Muchas Gracias!!! Thanks bro!
Wow..excelente!!!!!
Thank you!
Killing it Al.
Thanks Mike!
Que buen canal por fin podemos disfrutar de nuestra cultura te felicito Marcelo de Fort myers Florida.
Gracias Marcelo!! Me alegro que lo disfrutes
Yummmm
YUM!!!
Dude, keep the videos coming. This is my absolute favorite style of cooking! I’ve been cooking open fire for years but I love the tips you have here. Relax and crack a beer lol. Bonus, I even have your chimichuri in my cupboard. It’s amazing especially when you don’t have the fresh ingredients on hand. Subscribed.
HI! Thanks for this awesome comment! I really appreciate it! Let's Goooooo!!!
Don Frugoni, Me encanta que usas Guantes para todo sus procesos de cocinando, di por que podras controlar el perfección del cuisine. Gracias por enseniar me su estilo. Tomas de Texas
Gracias Tomás!
Cool! I’ve just found your channel. I’m British but lived in Texas for 14 years, I can cook a mean brisket. Now I’m living in Thailand and waiting for the delivery of my new Argentinian grill made for 304 stainless steel. Beef is not that common here, mainly chicken, pork, fish, frogs and rats. 😂
🤣🤣🤣 Thanks for sharing!
Nothing like cracking open a cold brew with a hot rat on a stick after a long days work
@@charleswalker2484work?
That looks amazing!
Thank you!
Perfect 👌🏿 eating 😋 looks delicious 🤤
Thank you !!
Got some of your seasonings and this cut looks fantastic. Thanks for the peppers recipe as well. Cheers !
Thank you! Did you like the seasonings?
@@alfrugoniofc Yes sir both were fantastic
Perferct!
Love this my man!!!!!
Thank you brother!
Vacio ah toda madre bro!
❤❤
Legend right here!
Thank you! 🔥
Amo todas las formas de asar carne que hay... pero no hay nada como nuestra manera. Una sugerencia para instruir en el ritual del asado argentino (que a muchos desespera esperar 4 horas para un corte), es mostrar los cortes y achuras que se preparan y se comen MIENTRAS la "vedette" esta preparandose para su presentación estelar jejeje.
Idolo total Al!
QUE BIEN QUE NOS REPRESENTAS AL!!
CAPO IDOLO!¡
DEJAS A LOS GRINGOS LOCOS ENSEÑANDOLES LO QUE ES UN ASADO DE VERDAD!!
ABRAZO DESDE ARG MAESTRO Y GRACIAS X MOSTRAS NUESTRA CULTURA Y NUESTRA FORMA DE COCINAR!!
Vamos!!!!
Most important open a 🍺 👌
Red wine goes way better with vacío.
Beer for the cooking time, red wine with the dinner lol@@juliancantarelli
Vacío on the grill, make it all the time . I put it on the same way just hotter. 2 - 2,5 hrs. It doesn't stay as flat, but I clamp it into a flip grill and it's perfect! Almost as good as open fire prime long ribs 👌🏻 keep it simple, with coarse salt, ground pepper and garlic powder
Excelent 😎😎!!
Thank you!
To be a keeper of the fire, a verdadeiro gaúcho
Amazing ❤❤❤
Thanks so much!
Looks amazing... How do you source something like that? Very unique and clearly a crowd pleaser
Brisket is king 🍺
And if they don't agree, they can kiss my FAJITAZZ.😊
I’m gonna try. Do you suggest cooking it medium rare or more like a brisket?
Wont be medium rear... it needs to be cooked long hs crusty outside fully cooked inside... let it rest 15 mins after cooked. juices Will be there.. wont be dry.... have a look when he cuts it... good luck
Buen vacío conseguiste allá !
Ufff tremendo vacio. Ya necesito el "Meat Fest" con Matt Carriker.
ufffff epico!
Vacío is king !
yes man!
Imma come find you and have you cook some dat. 🤣 You the man bro
Hola Al! Muy bueno el video!!
Es miércoles y me dieron ganas de prender la parrilla para hacerme un vaciopan con mucho chimichurri.
Muy buena la salsa de ajíes! Me pregunto cómo quedará agregándole orégano, y ajos y cebollas asadas... (si lo pruebo, te cuento).
Saludos desde el Gran Buenos Aires!
I love cooking outside. Be it on the braai or potjie(3 leg cauldron). Well done. Good vid. I'm hungry now 😅. I've been wondering what type of braai I should build and I think I have my design now. Cheers from 🇿🇦
Let’s go buddy! Great job! I’ll take the whole cut To-Go and both sauces! 🇦🇷🍽️🍻
Thank you!!
En México taqueros cook that part over lard , they call it suadero !
One of my favorite tacos
The man has some immense skill. The only thing I could think of is maybe open fire octopus tentacles. I remember Iron chef Dad on UA-cam did a grilled octopus and it looked divine. I wonder what Al’s take would be on it
I need me one of those grills.
Saw you on Matt’s channel, and now I’m here subscribed! 👍🏻👍🏻
Awesome! Thank you!
😢super cool. Now i must explain my butcher how to cut!!😅😅😅👍👍👍🇩🇪
😂😂😂💪
Amazing. Will be calling the butcher today i think!
💪💪💪🔥
knowing how much time is going towards this just needs side dishes and great red wines with maybe some mustards. must be a thousand dollar meal.
Brisket is better cause we can get that almost anywhere. But I’m sure that cut is good also. I wish I could get one to try. Very good video.
In Argentina BBQ is a lifestyle
Buenísimo! Se nota que sabes... Mi única crítica es que el chimi va con aceite de girasol o lo más neutro posible. Llegué a un restaurante argentino en París a trabajar de jefe de cocina y lo primero que hice fue cambiar eso. Amo el aceite de oliva y lo uso más que el de girasol pero para el chimi es mega invasivo. Obvio que opinión personal. Muy bueno el video!
I’m going to try shoulder clod in this manner!
Looks amazing! I’ve been wanting to pull the trigger on this cut for a while. Where do you get yours from?
You can get it at Corte Argentino
@@alfrugoniofc I couldn’t find it on their website. Do you by any chance have a link?
Would love to see a long livestream for one of your cooks
That cut looks like Texas👍
What kind of knife are you using and what length?
Al! Tambien estoy en Texas.
Actualmente estoy haciendo ente mis amigos un concurso de picañas trayendo carne de Monterrey, Sonora, Texas y otras partes! Me encantaria invitarte a una de estas competencias pero para que tú ases las picañas jajaja estaria genial. Saludos.