Have you ever made Beef Ribs this way? Have you ever lit your grill this way??? Leave a comment and let me know what you thought! And if you enjoyed this video, check out Umami Bomb Brisket: I made the SMOKED BRISKET OF INSANITY! ua-cam.com/video/FGcn74s9UeM/v-deo.html
@@BehindTheFoodTV no problem I'm a man that's the primary cook in the house and always putting meat on the smokers too lol . Found your channel today and been watching all the episodes
Of course, that looks absolutely delicious! Another great instructional video! Love the new studio! And I have eaten a cicada (over a fire when I was in the Boy Scouts) and no, they are not good. Just...no.
El verdadero asador argentino cocinamos el costillar completo que pesa aproximadamente 20 kg solo lo condimentamos con sal o de a rato le tiramos salmuera mientras lo estamos cocinando.. lo hacemos a la estaca y con leña a fuego lento y una cocción aproximada de entre 4 a 5 hs...y una vez listo ya preparado para comer no puede faltar el famoso chimichurri 🇦🇷...saludos bro
¡Hola mi nuevo amigo! Si tan solo pudiera obtenerlos fácilmente, ¡finalmente sería razón suficiente para comprar un Santa Maria / Argentine Grill! He viajado a Buenos Aires varias veces y siempre me apetece el asado y una paradilla completa, ¡qué bueno! ¡Gracias por mirar! -Al
I enjoy cooking meats and always looking to try something different. I have an endless supply of pecan wood, and plenty of mesquite & oak. I never use gas. You have a nice studio but there is a lot of echo in it. Thanks for sharing.
Thanks for watching and taking the time to comment, Gee! This was the first video shot in the new studio - and you're right the echo was horrible! I think if you watch one of my more recent videos you'll see that it's dialed-in now. So........what should we cook with that pecan & oak? :-)
Thanks, Daniel! I think last time I saw you was at the final table of the Horseshoe tournament quite a few years ago! I hope all is well, and I love that you love my channel! -Al
Thanks, Pete! With ribs like these there’s really no need to wrap unless you’re just trying to speed up the cook. They are so well marbled that they are crazy juicy and you can still get an incredible bark. Have you seen the new beef ribs video I made a few weeks ago? If nit check it out! These were NOT the Wagyu Beef Ribs I Expected! ua-cam.com/video/06CtllXE7VQ/v-deo.html
Food-gasm... omg! so, you smoked it, yes? can I do this on my regular Gas BBQ, or only with coal? also, considering getting the Bellows. thoughts on it?
Food-gasm indeed! Technically it's smoked - yes - but the direct grilling method really imparts more of a grilled flavor than the traditional smoked flavor, so maybe we should call it "low and slow grilled"? I'd really recommend that you do this method over hardwood charcoal or even over wood if you have the right grill. The charcoal flavor is an integral part of the flavor profile of Argentine Asado cooking. When the beef fat drips down onto the coals and burns in the fire.....OMG! I love my Signals and Billows. And BTW I don't feature products or accept sponsorships unless it's for a product that I use myself. Some folks think it's cheating - I think being able to relax or even sleep knowing that my grill will stay within +/-5° of my set temperature is just awesome sauce. If you do decide to go ahead, I wouldn't complain if you used my affiliate links - you get the best deal and we get a little commission to support the channel :-). ThermoWorks Signals - bitly.4emv.com/TWSignals ThermoWorks Billows - bitly.4emv.com/TW_Billows
First of all - congrats on launching your channel, Arpad (or should I call you Bernhard - yes I checked out your channel and love it! Proud to be your #102nd subscriber!). I think what you're doing is unique and as a cook, super interesting. Good luck! Now to your comment - cooking over a charcoal chimney is fun. It's the essence of focused, high-heat cooking. I don't usually do straight high-heat for my cooks, but I've used a chimney for searing. I wonder if it's worth a try though - stay tuned I will do some testing this weekend and if I can get it right I'll make a video. Thanks for the idea, and for watching. I'm honored to have you here!
I like both but I generally prefer grilling. Maybe because I can undercook it to my liking, being a Rare guy. Just can't really bring myself to eat good quality beef above MR
One of these days I will buy a Santa Maria grill and be able to demonstrate this technique properly. Thanks for watching and taking the time to comment, Ivan! -Al
@@BehindTheFoodTV I wander all the time if I can recreate the real Argentine/style grill/asado with our domestic European beef? Argentinian beef quality is at another level
@@ivandr2923 you’re going to have to find a good meat purveyor over there as most of the beef in grocery stores isn’t the quality of Argentine beef. But it is available. Good luck!!!
Fair question, Sunshine. I've found with many small food processors including this one that if you don't at least get it to reasonably small pieces you end up with some chunks and some liquified too much while you're trying to get the chunks down. If you've got a top-loader and the chute will fit what you're feeding it whole - go for it! Thanks for watching! -Al
Hey Andrea! We're actually in NC - the home of vinegar BBQ. Jury's still out for us! We had friends down here, and Raleigh is just such a wonderful place! So what did you think of this recipe - will it work for your Argentinian grilling idea? I hope so! Also......tomorrow's video is going to be a good one for you. Based on your comments on other videos, I'm positive it's something you'll want to make!
@@BehindTheFoodTV other than the smoker/coals/wood, we're good! I may just do it over the gas grill, but I hear you. :) I need ribs! I'll be on the lookout for the next recipe from you for our cookout! (had to add that in...)
If you do it on a gas grill, let’s make sure we get all the flavor we can. If you have a Weber grill, place the meat directly over the flavorizor bars. They get super hot, and the fat will burn on them to enhance the flavor. If you don’t, think about what you can do to replicate the effect. A cast iron pan or a frying pan with a metal handle (plastic will melt) placed upside down right over the burners will produce a similar effect!
Those are wonderful grills! So what we need to do is get the beef up above the diamond sear grids, so the fat will drip onto the grids and give you the smoke you want wafting up to the beef. You can probably find an expensive product to make a 2nd tier cooking surface - but you can also do it on the cheap with a store-bought grill grate and a couple of bricks lol.
Hi Javier. Texas style is cooked over indirect heat with only salt and pepper (sometimes garlic). While I don't own a Santa Maria style grill (yet) so I couldn't be completely authentic, this was as close as I could come from a cooking method and flavor profile without owning one. I hope it didn't ruin the video for you! -Al
![Lp. Сердце Вселенной #1 НАЧАЛО ПУТЕШЕСТВИЯ [Новый сезон] • Майнкрафт](http://i.ytimg.com/vi/380Q7gLWGvk/mqdefault.jpg)
Have you ever made Beef Ribs this way? Have you ever lit your grill this way??? Leave a comment and let me know what you thought! And if you enjoyed this video, check out Umami Bomb Brisket: I made the SMOKED BRISKET OF INSANITY! ua-cam.com/video/FGcn74s9UeM/v-deo.html
Wow! Mouth-watering video that puts my dinner here tonight to shame. Love the new studio and set-up.
Thanks, Nick! You should come visit NC and taste some of this stuff on-set!
Wow so tender and juicy!! Love the chimichurri sauce too! The grill gun is super cool. I bet Jake would love that!
Lagom Eats as a man, I can vouch. Jake DESERVES a flamethrower!!!
Look amazing. Wow. Thank you!
Thanks, Nathan!
I always add a little lemon zest or juice to my chimichuri to brighten it up its good. Ribs look great 👍
That’s great advice thanks Cameron! -Al
@@BehindTheFoodTV no problem I'm a man that's the primary cook in the house and always putting meat on the smokers too lol . Found your channel today and been watching all the episodes
Next time instead of using quebracho charcoal, use quebracho wood. It will take longer to light it up, but the flavor will be a thousand times better.
Good idea! I will start to look for a local source now! Thanks Javier!
Of course, that looks absolutely delicious! Another great instructional video! Love the new studio! And I have eaten a cicada (over a fire when I was in the Boy Scouts) and no, they are not good. Just...no.
Thanks for the tip - I guess I won’t be doing a video on grilled cicada! Thanks for watching, Chris!
El verdadero asador argentino cocinamos el costillar completo que pesa aproximadamente 20 kg solo lo condimentamos con sal o de a rato le tiramos salmuera mientras lo estamos cocinando.. lo hacemos a la estaca y con leña a fuego lento y una cocción aproximada de entre 4 a 5 hs...y una vez listo ya preparado para comer no puede faltar el famoso chimichurri 🇦🇷...saludos bro
¡Hola mi nuevo amigo! Si tan solo pudiera obtenerlos fácilmente, ¡finalmente sería razón suficiente para comprar un Santa Maria / Argentine Grill! He viajado a Buenos Aires varias veces y siempre me apetece el asado y una paradilla completa, ¡qué bueno! ¡Gracias por mirar! -Al
Great show
Thanks!
I enjoy cooking meats and always looking to try something different. I have an endless supply of pecan wood, and plenty of mesquite & oak. I never use gas.
You have a nice studio but there is a lot of echo in it. Thanks for sharing.
Thanks for watching and taking the time to comment, Gee! This was the first video shot in the new studio - and you're right the echo was horrible! I think if you watch one of my more recent videos you'll see that it's dialed-in now. So........what should we cook with that pecan & oak? :-)
Great Vid Al, its been awhile love your channel
Thanks, Daniel! I think last time I saw you was at the final table of the Horseshoe tournament quite a few years ago! I hope all is well, and I love that you love my channel! -Al
Next week we are cooking a $200 hamburger
Where and when? I’m in!
They don’t cook the meat 2 feet from the coals in Argentina… maybe 8”. Looks delicious though
Nice job! I see you didn't rap them but they are tender yet.
Thanks, Pete! With ribs like these there’s really no need to wrap unless you’re just trying to speed up the cook. They are so well marbled that they are crazy juicy and you can still get an incredible bark. Have you seen the new beef ribs video I made a few weeks ago? If nit check it out! These were NOT the Wagyu Beef Ribs I Expected! ua-cam.com/video/06CtllXE7VQ/v-deo.html
Food-gasm... omg! so, you smoked it, yes? can I do this on my regular Gas BBQ, or only with coal? also, considering getting the Bellows. thoughts on it?
Food-gasm indeed! Technically it's smoked - yes - but the direct grilling method really imparts more of a grilled flavor than the traditional smoked flavor, so maybe we should call it "low and slow grilled"? I'd really recommend that you do this method over hardwood charcoal or even over wood if you have the right grill. The charcoal flavor is an integral part of the flavor profile of Argentine Asado cooking. When the beef fat drips down onto the coals and burns in the fire.....OMG!
I love my Signals and Billows. And BTW I don't feature products or accept sponsorships unless it's for a product that I use myself. Some folks think it's cheating - I think being able to relax or even sleep knowing that my grill will stay within +/-5° of my set temperature is just awesome sauce. If you do decide to go ahead, I wouldn't complain if you used my affiliate links - you get the best deal and we get a little commission to support the channel :-).
ThermoWorks Signals - bitly.4emv.com/TWSignals
ThermoWorks Billows - bitly.4emv.com/TW_Billows
i use the chimney
First of all - congrats on launching your channel, Arpad (or should I call you Bernhard - yes I checked out your channel and love it! Proud to be your #102nd subscriber!). I think what you're doing is unique and as a cook, super interesting. Good luck!
Now to your comment - cooking over a charcoal chimney is fun. It's the essence of focused, high-heat cooking. I don't usually do straight high-heat for my cooks, but I've used a chimney for searing. I wonder if it's worth a try though - stay tuned I will do some testing this weekend and if I can get it right I'll make a video.
Thanks for the idea, and for watching. I'm honored to have you here!
@@BehindTheFoodTV Thanks very much for your kind words! And I meant that I use the chimney for lighting.
Hahaha well now you can use it for searing too! Did you see my last video about the flamethrowers I use? I feel like you NEED one!
@@BehindTheFoodTV I saw, but not my thing - I am a reenactor. If I go to a different way of lighting fires it's gonna be steel and stone )
Fair enough. You will hopefully forgive me if I don’t go that route!
I like both but I generally prefer grilling. Maybe because I can undercook it to my liking, being a Rare guy. Just can't really bring myself to eat good quality beef above MR
The stake on the thumbnail looks like the US
It was definitely a US cow and I made it in the US so you’re I to something there 😀. Thanks for watching!
Argentinians use only salt and pepper for seasoning and they grill it on low heat open grill grate
One of these days I will buy a Santa Maria grill and be able to demonstrate this technique properly. Thanks for watching and taking the time to comment, Ivan! -Al
@@BehindTheFoodTV I wander all the time if I can recreate the real Argentine/style grill/asado with our domestic European beef? Argentinian beef quality is at another level
@@ivandr2923 you’re going to have to find a good meat purveyor over there as most of the beef in grocery stores isn’t the quality of Argentine beef. But it is available. Good luck!!!
why chop anything if you are putting it in a processor
Fair question, Sunshine. I've found with many small food processors including this one that if you don't at least get it to reasonably small pieces you end up with some chunks and some liquified too much while you're trying to get the chunks down. If you've got a top-loader and the chute will fit what you're feeding it whole - go for it! Thanks for watching! -Al
Flank cut is Argentina way have short ribs
You are correct. Look for a follow-up video to this in a few months when I have an Argentine grill to cook on!
look at that! yet another NYC refugee. How'd you select SC??
Hey Andrea! We're actually in NC - the home of vinegar BBQ. Jury's still out for us! We had friends down here, and Raleigh is just such a wonderful place! So what did you think of this recipe - will it work for your Argentinian grilling idea? I hope so! Also......tomorrow's video is going to be a good one for you. Based on your comments on other videos, I'm positive it's something you'll want to make!
@@BehindTheFoodTV other than the smoker/coals/wood, we're good! I may just do it over the gas grill, but I hear you. :) I need ribs! I'll be on the lookout for the next recipe from you for our cookout! (had to add that in...)
If you do it on a gas grill, let’s make sure we get all the flavor we can. If you have a Weber grill, place the meat directly over the flavorizor bars. They get super hot, and the fat will burn on them to enhance the flavor. If you don’t, think about what you can do to replicate the effect. A cast iron pan or a frying pan with a metal handle (plastic will melt) placed upside down right over the burners will produce a similar effect!
Eat More Vegans we have a Fire Magic, and searing bars!!?
Those are wonderful grills! So what we need to do is get the beef up above the diamond sear grids, so the fat will drip onto the grids and give you the smoke you want wafting up to the beef. You can probably find an expensive product to make a 2nd tier cooking surface - but you can also do it on the cheap with a store-bought grill grate and a couple of bricks lol.
You should have left all the fat on as they do in Argentina
Looks more Texas style then Argentinian.
Hi Javier. Texas style is cooked over indirect heat with only salt and pepper (sometimes garlic). While I don't own a Santa Maria style grill (yet) so I couldn't be completely authentic, this was as close as I could come from a cooking method and flavor profile without owning one. I hope it didn't ruin the video for you! -Al
the background music is super annoying
That's what I was going for. Glad I was able to annoy you with it. Thanks for watching!