Grilling Battle! U.S.A vs ARGENTINA!
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- Опубліковано 12 жов 2020
- There are two main regions in the new world where grilling is king, Some countries in South America with countries like Argentina, Brazil, and Uruguay and the entire North America meaning Mexico, Canada, and of course, the US. And today we are going to be comparing both ways of cooking one of the staples of the grilling world. Today we are cooking tri-tip in 2 completely but delicious ways! Tri-tip is one of the most emblematic steals on any grilling. The constitution of the meat combined with its flavors makes this steak something unique and most appreciated.
I truly hope you enjoy this video as much as we did. Like and subscribe for more!
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Omg best quality food video I’ve seen all day !
Thanks brother! 😀😀
I'm a US expat living in Argentina for almost 20 years. Texas BBQ vs. Argentine asado.... it's comparing apples and oranges. Argentine asado... the ribs, chorizo, morsilla... NOTHING LIKE IT!!! Texas brisket, smoke pepper sausage.... NOTHING LIKE IT!!! They are both exceptional in their own right and they are both unique!! If I ever had to choose one, I'm going to miss the other.
Hermano, if you want to make a proper Asado Argentino, you’ll need (in order):
1- time
2- wood
3- friends
4- malbec wine from the region of Cuyo
5- And finally..... good old free range grass-fed steak from the Pampas
P.S. Great video!!!
Especially when Argentina national team plays
If Ms Ninja, ever needs a day off, I’ll step in to taste test.
HAHAHA I'll let you know!! 😂😂😂
Check out these The Argentinian Cut website at bit.ly/ArgCut for Tri-Tip, Picanha and more and remember to use the discount code DELICIOUS!
hey,nice video and all that but i'm from argentina and it's weird to see here many popular restaurants for tourists that bake the meet in a way that is not common in this country,here we don't put that many spices on the meat,we only flip it once so that the inside it's as cooked as the outside and it's all brown,with the semi-transparent liquid coming out of it
i just don't understand why everyone cooks the meat that way in the tourist centered restaurants and in the outside argentina and uruguay
please, i need an explanation T_T
Not sure how I came across your video here but I'm extremely happy I did. Never heard of a tri tip cut and this video was phenomenal. Amazing info and amazing looking food!!! Gotta try the Argentinian way of cooking
You’re making me want one of these grills man! Loved the video. Hope you and Ms Ninja are doing well. MUCH LOVE!
As an argentinian, i may say that you managed the coals very good, congratulations
I love the info on the cooking technique. Never seen such type of grill amazing
That is very different to what we do here in the US, but it is also amazing! 😀 Glad you enjoyed it!
Meat in Argentina is so young, might as well be veal, melts in your mouth. And growing up there I noticed the fat is never cut until after is cooked, so you don't end up with a piece of well done cardboard.
Home run on this video keep up the great work!!!!
Great job and love the information!
Mesmerizing!! Excellent Excellent...another great video!! Looks amazing..: 👊🏼🍻
Thank you so much brother! 😀
You always find a new way to make me hungry. Good stuff brother!
HAHAHAH Brother I know you make a meat tri-tip!! What do you think about this babies? 😀😀
@@SaltyTales Those looked awesome! I’m eager to try the South American method. I also would like to see if that crust is possible cooking one sous vide and finishing with a hardwood. Time for some experimenting.
Time to experiment brother! That crust was the best for sure! It worth all the time and work! 😀😀
Great video Ninja, awesome tri tips brotha
Thanks my brother! Glad you like it because I know you are an expert on tri tip! 😀
So much touching, petting, and caressing.
HAHAHHAHA Like it? 😀😀😀
La colita de cuadril la solemos comer al horno en Argentina, con cebollas, papas, batatas, zanahorias, en fin verduras. A la Parrilla tiramos de todo pero acompañando al asado junto a las achuras y embutidos, solemos poner Vacío que es un corte que bien cocinado es delicioso.
Awesome Ninja , love Tri tip after letting pine apple juice do its thing. Also once you go charcoal you cannot go back !
Oh man! You hit it right on the head! 😀😀😀 Charcoal is king! 😀😀
Great video Mr. Ninja!! Can you do a video comparing a filet mignon vs top sirloin? Both cuts look similar, it would be good to learn the differences between flavor and tenderness, how to cook, ect. It would also be interesting to see how a Wagyu version of the top sirloin MBS 8-9 would compare to a regular prime filet mignon. 🙂
Those are great ideas! Added them to the list! 😀😀 thank you so much brother! 😀
Ninja your cooks always make me hungry. Great video brother.
Thank you my brother! 😀😀
I love tri tip, I smoked my last one like a brisket, to 205 degrees and turned out great!
Smoked tri-tip is awesome but I feel like it loose a bit of flavor in the process. I guess all depend on the wood you smoke it too.. 😀 Thanks brother!
I love this channel and the Ninjas!
Thank you so much!!! 😀😀
Man, this looks sooooo good! I'm going to send this video to my butcher to see if he can find me a Tri Tip to cook! It also reminds me to get some photos this weekend of the traditional Cyprus Grills that we use here. Some for meat and then we have a special one that looks like an igloo as well.
I want to see that igloo one man! That has to be cool s hell! 😀😀 thank you so much brother! 😀
In the 80's, I was stationed at Vandenberg Air Force Base, Ca, 20 miles from Santa Maria. Tri Tip dinners (Santa Maria style bbq) were prepared and sold twice a month at a huge picnic area near the Base Exchange..usually on a Friday at lunch time. Also, you could buy the dinners at street corner live grills every Saturday in Lompoc and Santa Maria. The dinners contained tri tip slices, simple western salad with Italian dressing, pinquito beans and grilled garlic bread. Those dinners were selling like hotcakes. Living in Vegas now, the only way I can get this type of BBQ is to cook it myself.
The Santa Maria Grill and the Gaucho Grill in Argentina are quite similar, they both stem from the vaqueros, "cowboys" that came from Spain, in Argentina are called Gauchos.
Ninja needs to take it to the next level. He's too good
heeheheh What level is that? 😀😀😀
Ninja, there are a few things noticeably holding you back. One of a few is the whole "and sisters" thing, it seems really out of place. 98% of your audience is and will be male. I love your show though, I don't want to critique you, lol im not getting paid for it. But wishing you the best
@@YoungBideo those 2% sisters must be trying to learn how to cook some steaks so
@@YoungBideo huh ? how is that holding him back from making better content ??
@@YoungBideo so your pretty much saying nothings bad
How did you become such a great steak cooking person you’re like a professional
Practice makes perfect! 😀😀 Thank you so much Evan! 😀
Hello from SoCal . I make a mean tri tip on my weber kettle. Just wait till I get a Santa maria grill. Awesome video brotha
Man that santa maria grill is awesome! 😀😀 can’t wait to get my hands on one of those! 😀
Beautiful video, Ninja!!!!
Thank you so much brother!
I knew there was a reason why you got that Argentine grill... 👍 Ninja your beef videos are the best! I just got my Grill Grates last week and used them 4 times already.. Outstanding results! 🇮🇪
Awesome! How do you like those grades? Do they get really hot? I love mines! 😀😀
@@SaltyTales They say your grates will be 150 -200 degrees more than your bbq temp gauge reading which i found out is true. I bought mine specifically just for beef.. nice sear better flavor ver uicy !!!! ... Drippings going in the center channel brings more flavor to your cuts of beef. Won't use anything else now. Just don't forget to season it before you use it... Go Ninja!
I have only had 2 types of steak rump and sirloin and they have turned out great need to try that now.
Suggestion for a video, great bbq for cheap as some people cant buy expensive meats
I’ve done several of this videos already! Check the older videos! Thanks for the suggestion! 😀😀
Well done Sir!!!
More videos please
Since lately you've been trying argentinian things i encourage you to make a video coocking "a la cruz". Nice job with that colita de cuadril
Given the great accompanying music of this excellent video, I will resort to a quote of equal value. 🤓🤓🤓
In act 1 of Giuseppe Verdi's Rigoletto, the Duke of Mantua sings: "This or that for me equal is" ... I think it can be applied to the two pieces of meat, dear brother Ninja 👋😂😂😂🇮🇹👍
Hahahha love it!!! You are the man! 😀😀😀
I would take any kind of steak you made, everytime it is looking mouthwatering and amazing. This south American style is very interesting 👍👍👍
I love that style because that way of cooking guarantees that crunchy crust we all love! DEEELICIOUS BROTHER! 😀😀
GREAT VIDEO!!! NINJA !
Eddie!!! Thank you so much brother!
Ninja i took a look at the website. Are the steak prime, select, choice ?
Just wondering why the views of your videos have decreased, even though subscribers count and content quality is going up..
Anyways, thanks for videos and keep up good work Ninja :)
This channel deserves more subscribers and views.
I agree! HAHAHA Thank you so much brother! 😀
Great vid
You should do Morcilla!
I did! Check last year Halloween video! 😀😀😀 Scary! 😀😀😀
@@SaltyTalesI checked it out Great Video!
Here we are, and here you are mentioning my home town Santa Maria ca once again. Tri tip is phenomenal my friend.
I want to go there just to eat those world famous tip tips you guys have there! 😀😀 thank you so much!
@@SaltyTales brotha!! If you do go check out the hitching post in casmalia!! Get that tri tip and then ask the local people who are working, where is another great place to get tri tip or bbq!! Best place to start your California central coast bbq endeavor is that spot
Oh man! Thanks for the guidance! I have to do that trip! 😀😀😀
@@SaltyTales no problem brotha!!! 😎
Love me a good Low and Slow Smoked tri-tip (Which are plentiful in California. Picanha - not so easy to find!)
Picanha is awesome and very different to tri tip! In my opinion way better! 😀😀😀
Now that is very yummy yo and enjoyable plus creative and guarantee by ninja himself
Oh man! That was just amazing! tri-tip is a cut of beef made for the grill! 😀😀
The music is so mystical and inspiring lol
Have you ever got steaks from white oak pastures? It’s a super high quality grass fed beef and I just got heart and tri-tip there. Deeeeeeeeeeeeelicious! Would love to see some beef heart on the channel or some other organ meats! Maybe chicken gizzards? Greetings from South Georgia!
I’ve never had it but if they have heart and kidneys I’m liking it already! 😀 Thanks for the tip!
Grain fed tastes better
My Two favorites to grill are tri tip, flank steak and bavette. Tri tip and bavette can be done with skewers also, and flank steak accept even to be stuffed once you butterfly, stuff as you like and tie it with butcher's string.
Flank steak experiment, do it now!
AHHAHA That is a great idea! BUT! Had you ever grilled picanha? 😀😀
@@SaltyTales picanha in Brazil is popular but not affordable at all. A piece of picanha costs a lung and a half of my liver, and I need them to breath and to drink beer respectively. 🤣🤣🤣
love the ethnic music man, little details, keep it up. too bad you didn't start 3 yrs ago, you'd have the success u deserve man
Thanks brother! Really appreciate it! What do you mean 3 years ago?
@@SaltyTales he means he wishes you had started earlier so you'd be more known. However, we all wish we had started things earlier sometimes in life. I have seen you come up from being just the cool guest at Gugas to what you are doing now and I do have to say I am impressed at the artistic quality of your content and with how good your channel is doing. Congratulations brother stay ☝
Thank you so much brother! That is very appreciated! 😀😀
Has uno comprando los diferentes estilos de sazonar la carne de los latinos ej. México, puerto Rico, Cuba etcétera
Esa es una exelente idea! Gracias!!!
Thank you for this video ! I wanted to know how the Argentinians bbq - I hope to go
Buen trabajo
Gracias Camilo! 😀😀
Once you go open fire it is hard to go back. And I am from Texas!!! 2 years in and I sold my regular grill because it was rusting.
have you ever tried irish black angus? in my country (germany) it is a little more popular than argentinian meat
Ninja, I'll challenge anyone's tritip method. I got a good one.
Ups! I think you will have more than one person interested in that challenge! 😀😀😀
@@SaltyTales 👍🏼😉😎
Going to have to try this 🥩😃
Man upped your video game big time. No I want some tri tip!
Ninja it looks deeeelocious! Can you do Kangaroo steak next brother?? You can order it online!
Hahah I’ve never seen that for sale ... 😀😀😀
Salty Tales You can order it online come on brother it’s been my dream to watch a great UA-camr like you do it! :)It’s not lion meat but it’s worth a shot
Saludos amigo from your biggest fan. Hey! Tell Miss Karateka that I’m mad at her for no longer commenting on my comments.
Hahahha she does comment but I think she has been logged in as me and the comments comes out like if it was me... She has a mess in that phone! 🤣🤣🤣 thank you so much my brother! 😀
I have to be honest NINJA...when you were slicing and all the succulent juices on your fingers!!! I drifted away and thought they were my own fingers and wanted to lick them. then i realized they were your fingers and I was looking at the computer screen, AND NO. Oh man did that look good lol
💜💜💜💜💜💜💜 I will check out where on the beef tri tip comes from...as I sure its not a cut known in the UK💜💜💜💜💜
It is the bottom section of the sirloin... Ask your butcher, they have to know about it! 😀😀
Mate Sherwood foods have it. They sell picanha too
Aguante Argentina locoo 🇦🇷🇦🇷🇦🇷
Aguante Argentina! 😀😀😀
I thought the Santa Maria style used that same kind of grill as the Argentina style but with red oak...
There is Santa Maria style argentinian grills but it is mostly as you see it here! Thank you so much brother! 😀
I'm a US expat to Argentina of 20 years. TRUST ME!!! There is nothing that compares to a TRUE Argentine asado. Smokiness?? I have an Algo robó tree in my backyard (think hickory or mesquite) that I use in preparing an asado. There is nothing compared to it in the WORLD!!! The method of cooking an asado is unmatched, along with the quality of beef in Argentina. There is NO comparison!!! Unfortunately, the vast majority of videos that I find on YT, don't begin to instruct people on how to truly cook an Argentine asado, of which of course, there is no one way. You can use charcoal, that are NOT the charcoal briquettes that we use in the US, but RAW charcoal. The more original method is with wood, or course using the more flavorful wood. Then, there is how to start the fire and clean the grill... rarely represented in videos of how this is actually done. Then, there is how to flavor the meat... Chimichurri is RARELY used. It's almost always only salt,... NOTHING more. Another thing... What's the final test?? The taste test?? It took me years to adjust to eating Morsilla (blood sausage). At first, it made me want to throw up. After years in Argentina... IT IS MY FAVORITE!! I always start out with hot morsilla.
In short, there is no way to compare the two. It's too subjective, and there are VERY few people that can authentically prepare the two side by side for the very subjective judging.
All that said, if I moved back to the US now.... I will definitely miss Argentine asado and will do my best to recreate the experience in the US.
Growing up with Argentinan Parents and a large Argentian family in New York, I always had Grassfed & Finished steaks, just didn't know it since it was not a marketing term yet. At my family Barbequeues it was not unusual for each man that came over to bring his own BBQ and a cooler of meats. When I see those huge Steak orgy photos on Facebook, I just think "eh, that's barely even a starter".
I don't know if there is any benefit between grassfed/finished and grain fed, what I do know is I can taste the difference between an Argentian Steak, and one from my butcher or supermarket.
That looks amazing but I like mine rare . Its just a little done for me.
Lets get this guy to 100k before Christmas
Let's go baby! In reality that is my personal goal... let's see it we can make it happen! 😀😀
Ok, then go
@@SaltyTales you have all our support
Thanks my brother! 😀
You get a huge like from me on this. When you cut those beautiful pieces of meat I started to slobber like a Saint Bernard on a 100 degree day.
HAHAHA Thank you man! You are the best!! 😀😀
@@SaltyTales Flatery will get you everywhere!!!!!
Ninja, aunque sea ponle subtítulos en inglés compadre para que tus fans hispanos entendamos un poquito mejor, saludos desde México!! Please, start considering using subtitles in your next videos Ninja 🙏🏽🙏🏽🙏🏽 thank u!!
HAHAHA Voy a hacerlo mas seguido, antes lo hacia pero nadie leia! Thank you so much brother! 😀
In Santa Maria, no one uses charcoal :) red oak only, you get a nice smoky flavor that charcoal will never provide.
I thought I mentioned that in the video. I wish I can find red oak here, that is why I decided to go with the most common method of grilling I know. Thank you brother!
@@SaltyTales i may have commenter before actually watching the video ;) shhhh your the man!
I love them both, but I lean toward the churrascaria style because of the presentation on the giant skewers. Texas's de Brazil here I come.
HAHAHAH Texas de Brazil get ready he is HUNGRY! 😀😀😀
some one give me a pan frances and some slices of that tri tip
Hahah that is the perfect compliment for that tri tip! 😀😀😀
Ninja you da best
AHAHA Thank you Archi!!! 😀😀
is the tri tip called Picanha?
Uuuuummmmm....!!! Ambos se ven exquisitos pero por la experiencia y la cercania me quedo con Argentina jajajaajaj.... saludos
Hahah ese quedo perfecto! 😀😀
I love my steak "medium" and not "medium rare" or "rare" of any kind. That steak doesn't look like it's rare at all but medium. Did you accidentally overcook them?
No, i do like mid too so I was going for that term! 😀 thanks brother!
Just use the same seasonings as the American way on the Argentine tritip, best of both worlds.
I can’t find tri tip any where local to me im in ct, don’t let me get started on the wild goose hunt I went on to find picanha smh
HAHAHAH Hit the Argentinian guys up (Link in the description) They'll hook you up! 😀
Im in CT and checked the website. The meat looks great and the price is very fair. The problem is they are local in Miami. They will ship but its expensive. My order would be 85 dollars for the meat with the discount code and 66 dollars for the shipping.
Dang man! Shipping sucks but it has to be done next day shipping as the meat is never frozen...
That’s a Cali cut bro outside of that it will be harder to find lol
@@krayzie281 lol tell me about it
4.50.... lookup north carolina bbq. same cooking technique.
Choice tri tip (whole not sliced) vs Choice NY strip cooked (16oz piece) both cooked to 130* ill take tri tip all day. You will never buy cheap ny steak again for more money.
I like my Webber Kettle, but I love my Ñuke Delta. Both looked excellent.
¡Qué buen trabajo! Amigo.
Need some detail on the smoke which is much slower on Argentinian style- crust can be achieved both ways but the differentiating factor would be penetration of smoke and the heat. Reverse sear is not American grilling it’s for people who are not confident in grilling. A proper comparison between high heat American steak vs lower slower Argentinian way!
Building a circle around the steak was interesting, I’ve never seen that as usually want the fat to drip on the coal to have some flare ups of smoke
Cuba does the best tri tip. Add some fresh Cubano Bread with butter, and some Plátanos Maduros. Come on man!
Hahahha man I really wish that was true! 🤣🤣 I mean the bread and maduros is! 😀
@@SaltyTales I just watched a Cuban make the best tri tip. Therefore Cuban Tri tip is the best! Cubano loco!
Hahahha I have to agree with that! 🤣🤣🤣
We moved to Florida from California. They don’t even know what tri-tip is in Florida! :(
What? There is try-tip for sale every where here! Check corteargentino.com
go to South Forida in Graziano market. Is Argentine market, well depending which one your going since there's a market version and a restaurant version.
Cooking tri tip tonight lol
YEAH!!! 😀😀😀
Hi everyone have a great week:)
Hello Tere! Have a GREAT week!!! 😀😀😀
Thanks:)😁😁
How do you get such a nice char?????
Let it be in the fire for one more minute and you’ll see it there! 😀😀
Man I have to say that Argentinian style crust steak looked fantastic... Until you cut it open! Not a fan of medium! Also prefer cherry wood fired. I find the taste is just a lot deeper that way. But I'm sure it was still incredible!
It was great and the good thing is that you can always do it to your favorite term? Thank you so much brother! 😀
Ok now next weekend Japanese or Australia wagyu tri tip
Hahah importation is still on stand by... I will as soon as I find it again! 😀
Man that’s good and all but what about some lion meat
HAHAHAH We will have to go and get it ourselves! 😀😀😀😀
Do you let your meat rest before you slice into it? You really don't know your stuff if you don't let it rest.
I'm beginning to not like you .....
....
....
....
....
..... because you don't share! 😂😂😂
They both looked great. While I definitely would love a good crust, I think I'd go with the "better" flavor of the American way. But don't get me wrong.... I ain't turning down either! 😜
Hahaha you scared me there for a sec! 🤣🤣🤣 thank you so much brother!
You failed the North American version. Proper grilling is done on a Santa Maria grill over red oak coals. You ruined it on charcoal.
🤤
Can I come live with you? I have skills.. I can do things... Please?
Number A and Number B 🤣
5:39 is all you need to know about this video...
colita de cuadril no se usa para "el clasico asado argentino"
Traditionally, in Argentina, the meat has to be cooked all the way to the center. Keeping the red inside has become popular mostly in Bs As, mostly in tourist locations.
What kind of weed did u smoked? In Argentina we liked raw in the middle.
@@enzomichaelponce515 Absolutely not true; in ALL Argentina we like juicy but red is raw... disgustingly raw!!
Sos argentino en serio vos?
@@enzomichaelponce515 what? No way, we cook it well done as a standard, maybe medium well as an exception
@@sinergiamdp if you're meat is not rotten, you shouldn't be scared of a pink center.
@@turtlepowersf It's a matter of preferences and traditions.
Australian beef is the best, that's why we send it to Japan.. heck it's just Australian prime beef.
Is this called Picanha?
I miss the delicious scream of yours
Watch till the end! 😀😀😀