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  • argentine asado bbq

  • oh that is how it works about three times as big of a bite as I should have so good they call it matambre

  • hunger killer well good morning good morning guys

  • greetings from Mendoza Argentina first day in this beautiful city without sunshine blue

  • skies lovely warm weather we've decided it's the perfect day for an Argentine barbecue for

  • on an asado Sam and my dad went and bought Lena wood for the barbecue they

  • don't really do charcoal here in Mendoza and they do wood so that's the plan they're

  • already downstairs in the courtyard trying to light a fire for the asado have to warn you

  • they've already had a couple of glasses of vermouth without eating anything so

  • they're kind of giggly kind of struggling with the fire if you ask me

  • but they are happy to be in Mendoza Argentina so we're gonna go downstairs this one is giggling in the kitchen I got the gaucho knives

  • oh yeah let's go downstairs and monitor the situation okay people

  • we're in Mendoza Argentina today we just came from the grocery stores we bought a whole

  • bunch of things we're going to barbecue today yeah and we also bought a bottle

  • of Cinzano Rose over mu and men or Samuel and I had

  • a glass of Mary

  • we really kept going but yeah we had the carpet if you have wire the long trip is

  • gonna clear our thoughts and our head yeah but I don't know did we do the

  • right thing where we screwed up you know and the other thing is that we bought

  • two bags of firewood here because here in the previous province of Mendoza in

  • Argentina nobody uses charcoal yeah they barbecue the old-fashioned way with

  • their firewood so that means that you have to light the wood get it to burn

  • let it turn into Amber's and then you scoop up the Amber's and you put it onto

  • the grill it's a slower process but it's worth it isn't it so that's the first

  • bag yeah and look at that and then we have another bag just in case and you

  • even gave us a newspaper yeah they gave us everything that we need to start the

  • fire going it's not going to be a huge Argentinian barbecue because it's only the three of

  • us yeah and the other barbecue that we did in Cordova we ended up feeding all

  • the dogs there's three dogs in the bus terminal so today we bought a little bit

  • less and we're gonna start the fire we're gonna walk you through it and then

  • once the asado fire is ready and the embers can be set under the grill we're going

  • to get a traditional Argentinean barbecue bbq going and you're gonna learn

  • something from this

  • oh that's how it works yeah I've never seen it like one where you have to burn

  • the wood to charcoal and then move the charcoal over okay guys wanna walk you

  • through the paces of the typical argentinian style asado

  • this one we're doing just with the plain firewood it's a hard wood the thing you

  • need to do first all the grills have a special section

  • here where you start the fire where you get the wood to start burning right once

  • the wood starts really burning and starts to coming into smaller pieces

  • it's going to start falling down yeah here and then down here you see this is

  • what you wanna start getting it's the embers yeah okay and then with this you

  • scoop and you're gonna be putting under the grill under the grill this all over

  • here under the grill constantly yeah this is going to be burning yeah

  • producing more embers and you're gonna scoop and refill okay and so that allows

  • you to slow cook the meat very slow cooking that's the process to do a

  • typical argentinian BBQ if you have other countries like for instance Brazil

  • yeah they also barbecue but they do it mostly

  • with an open flame okay they build a fire like a little bit deeper than this

  • yeah then they put the meat on the grill and they cook it with the flame we here

  • in Argentina wouldn't do that you know like we cook it with a very very small

  • amount of charcoals or embers or whatever is that you're using here and

  • let it cook very slow that's the secret of the good quality on a barbecue yeah

  • you cannot rush it okay I'm hungry I'm going to put a lot of leat fat coals

  • underneath oh it's a full day Activision if you do that you're going to burn the

  • outside and the inside is not going to be cooked the way it should be cooked

  • and the juices and well it's a long story

  • yeah but to make it short do you want to do it this way you can do it this way if

  • you don't want to do it like this you can always

  • do with charcoal hardwood charcoal I don't recommend a briquettes because you

  • know it's practically so dust pressed together with a little bit of black

  • paint yeah but if you buy a good quality hardwood charcoal then you can get a

  • good barbecue going the secret is slow cook it slow take your time well this is

  • cooking you do other things on the table you do like a picada picada means you've

  • got little pieces of cold cuts cheese all lives whatever a little bit of bread

  • yeah and you're drinking a little bit of wine you're eating all these little

  • things you talk a lot because that's the whole point of an argentinian barbecue

  • get-together and a lot of talking a lot of interaction example and then at the

  • end when the asado is ready you're in hock that one it's a yeah but it takes

  • time yeah don't rush it

  • so some of the meat is ready and on the table can you tell us what you're eating

  • okay the flights are crazy yeah they know it's good you want a piece of the

  • action what we have here is like a sailor

  • Lauren tip okay mm-hmm we already cut it into pieces because there were too big

  • nice and juicy this is another cut it's a very thin cut I wouldn't know what you

  • call it in English it's my dominant Spanish they call it matambre

  • okay this word killer yeah this one hai is seasoned with a little bit of our

  • lemon juice spices and it's been cooked to perfection and then we still have the

  • sausages and another cut of beef inside the grill that was a little bit thicker

  • so we're starting with this and then the rest is gonna be coming out excellent

  • well we're beginning wine and wine is what we start with you and my dad have

  • been drinking to your wine good well I do is preparing the salad upstairs so

  • I'm going to try this white one who maybe I maybe that's quite a bit of wine

  • so this one is by lordy enormous yeah winemaker was it say about it

  • semi dawn and Sauvignon Blanc okay from Valley the Yukon Valley just south from

  • here serve chilled at ten degrees Celsius feels chilled I'm not sure it's

  • at ten you haven't put in the fridge I told us

  • it's more of a dry wine you're gonna like it

  • I have it yeah you're gonna like it we eat and prove to you in oh that's an

  • oddly wine yeah that's not as dry as I was

  • expecting a bit of sweetness at the end like it it's just very light refreshing

  • yeah I probably would impair it with steak but you know what it's a Mendel so

  • we've got a conveyor a second beer after after taking it so this one is the beef

  • of the chorizo right which is the sirloin in English yeah one of the many

  • cuts of meat my dad cooked up for us yeah compliment

  • is always to the chef done another great job I should say the

  • grill master chimichurri is never too far away

  • nope try that if you ever need extra flavor you can always sprinkle a bit

  • more salt yeah traditional because the traditional

  • Argentine way though is just with salt chimichurri is like extra if you need it

  • or if you want it that's really good oh man I can't wait to try this I'm gonna

  • try the red for us now the red the red this is what you're supposed to have

  • with an Argentine asado barbecue always he compared it with the Malbec and hey

  • we're in mendoza so of course we're trying in mendoza wine and this point is

  • special because it was recommended to us we went to a vino TECA I said what would

  • be heat like a good mid-range kind of wine maybe that's not too well-known

  • recommended this one is called Laureano Gomes 2018

  • I've already tried it but let me tell you it's good so good so smooth I really

  • really like it if you're visiting and Mendoza and you can pick up this wine

  • highly recommend it it's very good and how about some meat your plate is

  • looking empty so what do we have so far what can I try well you should try the

  • my thumb button yeah that won't use my thumb pain I have never had matambre

  • it's a bit of a different cut it's very thin so it gets a little bit crispy and

  • receiving it with lemon juice yeah you know it's old I can't forget what your

  • knife crazy for your dad let's treat

  • mm-hmm matambre is uh crispy on the outside

  • that's a jury earth kind of meat what I do like it it's pretty good it's top we

  • put a little lemon juice and some spices yeah we do that's right all right this

  • is the solid that Audrey prepared while we were what we were working on the

  • grill or drinking wine and not to say one or drinking wine bubbly wine more

  • more so drinking wine Audrey was upstairs preparing us a nice

  • salad over here it's a pretty simple salad just three ingredients in there

  • lettuce tomato some avocados yeah well it gives us some a bit of something

  • refreshing and yeah healthy I seasoned it with

  • lemon juice olive oil a chick dog and salt for that piece a piece of all three

  • the shish kebab salad let's give up salad enjoy okay now we are reaching the

  • end of the barbecue but I wanted to show you for all those people that like to

  • barbecue and they always wonder how is he like about an argentinian style

  • barbecue the wood has already burnt okay

  • this is what you want look you see this is what you need Amber's like charcoal

  • in Spanish we call them brasses they are like little pieces of wood that are

  • still ignited yeah and this is what you need to put under the grill yes

  • yeah like that just like that just spread it all over the grill like that

  • this is a nice kind of yeah even heat and even heat and then you come like

  • this you put your hand one two five six seven eight nine ten ten that's the

  • right amount of heat for the meat and whatever you put on the grill to cook

  • slowly if you cannot hold your hand there after you count to five or six or

  • seven it's just too hot you're going to push the the meat to be grilled at a

  • faster pace and it's not going to be the same

  • yeah this Argentinean style barbecue needs to be cooked slowly slow and

  • steady right rush it that's why before you go and eat your barbecue you're

  • gonna sit at the table with the family with their friends you start with the

  • picada which a piccata means like you slice

  • pieces of salami mortadella ham cheese bread or leaves you know you name it

  • anything you like you sit at the table and you start munching on those things

  • with a nice cup of wine or maybe like gins on over moon and you talk and you

  • have a good time in the meantime this is cooking really slow okay once this is

  • ready then you bring it to the table and you go for the second period

  • okay first period is the picada second period is when you bring all this meat

  • to the table yeah okay and you start having the real barbecue gather with the

  • family lots of talking lots of support the event yeah it's a lot of interacting

  • right this is a way of life and then when you're done with the barbecue you

  • go into third period move your fill it'll be too much to drink but then

  • later you know they come with the coffee desserts all the sweets and before you

  • know it you've been 12 hours with family friends having a good time the day has

  • gone by you have eating like a king and that's the essence of an argentinian

  • barbecue it's not as much as the meat or whatever you put on the table is more

  • like the gathering the quality time with family with friends and that's what it's

  • all about try it you'll like it you'll enjoy it

  • and you'll enjoy life fam here is introducing us to the art of a truly

  • fascinating time I'll just cut this open so basically guys you take the bread

  • like this which is the pond you take the chori which is the

  • Argentine sausage you put it like that and you know what I'm gonna add a little

  • bit of chimichurri because you got to always have it right yeah so this has

  • got all kinds of good stuff it's very garlicky really just put it very liberal

  • it took a swim in the chimichurri marinating

  • yes marinating and the only thing left to do is take a bite look at that that's

  • smells smoky from over here a fun he's hot watch it I'm here problem is I took

  • well three times as big of a bite as I should have done way can describe it is

  • like the skin is it's crispy on the outside and then as you bite into it

  • it's like an explosion flavors juiciness you have the

  • chimichurri which adds like all the spice and more flavor and it just goes

  • so well on the bread it's a grease it kind of meat so part of the reason why

  • you hold it in the bread it's kind of like just so you don't get grease on

  • your hands but it goes so well together it's like a a next-level hotdog really

  • if that's what you're used to mm-hmm all right last but not least this is

  • probably one of our favorite cuts this is the flank steak the facio it's

  • probably pound for pound the best cut of meat you can get for an Argentine

  • barbecue it's just a massive cut of meat such a big piece of meat that it ends up

  • being smoky on the outside juicy in the middle my first bite so I'm very excited

  • I mean both of you guys have tried it it was good we were pleased we were

  • impressed mmm Oh mom just packed with flavor it's so juicy so delicious I'm so

  • nice to have an experience like this to be able to have these asados here in

  • argentina we've purposely chosen air B&B so that have a have a girl yeah so that

  • we can do this mmm this is better than eating out I'm in a family I'm having

  • great food look how much meat we still have left I only put a dent we've been

  • eating a lot maybe some for tonight or tomorrow they'll be at least leftovers

  • for a couple days um yeah it's been awesome

  • you

argentine asado bbq

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HOW TO BBQ LIKE AN ARGENTINE! | Argentinian Asado Barbecue Lesson in Mendoza, Argentina ??

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    Summer posted on 2020/07/30
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