doing the live million in one sense I'm doing wrong

I don't know if I'm doing this right or not

Cheers good dog

well good morning good morning guys morning guys greetings again from el

bolson argentina we are still here we are we extended our stay because we

liked it so much we liked it so much and our host was so nice we get to hang out

with them a bit more yeah there's a big event happening tomorrow tomorrow the

biggest asado in all of Argentina huge party yeah how could we leave you we

miss that and miss it's gonna be in Cholila which is only like an hour

away so it's gonna be really fun yeah but anyway it's the purpose of

today's video we are going to be attempting to make our very first

Argentinian asado bbq yeah now we've ate a lot of asados and parrillas courtesy of

your dad and in some restaurants in Argentina i we have never attempted it by

ourselves and yeah we're totally winging it it's just the two of us we've gone

out and bought meat we've got wine and so yeah this is going to be our attempt

at making Argentine asado bbq for the very first time watch a couple Gringo's and

see what they can do that's luck so guys this is the grill this is gonna like a

barrel yeah it's super cool it's super rustic and what I love about it is like

you can adjust it because of course you do this at first to probably put in your

wood and everything in you if you want you want the meat to cook slowly you can

obviously keep the girl okay well I'm glad you figure that out because and

we've got some little chimney type thing happening for the smoke to escape

I should also show you guys that our host was kind enough to leave us with

lots of wood not only here but here and there's another huge stack over there

down yonder so I think what we're gonna do to start it is combination of some

newspaper I've got some twigs which will act as kindling and then yeah we'll

eventually throw in some bigger pieces of wood let's get going and we have dog

Oh joining us as well I think he's gonna love the asado this he knows what's up you like

guys I see you out here with the grill he's gonna get a lot we're gonna feed

him really well and yeah we bought them just for you

for you oh so we've got little pieces of wood kindling in the barrel I also

picked up some flyers from the supermarket and we're gonna use this to

start our fire we've got matches we've got limited

amounts of paper some twigs some big blocks of wood and look see how it goes

it went out LT won't work

so guys we managed to get the fire going I'd say it took us about 10-15 minutes

the minor struggles okay it's going it's going it's going it's going

that's the key point and it's not going out all right guys so let's talk about

the meat we went to a carneceria a butcher and picked up four different

items I feel like this is enough for two people so we're not really planning to

have any side dishes or salads or anything like that it's just gonna be

about the meat windy it's getting windy and whether we can cook it

so first up chorizo this cannot be missing when you make a barbecue an

asado chorizo commune cocido mm-hmm I guess

homemade common sausage that's what it means here we have FALDA de Vaca

which is kind of a bony cut but we're hoping to feed some of it to our pet

brands we also have a Costa later a cutlet with a little bent out of shape

in the bag it's got bacon so I should mention all of us came to less than 10

US dollars all this meat yeah ten bucks good price happy with

that okay what cannot be missing from an asado get to the meat good empanadas so

we've got four different kinds I'm gonna dive in here for you so this is the

human one so it has like orange cheese I'm not excited for that one and then

this one is the can't take carne would you have spicy meat in there guys mmm

the place where we pick these up from they are an outstanding bakery

yeah I'm have high expectations this one is the outer arabe yeah I guess it's the

Arab empanada and find another house that specific sheep just regular look

it's got lots of meat I wonder if it'll have lamb last but not least this is the

rock afford to cheese yeah he's look wonderful I can't wait to dig in so 2 &

2 2 & 2 so I gonna try the the spicy meat one the

carne picante yeah Oh dr. C it's spicy this is a Roquefort cheese is that a bit

like blue cheese how would you describe him yeah powerful too rich cheese

odorous to you mm-hmm these are incredible

empanadas yeah these are from marina yeah I can't recommend this place more

highly we had a really good pizza there and you know what we also bought some

dessert from there as well no let's see what the Arab empanada in case

it gives our asado that for some reason doesn't work out we're gonna have nice

empanadas and dessert a little bit sweeter okay lots of onions the reasons

in it I'm not seeing a reason yet I was expecting raisins - okay last but not

least the meat though one this is what you like to have for breakfast in Peru

mm-hmm and Peru I have we meet us for breakfast yeah I was expecting it to be

more orange in color like a darker corn color and a bit drier less mushy yeah

right hey let's see

hmm that's not bad not bad at all so it seems like half of it is mashed corn

mm-hmm and for the other half you can actually see the little grains of corn

stuff good selection guys I feel like the dog is looking at us wondering what

is taking you guys so long you started this a asado like an hour

and a half ago where's the meat I feel the same dog oh I feel the same update

so we've been burning some wood we've got some charcoal happening yeah well

you use the heat of the charcoal to cook your meat but it doesn't look like we

have enough maybe we just didn't put enough wood in there yeah it's actually

gonna go buy some charcoal and we just want to be certain that it's gonna but

what has it hasn't been it hasn't been a dud no I think maybe I may add the chorizo

sauce while you're gone okay well I'll be back I've got about a

20-minute errand

guys I've got to say I'm pretty proud of myself I don't know if I'm doing this

sprite or not but the sausage is cooking so I can't be way off

if the sausage is cooking either way as Sam is back from the supermarket with

charcoal with the Charco oil reinforcements the adventures continue

now the meat goes go on how do you think we're doing what

are your thoughts guys and impressively a million and one thanks for tuning

wrong so please in the comments or don't whine situation tell us what did you got

wine situation so we have a Malbec from 2014 we went to a vino taco here in the

city and the guy helped us pick a so he said this is great local wine as from

2014 Patagonia Argentina so it is exactly from is it from San Patricio de

Chan yaar nail can no can the province of neuquén province of the okay pretty

more can eat though so we just grabbed our chorizo they're ready that's the

first thing that went on you look fantastic guys I think they're cooked

well enough they're crispy crispy on the outside yeah well so we're gonna have

these while the meat and the chicken continues cooking I'm just gonna

reposition this yes good idea

she ching ching ching cheers to the first Argentine bbq asado we've ever made

and so far the wine has been fantastic the chorizo is look good good honestly

this is one of my favorite wines we found in Argentina and it came from a

vinoteca on so maybe they do have a few gem that's hiding out in there so

this was called three Mohini thought that means the firstborn this wine is

the firstborn I think this guy said it was aged in a special barrel barrels

nobody I don't know how to say that in English it's a type of probably Francis

um and it remains it spends twelve months and those wood barrels give him

yeah yeah then afterwards it remains a minimum of one year in the bottle at a

controlled temperature and also controlled light it's a good wine and

try it if you can't be mechanical one more I still I still can't believe we've

been able to somehow pull this off so far and the meats cooking nicely so dude

we managed to cook the chorizo and honestly I think we cooked it a bit

longer than we should have just because we were so worried that maybe we haven't

cooked it long enough well I know it's definitely long enough you put a bit of

chimichurri on it how is it so good we did okay pump to try the chorizo guys

when we've had Argentine asado that your dad to me this is usually the first

thing that's ready sometimes we do a choripan leave this into bread hmm

I'll say we cooked up pretty good yeah crispy on the outside

yeah I'm still juicy just definitely been cooked long enough so we're halfway

there to becoming Argentine would you say well if someone was actually filming

the entire process it would be embarrassing but yeah we have got it

going we have it's working and this is for dog Oh who's been waiting patiently

in the Sun yeah he hasn't bothered us for food he hasn't come whining or

flying or anything he knows the good stuff no pawing Oh

things take time right

young young dog oh now costeletta did we pull it off we cooked it well and we

sure did then loading it with chimichurri

even the bee their interests they're like oh I found asado

though I want a piece of that bad we've kind of pulled it off somehow I'm gonna

give the dog the bone dog was in luck though looks a little bit like a gremlin

personality to gremlin that Oh yum yum yes yes amigo stitch boo booing huh look

at him good dog Oh guys the meat keeps on

coming this is the next batch this is the brocheta you were nice big chunks of

chicken rolled and bacon but wait for it when you cut it open there's more bacon

inside double you never get enough bacon right it's very juicy of tender

I just had a bite of that Tia that's one of my favorites from the whole meal

that's just like that's so good such a good idea I feel like I'm hitting a wall

yeah well this meat like I'm entering food coma zone where my eyes are closed

well we have one more cut and don't forget we have dessert too yeah I need

to watch myself you need to you need to get some caffeine in there or something

chicken for the gremlin

putting those new knives to the test tough gosh it just cuts over all will be back soon all

right and getting all the meat off of the bone like yeah okay yeah we got

those at the Gaucho party a few days ago

with cuts it's called falda it means the alert hands down the star of

the show you like the bony cuts bony and fatty this is the best the meat around

this bone is just unbelievable oh good we went all out for dessert we got a

dozen of my sassiness line pastries would be the direct translation they're

basically little cookies with all different types of fillings toppings we

have cherries jammed in Sicilian chocolate glazed white chocolate it

looks amazing I'm gonna try this little one back here it's like a mini Alfajor

stuffed with dulce de leche very crumbling I'm just the perfect light dessert snack

to finish off a wonderful meal and I've got something to show you now - I mean

what did you get I got sorry it's like I think it's it's like alfajor - so no artists

a now artisanal dozenal with a glaze it's so dense it feels like I'm holding

like a hockey puck that's but it's put in half good all the dulce de leche in

there so fresh actually the outside I thought it might be meringue but it is

white chocolate mm-hmm this is like at a higher level than what you get from the

prepackaged awful force even from some of the better companies like this is

just cut above it's not good we survived we did that

was fantastic yeah took us a little while to get

things going but I yeah it just turned out so much better than I thought the

meat turned out really good we cooked it well we made sure to cook it like it was

well done it was well I know I don't really prefer to have my a little bit

more juicy but we just want to make sure and so yeah well wine was great

empanadas were fantastic what really made this meal good - was the fact that

we picked up things from that bakery empanadas the

cookies oh all very good and the meat cooks so well yeah I have to say I think

we just appreciated everything a little bit more because of all the efforts like

we spent the whole morning in town gathering the items we needed curious

also hold it I mean including like including getting all the supplies that

was like a whole day procedure obviously if we were a little bit more skilled and

prepared it would be faster you could probably arrange this in half a day but

overall it was so much fun and hope you guys enjoyed this Argentine asado

parrilla bbq our very first time to make it made by gringos hopefully it won't be

our last it won't be our last and we'll see you guys soon with with more

episodes on our Channel