Name: HOW TO BBQ LIKE AN ARGENTINE! | Argentinian Asado Barbecue Lesson in Mendoza, Argentina ??
Uploaded: 2020-07-30T09:46:41.000Z
Duration: 18 min 25 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

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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

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

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

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

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

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