Thanks! Some tips would be helpful :)

Gracias :)

Go for it! The texture of the molleja is so unique and well worth a try :) Don't forget, lots of lemon!!

Thanks man!

@@argentineasado welcome.......please khal par apni recipe upload kijiye .......... isse aapko bahut benefit hoga.....khal ka link mere channel mein hain

If you can make a few days before the taste will be intensified, but personally i make it the same day, a couple of hours before using it. The trick is to use luke-warm water to help dilute spice and even out the taste. You can then let it rest for a few hours, or even days!

Gracias amigo!

Awesome! Thank you!

Right on! Happy grilling :)

So good! Once you try mollejas you don't look back!

Haha! They are literally the cow caviar!!

Gracias :)

Great insight, there are many versions, don't think we will ever know which one actually is the truth.

Hey, thanks! You can check out my website too argentineasado.com/

I appreciate your positive feedback, it means a lot to me.

Hey, you're not being disrespectful at all! I'll take your tip and let the meat rest for my next video, i do explain this in other videos btw... I don't mind waiting and letting it rest but I might sneak a bite while waiting. :D

Are you sure you weren't stuck in a time loop? That's a lot of counting! LOL. Thanks for the comment anyway.

Thanks!

That's great to here! Buenos Aires has so much magic, and of course the food (and grilling!) is the best! I am about to drop some full plans on how to build your own asado, but in the meantime you can check out my blog here: argentineasado.com/how-to-build-your-own-argentine-asado-grill/ (I will soon be launching a video and full detailed plans for building your own DIY asado, if you sign up to my newsletter on my blog you will get notified soon!

Hey, thanks for watching, my man! So happy you're liking the series. Let's connect sometime soon!

From smoking to grilling! Nice one. I love smoking too, its about new techniques, experiences and tastes.

Thanks, David! We have tuned down the sound track in the latest videos, thanks for the heads up. Pleased your enjoy the videos!

Hey! Yes, I turned it over 15-20 mins before the end, helps crispen/golden the surface. Remember to let it rest before slicing it up and serving! Enjoy!😁

Thanks for your good vibes brother, but some of the meat has been slow-roasted over embers for 3-4 hours, it's not supposed to be mooing. lol. Happy grilling!😇

@@argentineasado ahhh I seee, looks good tho bro

Thanks for dropping this comment brother! Means a lot. Don't forget to head over to my site argentineasado.com/ and sign up to monthly newsletter ;)

Delicious but almost impossible to find here in the UK, as the butchers shops don’t have band saws! My butcher cuts them by hand but it’s really slow and they’re probably 5cm thick - twice as think as I would like. This cut must be seasoned well and I like them cooked hot and quick - medium rare “muy jugoso”.

This is an Argentine Asado my friend! :) Are you subscribed?

A match made in heaven!

Thanks brother!

@johnbwill sounds awesome! Thanks for commenting and awesome that you getting prepared to build your own Argentine grill! here are a few resources that might come in handy argentineasado.com/how-to-build-your-own-argentine-asado-grill/ argentineasado.com/what-is-piquillin-firewood-and-why-is-it-used-in-argentine-asados/ and argentineasado.com/parrilla-argentina/ Best of luck John!

Yes! You can use a "salmuera" I have a video on this and recipe on my website. Its great to keep the meet moist at all times, as the cooking process is slow <> low heat, the outlayers can get dehydrated, using salmuera stops this from happening, and its also remarkably tasty.

Hi Kevinsalazar6179 ! Thanks for your kind comment. If you analyze the "vacio completo" which is what this video is about, you will notice that its made up of 3 muscles. The way the vacio is cut in Argentina is quite different to the way its cut elsewhere. These 3 muscles are triangle shaped and what we call: "Corazon de vacio" "Vacio de punta" y "Vacio Grueso" These 3 cuts overlap, the skirt, flank, brisket and bottom sirloin. Thats why "defining" vacio isn't as easy as you may except. The cow when it is 6-8 months old has a lot smaller dimension, the muscular definition is different (and also it tastes a lot better) than a fully grown and developed cow, also contributing to the difficulty of translating "vacio" to an exact cut. Anyway thanks for commenting, and best of luck with your grilling! Resources: images.app.goo.gl/yAjkEW2jxNCS11hG6 images.app.goo.gl/PW9a34JYoCJt4uuc6

@@argentineasado i’m well aware of the muscles groups involved in a vacio, but in no way is it the brisket we know in the USA since that comes from the cows lower breast/pectoral muscle, which this cut, does not extend to.

@@argentineasado you’re the only person that calls it a brisket, while others like Al frugoni would never go as far as to call it that. To get to american brisket you remove the breast plate from the cut, which is far away from the area of this cut. The flap, inside skirt and flank steak are none of the muscles found in a brisket.

Good insights! Al is un gran asador argentino!

Appreciate it brother.

Thanks buddy! It’s a cab sav!!

Thanks JPR! I have a new mic, so new videos should be better, and will defo improve the music! Thanks :)

Hey, @garynicholls6210 !! Thanks for replying and taking the time to share this method! Loving it :) My "mud oven" has a door at the front and vents at the front and back + the chimney has a 2-way circulation hood which creates a fantastic draw. That being said, I think you are 100% spot on about turning the pizza, although I understand that is going to depend on the type of heat/fire you have going on in the oven. I am no pizza expert yet, but anything involving, food and fire, I am always excited to learn more! Next time I will try your method 😊

@@argentineasado hi. Thanks for replying. I have a wood fired oven for pizzas and roasting meats but it took me a while to work out what i was doing wrong. The pizzas took ages to cook and the ingredients and the cheese was just not cooking properly on top. I researched how I was going wrong and now I will never do it another way again. So the fire in the centre heats the base to give your pizza base the crunch and coloured spots. And when you push the fire over to one side and put fresh wood on so you get the flames flicking over the top of your pizza, you get the little dark melted spots on the cheese. I did burn the first few pizzas I tried this way, but now they are phenomenal. I’d love to know how you get on. And I am liking your videos by the way. The misses is worried about our kitchen because I love your asado in yours lol. Keep up the good work. The lamb looked amazing. 👍

Thanks for your reply @@garynicholls6210 ! Sorry I was traveling (shooting more content for you guys!) and just got round to replying today. Your recommendations are spot on, I will definitely re-shoot some day soon and let you know how the Pizza goes :) Thanks for your support! 😎

Gracias :)

Thanks :)

Hey @jamesconzens2982 Thanks for comment! I judge the cooking time by the size and type of meat. For example a piece of meat without bone from a low-usage muscle (take rump) I work around 2 inches per hour. So let's take a 5-6 pound sirloin which is a very underused muscle group 1.5-2 hs will be more than enough total cooking time, for medium well. Specifically a rib of beef for example a tomahawk that is 1-2 inches you can grill it for 30 mins total time. When you are cooking through the ribs (like in my video) you will need to account for a bit more time becuase the bone actually need to cook through the bone and the heat of the bone cook the meat. Also when cooking steak you can look for visual signs like waiting for seeing the juices some through - (they are reddish color) before flipping it to the other side and leaving it for 50% of the time it took to bring the juice through on the first side! Ping me via DM or Instagram or on the website if you need any more explanations :)

Amazing thanks!

Thanks Dimas!!

Thanks! Here's to more grilling 🔥

Thanks you man! Love the fact you enjoyed the recipe and switched up the Risotto game :)

Thanks for dropping the comment! I find it easier to drizzle it instead of spraying, but it’s down to personal preference. I my next video (dropping it next week) I will be cooking a Patagonian lamb and showing how I drizzle the Salmuera on the meat. It is key that the meat stays humidified during the whole cooking process.

Hola amigo! En los cuñados de Alem!