Argentine Asado Grill | Somerset Grill | Meater

[@Spenny909]

I love cooking a Côte de boeuf steak like this, my favourite cut. Nice video.

[@CountryWoodSmoke]

Cheers, cote de boeuf is superb

[@best7best711]

Looks incredible!!

[@CountryWoodSmoke]

Thank you

[@Krakayoa]

Damn thats amazing you got to make a good crust and crispen the fat and the steak is still pretty rare. Great job grilling that.

[@CountryWoodSmoke]

Cheers...it's all about getting the heat right

[@garrywiggins5886]

Just watching this at 10:30 am and could smash that for breakfast 🤣 Looked amazing, really like that style of grilling and that drip channel for basting at the front is a brilliant feature!! Can’t stop thinking about steak now 🤤 Great video bud 👍

[@Stephenuk-zc3xo]

Looks very nice

[@CountryWoodSmoke]

Thank you

[@IanBrodiePhoto]

That’s looked great. Can I ask what temp on your MEATER when you took the steak off the fire?

[@CountryWoodSmoke]

48c

[@TomTom-ru8tx]

well done ! youve used maldon salt one of the best salt! I am sure it boosted the taste of meat😊

[@matb3954]

A lot of experts in the comments 😂. That steak looked fantastic.

[@CountryWoodSmoke]

Thank you...there's always experts and funny that they never post any of their own cooks

[@evaaulia333]

🗝️⚽🗽

[@glenhassard2466]

Hi Marcus, great cook! How do you find the Meater over direct heat?

[@CountryWoodSmoke]

Thank you, im always very careful, having the meater facing away from the hottest part of the fire and not in direct flame, it warns you if things are getting too hot

[@ShayVidas]

why your calling a prime rib asado ? am i missing something ?

[@CountryWoodSmoke]

It's a sirloin and I'm cooking it asado style over hardwood embers with salt and chimichurri

[@aitaranilimboo2605]

🤤🤤🤤🤤🤤

[@alezocchi]

Lo arrebataste, papu.

[@hernan2075]

Its not right ... the wood fire start up flame ISNT never under the grill.... Its on the side burning for the wood larger pieces of work to be ready.. . Wrong start, this isnt real Argentine Asado.. you missed badly the number one rule.

[@CountryWoodSmoke]

Rubbish, you can set up the grill how you like, the steak was cooking over embers, and I give it an occasional lick of heat

[@FelixG2070]

@@CountryWoodSmoke anyhow, it's good being unconventional, if that's the case. End goal's the same👍

[@CountryWoodSmoke]

@@FelixG2070 cheers

[@carlosameglio4607]

@@CountryWoodSmoke First of all this isn't asado, it's just a steak with its bone. Second you should come to Argentina and see how we do it our way. This is very far from Argentine asado my friend. Anyway it looks good! Cheers!

[@CountryWoodSmoke]

@carlosameglio4607 thank you, it's cooked on an Argentine asado grill...

[@brandonanaya8865]

Heat seems to be too hot on the low&slow side

[@CountryWoodSmoke]

Not at all, could hold my hand on that side for 5 or 6 secs, perfect heat...that's around 140c...perfect

[@tuff9486]

@@CountryWoodSmoke That is way too hot. Argentine slow is 10-12 seconds. and hot is 5-6. Medium is somewhere in between. Depending on what you grill, you pick one of them, but going slow never fails. It is up to each and everyone to pick what fits them the best. Most argentines unfortunatly fail to appreciate rarer meat, and prefere well done (argentine well done is still very juicy inside, just not red). I usually go with 10s fire for all meat, except sausages and entraña/skirt stake

[@CountryWoodSmoke]

@@tuff9486 it was perfect for me, I had my grill set up for different zones

[@tuff9486]

@@CountryWoodSmoke I meant It was too hot to be called hot/slow. Not that it doesnt fit your style of grilling.

[@rynovanderberg9692]

Drop half an inch on the sirloin and you'll have half the issues. The steak as is will be too cold in the centre and depending on the side dish won't be worth the effort or money spent on the meat. The only way I'll use that thickness steak is with camel thorn or rooipitjie wood over a 15 minute longer grill time.

[@CountryWoodSmoke]

Rubbish...was perfect.. those woods are too strong and would overpower this beautiful beef..

[@rynovanderberg9692]

@@CountryWoodSmoke if cooked too long yes. But lower heat with hard wood will complement this "too chick" cut. Where I'm from BBQ is a national sport. So first of all, 2 inches is ideal. Anything more needs more time and lower heat. But hey, you seem to know your wood

[@CountryWoodSmoke]

@@rynovanderberg9692 that's why I prefer a lighter wood.. I can cook a thicker steak slower for longer...trust me it's delicious

[@CountryWoodSmoke]

@@rynovanderberg9692 my favourite braaiwood is mopane...

[@rynovanderberg9692]

@@CountryWoodSmoke I'll take your word for it. I'm not saying it doesn't taste nice. 😂 I just (personal preference) would like the centre warmer. Hence why we use hard wood where we can turn up the heat for a flame grill just before taking off

[@Siamak-l8j]

With that accent you can only do fish & chips wrapped in newspapers.

[@CountryWoodSmoke]

What's that got to do with it?

[@TheChaddisBack]

Looks good, but thats not near an argentinian asado.......

[@CountryWoodSmoke]

@@TheChaddisBack it's steak on an Argentine grill...

[@arielstafe]

Un buen veterinario te lo salva a eso!

[@CountryWoodSmoke]

@@arielstafe perfecto

[@Hahehhwgajshah72726..]

As soon as people start cooking with temperature probs etc I’ve lost interest.Good bye.

[@CountryWoodSmoke]

Bye then 🤣

[@geekay101]

Came to learn, nah, its entertainment, music, only missing the dancing girls mate. Bye

[@axelmaure6214]

Thats not argentinian asado.

[@CountryWoodSmoke]

It's a Argentine asado parilla 🤣 and a beautiful steak 😏🔥