How To Cook Over Fire - Skirt Steak & My Chimichurri Recipe

[@lucasnassar2778]

Hi,Derek,this is my marathon channel that I watch entire libraries with any amount of videos on KZbin,what you do it's a nice hobby when you wanna be out of the house with friends or alone,in the backyard breathing fresh air and the nice smell of whatever food you bring it on… Anyway,I added your entire library to one of my playlists,subscribed and during this marathon,I’ll give to every like every single video of yours to count as fully watched,also I guarantee to comment in as many videos as possible!!!!!!!It's my second recipe channel I'm officially watching and another food channel that does the inverse of Greg and Rebecca(Devour Power TV with their tasting food),great that both channels are enriching my english vocabulary about food,good luck!!!!!!

[@RaymondMullen-t9j]

I Retired from the Fire Dept .about 2 Months before C-19 & that's when I found You & Your Channel ...Thanks for keeping Me '''SANE ''[ AMOST ] And some Great Cooks ....

[@BBQandBottles]

Hope to see more of these vids Derek! Awesome job.

[@OverTheFireCooking]

Thanks man!

[@ryanryan7213]

So glad I found your channel this is exactly what I needed !

[@burningbelow4424]

You're the man! Very rarely do people do step by step videos as simple and well as you have in this video! I'm ready to get cooking over the fire!

[@hzlkelly]

You are a great teacher!

[@billspann8958]

Derek - you've come along way! A great cook!

[@waltertx.6020]

Great point it helps to cut it against the grain. Thanks for the video 👍

[@outoftheblue6132]

I love to learn and watch from the first up to last part of cooking ♥️

[@WcJ31]

Got myself a breeo fire pit and will be cooking tonight! Can’t wait! Love it so far! Awesome video

[@rec929]

Amazing argentinian-based open fire cooking ... keep up

[@ayrtonklein8380]

Great video, thaught me a lot

[@gerardosolana663]

That chimi is great with London Broil also, my recipe is basically the same except I use a small blender to chop my ingredients and then hand mix in oil and vinegar. I've subscribed to your channel, I love cooking outside and I enjoy learning new tricks and recipes

[@7mariposas740]

Just found you and I'm in love with your style of cooking. I want to try this for sure

[@kales.2715]

Two words... Thank you! Your video has answered so many of my questions. ☺️🔥🙌🏾💯

[@OmgitsdeziLife]

I love this type of videos you make

[@toddreynolds1928]

You are my new favourite KZbin cooking channel. Amazing job man. 👍🏻

[@jeremydionicio9642]

This video is real informative!. Thanks Again Fire Control will get worked on for sure 😂😂😬.

[@TimHPop776]

Fantastic! I really love moving beyond just a BBQ! Thank you 🙏🏼

[@dino41ish]

Thanks I just purchased a skirt steak yesterday.

[@DWANER986]

Been following you on Instagram for about a year (maybe more) and I'm just after discovering your youtube. The excitement is real.

[@aquanaturalist4427]

Ha me too

[@caralynnluster]

I love how the dog was looking at you like "Dang I want some"

[@Viewtoagrill]

I enjoyed your video. I am wanting to try some of this type of cooking, I like your set up. Take care.

[@MikeM-co6dm]

Good info

[@richardrivera7317]

Great video. I always chop my sauce ingredients one after the other on top of each other. I add cilantro in mines.

[@BeardedMounjarbro]

Derek apparently we are twins from what people tell me. Lol I am another channel but do reviews on many things including men’s grooming -beard care and fragrances! Keep it up bro! 💪🏼

[@glennstar13]

Thank you! I've been looking a while for such a great video! The instructions were very clear!

[@daskew9599]

I love what you've got going on here, I've watched three vids a d I'm hooked. I normally cook with three cinder block and a grate

[@daskew9599]

It's hard for me to control regular methods but wood is easy to me and easy if you do it old school. I cut trees so I have no shortage. And if I'd like to change the flavor I can throw Cherry in there or do anything else I want because I can get chips too

[@dangworld5956]

On da bias wit da basin

[@benjamindobson7351]

Been watching your channel for a while now, just realized I haven’t subscribed. It is done now, this is some super good work, coming from someone who was in the restaurant industry for quite some time as a sous chef. You should seriously consider opening your very own over the fire cooking restaurant. I guarantee it would be a massive hit, judging by how many views and subs you have. I would totally travel to try it out.

[@cecilramey365]

Try half Flat Leaf Italian Parsley and Half Cilantro next time. It will take that Chimichurri to the next level. Also add a little salt when mincing garlic to get it super fine. Those garlic pieces were a little big and will overpower. Just my suggestion. Great job on the cook though. Skirt Steak looked amazing!

[@allan6707]

Thanks for this video! I finally received a gravity grill for xmas and wanted to learn the basics. Once you become proficient in traditional cooking techniques you continue to search for a challenge lol

[@embersash9204]

Love your style! Thanks for the tips chef 🔥👌

[@MikeM-co6dm]

Nice

[@ravindrabist5026]

nice

[@lolitabjj5510]

Buying a breo 😊 thank you 🙏

[@justynduplessis2050]

Can you do a series on how to build fires and styles

[@nickolasredfud6264]

The dog knows the exact moment the chimichurri goes on. You gotta love the 6th sense. Chimichurri detection!

[@michaelcadle1]

Derek, I asked you the other day if you do cooking classes. Duh. Here you are. Thanks, Bud! Great video!

[@shadytreez]

I love pecan...that wood lights up like gasoline and creates blue fire. When I want to smoke my turkey, chicken, ribs, steak, et al I throw on fresh cut apple or cherry branches. Cooking over fire is addicting. Flavor is out of this world.

[@johnskitchennbar]

I don't understand why I'm seeing so many videos of people using extra virgin olive oil for grilling or pan frying steak when it has such a low smoke point.

[@daniswara1164]

This start everything

[@zhiqunlam7464]

Hi whee can we buy a fire pit like the one you used?

[@TheSpec1234]

Good video.

[@Abmarp]

mmmm chimichurri!!!!!

[@lutemake3]

Kudos on not chopping the parsley too fine. Have you tried using flat Italian parsley instead of curly? I switched to using it last year, after watching the Locos X El Asado videos, and much prefer the flavor.

[@danielzamora547]

Can I use basic bonfire wood to cook with? Or should I just bring charcoal and use that? I'm going camping next weekend..

[@TimHPop776]

What are the knives you use?

[@jaloux8583]

You really need to clarify which skirt to buy since there are two, inside skirt is dog poop and available in most supermarkets, you need the outside skirt which is harder to find, usually only available at specialty markets, butcher’s or online.

[@carlosv5966]

How long do you leave the skirt steak on the grill before having to flip it over?

[@PMart317]

How long does it take to get the fire ready before cook? Is that x19?

[@jamesobryant4984]

Wz Up Bro You Ok? Man You Can Cook Good JOB👍🏾 How Do I Git A Cook Book?

[@DucTaZenSurfer]

Derek, love the video! Is that a SOLO STOVE converted into a Santa Maria Grill?

[@welberv.baezolivero5021]

4

[@jimmykelly4973]

We’re did you get the the pit

[@yvonneyvonnegaskingaskin4013]

👋 HI. How are you? I live in Philadelphia, PA. I don't mean to be rude. I just saw a delicious recipe & wanted to know if my friend & I without a criminal record can attend a barbecue dinner at your place? If not, I understand. Thought I just ask. Thank you.

[@huguesboucher9598]

where can we buy a grill as your's

[@alexbraunshteyn3631]

Hey, great video. Question for you. I just cooked a skirt steak last week and mine came out super salty tasting.. I used about the same amount of kosher salt you had in your video , any tips ? Also, your chimchurri was it over powering with garlic? I feel like I used a similar recipe and the garlic was overpowering. Thanks again

[@FoereaperGaming]

Saltiness is very subjective. Simply reduce to your own needs. From watching how much he put on it would be too salty for me. I would cut the amount in half. As far as garlic I live in an area where we use it in every dish so for me it would hard to over garlic something. garlic burns very easy though and will give a bad taste so I usually don't put garlic on until done.

[@ayrtonklein8380]

Another tip, maybe you already found a solution tho but salt also pulls moisture out of the surface of the meat. Because of that the outside of the meat will become nice and crispy when grilling it. In this video you see he salted the meat basicly at the beginning, it then has time to substract some of the fluid from the edge of your meat, when this happens the salt dissolves in those juices and it falls of when you are grilling it, leaving the surface of the meat crispy and of course less salty. I salt my meat the moment it comes out of the fridge. you dont want to put cold meat over fire, because it stresses the meat, so i take it out like 45 mins before cooking it. Thia way i give it some time to get this process going and therefore it is never too salty and it gets a beautifully caramelized crust when grilling or searing it. For the garlic, if it is overpowering just cut it an hour before mixing it with the rest of the chimichurri, through the oxidation of the garlic it looses some of the sharpness and gets less overpowering. Hope to be of help.

[@dino41ish]

Just reduce the amount of salt and use less garlic he may like a lot of garlic.

[@tonnyvalimbo2351]

Where are you Located Master Chef ??? I would come and see and learn moee from Master Chef

[@enderbean7862]

I’m using seasoned oak when cooking over a flame but I’m getting soot on the food, what am I doing wrong? Thanks

[@dzn465]

What size Breeo are you using in the video?

[@dmac7403]

Need to do more videos 10 minutes or more ,I'm not into shorts at all their like infomercial commercials and that's on any of them shorts on ,not for me on any platform or channel ...

[@littlebossrae2159]

I love everything you make I am interested in everything 📲📸🍷✨

[@snackhunter17]

This video is gonna help me make my own channel, thanks for the info :)

[@PanupatChong]

What about that fire you already have at the bottom before you put in your first 2 logs?

[@K3m8ni]

Do more longer cooking/eating videos their great for the growth of ur channel

[@kylorenthehusky2584]

👏🏻👏🏻👏🏻😄

[@sabatino1977]

Hand test for doneness is useless because different meats and different cuts of meat have different textures.

[@MrGrilledcheeseits]

I have that exact knife set. Very good and very expensive.

[@alexvilla9559]

Great job but chimi is always better the longer it sits. Gives the oil more time to absorb those flavors

[@RaynManFx]

bro added so much oil im surprised americans havent invaded by back yard haha

[@bookwormbandit2689]

ive never seen a chimichurri mixed in a bowl with a spoon. maybe its still good...but flat cuts and simple mixing wont release all the potential flavors you use a mortar and pestle and pulverize the ingredients into a thick but smooth sauce... the grinding transforms all the knife chopping cuts and ingredients and emulsifies the oil into it making it a smooth rich sauce with no ‘‘chopped salad’ feel a

[@SuongdosOudom]

Hello 🎬🎥

[@raypalomarez]

Notice that your description shows onions in the Chimichurri , but the video has no onions.

[@ggbfree]

I couldn’t find tin foil, so used aluminum foil. Hope that was okay.

[@skiymurrell2148]

Young Derek lol

[@corywekerle6862]

no cilantro?

[@EdiMeanG]

That’s a lot of wood for cooking some skirt steak

[@bruceessig3350]

Uhmm nice uhmm video. 😆 just kidding good job

[@johnskitchennbar]

Oh snap, you said picanha. Are you a fan of Brazilian churrasco?

[@BenDreamsofTacos]

Hey man. Not sure if anyone has ever told you this but you look great on camera. With the khakis and hoodie, great look. Wish you all the best. Saw you on the KZbin Shorts, not really one for shorts but your channel name got me. :)

[@eness9756]

Hello, I wanted to apologize to you for an inappropriate comment that I left on one of your videos recently. I'm not sure if lt is this video or not, but if I find it, I promise to delete. Hope you accept my apology.

[@chocalatekid8024]

Your dog is circling like a shark!

[@AyeJayeLovernVermont]

This guy has said - actual/actually more times than i have said it in my life this far 😂

[@calicuts909]

over 100 dollars in cutting boards, nice!!!

[@FullmoonEffects89]

The hand test is a joke. Some people have really soft hands

[@kingtigercrownestate9102]

Be careful pressing your hand against that knife! Maybe use a wooden spoon when you want to crush garlic.

[@toneman7258]

Wow, that's a lot of work and resources to cook 1 piece of meat that only takes couple minutes per side. Looks tasty though.

[@pranayl311]

Bro something veg please

[@bobl1769]

Using hardwood is a waste of time and resources for open flame cooking. Such cooking is hot and relatively quick so you don’t need hardwoods, even de-barked pine or clean construction lumber scraps will do the job.

[@OverTheFireCooking]

Yeah... definitely do not use pine or lumber scraps. Pine doesn't coal, pops and leaves a film on your food. Construction wood is treated... which is definitely not safe

[@Bamkuhen]

im sorry but those camera zoom or editing make me think you keep making jokes, it really seems like a comedy skits

[@InternetzSpaceshipz]

You needded a bigger table lol

[@nctennnuhajmrjmbucfk3319]

text

[@PaulTheadra]

The close up shots of narrator makes me feel uncomfortable, if your are going to change shots like that, a more effective method is angled shots. Cool video though, subed

[@immunetowesternlies8697]

Jesus! Why don't you just do tge cooking with music on the background and use captions? You talk too much dude

[@mysterybryan358]

What about people with no teeth

[@damaineskylar7163]

That steak is not properly cook

[@Jayanta135]

Why you will wait for the fire to come down.. use smaller sticks.. bruhh.. that's just wasting fuel and natural resources 🙄