I got SCHOOLED by the Argentine Asado BBQ Master!

[@BehindTheFoodTV]

🥩🥩🥩 Complete Argentine Asado BBQ Meat Bundle from Meat N’ Bone: emv4.me/asado 💰 Use discount code EMV10 to get 10% off any order site-wide! Watch The Perfect Grill - kzbin.info/www/bejne/oWeWhWqeqrJoaKc next!

[@samwdavis]

As an expat in Argentina for almost 20 years.... here's my input. This is one of the most authentic videos I've seen. Here's the tweeking... You did better at grilling the cheese than I have done. It's really difficult, but delicious when done correctly. You do NOT salt the sausage and morsilla... PERIOD. Newspaper over the top of the meat when cooking to contain the heat. HATE the red-dyed hair. Apart from that... FANTASTIC video.

[@BehindTheFoodTV]

Wow thanks for the kind words Sam! Some day I hope to retire in BA. Maybe we will cook together then (as long as you can tolerate my hair) :-)

[@papasmamas1]

Yeap, salt the chorizo and morcilla, I would never think doing that!

[@ivancap4232]

@@samwdavis welcome immigrant

[@veganbutcherhackepeter]

Correct. In Buenos Aires, the Asadores get started on the parilla in the morning. When the hungry workers flock in around noon, the meat will already have been slow bbq'ing for about 4 hours. Even meat that is normally chewy at this point will be tender, juicy and rich in flavors. The secret is to never expose the meat to too much heat. In Buenos Aires, only tourists order a "filet steak". The Porteños will be like "why pay 5 times the money of a normal piece of meat for something that has no flavor, because it has no fat marbling?"

[@Coyote27981]

Ribs are always cooked bone side first. For the provoleta, dry it by putting it open on the fridge the night before. Once you flip it oregano and a drizzle of olive oil.

[@BehindTheFoodTV]

Great tips thanks!

[@spageddie3266]

@@Coyote27981 Yes, exactly!

[@juverjaf]

Beautiful video. A few mistakes: 1. The grill is too high, the heat must be stronger, and need more hot coal. 2. The sausages (Chorizo, morcilla y butifarra o salchicha parrillera) no need salt. Never put salt on sausages. 3. The cheese provoleta need a steel pan or container, otherwise it spill all over, and you can put spices on it. AND NEVER USE TORTILLAS. Mexican food is not compatible. 4. The chimichurri is not used always for all de meat, it is better on chorizo or choripan. Depends 5. You need to try the "molleja" y "chinchulines", the best of all asado. Greatings

[@BehindTheFoodTV]

Thanks for the tips!

[@RidingElevators]

You’re like a travel food cook vlogger! Love that meat and bone has your videos playing at their shop 24/7!! 🤣🤣

[@BehindTheFoodTV]

Thanks, Lane! It's a whole new world for us!

[@paulbush8747]

Great job Al. I'm super impressed that you didn't let all that meat intimidate you. It looks like you had a really good time cooking it all. With practice comes perfection. Keep up the great work my friend.

[@BehindTheFoodTV]

Thanks, Paul! I won't lie I was a little intimidated lol!

[@TheDawgfathasBBQ]

A really fun video to watch. Great job on the cook my man. 🍻🍻🍻👊👊👊

[@BehindTheFoodTV]

Thanks so much Dawgfather! That means a ton coming from you.

[@Bleuthatup]

Argie here. Thanks for showing, partaking and sharing our barbecue culture One minor: caveat: I screamed when you dropped the cheese like that. Use a small cast iron and let it develop a crust. THEN if you want drop it on the grill One

[@pizzapaul94]

This was a fun and informative video to watch, glad to see your new grill in action!

[@BehindTheFoodTV]

I promise you it was even more fun to make, Paul! Thanks for watching! -Al

[@MrMorganca]

Another beautiful and inspiring video, Al. Excellent work!

[@BehindTheFoodTV]

Thanks, Chris! I really appreciate your support!

[@jessesmith401]

One of my favorite videos Al, i can tell you put in a lot of time and effort into making such a quality video. You have one of the best channels on youtube⚓️

[@BehindTheFoodTV]

Wow thanks for the kind words, Jesse!

[@absoz]

Omg salivating - my top is soaked from the dribble. Just realised, my grandfather was born in Argentina, as was his mum. Her parents were an Englishman (Francis Hepburn Chevallier Boutell - very big in South American Football, with the Chevallier Boutell cup named after him) and her mum was a local. Grandpa’s dad was an Englishman who moved there to get out of the shadow of his dad and brother - they were all architects That way of cooking meat looks amazingly incredible - and has me wanting some right now, no wonder I loved bbq’d meats with my heritage 🥰🥰🥰 yummo Even the cheese looked great

[@BehindTheFoodTV]

That’s wonderful background Andrew! Time to start doing live fire cooking!

[@Wolfen_Argent]

The Provoleta needs to be crunchy on the outside, and throw some oregano on top of it next time while it cooks . Just a tip 👍 (Argentinian here)

[@BehindTheFoodTV]

Thanks for the tip! I just ordered more Provoleta to try this with!

[@nicogilio]

@@BehindTheFoodTV Another small tip for the provoleta: let it rest for one day (or a few ours) in the fridge without the packaging. The cold will dry it out a bit, which will give it more consistency when cooking it. Cook it over a slightly high heat and that will give it a good crust.

[@BehindTheFoodTV]

@@nicogilio thanks! I just bought more so I can try that this weekend!

[@brian2359]

Loved this video Al! Did I miss where you’re grilling from? Not your normal backyard!

[@BehindTheFoodTV]

Very perceptive, Brian! The video was so long already that we had to cut the scene where I tell everyone I've moved to a new house! Did you like this new format? Do you like seeing the whole story unfold in an epic video, or would you rather the old shorter format?

[@brian2359]

@@BehindTheFoodTV I thought you said “home” or something similar, and I was like did he move?? Lol. The story for this was fantastic, understanding your thought process to why you show us all this fantastic food was great! I really appreciate the effort and cost you put in to flying to Florida!! Thanks again for these great videos! Congrats on the new home!!

[@BehindTheFoodTV]

@@brian2359 thanks so much man. We have more like this planned!

[@smiller6238]

Thank you. Who made the grill you are using?

[@BehindTheFoodTV]

You're welcome! Here's the video about the grill's origin story! kzbin.info/www/bejne/oWeWhWqeqrJoaKc

[@KarnivoreKaren]

Binge watching your last 4 videos. Loving the idea of a continuous, all day cook. Perfect for family reunion or open backyard event. (And looking forward to those dinosaur ribs!)

[@BehindTheFoodTV]

Hi Karen - we missed you! This really is a fun way to have a BBQ. I can't wait to have a bunch of people over and cook this way for them!

[@timdotchin5971]

Another great video Al ❤, as someone who does more charcoal grilling than smoking, I am not on board with the whole "meat thermometer craze" and would like to start a trend where we deliberately don't use them.... 😉 I love the whole process of the Argentine Grill, having used a similar 'Braai' all my life. I think its great that you enjoy and promote all types of BBQ food. Thanks for your time and effort as always ❤

[@BehindTheFoodTV]

Thanks Tim. One of my bucket list items is attending a real Braai in South Africa. Some day I hope!

[@bernardsbbq]

Great experience and learning! Thanks for posting.

[@BehindTheFoodTV]

Thanks, Bernard!

[@martincarm5203]

Fantastic video extremely well put together!

[@BehindTheFoodTV]

Thanks! This was the first in what's become my favorite series! Here's the latest one: kzbin.info/www/bejne/r5rOd52prb6skK8

[@jb.8992]

Nothing like an authentic Argentinian asado!

[@jerrytaylor2610]

Loved the video. Just found your content and new subscriber. That was alot of meat. Loved it. I'm east of Raleigh in Smithfield area. I am fixing to.order an offset. Can you recommend a wood supplier in the Raleigh area? I'm going through your videos. Looking forward to new ones.

[@gideons26]

Here where I'm from. We use apple wood not only quebracho. And i can assure you that it gives a lovely flavour to the Barbecue (asado)

[@BehindTheFoodTV]

I love cooking with apple wood - but I don't think I've ever cooked direct like this with it. What's it like? And where are you from where you get both?

[@gideons26]

@@BehindTheFoodTV I'm from Argentina from the south Patagonia.

[@jwiyual]

I'm a new subscriber and I love this channel

[@BehindTheFoodTV]

Welcome Jimma! You just watched one of my favorite videos! I hope you like the rest of what you watch!

[@Fred-nt6xb]

Your guests liked the food so you had a good start. In the end you cleaned the grill so you also finished well. Congratulations! Nevertheless, I have some suggestions. Cook fewer cuts, it is easier to manage the grill with a small variety of meats especially if you are learning. Add little salt and if necessary adjust it after the meat it's done. Do not add salt to the sausage. Keep barbecuing with family and friends. The best thing about the barbecue isn't the meat, is the gathering! ps. I'm from Brazil which shares the same passion for barbecue with Argentina and Uruguay.

[@BehindTheFoodTV]

Amen brother. Welcome to the channel!

[@Keith80027]

Looks Great. Like these different cooking styles of cooking. I think I try doing this with my Green Egg with Grillgrates with open top to see if I can do this.

[@BehindTheFoodTV]

Thanks, Keith! If you have an Eggspander (or similar) you can definitely pull it off - but with a little less meat lol

[@bobbicatton]

That was awesome! You did great cooking all that at once!👍😊

[@BehindTheFoodTV]

Thanks, Bobbi! It was scary AF but somehow I survived and didn't mess anything up too badly!

[@richardgearhart8090]

Interesting landing in Miami with mountains in the background. Lol, did you get on the right plane?

[@BehindTheFoodTV]

Lol have you never heard of the Grand Dade Mountain Range? #busted 😂

[@richardgearhart8090]

I missed that range in my travels to Florida. By the way, it was a most informative video. Thanks.

[@BehindTheFoodTV]

@@richardgearhart8090 thanks man. I appreciate you taking the time to watch and engage with me.

[@hafuztahiraj7300]

Hey how much does a grill like that go for ?? Or where can I purchase one like that. ?

[@BehindTheFoodTV]

Hi Hafuz. Here’s the video where I talk about how I got it. The contact info is in the description of that video: The Perfect Grill kzbin.info/www/bejne/oWeWhWqeqrJoaKc

[@bobbysoutdoorexperience4954]

Great job! Where can I get the grill?

[@DimiArhontidis]

The salt suppresses flair ups without having to spray water or whatever which would put out or cool the coals!

[@BehindTheFoodTV]

Good info! Thanks!

[@Nclght]

Great video! Where did you get your grill? It's difficult to find them in North Carolina. Also, no need to wait for your brasero to create embers. Start some in your main cooking chamber as well then use embers from the brasero to keep it going. This will save you lots of time.

[@fernandogutierrez5342]

When you need direct heat for. Slow cook you better make the so called "fuego corona" coals all around the perimeter of the grill nothing under ans it's a good one..🎉

[@BehindTheFoodTV]

Great tip! Thanks!

[@TheProjectManager100]

Where did you get your Santa Maria Grill made? I am in the market for one currently and I got it narrowed down to the new El Dorado by Yoder Smokers and the Dual 60" one by Sunterra. Leaning more towards Sunterra as they offer a rotisserie option where I do not think the Yoder offers it. Thanks.

[@BehindTheFoodTV]

Here’s how I got mine: kzbin.info/www/bejne/oWeWhWqeqrJoaKc

[@Harpocrator]

NO tortilla with the Provoleta! Tortilla is forbidden with any Argentinian food, use fork 18:00

[@BehindTheFoodTV]

Yeah I messed that one up!

[@pajodato5339]

Throwing salt to the fire pit is an old traditional kabala; it supposedly "kills the devil". A nice touch.

[@BehindTheFoodTV]

That’s amazing knowledge thank you!!!

[@pajodato5339]

@@BehindTheFoodTV In the superstition, it gives good luck & protection to the people eating that food. But you must not exaggerate and overdo the trick, The "devil" (gualicho) "doesn't like people with very good luck either, and may come to bother them with nasty things (bad luck)".

[@BehindTheFoodTV]

This is amazing knowledge. I will study it before I cook on that grill again!

[@tomthyme]

where did you buy this grill?

[@spwb2k]

they look like twins in the extended bbq family

[@lisandromartinez6694]

Hola amigo, como estás? Soy de argentina, se ve muy rico el asado , me parece que les dieron unos chorizos de buena calidad al menos eso parece. También noté que hicieron muy jugosos o " rojos " algúnos cortes de carne, a mí me gustan bien asados, pero es una cuestión de gustos. Lo bueno es que las costillas o el asado lo cocinaron perfecto! Bien asado, como a mí me gusta! Espero que les haya gustado! Esta comida se suele acompañar con ensaladas, verduras hervidas, Pan, escabeche , y bebidas con y sin alcohol. Bueno me encantó verlos. Les mando un abrazo desde Córdoba Argentina.. 😊

[@ucchus]

what was that grill on the table while you were eating? it was keeping the food warm?

[@BehindTheFoodTV]

That's it - literally a food warmer. They take a few coals from the fire to keep it warm and put the meat on there.

[@spageddie3266]

You need to do chinchullines and mollejas for appetizers!!! 😋

[@gerdsfargen6687]

Your hair has the best smoke ring.

[@GodOfMySalvationIsYeshua]

The provoleta (grilled cheese) is undercooked. It has to have a brown crust. Yum More coles

[@BehindTheFoodTV]

Good info thanks!

[@jackbailey6091]

Jack from Trugreen here, food looked killer might need you to let me try sometime

[@BehindTheFoodTV]

Thanks, Jack! See you soon!

[@SandeepChauhan-nh5ly]

As far as we know and seen Argentinian Asado is barbecued on glowing embers of wood coal. Meat barbecued on glowing ember's with ash coating on coal.Very slow cooking. Thanks !

[@zahranx8388]

Salt thrown on the fire is to temporarily decrease temp 😉

[@BehindTheFoodTV]

Good to know! Thanks!

[@davekillen1581]

Been cooking on wood for 50 years oak and fruit woods I did not have any coal to grill with but I sold firewood so I had plenty of different woods so everyone that had Bar Q asked what my recipe is wood is good but you do need to cook

[@BehindTheFoodTV]

Well said, Dave! Thanks for watching! -Al

[@SmokingDadBBQ]

Oh how I am wishing to be reincarnated as Teddy at the moment

[@BehindTheFoodTV]

Lol he has it pretty good!

[@victorbenner539]

So much to say about this video AL. First I was really jazzed thinking maybe you were heading to Argentina since it's Argentina cooking. But Miami is still good 👍 ( I intend in a couple of years from now to spend about two weeks in Argentina mostly learning how to do their styles of cooking) Anyway I have to ask you ( I do so with respect) have you not done much live fire cooking before? I believe you said you are a fellow Eagle Scout. That was where I first learned how to live fire cook and have always loved cooking that way. And when it comes to thermometers sure they are great on large pieces of meat ( roasts, turkey, etc) but not on steaks, ribs,fish,etc. You learn by touching the tip of your tongs to the meat and get a "feel" of the meats firmness. Take off the training wheels, you will get there. It's easier then you might think. FYI I believe I have finally figured out how I want to order my Santa Maria grill. So hopefully I'll place my order on Friday. By the way I don't normally consider ordering meat from elsewhere. But I'm actually considering doing this meat bundle. Before I go just curious about any "fishy" cooks you have been considering as of late. Text me. 😁 Anyway have a great day 🌤 😀 🔥🥩🍖🍻👍

[@BehindTheFoodTV]

Hi Victor! Taking the whole crew to Argentina is a little out of my production budget......for now :-). I have definitely done a lot of live fire cooking (yes starting as a Scout) - but this is different. It's hard to describe - you'll have to come visit NC and do it with me! I'm still working on that Salmon idea you and I discussed - coming soon!

[@victorbenner539]

@@BehindTheFoodTV so how many folks do you have in your production staff? Most importantly film crew? My jet boat is only 17' and I don't go more then three people including myself in the boat. The plan has been that I get a new ( and my last) boat next year that is a larger boat of 23'. So we probably need to chat on the phone sometime about that. I'm looking forward to seeing you do more cooks on the SM. Hahaha, I just thought how funny the response some folks would have if you mentioned that you were going to have a bunch of friends over and if they would like to join in a SM BBQ? Sooo maybe I shouldn't refer to a Santa Maria cooker as a SM? Just to funny. Anyway it looked like you had a good time in Miami. Lastly, I understand most of the country has been hot lately. Meanwhile we are having cold wet record breaking weather here in the Great Pacific Northwest. Kinda socks for gardening but very encouraging for all fishing for this summer and fall. Catch you later. 👍🎣🐟🌤🔥🍻😁

[@absoz]

Just revisiting this. Drooooool city for sure

[@BehindTheFoodTV]

I need to do more Asado grilling. Thanks for reminding me Andrew!

[@absoz]

@@BehindTheFoodTV yes you do ! How many neighbours did you feed with that cook

[@BehindTheFoodTV]

@@absoz lol more than a few!

[@masterroshi1015]

I've eaten there several times!!! Epic

[@BehindTheFoodTV]

I’m jealous! It was SO GOOD!

[@piroskamuller-middelhof3333]

Love the video! I was schooled by Carlos Lopez from Escuela Argentina De Parrilleros in 2015 & 2016. The secret of South American grilling is the Quebracho hardwood they use for direct smoking the meat and veggies. One of my favorite cuts is the Inner Skirt with its membrane on, grilled over med heat lump wood charcoal and 1 year seasoned Seagrape wood. I'm from Curacao Dutch Caribbean and I season my own tropical local hardwoods supplied to me by gardening/trimming businesses. Thank you for sharing your video's!

[@JoseGomez-n1q]

@ 5:40 he did not translate what Al said he said he wants you to have red hair like him 😭😭

[@BehindTheFoodTV]

LOL and I don't even have red hair anymore!

[@srichey7203]

Great video

[@BehindTheFoodTV]

Thanks! I loved this experience so much I decided to make it a series. If you haven’t seen it yet, this is the next one: I got SCHOOLED by the Pastrami Master in NYC! kzbin.info/www/bejne/Z3LCkIGwf9uFfqM Thanks for watching!

[@lazydog274]

Ps Yes this was a great post up Thank you all Momma you need this also And You all did a 10 +++++ On this video AL please remember that home is 1st( IE you have some thing_ dont lose it for me) But as allways this OldDog says again to ALL Thank You

[@BehindTheFoodTV]

Awww thanks for your support as always man!

[@sebastiangallo8869]

Hiciste que me diera hambre, me parece que mañana me voy a hacer un asado 😂

[@BehindTheFoodTV]

¡disfrutar! e invítame!

[@sebastiangallo8869]

@@BehindTheFoodTV cuando vengas a Argentina, a Buenos Aires te invito a mi casa

[@nasircervantes340]

You should have worn that hat the whole video man That 13yr old red due job was KILLING ME You’re dealing with professionals looking like a amateur Highschooler oh well to each his own right

[@BehindTheFoodTV]

So other than that you liked the video?

[@madswinebbq]

If I close my eyes I can hear Sam the Cooking Guy talking. 😳

[@BehindTheFoodTV]

Is Sam cursing when your eyes are closed? I love that he does that I’m just too chicken lol

[@ArteCallejeroLatinoameri-et7ht]

lo intento...😅

[@BilltheTulaneGuy]

This is what I was looking for… #thanksalgorithm New subscriber

[@WEALRO]

I eat meat and bone all the time , I love in Florida 💥

[@BehindTheFoodTV]

They are awesome, right? Have you seen my videos playing in their stores? That was fun for me to see when I walked in! BTW - if you order online for pickup you can use that EMV10 discount code and save a few $$$$ :-)

[@davidcrisafi3738]

Awesome

[@PremierPropertymanagement-b5v]

Red hair? I’m 49 You’re definitely older Just don’t understand where men do that… You are definitely brave

[@BehindTheFoodTV]

Thank you. Did you enjoy the video?

[@jameshamm7911]

Hope you invited some more friends to help put all that goodness down, lol.

[@BehindTheFoodTV]

There were 9 of us. And leftovers lol

[@AndreaShink]

Carnivore Foodgasm... I would order in a minute if it were kosher. maybe even faster!

[@BehindTheFoodTV]

This was definitely a carnivore experience to end all carnivore experiences! I hope you liked the new format - that's what I'm hoping will be the future of the channel!

[@allenbateman3518]

WOW!! i wanna be a taster next time...lol.. where did you get that grill?

[@BehindTheFoodTV]

Funny you should ask.........here's the story of how I got it! kzbin.info/www/bejne/oWeWhWqeqrJoaKc

[@allenbateman3518]

@@BehindTheFoodTV what a great video... thanks for sharing that.... might have to make a trip to Monroe soon...

[@lazydog274]

Woof woof Best Miami meat But This dog needs to hold that camera ( drink) on plane And when it comes to great food This old dog wants to sit right there........... or real simple I can babysit or just make you get less full or drunk

[@BehindTheFoodTV]

Hahaha don't worry I got a drink for the camera guy too!

[@osito021]

Argentina is not the only country that can BBQ they way they do. Argentina is good at it, but Uruguay, mastered the art of parrilla.

[@martingranate]

Siempre un uruguayo envidioso diciendo que ellos son mejores. Seguro inventaron las vacas también.

[@fakinoiz]

HAHAHAHHAA SI provincia

[@artbyfed4996]

Removing the fat cap on anything is criminal - when a butcher tells u the marveling is so strong u don’t need the fat cap on an Argentinian cut of meat u cook for nearly an hour on the fat side 😂😂😂 RUN bro, RUN. Thats tragic -

[@artbyfed4996]

However your video is wonderful dude. Lovely, thanks for taking the time to experience our culture

[@BehindTheFoodTV]

Thanks man. I can see myself retiring down there - just for the food and wine!

[@ShringarvatNikunjNilay]

Pichash

[@gerardorohlfs5260]

This is "AMERICAN ASADO" for "Gringos. Argentine ASADO are made whitout flames, this video is a FAKE !!

[@BehindTheFoodTV]

Good thing I’m an American Gringo! This video is REAL! But it’s too good for you. Go stand in the corner until you can come out and behave and play nicely with the other kids.

[@kikeamatore]

thats not totally true . depends on which cuts and which animal you are cooking we use different methods . mos of the time in argentina we use the wood flames and the coal made from that wood to cook . i dont know where you get that from.

[@adolfeichman9919]

Rincon aregentinio closed down permanently in mid June

[@BehindTheFoodTV]

What a shame. That was a fantastic place.

[@ivanfloyd22]

No se ve la carne ni los chorizos bien crocantes por fuera. Para mi esa parrilla con fierros en V hierve la carne.