The BEST Cut of Beef You've Ever Heard Of!! | Al Frugoni - Open Fire Cooking

[@scottkimleslie4576]

That open fire grill just moved to the top of my wish list - WOW

[@bernardsbbq]

Those South American pitmasters sure know their sh*t. Simple, slow, LOVE IT!

[@5porteno]

Gracias amigo 😊

[@jorge627]

Argentines are by far the best grillers and very nice people too. Saludos desde Argentina.

[@richardschneider4775]

In Argentina BBQ is a lifestyle

[@saltybildo9448]

Eons of knowledge and traditions

[@seankalleyart]

Fantastic video for open fire. Just finished using some of your tips, and the corona fire is perfect. Made the fire roasted peppers as well. Thank you for sharing your expertise!

[@xshumbo942]

Ahora sé como hacer un vacío como se debe! Gracias 😁

[@alfrugoniofc]

De nada!

[@viamailcomputacion]

tengo un vacio para hacer este domingo, espero me salga tan bien como a vos, Genio !!!!

[@dolphsps]

Love that you are doing more longer videos. This looks so good.

[@alfrugoniofc]

Thank you!! 🙏 More coming soon!

[@IanSimpson-fv4kl]

True connoisseur of meat,low & low brings out all those flavours you were talking about.❤💥💫👌🏽👌🏽👌🏽

[@jjesus753]

Se me tiene que cumplir el preparar éste corte, así, como debe de ser, con esa salsa chimichurri. Thank you so much for sharing.

[@TheDawgfathasBBQ]

My first crack at making this came out PHENOMENAL!!! I just wish it was more readily available here my brother. May have to order another one soon!

[@alfrugoniofc]

My bro!! 🔥🔥🔥

[@TheReal_DeanD]

Did you order from Porter Road or were you able to find it at a local butcher shop?

[@paucambara5441]

Muito bom Tenho assistido muitos vídeos Sou do Rio Grande do Sul (Brasil)

[@alfrugoniofc]

🇧🇷🇧🇷🇧🇷

[@gorsh7870]

Quién me manda a ver este video antes de almorzar una tarta... ahora quiero subir a prender un fuegazo a la parrilla!!!

[@GiselaWeisemberg]

LOL!

[@eduardogomez608]

Primero esa parrilla es hermosa,segundo,,ese vacio es increible y la criolla y el chimichurri 👍.Te salió todo genial!!!Aguante Argentina. Vamos!!!⭐⭐⭐🇦🇷

[@drummerboyj70]

Al, that's looks amazing!! I learned about you from Jeremy's channel. I"m so glad you immigrated to the U.S. Thanks for bringing your culture and food!!

[@nicolasgarrini7318]

Hola genio! Recién encuentro este canal y me parece genial. Que bueno que hagas escuela de nuestra manera de asar en otro país. Increíble las ganas de prender el fuego y hacer un asadito que me dieron. Saludos desde Rosario, Argentina.

[@alfrugoniofc]

@@nicolasgarrini7318 saludos mi viejo! ❤️🇦🇷

[@MadScientistBBQ]

Love it Al! Great work!

[@alfrugoniofc]

Thanks brother !

[@luka_frugoni5050]

Master of the fire...

[@alfrugoniofc]

Thank you!

[@dcippitelli]

This looks insanely good!! The hunt is on to find this cut.

[@efrainsandoval6480]

Find a Argentinean butcher shop in your area. There are plenty in socal, maybe some in your state

[@theoriginalchefboyoboy6025]

I had no luck at all checking with the Mexican carniceras in SE PA. They had no idea what it even was - I had to show them YT videos to give them a clue...

[@brookesprecision6272]

Porter Road has this cut

[@arielabril1981]

@@theoriginalchefboyoboy6025 He said argentinian,not mexican.

[@theoriginalchefboyoboy6025]

@@arielabril1981 You noticed that, too?! Huh, I thought it was just me...

[@bytchus]

Ufff, increíble pinta, qué maravilla

[@danjv]

Very nice Al! I learned to grill all kinds of meat from a very young age. We cooked over charcoal as often as possible. Never cooked vacio but I'll see if I can get one down here in Costa Rica. Love that grill!

[@alfrugoniofc]

Wow! Thanks for your comment and for sharing! 🔥

[@WandaBenfield]

At 2:50 on Saturday the 10th. Enjoying the video and yes the hunt is on for this cut of meat.

[@klystronvariant2686]

I can't even begin to immagine how good that mustbe.

[@papabear00001]

Amazing !! Que sabroso, Saludos from Miami. Thank you

[@WiliamRae]

Beautiful amazing 🤩

[@victor-abel]

Al, sos un crack. Tus videos me hacen feliz. Quiero viajar a Texas solo para comer un asado con vos

[@alfrugoniofc]

Muchas gracias! Si algún día viajas avísame!

[@dejacle]

The world needs more of your videos Al.

[@alfrugoniofc]

haha thanks brother

[@charbrobbq3046]

You know I love the Vacio!! Great vid bro, real good energy. 🔥👏🍻

[@alfrugoniofc]

Thanks so much bro!

[@AlexCalderGlaive1976]

Mr Frugoni you had me at, "it's all about feelings." That is how I cook everything, from sausage gravy to mole to pork shoulders.

[@alfrugoniofc]

Ha ha thank you!!

[@tylerp4390]

Awesome. Was a pleasure meeting you and seeing you work live at the Desperado Meat Fest. Vamos!

[@alfrugoniofc]

Thanks so much!

[@larubialoca100]

Awesome!! Love this tutorial. Love vacío!!

[@alfrugoniofc]

@@larubialoca100 let’s goooo

[@bulukacarlos4751]

How much heat? In Argentina is simple because we use the metric system: medium is your hand 10 centimetres over the grill and you can hold for 10 seconds. Greetings from Patagonia

[@scottd143]

Such a great cooking process. Looking forward to more videos

[@alfrugoniofc]

Thank you!

[@tommyboy2260]

Don Frugoni, Me encanta que usas Guantes para todo sus procesos de cocinando, di por que podras controlar el perfección del cuisine. Gracias por enseniar me su estilo. Tomas de Texas

[@alfrugoniofc]

Gracias Tomás!

[@chrissavasky455]

Al, love your personality and love learning this style of cooking. Cheers!

[@alfrugoniofc]

Thanks! I love doing this!!

[@crewdawg52]

Damn! I wanna try one of those cuts..... Love the video!

[@alfrugoniofc]

Thank you!

[@marcelodi1]

Frugoni capo. Saludos de Argentina, pibe.

[@MaxtheMeatGuy]

Amazing video!!

[@alfrugoniofc]

@@MaxtheMeatGuy thanks Max 👊🔥

[@PaulRLight]

Cool! I’ve just found your channel. I’m British but lived in Texas for 14 years, I can cook a mean brisket. Now I’m living in Thailand and waiting for the delivery of my new Argentinian grill made for 304 stainless steel. Beef is not that common here, mainly chicken, pork, fish, frogs and rats. 😂

[@alfrugoniofc]

🤣🤣🤣 Thanks for sharing!

[@charleswalker2484]

Nothing like cracking open a cold brew with a hot rat on a stick after a long days work

[@PaulRLight]

@@charleswalker2484work?

[@sebscairo]

This looks awesome !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@alfrugoniofc]

Thanks boss!

[@jamest4424]

I like the bbq/grill👍

[@flyfishmerc]

Got some of your seasonings and this cut looks fantastic. Thanks for the peppers recipe as well. Cheers !

[@alfrugoniofc]

Thank you! Did you like the seasonings?

[@flyfishmerc]

@@alfrugoniofc Yes sir both were fantastic

[@Andyvitory0123]

Love this video ❤ pure gold！🎉

[@alfrugoniofc]

So glad! Thanks!

[@willietuff2648]

I ordered one from my Butcher just this past weekend I will cook it this weekend I can’t wait

[@cheeeesto]

Epic! Subscribed

[@MrWest9]

Perfect 👌🏿 eating 😋 looks delicious 🤤

[@alfrugoniofc]

Thank you !!

[@jangeertbruggink7040]

If it's favourite in Argentina it must be good.

[@JFrit67]

Instant follow.

[@Trumpetmaster77]

Vacio ah toda madre bro!

[@alfrugoniofc]

❤❤

[@keletienne7947]

Love the sauces - i bet they make this cut along with the amazing cook

[@alfrugoniofc]

@@keletienne7947 exactly! The acidity cuts perfectly the fat , the grease

[@ffaustonc2822]

Superlativo amigo !!!! El mejor corte lejos y el que más se disfruta asar...congrat's my friend 🤘

[@alfrugoniofc]

Muchas Gracias!!! Thanks bro!

[@zutapi]

Vacío on the grill, make it all the time . I put it on the same way just hotter. 2 - 2,5 hrs. It doesn't stay as flat, but I clamp it into a flip grill and it's perfect! Almost as good as open fire prime long ribs 👌🏻 keep it simple, with coarse salt, ground pepper and garlic powder

[@Rikitiki09]

Ufff tremendo vacio. Ya necesito el "Meat Fest" con Matt Carriker.

[@Daardo]

ufffff epico!

[@MeatChanceAndMaddi]

Love that grill! Looks bomb!

[@alfrugoniofc]

Thank you!

[@5porteno]

Al, sos un capo. Un aplauso para vos

[@alfrugoniofc]

Gracias papá

[@JuanSalvoElEternauta]

Hola Al! Muy bueno el video!! Es miércoles y me dieron ganas de prender la parrilla para hacerme un vaciopan con mucho chimichurri. Muy buena la salsa de ajíes! Me pregunto cómo quedará agregándole orégano, y ajos y cebollas asadas... (si lo pruebo, te cuento). Saludos desde el Gran Buenos Aires!

[@RobTheKnob70]

Dude, keep the videos coming. This is my absolute favorite style of cooking! I’ve been cooking open fire for years but I love the tips you have here. Relax and crack a beer lol. Bonus, I even have your chimichuri in my cupboard. It’s amazing especially when you don’t have the fresh ingredients on hand. Subscribed.

[@alfrugoniofc]

HI! Thanks for this awesome comment! I really appreciate it! Let's Goooooo!!!

[@marcelodomenecci6058]

Que buen canal por fin podemos disfrutar de nuestra cultura te felicito Marcelo de Fort myers Florida.

[@alfrugoniofc]

Gracias Marcelo!! Me alegro que lo disfrutes

[@mikerey7210]

That looks amazing!

[@alfrugoniofc]

Thank you!

[@willydebeer2350]

I love cooking outside. Be it on the braai or potjie(3 leg cauldron). Well done. Good vid. I'm hungry now 😅. I've been wondering what type of braai I should build and I think I have my design now. Cheers from 🇿🇦

[@tftibbq]

Vamos!!! Love it AllyJoe!

[@alfrugoniofc]

Thanks my friend!

[@solemartinez1439]

Wow..excelente!!!!!

[@alfrugoniofc]

Thank you!

[@brandonanton11]

What a great video 👏

[@alfrugoniofc]

THANK YOU!

[@valentindelb]

Buen vacío conseguiste allá !

[@palomonico]

Amo todas las formas de asar carne que hay... pero no hay nada como nuestra manera. Una sugerencia para instruir en el ritual del asado argentino (que a muchos desespera esperar 4 horas para un corte), es mostrar los cortes y achuras que se preparan y se comen MIENTRAS la "vedette" esta preparandose para su presentación estelar jejeje. Idolo total Al!

[@darksideofthegrill]

Love this my man!!!!!

[@alfrugoniofc]

Thank you brother!

[@juanvaldez1995]

En México taqueros cook that part over lard , they call it suadero ! One of my favorite tacos

[@moisesmoises3276]

Most important open a 🍺 👌

[@juliancantarelli]

Red wine goes way better with vacío.

[@rickyherndon2484]

Beer for the cooking time, red wine with the dinner lol​@@juliancantarelli

[@smokeembassy]

Ale, el mejor de los nuestros 😘

[@michaelkramarczykjr8196]

Killing it Al.

[@alfrugoniofc]

Thanks Mike!

[@claudio6968]

Perferct!

[@seancummings7788]

Looks amazing... How do you source something like that? Very unique and clearly a crowd pleaser

[@BBQFriend]

Legend right here!

[@alfrugoniofc]

Thank you! 🔥

[@paulshepherd5649]

Amazing. Will be calling the butcher today i think!

[@alfrugoniofc]

💪💪💪🔥

[@slickrick8046]

I need me one of those grills.

[@livingontheroad8334]

Excelent 😎😎!!

[@alfrugoniofc]

Thank you!

[@Galapagooo]

Would love to see a long livestream for one of your cooks

[@Istaygrilling]

Vamos!!!!

[@saltybildo9448]

Imma come find you and have you cook some dat. 🤣 You the man bro

[@65MK]

Saw you on Matt’s channel, and now I’m here subscribed! 👍🏻👍🏻

[@alfrugoniofc]

Awesome! Thank you!

[@brucelynn7786]

Let’s go buddy! Great job! I’ll take the whole cut To-Go and both sauces! 🇦🇷🍽️🍻

[@alfrugoniofc]

Thank you!!

[@keithprinn720]

knowing how much time is going towards this just needs side dishes and great red wines with maybe some mustards. must be a thousand dollar meal.

[@CilantroParsley]

Amazing ❤❤❤

[@alfrugoniofc]

Thanks so much!

[@ivanmuhlenberg7521]

Buenísimo! Se nota que sabes... Mi única crítica es que el chimi va con aceite de girasol o lo más neutro posible. Llegué a un restaurante argentino en París a trabajar de jefe de cocina y lo primero que hice fue cambiar eso. Amo el aceite de oliva y lo uso más que el de girasol pero para el chimi es mega invasivo. Obvio que opinión personal. Muy bueno el video!

[@murbidois2815]

Yummmm

[@josephthompson5917]

Brisket is better cause we can get that almost anywhere. But I’m sure that cut is good also. I wish I could get one to try. Very good video.

[@JasonBurke-s4h]

I’m gonna try. Do you suggest cooking it medium rare or more like a brisket?

[@fernandogutierrez5342]

Wont be medium rear... it needs to be cooked long hs crusty outside fully cooked inside... let it rest 15 mins after cooked. juices Will be there.. wont be dry.... have a look when he cuts it... good luck

[@jpccola]

To be a keeper of the fire, a verdadeiro gaúcho

[@thomasschafer7268]

😢super cool. Now i must explain my butcher how to cut!!😅😅😅👍👍👍🇩🇪

[@alfrugoniofc]

😂😂😂💪

[@vicentecentroni8222]

Vacío is king !

[@alfrugoniofc]

yes man!

[@kimtombragel7233]

I’m going to try shoulder clod in this manner!

[@MrTank440]

Brisket is king 🍺

[@CZAR-OF-SARCAZM]

And if they don't agree, they can kiss my FAJITAZZ.😊

[@DaftRebel]

Seguí argentinizando las parrillas yankis viejiiiiiiii Abrazo desde Tierra del Fuego

[@TheReal_DeanD]

The man has some immense skill. The only thing I could think of is maybe open fire octopus tentacles. I remember Iron chef Dad on KZbin did a grilled octopus and it looked divine. I wonder what Al’s take would be on it

[@175726]

Where can a beginner get one of those Argentinian grills? Thanks for your videos, they’re great!

[@richardschneider4775]

In Argentina BBQ is a lifestyle

[@GChazaro]

I can see crystal clear through that olive oil

[@Walterafonso-]

That was awesome!!! Great work!!! I can’t wait to see the next one. When are you doing a goat? If yes, give me the date so I can go. 🤓😅

[@alfrugoniofc]

Thank you! Hopefully soon! Will let you know!!

[@SaltyFeta]

Your cooking is awesome but that olive oil looks super clear. Like super light on flavor. That may be by design I don’t know. Nice channel 🔥

[@alfrugoniofc]

Thanks 🙏

[@jamesgaul3544]

YUM!!!

[@baucantu2817]

Hola Al, excelentes videos! Una pregunta, sabes dónde se puede conseguir morcilla acá en el centro de Texas, area entre San Antonio/Austin? Gracias, Saludos!

[@robertjason6885]

Nicely done! Love your grill. For us anglos, I’d guess the Easy Bake might be a decent substitute?

[@alfrugoniofc]

@@robertjason6885 😂😂 for you is the same! Just get out there and start burning stuff! Open fire grilling is not a way of cooking, it’s a way of life 🔥🔥

[@robertjason6885]

@@alfrugoniofcWill do. I believe I saw a Mass Scientist vid where Jeremy also explained the origin of this cut. Loved your sides presentation.

[@marcoserramuspe5830]

Impresionante! Dónde puedo conseguir un vacío así acá en florida? USA