Fantastic. As an Argentinian myself, I am very, very impressed. You did a great job and I love how you embraced our traditions and kept true to it. Great Spanish too. Un aplauso para el asador
pretty good man! where are you from originally? I sense a bit of a scottish accent, or maybe northern england? my only suggestion is that for thin cuts like entrecot or matambre, is better to salt them on the grill or right before you put them in. Also chimi is better when you leave it in the fridge for at least 24 hs! The true test for a grill master is to grill a whole vacio cut (which has 3 different cuts in it , with loads of fat and membrane for flavour and crunchyness
I've been looking for a video like this, - thank you for making it! Salutations from Denmark! Ps. What an absolutely lovely looking area you seem to live in! :)
You got it almost perfectly. So many videos out there trying to put sophistication on a meal that comes from gauchos (argentinian cowboys). Asado should be simple, just a bit of salt, smoked with espinillo, 22/3hrs on the grill, and simple but delicious salads. One thing you missed is a good malbec to make this a 10/10 IMO.
Looks great except that is an Uruguayan Asado not Argentina! Argentina tradition uses the Santa Maria grill that goes up and down and this is Uruguay style which is also used in Argentina but originates in Uruguay. The difference is nobody ever in Uruguay uses Santa Maria grill but Argentina uses the Uruguay style and their own (Santa Maria). Just Sayin!
FALSO. Tipico comentario uruguayo que cree que Argentina es solo Buenos Aires. Argentina es MUCHO MAS que Buenos Aires, uruguayo. Dejen de adjudicarse invenciones, y sean un poco mas honestos. Ni siquiera se hagan llamar charruas, porque los verdaderos charruas son los entrerrianos, no los uruguayos. Es asado argentino, como se hace en muchas provincias del interior, que seguramente NUNCA pisaste... Lo unico que les falta a ustedes es adjudicarse haber inventado el fuego y la rueda. Y borrate esas dos estrellas inventadas de la camiseta, MITOMANO.
You did it like a real Argentine! Congrats and really happy to have you here! Applause for the grill master!
Fantastic. As an Argentinian myself, I am very, very impressed. You did a great job and I love how you embraced our traditions and kept true to it. Great Spanish too.
Un aplauso para el asador
It looks yummy. Thank you for sharing. Have a blessed day.
Wonderfull !
pretty good man!
where are you from originally? I sense a bit of a scottish accent, or maybe northern england?
my only suggestion is that for thin cuts like entrecot or matambre, is better to salt them on the grill or right before you put them in. Also chimi is better when you leave it in the fridge for at least 24 hs!
The true test for a grill master is to grill a whole vacio cut (which has 3 different cuts in it , with loads of fat and membrane for flavour and crunchyness
Well done mate, this is how Asado is really made, good on you and keep the tradition going, cheers
Great video!
Folded matambre! BRAVO BRAVISIMO!
congratulations, can I ask you what stone you used internally in your barbecue?
thank you very much
I've been looking for a video like this, - thank you for making it! Salutations from Denmark!
Ps. What an absolutely lovely looking area you seem to live in! :)
Se veia rico ese asado! Saludos al chef!
you did a great job!!!
Great job Mark! ☺️
Man loved this keep it up
Great vid. Just found it. The accent though? Scottish? Went to Argentina and ate almost a kilo of steak a day. Loved it.
Saludos desde Chaco Argentina.
that was great, lovely looking fresh grub
You got it almost perfectly. So many videos out there trying to put sophistication on a meal that comes from gauchos (argentinian cowboys). Asado should be simple, just a bit of salt, smoked with espinillo, 22/3hrs on the grill, and simple but delicious salads. One thing you missed is a good malbec to make this a 10/10 IMO.
Gran argento !!! Falto el vino nomás......
Well done! What is Matambre again? I want to buy it here in the states.
Great job!
(If you want to have fun with the video, just enable the subtitles)
¡SUBLIME!
What size is the grill?
Braw! Was that Arthurs Seat in the backgroond?
there is Nothing on this World like a Good Asado .you miss one thing the wine
Parrillada argentina ! 🔥🍖👌
i think i should subscribe to your channel because your food makes me hungry
Excellent, but you're missing the red wine!!!
Argentinian cuisine is all meaty
Looks great except that is an Uruguayan Asado not Argentina! Argentina tradition uses the Santa Maria grill that goes up and down and this is Uruguay style which is also used in Argentina but originates in Uruguay. The difference is nobody ever in Uruguay uses Santa Maria grill but Argentina uses the Uruguay style and their own (Santa Maria). Just Sayin!
FALSO.
Tipico comentario uruguayo que cree que Argentina es solo Buenos Aires.
Argentina es MUCHO MAS que Buenos Aires, uruguayo.
Dejen de adjudicarse invenciones, y sean un poco mas honestos.
Ni siquiera se hagan llamar charruas, porque los verdaderos charruas son los entrerrianos, no los uruguayos.
Es asado argentino, como se hace en muchas provincias del interior, que seguramente NUNCA pisaste...
Lo unico que les falta a ustedes es adjudicarse haber inventado el fuego y la rueda.
Y borrate esas dos estrellas inventadas de la camiseta, MITOMANO.
@@jaarmt8484 relax baby
Dinoguay canibal
🤗