Argentine Asado Grill | Somerset Grill | Meater
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- čas přidán 11. 11. 2021
- Cooking on an Argentine Asado Grill is a great way to cook many things, but grilling a large steak cut such as this bone in sirloin steak is hard to beat. Here I show you how to set up an Argentine Grill also known as a parilla grill, and how to cook a delicious steak on it as they do in Argentina.
The grill I use here at CountryWoodSmoke is the Somerset Grills Glastonbury Asado www.somersetgrill.com/ which is a wonderful Argentinian parilla grill and such a fun way of cooking meat. I nailed the internal temp of the steak by using a Meater thermometer in this Argentino style grillade recipe. Make sure to try cooking some of your favorite cuts in this style.
meater.com/
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Looks incredible!!
Thank you
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 👍
I love cooking a Côte de boeuf steak like this, my favourite cut.
Nice video.
Cheers, cote de boeuf is superb
Looks very nice
Thank you
well done ! youve used maldon salt one of the best salt! I am sure it boosted the taste of meat😊
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.
Cheers...it's all about getting the heat right
Hi Marcus, great cook! How do you find the Meater over direct heat?
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
A lot of experts in the comments 😂. That steak looked fantastic.
Thank you...there's always experts and funny that they never post any of their own cooks
🤤🤤🤤🤤🤤
Have CZcams melted the roof yet?
Nope
Heat seems to be too hot on the low&slow side
Not at all, could hold my hand on that side for 5 or 6 secs, perfect heat...that's around 140c...perfect
@@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
@@tuff9486 it was perfect for me, I had my grill set up for different zones
@@CountryWoodSmoke I meant It was too hot to be called hot/slow. Not that it doesnt fit your style of grilling.
why your calling a prime rib asado ?
am i missing something ?
It's a sirloin and I'm cooking it asado style over hardwood embers with salt and chimichurri
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.
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
@@CountryWoodSmoke anyhow, it's good being unconventional, if that's the case. End goal's the same👍
@@FelixG2070 cheers
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.
Rubbish...was perfect.. those woods are too strong and would overpower this beautiful beef..
@@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
@@rynovanderberg9692 that's why I prefer a lighter wood.. I can cook a thicker steak slower for longer...trust me it's delicious
@@rynovanderberg9692 my favourite braaiwood is mopane...
@@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
With that accent you can only do fish & chips wrapped in newspapers.
What's that got to do with it?
Came to learn, nah, its entertainment, music, only missing the dancing girls mate. Bye
As soon as people start cooking with temperature probs etc I’ve lost interest.Good bye.
Bye then 🤣