HOW TO BBQ LIKE AN ARGENTINE! | Argentinian Asado Barbecue Lesson in Mendoza, Argentina 🇦🇷

argentine asado bbq oh that is how it works
about three times as big of a bite as I should have so good they call it matambre hunger killer well good morning good
morning guys greetings from Mendoza Argentina first day in this
beautiful city without sunshine blue skies lovely warm weather we’ve decided
it’s the perfect day for an Argentine barbecue for on an asado Sam and my dad went and
bought Lena wood for the barbecue they don’t really do charcoal here in Mendoza and they
do wood so that’s the plan they’re already downstairs in the courtyard
trying to light a fire for the asado have to warn you they’ve already had a couple of glasses
of vermouth without eating anything so they’re kind of giggly kind of
struggling with the fire if you ask me but they are happy to be in Mendoza Argentina so
we’re gonna go downstairs this one is giggling in the kitchen I got the gaucho knives oh yeah let’s go downstairs and monitor
the situation okay people we’re in Mendoza Argentina today we just came from
the grocery stores we bought a whole bunch of things we’re going to barbecue
today yeah and we also bought a bottle of Cinzano
Rose over mu and men or Samuel and I had a glass of Mary we really kept going but yeah we had the
carpet if you have wire the long trip is gonna clear our thoughts and our head
yeah but I don’t know did we do the right thing where we screwed up you know
and the other thing is that we bought two bags of firewood here because here
in the previous province of Mendoza in Argentina nobody uses charcoal yeah they
barbecue the old-fashioned way with their firewood so that means that you
have to light the wood get it to burn let it turn into Amber’s and then you
scoop up the Amber’s and you put it onto the grill it’s a slower process but it’s
worth it isn’t it so that’s the first bag yeah and look at that and then we
have another bag just in case and you even gave us a newspaper yeah they gave
us everything that we need to start the fire going it’s not going to be a huge Argentinian
barbecue because it’s only the three of us yeah and the other barbecue that we
did in Cordova we ended up feeding all the dogs there’s three dogs in the bus
terminal so today we bought a little bit less and we’re gonna start the fire
we’re gonna walk you through it and then once the asado fire is ready and the embers
can be set under the grill we’re going to get a traditional Argentinean
barbecue bbq going and you’re gonna learn something from this oh that’s how it works yeah I’ve never
seen it like one where you have to burn the wood to charcoal and then move the
charcoal over okay guys wanna walk you through the paces of the typical
argentinian style asado this one we’re doing just with the plain
firewood it’s a hard wood the thing you need to do first
all the grills have a special section here where you start the fire where you
get the wood to start burning right once the wood starts really burning and
starts to coming into smaller pieces it’s going to start falling down yeah
here and then down here you see this is what you wanna start getting it’s the
embers yeah okay and then with this you scoop and you’re gonna be putting under
the grill under the grill this all over here under the grill constantly yeah
this is going to be burning yeah producing more embers and you’re gonna
scoop and refill okay and so that allows you to slow cook the meat very slow
cooking that’s the process to do a typical argentinian BBQ if you have
other countries like for instance Brazil yeah
they also barbecue but they do it mostly with an open flame okay they build a
fire like a little bit deeper than this yeah then they put the meat on the grill
and they cook it with the flame we here in Argentina wouldn’t do that you know
like we cook it with a very very small amount of charcoals or embers or
whatever is that you’re using here and let it cook very slow that’s the secret
of the good quality on a barbecue yeah you cannot rush it okay I’m hungry I’m
going to put a lot of leat fat coals underneath oh it’s a full day Activision
if you do that you’re going to burn the outside and the inside is not going to
be cooked the way it should be cooked and the juices and well it’s a long
story yeah but to make it short do you want to
do it this way you can do it this way if you don’t want to do it like this you
can always do with charcoal hardwood charcoal I
don’t recommend a briquettes because you know it’s practically so dust pressed
together with a little bit of black paint yeah but if you buy a good quality
hardwood charcoal then you can get a good barbecue going the secret is slow
cook it slow take your time well this is cooking you do other things on the table
you do like a picada picada means you’ve got little pieces of cold cuts cheese
all lives whatever a little bit of bread yeah and you’re drinking a little bit of
wine you’re eating all these little things you talk a lot because that’s the
whole point of an argentinian barbecue get-together and a lot of talking a lot
of interaction example and then at the end when the asado is ready you’re in
hock that one it’s a yeah but it takes time yeah don’t rush it so some of the meat is ready and on the
table can you tell us what you’re eating okay the flights are crazy yeah they
know it’s good you want a piece of the action
what we have here is like a sailor Lauren tip okay mm-hmm we already cut it
into pieces because there were too big nice and juicy this is another cut it’s
a very thin cut I wouldn’t know what you call it in English it’s my dominant
Spanish they call it matambre okay this word killer yeah this one hai
is seasoned with a little bit of our lemon juice spices and it’s been cooked
to perfection and then we still have the sausages and another cut of beef inside
the grill that was a little bit thicker so we’re starting with this and then the
rest is gonna be coming out excellent well we’re beginning wine and wine is
what we start with you and my dad have been drinking to your wine good well I
do is preparing the salad upstairs so I’m going to try this white one who
maybe I maybe that’s quite a bit of wine so this one is by lordy enormous yeah
winemaker was it say about it semi dawn and Sauvignon Blanc okay from
Valley the Yukon Valley just south from here serve chilled at ten degrees
Celsius feels chilled I’m not sure it’s at ten
you haven’t put in the fridge I told us it’s more of a dry wine you’re gonna
like it I have it yeah you’re gonna like it we
eat and prove to you in oh that’s an oddly wine
yeah that’s not as dry as I was expecting a bit of sweetness at the end
like it it’s just very light refreshing yeah I probably would impair it with
steak but you know what it’s a Mendel so we’ve got a conveyor a second beer after
after taking it so this one is the beef of the chorizo right which is the
sirloin in English yeah one of the many cuts of meat
my dad cooked up for us yeah compliment is always to the chef
done another great job I should say the grill master chimichurri is never too
far away nope try that if you ever need extra
flavor you can always sprinkle a bit more salt yeah
traditional because the traditional Argentine way though is just with salt
chimichurri is like extra if you need it or if you want it that’s really good oh
man I can’t wait to try this I’m gonna try the red for us now the red the red
this is what you’re supposed to have with an Argentine asado barbecue always
he compared it with the Malbec and hey we’re in mendoza so of course we’re
trying in mendoza wine and this point is special because it was recommended to us
we went to a vino TECA I said what would be heat like a good mid-range kind of
wine maybe that’s not too well-known recommended this one is called Laureano
Gomes 2018 I’ve already tried it but let me tell
you it’s good so good so smooth I really really like it if you’re visiting and
Mendoza and you can pick up this wine highly recommend it it’s very good and
how about some meat your plate is looking empty so what do we have so far
what can I try well you should try the my thumb button yeah that won’t use my
thumb pain I have never had matambre it’s a bit of a different cut it’s very
thin so it gets a little bit crispy and receiving it with lemon juice yeah you
know it’s old I can’t forget what your knife crazy for your dad let’s treat mm-hmm matambre is uh crispy on the
outside that’s a jury earth kind of meat what I
do like it it’s pretty good it’s top we put a little lemon juice and some spices
yeah we do that’s right all right this is the solid that Audrey prepared while
we were what we were working on the grill or drinking wine and not to say
one or drinking wine bubbly wine more more so drinking wine
Audrey was upstairs preparing us a nice salad over here it’s a pretty simple
salad just three ingredients in there lettuce tomato some avocados yeah well
it gives us some a bit of something refreshing
and yeah healthy I seasoned it with lemon juice olive oil a chick dog and
salt for that piece a piece of all three the shish kebab salad let’s give up
salad enjoy okay now we are reaching the end of the barbecue but I wanted to show
you for all those people that like to barbecue and they always wonder how is
he like about an argentinian style barbecue the wood has already burnt okay this is what you want look you see this
is what you need Amber’s like charcoal in Spanish we call them brasses they are
like little pieces of wood that are still ignited yeah and this is what you
need to put under the grill yes yeah like that just like that just
spread it all over the grill like that this is a nice kind of yeah even heat
and even heat and then you come like this you put your hand one two five six
seven eight nine ten ten that’s the right amount of heat for the meat and
whatever you put on the grill to cook slowly if you cannot hold your hand
there after you count to five or six or seven it’s just too hot you’re going to
push the the meat to be grilled at a faster pace and it’s not going to be the
same yeah this Argentinean style barbecue
needs to be cooked slowly slow and steady right rush it that’s why before
you go and eat your barbecue you’re gonna sit at the table with the family
with their friends you start with the picada
which a piccata means like you slice pieces of salami mortadella ham cheese
bread or leaves you know you name it anything you like you sit at the table
and you start munching on those things with a nice cup of wine or maybe like
gins on over moon and you talk and you have a good time in the meantime this is
cooking really slow okay once this is ready then you bring it to the table and
you go for the second period okay first period is the picada second
period is when you bring all this meat to the table yeah okay and you start
having the real barbecue gather with the family lots of talking lots of support
the event yeah it’s a lot of interacting right this is a way of life and then
when you’re done with the barbecue you go into third period move your fill
it’ll be too much to drink but then later you know they come with the coffee
desserts all the sweets and before you know it you’ve been 12 hours with family
friends having a good time the day has gone by you have eating like a king
and that’s the essence of an argentinian barbecue it’s not as much as the meat or
whatever you put on the table is more like the gathering the quality time with
family with friends and that’s what it’s all about
try it you’ll like it you’ll enjoy it and you’ll enjoy life fam here is
introducing us to the art of a truly fascinating time I’ll just cut this open
so basically guys you take the bread like this which is the pond
you take the chori which is the Argentine sausage you put it like that
and you know what I’m gonna add a little bit of chimichurri because you got to
always have it right yeah so this has got all kinds of good stuff it’s very
garlicky really just put it very liberal it took a swim in the chimichurri
marinating yes marinating and the only thing left
to do is take a bite look at that that’s smells smoky from over here a fun he’s
hot watch it I’m here problem is I took well three times as big of a bite as I
should have done way can describe it is like the skin is it’s crispy on the
outside and then as you bite into it it’s like an explosion
flavors juiciness you have the chimichurri which adds like all the
spice and more flavor and it just goes so well on the bread it’s a grease it
kind of meat so part of the reason why you hold it in the bread it’s kind of
like just so you don’t get grease on your hands but it goes so well together
it’s like a a next-level hotdog really if that’s what you’re used to mm-hmm all
right last but not least this is probably one of our favorite cuts this
is the flank steak the facio it’s probably pound for pound the best cut of
meat you can get for an Argentine barbecue it’s just a massive cut of meat
such a big piece of meat that it ends up being smoky on the outside juicy in the
middle my first bite so I’m very excited I mean both of you guys have tried it it
was good we were pleased we were impressed mmm Oh mom just packed with
flavor it’s so juicy so delicious I’m so nice to have an experience like this to
be able to have these asados here in argentina we’ve purposely chosen air B&B
so that have a have a girl yeah so that we can do this mmm this is better than
eating out I’m in a family I’m having great food look how much meat we still
have left I only put a dent we’ve been eating a lot maybe some for tonight or
tomorrow they’ll be at least leftovers for a couple days um yeah it’s been
awesome you


  • Gotta love BBQ! Incredibly delicious 🙂

  • First Hugs and Kisses 💋

    Yes. I still show love and affection during these HARSH times! 🌎🌱🙏

  • Hey everybody! Hope everyone is safe and healthy at home. We are still under self-isolation at our home in Canada. We're thinking about all of you guys and trying our best to edit and put out videos from our 2019 back-catalog as close to daily as possible. We'll have a video coming out soon about our life in Canada during these days at home.

  • Ahora q uno está en cuarentena valora tanto la belleza de las flores, el cielo azul , el asado , estar con la familia, Ojalá pase pronto, saludos chicos

    Daniel sos un grande 👏

  • You should have shown the lemon and spice mix, very poor not to show that.

  • Hi my canadian Friends….and papá Daniel…!!!!! Si algún día regresan.. que lugares tienen pensado conocer??? ….ahora comprendo como se sienten los animales encerrados en los ZOO…..😡!!!!!! ya cocinó.. .Sam y Daniel…. ahora te toca hacer algo a ti AUDREY….Jajaja ❤❤❤….CHAU

  • Audrey looking very hot.

  • Superb intro

  • Nice Video Samuel and Audrey Madam

  • Stay Safe

  • Muy buen asado…de repente me encuentro babeando en medio del video

  • Nice Bar BQ & your dad is very good cook👍

  • I loved the Spanish vid you guys did the other day with cooking in the snow! You have a cool Dad!

  • Oh yes. It is always about the time with people you love. If anything good will come out of this current situation that it is this: enjoy the time together.

  • This its not original ,dont believe it,the old Man its a drunk

  • Very interesting bit of culinary history about Argentinian asados your Dad has shared over the last few videos Audrey! I bet he'd be a hit lecturing to students at culinary schools.

  • I Love Your Videos..Hello from Ancaster Ontario. Stay Healthy !

  • Glad your at home and safe. I’m enjoying your videos every day. Since I’m in California- “shelter in home, your videos really make my day!! Take care and keep the videos coming if you can 😊

  • True original asado❤️. I´m local (Argentina) and I can vouch for it! Great channel. Stay safe under self-isolation (all people should do it), and let them videos rolling 💪

  • Wonderful !!!

  • My old buddy Ventura who was from Jujuy provided me with Argentinian sausages. Those were so good. Can't find them anywhere here in the USA so far.

  • I am glad that you are enjoying some nice weather in Argentina because here in Toronto we had a snow fall today.

  • The explanation by Audrey's dad was quite educational. I didn't realize that the Argentine style of BBQ was that different with the slow cooking over wood embers. That counting to 10 is a neat little trick to remember. Looks like homemade asado is the must-try thing to do when visiting Argentina.

  • Hola!! Me encanta lo que hacen!!! Gracias a uds hicimos canelones RIQUÍSIMOS!!! Y nos castigamos con deliciosas picadas y catamos vinitos para que el buche no se seque! 😘
    Ya anotamos el guiso de lentejas para el invierno y tal vez nos animemos a hacer locro! 🙈
    Sigan haciendo más videitos que nos entretienen en esta cuarentena y cultivan!

  • Enjoy the splendid gastronomy that Argentina has to offer.

  • Great video! I bet you guys can't even SPELL the word vegetarian! Just not in your vocabulary.

  • I just love your father Audrey he is a card, just like you and Sam. Please keep these coming. Even though we know you are safe in Canada we love seeing these video's. Maybe you have some other you can post with the 2 of you

  • Would have seen the blood sausage again. I love it and can't get here in southern Georgia (US)

  • It looks to me that Audrey is Daniel's girl and Sam and Daniel get along so well, it makes a good thing to watch.

  • Hey guys,
    Why is it every time I watch a food vlog I get so hungry 😋

    Thanks for sharing this yummy!

  • Pops got a Lacoste shirt!! I love BBQ and would love to try Argentina style asado someday. Good series with pops.

  • I can't wait for warmer weather, here in Croatia is snowing right now….❤️

  • Como van a extrañar todo esoo…. ajaja

  • One thing I can say after spending 3 weeks in Argentina last November you eat and drink very well as long as you eat meat.

  • My favorite channel 👍🏻

  • From leftovers you can prepare beef stock

  • Nothing to say here only another awesome video 👍👏👏❤️
    Stay safe and strong God bless ye all love from 🇮🇪☘️😘💚

  • Wow awesome Vlogs beautiful place with mouthwatering BBQ 😋 let's stay connected sis🤝💕

  • Love this!!!

  • Les doy un like,les envio un comentario ,les ofrezco mi alegria desde Buenos Aires

  • Hi Samuel & Audrey, two thumbs up for another fantastic food episode.
    Your guest star and master chef Daniel is giving very good advice on how to really enjoy a great BBQ.
    Very well spoken. Lots of meat, salad & wine and lots of family and friends.
    Really enjoy BBQ but have not done one recently and must do one really soon.
    Argentinian style !

  • Un grand bonjour depuis le nord de la France 🇫🇷 merci pour vos vidéos ❤️

  • ¡Basta de comer chorizo!

  • Great bbq. Much improvement from yours and Sams first bbq-ing a couple of videos back. Father knows best…👍

  • First, second and third period asado. That's some real Canadian asado right there! Thanks for sharing guys!

  • Alcoholics…..all of them. very sad….

  • Audrey I ❤️ your vino pour. 😉
    DANG now Tengo hambre.

  • Los amo!!!! Saludos desde Imperial Ca. Hacen que nuestros días de cuarentena sean más amenos y alegres!!! Me fascina las historias de tu papá!!! Es lo mejor del vídeo, como cocina, cómo habla sobre el vino, ojalá que siempre sigan haciendo vídeos!! Nos han salvado la vida!!!!

  • Muy buen video Daniel y chicos !! A aguantar la cuarentena que superaremos este mal momento de pandemia planetaria !! Abrazo !!

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