Grilling: Argentina Style
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meat should rest for 10 minutes to allow juices to flow back to outer part of meat and you forgot the most important part. you didn't have any chimichurri
mvinci145 1 month ago
Otherwise, nice video.
argiemerc 3 months ago
Man, I hate this. That music has absolutely nothing to do with Argentina. Argentina is not the Caribean.
argiemerc 3 months ago
I was recommended the book American Buffalo just now, so I searched for it. Through a series of suggested videos, I ended up here.
I am now a fan, and I am hungry.
KoonceTodd 1 year ago
A few things:
- we use hardwood, not charcoal.
-the loin has to go with the thicker part facing the wall 'cause is hotter, thiner part facing you and if using open fire, there is more heat close to the fire of course.
-for the dripping fat, you can spread the coals of "brasas" and place them on the edges, leaving the middle open.
- salt if coarse, not fine.
- red wine is missing for the asador, gotta be a little bit tipsy (no beer pls!!!).
but is close enough. Give it a try and enjoy!!!
zorro75 2 years ago
Shit looks bomb dude, 5 stars.
DegoSun 2 years ago