I've had to work through the weekend. I have an 11 month old. I'm exhausted and don't want to do anything. Suddenly I flip to your channel and I'm reinvigorated and filled with joy. I black out for a moment. I open my eyes and some how I'm at Iowa Meats on Mission Gorge buying a dry aged ribeye. I black out again. Somehow my charcoal grill is at 250 degrees and ready for a reverse sear. Thank you for being the inspiration and local dude you are. And thank you for serving our east sd community.
we used to enjoy argentine beef in the uk back in the 60s then they joined in the european fiasco / mafia and then the joy of life & freedoms were lost! plus the beef
I am from Argentina and I appreciate that you show the ways and customs of how we roast meats, just a difference with the original chimichurri, which you recommend. Chimichurri is a sauce created in Argentina more than 150 years ago. Therefore you recommend Mexican products, such as cilantro, Mexican onion, Mexican chili. (?) Of course you can use them but it is not the same taste. What looks like is not the same. Thanks.
Mann, what I would give for such a grill here in America. I've been doing asados in the parks using two grills: one just for the fire, the other for the beef. Still: remember that these grills take more time to heat up, so don't rush in putting the beef on. In the ideal argentine asado, you take your time in every single step (except for rubbing and seasoning, that's not our thing)... cheers!
I've been watching your videos for a couple of years now. They are just great to watch. 300k subs just doesn't seem right. You should have millions. Hire someone to work on your brand and to bring you to the next level, you have the personality and the skills to do so. Much love from a fellow Argentine who lives in Australia.
Dude that was an extremely fun video and cook. Great walk around of that sweet cooker, incredible sides and Chimmichurri but wow that steak! Really enjoyed this one, brother!
For some unknown reason I haven’t been subbed even though I’ve been watching your videos for months. Well, this one finally got me to stop being silly and hit that button! Absolutely loved watching this whole process. Great content man.
@@mrsean1973 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-mVzzFotI9po.html this is a tipical parrilla almost every middle class house have one of these over here! Fire on the side
Great video! Thanks for allowing us to see you experience the grill for the first cook! Also thanks for sharing the recipes! The grill really looks like a great setup!
I'm really diggin' all your new toys. I think Justin and I need to make a trip to see ya and check out those new cookers in person? I'll buy the meat!!!!! LOL Cheers brother!
I've been watching you for years. I've recently noticed your videos getting better and u seem more happy. A different vibe going on and I'm still enjoying your videos. Plus the beard is a good look homie ahah
I love your blend of spices so alive and vibrant I'm tired of people just using plain salt and pepper.The salad looked fantastic your an artist thank you what's next chef shrimp and halibut 😁
I really like that grill Greg. I like the two independent grates and I really love the placement of the bresero. That was well thought out! Brother that is as primal live fire cooking as it comes as you said and by far my favorite way to cook. True fire management! KILLER looking dinner!
Holy cow Greg (pun intended), you are killing it with this cook. Best steak I ever had (including Peter Luger and Ruth’s Chris) was at Gaucho Parrilla Argentina , a meat-centric restaurant in Pittsburgh. Nothing is better than a good steak cooked over a real wood fire. Your new grill is the bomb. I’ve been looking at getting something similar for when my outdoor kitchen is finished. Good to see the goatee is back.
Wow! Softy side of Ballistic BBQ! Amazing cook and the Rib Eyes ARE BEYOND BELIEF! I think this is the best video yet on your channel. Kind of nice the emotion you put into the cook and thanking your neighbors for their help with that fantastic new grill!
Great video Greg! Thank you for appreciate the type of grilling we have in my country Argentina. Keep posting videos with that amazing grill. Take care!
Just ordered mine. I have always cooked on fire and the journey with these kinds of cooks is often better than the destination! Can't wait to get mine!
Hello sir, Watching this three years later, any update on the grill good or bad and would you do it again or would you prefer another brand? Thank you for your time and videos. Roger
Im from Argentina and last january went to USA and bought your American Barbecue Sauce book. I hope when all this ends you can come to our country and taste our asado !
@@BallisticBBQ You will be very welcome! If you enjoy cooking, I recomend you should look for "asado a la cruz" (cross). Thats the way all the gauchos do it in the countryside.
After watching, I clicked your link to Sunterra, to see how hard these beauties are on the wallet. I see they are using this video on their site! Congrats!
I did similar on my old school and still awesome Weber kettle grill. I engulfed the steaks in flames for about 3 minutes on each side. Then, took off the steaks, wrapped them in foil. In 15 minutes I had made the best, rare-medium , steaks ever.
My dad was a tailgunner in a B-17 in England and when I see a B-17 from Falcon Field fly over my house, I think of him. He actually joined the AAC and wanted to be a pilot, but they cut half the class and sent them to gunnery school. Anyway, it's cool to see the old planes fly. Dad had said that the P-51's were the best.
Awesome video Greg! Great knowledge of information here. The food looked amazing, love the grill and the way you worked everything into a mouth watering bliss of deliciousness. Looking forward to seeing more cooks on this Argentina grill
What an amazing grill! And also, I'm almost out of words with the final assembling. You somehow managed to combine argentinian, Califorina Santa María and mexican grilling. I mean, chimichurri made with cilantro instead of flat leaf parsley, and New Mexican ground chiles?! Hell yes! Also, that salad reminded me of a mexican pico de gallo/bandera salsa, with a salsa criolla from Argentina. I'm so glad that you took grilled corn to the next level with those ingredients. I think that it's underrated and needs to get more popular (speaking of white corn; we all love grilled yellow corn with butter). Grilled scallions are a MUST when it comes to northern mexican grilling, but that of course is something that you alredy know, since you live in San Diego. If I could, I would give you 10 thumbs up, master! By the way, you should definetly check out a chanel called "Locos X el asado". They were the top banana 5-6 years ago. They do most of their grilling with a brasero. I think you'll like the way they roast/sear/scorch bell peppers, potatoes, sweet potatoes and many more stuff under their brasero. With that said, you can also use the brasero as a broiler; just do something like the old "shovel steak" cooking, but place the steak beneath the burning logs. Similar to the chimney starter steak, or as master Guga used to call: "hand held broiler". Also, may be you can take advantage of the wood fire, insted of only using the wood embers. Place a cast iron griddle, or something like that. That way, you can cook something, there, or boil a big stew, make campfire coffe, bacon, griddled veggies, thin skirt steaks, you name it. Something for the impatient guests. It's more dynamic. Those grills are designed that way, because argentinian asado, almost never uses high heat. It is something in between american grilling (searing) and barbecue. It's in the range of middle temperatures. They don't use techniques like the reverse sear. It's more of a primitive grilling, with everythig cooking at the same grill, just managing the embers to make heat zones. They usually put the big cuts on the back; the ones that take longer to cook, because usually, their parrillas get hotter on the back zone, but it also has to be said that they usually have their braseros on the side not on the back. Keep that in mind. Uruguayan asado, argentinas cousin: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EEsWG5ubBq0.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XaYY3oGfkyg.html Greetings from México.
Great summary. I've been looking into building my own outdoor grilling table, and in my searches I've realized that an Argentinian grill is basically everything I need. I was just hoping for a little more overall length. The design is so awesome and versatile. I wanted it for exactly the things you mentioned. I want to be able to throw my cast iron Dutch ovens and griddles on there. I was hoping to use the bottom as a base for camp oven cooking (the Dutch ovens with legs and a lip on the lid for coals). My only concern are the v shaped rails. It seems like it would prevent a lot of the surface area from getting direct high heat. I've also learned to utilize the fat from steaks dripping over the coals to my advantage. I believe it's part of what makes outdoor grilling so much better. The way the fat vaporizes and "bastes" the meat as it smokes.
@@turtlepowersf I'm a fan of regular grill grates as well. V shaped does a great job preventing or taming flare ups, but takes away most of the flavour that we look for in outdoor grilling. It's something in between a griddle and a grill.
Man! Awesome video! Enjoyed your awesome new grill! Most of all enjoyed how your inner kid in the candy store came alive cooking with fire in your new toy!! Thank you for posting this video!
Oh man, I would love to have that grill. I love the rack that allows the coals to drop. That is similar to how my Granddad taught me to barbeque hogs. We would take 2 big oak logs and lay the wood to be burned for coals across the logs. As we needed coals in the pit. I would take a shovel and scoop up coals and spread them out as needed under the pit frame. The concept is exactly like you have with your grill. Nice meal by the way.
I love that grill but one word of advice. When your steak has a grey ring around a pink center your sear isn't hot enough. You want a top to bottom pink with a nice crust on the outside. The only way to achieve that is with a high heat (1500+) sear. This way the outside chars and gets a nice crust before it can start cooking the inside, which causes the grey ring. You can achieve those temps with that grill by getting more coal in the area you want to sear and dropping the grates down in the fire to get them hot before you put the steaks on. Once hot you can put the steaks on and drop them down. If you're at 1500 or higher it should only take a minute or 2 per side.
What a great grill. Looks like you can do everything from a very simple to an elaborate cook. You do such a good job explaining the grills and the your recipes. I learn so much watching your videos. Thanks for answering my questions when I email you at ballisticbbq.
Like the video, like the grill, the steaks looked awesome... But, I hit ‘Subscribe’ when you paused to look at the airplanes! I’m an aviation enthusiast also! Love the P-51!!
Its all relative. You say "wish I had money to get one of those" I assume you meant the grill. I wish I had the money to buy one of those steaks. I have seen many cooking shows online using this cooking method. Each and every time the griller in me fights with the other side of my brain wanting to capture more of that lost smoke.
Taste and see that the LORD is Good! God is so good to give us such beautiful foods and the taste buds to fully enjoy them👍 Congrats on the grill! Beautiful meal!
Hola, Soy Argentino y cuando pueda visitar USA les voy a preparar el mejor costillar asado, tambien lechon, chorizo, achuras y como no puede faltar un buen chivito tipo cordobes, tambien unas empanadas fritas, puchero y increible ossobuco... saludos
Te escribo desde Argentina. Felicitaciones, lo hiciste muy bien. La próxima probá hacerlo sólo con leña, sin carbón. Es el mejor método! saludos, abrazo grande.
