Con la música sentí que estaba en la sierra junto con la banda de gauchos. Tomando una copa de Malbec, echando leña al fuego, conviviendo, compartiendo cuentos antiguos, con el humo impregnando el aire y el sonido del ambiente natural. And then I woke up and realized I am in México and its hot. Looks delicious, nice video. Cheers from the Yucatán Península
Yet another masterpiece from WA. The video quality and detail, the music, presentation and execution and lastly, but most certainly not least, that beautiful chunk of deliciousness. Always such a pleasure to watch your videos. This isn't just culinary magnificence, it's art. If I could, I'd hit that thumbs up, 10X!
Looks amazingly perfect. BUT pretty sure you can get the same result using half the wood and half the time using another method. What a beautiful patio and view. And loved the music and editing.
Hi Nathan. You are right, there could be other methods more "efficient". I see this method and way of cooking more as a commitment to time with your friends, family and your beautiful surroundings, enjoying the atmosphere and conversations for the better part of the day. Then the roasted meat and sides arrives at the table and everyone enjoys the meal. Thank you so much for watching.
Hi there, beautiful video, being an Argentinian I felt like home when visiting South African country side, and enjoying braais! Same open country spirit, honest and direct, I love SA. The rib plate looked delicious, congratulations! A few comments on how we grill asado in Argentina, not better, just different. In Argentina the costillar (or costilla gruesa de asado) is grilled in a slightly different way. There is no oil added, the meat is only seasoned with salt or salmuera (melted salt with a few herbs on hot water). The chimichurri sauce is prepared in a slightly different way, and what you call "gaucho sauce", what I presume is "salsa criolla" should never include Mexican jalapeño chile (Mexico is far away from Argentina, in every single aspect, as Cairo is far away from Cape Town), salsa criolla is not spicy at all. Music was beautiful, but it is southern Spain (Gispy/Flamenco) music. To couple such a great beef you grilled for such a long time, I'd recommend an Argentinian traditional folklore band called "Los Chalchaleros". Keep it up! Enjoying your videos.
Hi Roberto! Thank you so much for you positive comment and constructive feedback on the video👍. Argentina and Uruguay is high on my bucket list to travel and to experience proper asado! Thank you again and for watching our videos!
muy buen trabajo amigo , se ve que salio a punto y exquisito ,saludos desde Santa Fe ,Argentina . lugar donde se hace ese corte , se lo llama costillar a la estaca o cruz y se hace la costilla entera de la res , saludos !
Boring Bits, Hi Michael you need to use your imagination and chill listen to the music great back ground by the way, can't you smell the fire, the smell of the bush the aroma of the spices and the meat cooking. Great video I wish I could be there and smell the process with glass of wine, if only! really miss SA Love the Botha in Oz
You paint a beautiful picture! Almost as good as the real scene! One of life's rarities is being able to calm down and enjoying the moment you are in, even if it's only for a few seconds. This specific roast took a few hours to make, but we enjoyed every single moment of it. Best regards to Oz!
Amazing! Will be trying to replicate in the U.K. tomorrow! How many KG’s is the beef rib? Have a 3.5kg cut. How long do you recommend to cook for? Thanks in advance. Amazing channel!!
Hi Jaeson! This cut was about 4,5KG and I roasted for more or less 5 hour over indirect heat. If you can hold your for 5 seconds next to the heat then its perfect! Hope you enjoy! Thank you for watching!
Hi Paul, I roasted it for about 5 hours, turning it every hour. I did not take an internal temp, but you are welcome to cook it to your preferred doneness. Thank you for watching.
Really like the video concepts, if you could edit the boring bits, id manage to completely watch without fast forwarding, constructive criticism only......
Hi! It is a mixture of Indigenous wood ( acacias and Dichrostachys cinerea( sekelbos)) Used to have bundles of grapevine prunings- awesome wood to smoke with! Thank you for watching!
@@WolkbergArtisans2019 Only been through Limpopo once on the way to Mozambique. Grew up in the Free State, so ek kan nog afrikaans vlot praat haha. Dankie vir al die great videos.
Hey man I am not able to find ribs with the top part on them ever is there a place online you buy them or something ? And how do I call those ? When I ask for short ribs no one ever knows that they have that top part on them here in Missouri !
In South Africa, we call that specific cut " flat ribs". I asked my favorite butcher for a nice big beef flat rib and I got this one. I am sure if you ask your butcher for that specific cut or show him a screenshot they will cut it for you. Thanks for the comment and for watching.
The music has nothing to do with gauchos and Argentina. Where we cook with this kind of asadores. The traditional music we listen isnt flamenco. Flamenxco is from spain. Also we only put salt to meat. But while cooking we use salmuera (a mixture of salt, garlic,rosemary water and etc ) to keep it moist and add some flavour. Good try though turn up really good.
Thank you for your positive feedback. Its on my bucket list to travel to Argentina and experience the whole meat cooking and eating culture. Thank you for watching Mario!
