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