In the video “Learning the Secrets of Argentine Asado BBQ from a Master Pitmaster” created by Eat More Vegans – Carnivore BBQ, the host embarks on a journey to learn how to make authentic Argentine Asado BBQ. The video features their experience of visiting Rincon Argentino in Miami, where they meet the general manager, Carlos Rossi, who explains the slow cooking process and the importance of taking time to enjoy the experience. They also explore the unique airflow system in the grill, taste various Argentinian dishes, and select a variety of meat cuts at Meat and Bones retail shop. The video concludes with the host demonstrating how to light the fire and cook the meats on their new Santa Maria grill, acknowledging some minor mishaps but overall finding the dishes tasty and enjoyable. They recommend a meat bundle from Meat and Bones for anyone interested in cooking their own Argentine Asado barbecue.
In this captivating video, “Learning the Secrets of Argentine Asado BBQ from a Master Pitmaster,” you’ll join the host on an exciting journey to discover the art of cooking authentic Argentine Asado BBQ. From visiting Rincon Argentino in Miami to learning about slow cooking from Carlos Rossi, to selecting meat cuts at Meat and Bones retail shop, the host takes you through the process step by step. By the end of the video, you’ll be equipped with valuable knowledge on how to light the fire, set up your grill, and cook delicious Argentine Asado BBQ. Don’t miss out on the mouthwatering dishes and the 10% discount code available for your own cooking adventure!
Learning the Secrets of Argentine Asado BBQ from a Master Pitmaster
Are you ready to become a master of Argentine Asado BBQ? If you’re like me, you may be feeling a bit overwhelmed at the thought of tackling this culinary art form. But fear not! I recently had the incredible opportunity to learn from Carlos Rossi, a master pitmaster at Rincon Argentino in Miami. And let me tell you, it was an experience I will never forget.
Meeting Carlos Rossi at Rincon Argentino
Walking into Rincon Argentino, I felt an immediate sense of excitement. The smell of wood smoke and sizzling meat filled the air, enticing me to take a seat and indulge in the deliciousness that awaited. Carlos Rossi, the general manager of Rincon Argentino, greeted me with a warm smile and a firm handshake. He exuded passion and knowledge about Argentine Asado BBQ, and I instantly knew I was in the presence of a true expert.
Exploring the Slow Cooking Process
One thing Carlos emphasized from the start was the importance of taking your time when cooking Argentine Asado BBQ. This is not a process to be rushed. In fact, it’s quite the opposite. The slow cooking approach allows the flavors to develop and intensify, resulting in succulent, melt-in-your-mouth meat. Carlos explained that in Argentina, it’s not uncommon for a barbecue to last six to seven hours. It’s a time for relaxation, socializing, and truly savoring the experience.
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Understanding the Importance of Taking Time
As Carlos spoke about the significance of taking time during the cooking process, I couldn’t help but feel a sense of calm wash over me. In today’s fast-paced world, we often rush through meals and can easily lose sight of the joy that comes from savoring each bite. Argentine Asado BBQ reminds us to slow down, connect with loved ones, and fully appreciate the flavors that emerge as the meat cooks low and slow.
Discovering the Unique Airflow System
Another fascinating aspect of Argentine Asado BBQ that Carlos introduced me to was the unique airflow system used in the grill. This ingenious design enhances the flavor of the meat by ensuring that the smoke is directed upward and flows across the fire, infusing the meat with its delicious smokiness. I was in awe of the thought and consideration that went into crafting such a perfect cooking apparatus.
Indulging in Delicious Argentinian Dishes
No discussion of Argentine Asado BBQ would be complete without mentioning the incredible array of dishes that accompany it. During my visit to Rincon Argentino, I had the pleasure of tasting chorizo, blood sausage, and sirloin steak, among other mouthwatering dishes. Each bite was more delicious than the last, and I could truly taste the passion and expertise that went into their preparation.
Consulting with Gabriel at Meat and Bones
After my enlightening experience at Rincon Argentino, I wanted to continue my journey to mastering Argentine Asado BBQ. So I sought out Gabriel, a butcher at Meat and Bones retail shop in Coral Gables, Florida. Gabriel eagerly welcomed me and guided me through the various meat cuts needed for the perfect Asado cook. He explained the differences between cuts like tri-tip, flank steak, beef back ribs, and sausages, ensuring I had the knowledge to select the best combinations for my barbecue.
Selecting the Perfect Meat Cuts
Gabriel helped me understand the unique qualities of each meat cut and how they contribute to the overall flavor and texture of the final dish. He also introduced me to some traditional Argentinian products, such as age provolone cheese and chimichurri sauce, which would complement the meats perfectly. With Gabriel’s expertise and guidance, I felt confident in my choices and excited to bring them back to my grill.
Returning to the Grill and Lighting the Fire
Armed with my newfound knowledge and carefully selected meat cuts, it was time to return to my grill and put my skills to the test. As I prepared to light the fire, I couldn’t help but feel a mix of excitement and nerves. But thanks to the guidance of Carlos and Gabriel, I had a solid foundation to build upon. I followed their instructions for controlling the airflow, ensuring I achieved the optimal smoky flavor for my meats.
Grilling and Tasting Various Meats
With the fire roaring and the grill prepped, it was time to start grilling. I carefully placed each cut of meat on the grill, making sure to take advantage of different heat zones for optimal cooking. As the aromas filled the air and the meat sizzled on the grates, I knew I was on the right track. After cooking to perfection, I eagerly sampled each meat, from the tri-tip to the sausages. While some pieces may have been slightly overcooked due to my inexperience, the flavors were still delicious and enjoyable.
Acknowledging the Results and Enjoyment
While I may not have achieved the same level of mastery as Carlos or Gabriel, I couldn’t help but feel a sense of pride in my efforts. Cooking Argentine Asado BBQ is an art form that requires practice, patience, and a willingness to learn from the masters. I acknowledged the areas where I could improve, but I also celebrated the joy and satisfaction that came from successfully executing a traditional Argentine barbecue.
Recommendation for Meat and Bones Meat Bundle
For those looking to embark on their own Argentine Asado BBQ journey, I highly recommend exploring the meat bundles offered by Meat and Bones. Gabriel and his team carefully curate these bundles to include a variety of cuts that perfectly capture the essence of an authentic Argentine barbecue. Whether you’re a seasoned pitmaster or a beginner like myself, these bundles provide a fantastic starting point for your culinary adventure.
In conclusion, learning the secrets of Argentine Asado BBQ from a master pitmaster like Carlos Rossi and Gabriel at Meat and Bones was an experience I will treasure forever. From understanding the slow cooking process to appreciating the importance of time and airflow, I gained insights that will undoubtedly elevate my future barbecue endeavors. So if you’re ready to embark on your own Argentine Asado BBQ journey, take the leap and embrace the art of slow cooking, mouthwatering flavors, and unforgettable experiences.