This is only the second time I've watched some of your videos I absolutely love this stuff. Nobody knows Jack about Argentina up this way in Pittsburgh Pennsylvania but I had a friend who went to school from Tina up here. That guy knew his beef! Anyways I hope you're kicking ass in Texas somewhere making tons of money or wherever you want to be who cares you deserve it good work keep it up.
Since your video with Jeremy I am hooked with open flame. We have been to Argentina and had great meat, but now seeing how it is dona. I love it snd started trying. Saludos de Mexico, un sbrazo
Dude.. Enjoy the process and use patience! I struggle with that.. watched the video and went out to grill zucchini and bell peppers! Thanks for the motivation Brother!
Another fantastic video, my friend!! Keep em coming. Can you repost the video from last week where you were making sausages and other recipes from one pork belly?
@@alfrugoniofc My Pop Half Italian half Mexican was a Chef at the Adolphus Hotel in Dallas for 30 yrs, taught us all how to cook especially outdoors he loved a fire 😀, I thot about starting a channel during the Pandemic, I’m in medical field keep busy, 5th generation Texan I’m proud how you think about this great state (country) really enjoy watching your videos and your instructional is exceptional keep it up Primo…
Going to try short ribs on a normal charcoal bbq next weekend before i build my santa maria grill because its mad money to go buy one here in Ireland, if anyone has any plans for one would be appreciated . Love open fire cooking and only stumbled on Al Frugoni the other day so delighted 👊
Al, love these videos! Can you go into more details on the cheese stuffed peppers? I tried once but they were black on the bottom but crunchy at the top
well.. i l say not.. except some cuts are like always used for one thing or another you mostly use the asador style for big cuts you can open up or being large enough for cooking them that way.. for example use the asador bracket just for chorizos is silly.. is mostlt for large cuts you can open up and splash in there.. if is a rib with just a bone specially just 1 not 5 huge fused toghether you just use the grill it will cook better starting by the bone side
Great content AL…. Is there any difference in flavor or texture from cross verse direct on grill? It does look super cool on the cross but curious about the difference in direct and radiant cooking.
Thanks boss. other than the crispiest and tastier membrane , it's pretty similar. At the end of the day, they are both radiant heat.. Flame gets a little more aggressive on the surface , but that's the only difference.
Wagyu is a bread of cattle, and the crazy marbling is from the way they are raised in Japan. What makes Wagyu special among many things is how peculiar the fat is and not because if it's ammount but because of its flavor and butter like consistency, it literally melts in your hands as you work it
Al your long form videos are awesome!!! 👏🏻 todo sobre el asado!
Thanks so much bro!
Thanks Ed
a clip that makes you dribble all along is a meat lover paradise. Muchas gracias 😎
Thank you so much!!
I decided to cook a costillar next week because of your videos Al. thanks for all the magic. Abrazo grande crack
vamooooooo
Excellent video. Wish i lived closer, (Minnesota) would love to take a grilling class from you. So much to learn about open fire cooking.
Another amazing cook, informative and entertaining. Love the long form videos 🙌🙌🙌
Thanks brother! let me know what else you want to see!
@@alfrugoniofc open fire beef cheeks no trimming 😂
Gracias por llevar con orgullo la manera tradicional de hacer asado argentino a los eeuu.
Love you bro ❤️
This is only the second time I've watched some of your videos I absolutely love this stuff. Nobody knows Jack about Argentina up this way in Pittsburgh Pennsylvania but I had a friend who went to school from Tina up here. That guy knew his beef! Anyways I hope you're kicking ass in Texas somewhere making tons of money or wherever you want to be who cares you deserve it good work keep it up.
Thanks brother
Since your video with Jeremy I am hooked with open flame. We have been to Argentina and had great meat, but now seeing how it is dona. I love it snd started trying. Saludos de Mexico, un sbrazo
Saludos mi viejo!! estuve en Monterrey hace unas semanas! que lujo por dios! cocinan igual que en argentina
I love this
love you buddy
Dude.. Enjoy the process and use patience! I struggle with that.. watched the video and went out to grill zucchini and bell peppers! Thanks for the motivation Brother!
That’s what it’s all about! ❤
Those short ribs look amazing. Vamooooos 👏🏼👏🏼💪🏻
LOVE WATCHING THIS GUY
Espectacular,no es necesario bañar la carne de vez en cuando con salmuera?
Al is teaching everyone how to use their MANOmeter 😂
exacto!!
Loko, buenísimo el canal. Llegué desde Mad Scientist BBQ.
Graciassss!!
Vamoooooo
Greetings my friend, I really enjoy watching your videos, keep them comming.
Saludos from Chile 🇨🇱
gracias crack!! viva Chile!
All of this looks so goood!!!!
Amazing content! Al is the Meat Master!
Thanks so much boss!
Another fantastic video, my friend!! Keep em coming. Can you repost the video from last week where you were making sausages and other recipes from one pork belly?
Yes we will! we took it down because of copyright music! we are learning about this while we go!! thanks for the support
This is awesome 🔥
WOW does that look great!!!
I've never seen a BBQ rig like that before.
Very interesting.
You have to open videos with Al “Chingoni” Frugoni every one needs a bit 😂
😅😅
@@alfrugoniofc My Pop Half Italian half Mexican was a Chef at the Adolphus Hotel in Dallas for 30 yrs, taught us all how to cook especially outdoors he loved a fire 😀, I thot about starting a channel during the Pandemic, I’m in medical field keep busy, 5th generation Texan I’m proud how you think about this great state (country) really enjoy watching your videos and your instructional is exceptional keep it up Primo…
@@mogarcia9755 This is so cool! thanks for your kind words and sharing your story! God bless Texas
Juicy man, juicy ribs
Love your channel Al. Have you ever done a whole brisket over open fire? If so, I would love to see a video of you doing it.
We actually did! Coming up very soon!
@@alfrugoniofc thanks Al! Looking forward to it!
Hola genio recién encuentro tu canal! Vivo en Houston sos un crack! Abrazo
Hola Capo! Muchas graciasssss!!!
I was not ready for the zucchini joke 😭
Going to try short ribs on a normal charcoal bbq next weekend before i build my santa maria grill because its mad money to go buy one here in Ireland, if anyone has any plans for one would be appreciated .
Love open fire cooking and only stumbled on Al Frugoni the other day so delighted 👊
🔥🔥🔥🔥
I always make the traditional way. 6h bone side plus 1h bones up. My favorite barbecue, abraços do Brasil.
Al, love these videos! Can you go into more details on the cheese stuffed peppers? I tried once but they were black on the bottom but crunchy at the top
Wow... $65 plus shipping. Not as bad as I would have thought. Beef has gotten so damn expensive!
Just got some and it was beyond worth it. You pay for what you get..
*Here before **_Al Frugoni's Big Fire_** network cooking show gets announced! :-)*
@@luka_frugoni5050 ...or you *get* what you *pay* for? 😂
Taste wise is there a difference between the Asado style vs the one grilled over the coals?
well.. i l say not.. except some cuts are like always used for one thing or another you mostly use the asador style for big cuts you can open up or being large enough for cooking them that way.. for example use the asador bracket just for chorizos is silly.. is mostlt for large cuts you can open up and splash in there.. if is a rib with just a bone specially just 1 not 5 huge fused toghether you just use the grill it will cook better starting by the bone side
Man thats so good. Al, do you make a ring of embers or have it directly under the ribs?
Thanks brother, when I cook only one piece of meat I do the ring!
@@alfrugoniofc Learning a lot from your videos. Planning on some open fire ribs next weekend. Thank you for your videos.
That meat would make some delicious tacos
Hello, where can i buy your Rubs in Germany?
Great Video. The Al Way! Is this one with the Mad Scientist?
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Lets goooo
What model is the tagwood bbq? I want to check it out. It looks so good
Que vino vos recomendas para disfrutar durante el asado?
Malbec .. siempre
🇲🇨 santai dont panik 😂❤
😂😂😂😂😂😂I will be using my own thermometer
Great content AL…. Is there any difference in flavor or texture from cross verse direct on grill? It does look super cool on the cross but curious about the difference in direct and radiant cooking.
Thanks boss. other than the crispiest and tastier membrane , it's pretty similar. At the end of the day, they are both radiant heat.. Flame gets a little more aggressive on the surface , but that's the only difference.
Al, what wood do you prefer to use?
@@rycojo post oak! Or any semi hard wood..
Vos nesecito ese cuchillo con mango negro y rojo. Tenes el link ?
What does Santi's shirt say? I grew up in South Texas and heard all the Spanish cuss words on the school bus. I'm pretty sure that's a couple of them.
hahaha I don't know, I don't speak Mexican!!
What temp internal do you like ur beef ribs when u pull them
anywhere from 180 to 200 , remember open fire is a different texture
Que bueno cada vez que hay un video de EL BASADO
Abrazo Al, seguí así predicando el evangelio del asado argentino y con buena música de fondo
gracias papa
Is this a re-released video?🤔
yes! they took it down because of copyright music... learning as we go!!
@@alfrugoniofc You're doing great.
Awesome cook. I see you did the embers in the circle instead of right under the ribs. Why no embers under the ribs?
you can do both ways.. I like to do the corona when I cook a single piece of meat...it creates like a convection heat around it.
My parents said I’m Mexican. I think might be Argentinian 😂
Whats the grill?
Por que tanta bandera chilena si hablas re argentino jaja
es Texana
Si soy argentino! Vivo en Texas, la bandera es Texana
@@alfrugoniofc UHHHHH QUE BURROOOOOOO haceme a la estaca Al soy tu chancho
@@tomroggero grande crack!!
Porque mostras una bandera chilena? Tu acento no es chileno … just wanna know …
es bandera de Texas
Waygu is waygu. There is no substitute. Stop calling everything waygu. It's clearly not...
chill out bro
Wagyu is a bread of cattle, and the crazy marbling is from the way they are raised in Japan. What makes Wagyu special among many things is how peculiar the fat is and not because if it's ammount but because of its flavor and butter like consistency, it literally melts in your hands as you work it
Amazing love it your Chanel and what you do
thanks a lot