The sauce it's called Salmuera, because the main component needs to be Salt. The Asador is a science in itself: at what angle? Do every part of the animal need the same amount of heat? You have to regulate it by the angle and with the Salmuera. And btw, you don't touch the meat, or flip it, until you are 70-80% done with the bone to the fire. The bone is protecting the meat from getting too much heat. A hug from Argentina!
Hi PMX, I’m a new subscriber to your channel and I’ve got to tell you how much I enjoy watching and learning. In just a couple of weeks or so I’ve watched a TON of your videos and I’ve learned SO much. Please keep up the great work. (John from California)
Hi there Roel, I just noticed that you reached out to Australia for BBQ ideas about 10 years ago ona forum. I've been watching your channel for a few years now and I think that cooking kangaroo could give you the kick you are looking for. We generally eat it about 4 - 8 times a year marinated in garlic and herb marinade. When in season we eat it on a weekly basis. It can be straight up barbecued or sous vide but also tastes amazing with a Vietnamese noddle salad, very versatile. Either way it really has a pleasantly gamey taste that will stick to your tongue, you'll come back for more once you try it 😉
That’s the best way to cook. Couple of recommendations: you should start cooking the side of the bones first, watching to make the bones hot without burning them so the meet that touches the bones gets cook. This process is 2 to 3 hours in an animal with that size, you need to feel warm from the other side, the rear legs take the longest to cook. Then you flip it and cook it for 45 min to 1 hour just the get a crust. You should cook it with flames not with embers, otherwise it takes to long because you never got heat in the high part of the cross
@@Seether1975 Sí... pero no, that might be the "side fire" where you make the real embers for the "main fire", and on the other hand, probably this guy could have used, salmuera or something like that, like, salt with water mixed and brushed into the meat.
Hi itPmaster X! You should try to do it again "gauchos" style, as we do in South America, pretty much same technic but leaving the skin, it protects the meat and ad fat. Much better results with crispy skin!
One recommendation, it is best to avoid the initial salting and make a brine with your vinaigrette and put it on the side of the fire to keep it warm, every time you see the dried meat you put the brine to moisten it.
Wow, I'm impressed. Having only been on layovers in the Netherlands, what I'm seeing is not what I thought at all, and wild boar. Beautiful place you have there!
Here in Peru we call that technique "al palo" (on a stick). You can search for "chancho al palo" o "carnero al palo", although we use a sort of wire cage to put lots of pieces.
I've only come across this ancient technique in Crete, where it's called "antikristo". Mostly done with lamb. Great stuff to see this technique in other parts of the world and to get the gear straight out of Holland!
I just trapped one on my property 2 days ago, it's bigger but I've wanted to try that cook, sort of caveman pleasurable👍..I'm finish feeding with papaya, avocado, coconut etc... because I have loads fruiting now.. can't wait!!
now you"re cooking with fire, literally lol love anything Asado Arg style, especially with the cross... My God so good all you need is a brine to keep the hog moist as the radiate heat cooks
Top video! Ik heb direct zin om met vrienden aan een asado te beginnen 🔥🔥 ook heel goed dat je uitlegt hoe het ecosysteem werkt en wat de achterliggende gedachte van het jagen is. Erg fijn dat er op die manier positieve aandacht word besteedt. Nice work 🔥🔥
Ah si, that's how we do it in Sardegna when we roast a suckling pig ( 4/5 kg's) slowly roast it and baste it with pork fat. When it's done cover the pig completely with rosemary and myrtle leaves for 45 mins. Absolute heaven!
buenas...permitame una recomendacion desde el sur de la Patagonia Argentina, al cocinarlo en forma vertical este animal, como tambien el cordero Patagonico por estos lados ...la brasa no es la manera protagonista de cocinarlo...la estrella principal es el fuego, que tiene que ser tan alto como la altura a la que queda el animal...la brasa ayudaria un poco a cocinar abajo acercandolo nada mas...muy bueno el video, saludos.
@@rogierdikkes They are a nuisance animal so reduction of the population is the key. The carcas won't last long either with all of the scavenger animals around. Also, as the wild hogs get bigger and older, the meat can be extremely gamey and not pleasant to eat.
Now that’s bbqing in all it’s rawness … how to spend the day in some sun, a few friends during the cooking period and some help when needed, and then a crowd for dinner .. can life really get better ?
Tastefully done! Skinning is a skill for sure. Fun fact: every animal has enough brains to brain-tan their own hide! I hope your doing something with that great piece of hide! I like connecting with the source of the food, and too many only like to deal with meat when it’s already been broken down. 😋🔥🤘
Ziet er goed uit! Heb je ook nog gekeken naar de kern temperatuur? Ik heb hier ook een zwijnen big liggen en net het asado kruis gelast, deze week dus ook is een poging doen. Ik heb alleen het haar er afgehaald en de huid laten zitten.
"Wild Boar" sounds like it is large scary male wild pig. What I have found in practice is that all wild pigs are often called wild boars ( it varies country by country). Either sex, and whether a young pig or an old one. So there is some variation in quality of carcass.. What I have noticed is generally a wild pig carries less body fat on it and throughout the meat. They usually have a perfect amount of fat. Not too fat, but enough fat to ensure a good juicy cooked result. (This is because the wild pig is running around foraging for food and not sitting on it's arse getting fed, so a farmed pig can get too fat) I have never noticed a gamier taste on the wild pigs, provided sensible processing of the carcass is carried out, soon after it is shot/killed. (If it is shot, try to make it a shoulder shot or head shot. A gut shot animal is definately not so good in the the 'taste department'..... you can hose it out and wash it.... but if you suspect any faecal contamination, save the good parts, and get rid of the bad parts. If it is killed by another method... dogs to hold the pig, and finish it with a knife through the heart, well then you don't have to worry about that issue. Cooking without the skin (and it's subcutaneous fat) will tend to have a drier result; so either regularly baste during cooking......... Or learn how to remove hair from the carcass, so that you are cooking with the skin on.... this method ensures that rendered fat is continually moistening the meat as you cook, on the skin side. You may still have to apply brine or marinade on the internal side at you cook anyway. Once you have the skills and watch a few more utube videos, you will be able to cook your pig/boar, and have crisp 'crackling' (crunchy cooked pigskin) !!!
I've only ever gotten frozen Wild Boar rear leg, but it always has a weird off taste for me (meat was not spoiled, everyone that ate it liked/loved it) The Boar that someone else and I cooked I didn't like the taste of, and it isn't in the rub, it's within the meat. It really saddens me as it looks delicious and I'm a food lover, but just can't do with Boar..
Don't eat the boars (males) if you don't like that strong taste. Only eat the gilts or sows (females). I feel the same way about deer meat. I hate the taste of the bucks, so I insist my guys hunt me a doe.
The sauce it's called Salmuera, because the main component needs to be Salt. The Asador is a science in itself: at what angle? Do every part of the animal need the same amount of heat? You have to regulate it by the angle and with the Salmuera. And btw, you don't touch the meat, or flip it, until you are 70-80% done with the bone to the fire. The bone is protecting the meat from getting too much heat. A hug from Argentina!
Hi PMX, I’m a new subscriber to your channel and I’ve got to tell you how much I enjoy watching and learning. In just a couple of weeks or so I’ve watched a TON of your videos and I’ve learned SO much. Please keep up the great work.
(John from California)
Here I am craving that bald eagle steak and then THIS?!! Roel's on a roll again, yall!!! Big thanks, Pitmaster!!
Right?!
Hi there Roel, I just noticed that you reached out to Australia for BBQ ideas about 10 years ago ona forum. I've been watching your channel for a few years now and I think that cooking kangaroo could give you the kick you are looking for. We generally eat it about 4 - 8 times a year marinated in garlic and herb marinade. When in season we eat it on a weekly basis. It can be straight up barbecued or sous vide but also tastes amazing with a Vietnamese noddle salad, very versatile. Either way it really has a pleasantly gamey taste that will stick to your tongue, you'll come back for more once you try it 😉
I love the respect you show and I am sure you have for that animal!
Love this primal style of cooking, not to mention fun. Pitmaster x please do more cooks this style. What about a lamb rotisserie over coals??
That’s the best way to cook. Couple of recommendations: you should start cooking the side of the bones first, watching to make the bones hot without burning them so the meet that touches the bones gets cook. This process is 2 to 3 hours in an animal with that size, you need to feel warm from the other side, the rear legs take the longest to cook. Then you flip it and cook it for 45 min to 1 hour just the get a crust. You should cook it with flames not with embers, otherwise it takes to long because you never got heat in the high part of the cross
Video some of your cooking :)
Este tiene menos cruz Dario. Es bueno con el brisket pero hizo un desastre con la cruz
Yes, I've seen videos of Argentinian asado and in all of them they used flames
@@SteveWrightNZ this is how it’s done:
th-cam.com/video/EmTdoKZvQdc/w-d-xo.html
@@Seether1975 Sí... pero no, that might be the "side fire" where you make the real embers for the "main fire", and on the other hand, probably this guy could have used, salmuera or something like that, like, salt with water mixed and brushed into the meat.
Hi itPmaster X! You should try to do it again "gauchos" style, as we do in South America, pretty much same technic but leaving the skin, it protects the meat and ad fat. Much better results with crispy skin!
This man knows how to make some premium content!
Looks so cool. The engineer inside of me wants to box the cook up somehow to make it more efficient…
Great, man... I've waited for this!!! Thumb up!
One recommendation, it is best to avoid the initial salting and make a brine with your vinaigrette and put it on the side of the fire to keep it warm, every time you see the dried meat you put the brine to moisten it.
I agree... follow one example
th-cam.com/video/u0FKRDpbTBs/w-d-xo.html
Wow, I'm impressed. Having only been on layovers in the Netherlands, what I'm seeing is not what I thought at all, and wild boar. Beautiful place you have there!
Here in Peru we call that technique "al palo" (on a stick). You can search for "chancho al palo" o "carnero al palo", although we use a sort of wire cage to put lots of pieces.
I've only come across this ancient technique in Crete, where it's called "antikristo". Mostly done with lamb. Great stuff to see this technique in other parts of the world and to get the gear straight out of Holland!
I just trapped one on my property 2 days ago, it's bigger but I've wanted to try that cook, sort of caveman pleasurable👍..I'm finish feeding with papaya, avocado, coconut etc... because I have loads fruiting now.. can't wait!!
now you"re cooking with fire, literally lol love anything Asado Arg style, especially with the cross... My God so good all you need is a brine to keep the hog moist as the radiate heat cooks
Love the fact , that your dog got some meat too . Awesome video as always !
This takes me back to reading Asterix comics as a kid. Obelix was my favourite.
Wauw wat gaaf!! Dit komt abso;luut op mijn lijstje om te doen!!
Now THAT’S BBQ! Great job guys.
Top video! Ik heb direct zin om met vrienden aan een asado te beginnen 🔥🔥 ook heel goed dat je uitlegt hoe het ecosysteem werkt en wat de achterliggende gedachte van het jagen is. Erg fijn dat er op die manier positieve aandacht word besteedt.
Nice work 🔥🔥
Wild boar is an invasive species here in the States. I jump at every chance I get to grill wild boar loins or chops or roasts!!!
You never even got messy taking of the coat. Lol. Good job.
Nice way to cook a whole boar Roel.
Very interesting technique. Thanks for sharing, Roel 🙏
This was spectacular! 😎 Awesome stuff! More of this please 🙏
Ah si, that's how we do it in Sardegna when we roast a suckling pig ( 4/5 kg's) slowly roast it and baste it with pork fat.
When it's done cover the pig completely with rosemary and myrtle leaves for 45 mins.
Absolute heaven!
Man, my little kids would love this. When they see this for the first time hanging there, they won‘t sleep for a week. 😉
try the arabian style lamb... whole lamb marinated with saffron, salt,msg and black pepper. smoked until fully cocked.
Tried it when i was a kid and after that lamb meat has been my favorite
Super good video… this is what people need to see…
Wow, that looks amamzing! Makes me want to get an Asado Cross!
Where are you? Heaps in Australia
Where are you? Heaps in Australia
How can you make so much videos? Love your content.
buenas...permitame una recomendacion desde el sur de la Patagonia Argentina, al cocinarlo en forma vertical este animal, como tambien el cordero Patagonico por estos lados ...la brasa no es la manera protagonista de cocinarlo...la estrella principal es el fuego, que tiene que ser tan alto como la altura a la que queda el animal...la brasa ayudaria un poco a cocinar abajo acercandolo nada mas...muy bueno el video, saludos.
Cien por cien corecto. 😊
This is great and easily done here in Florida where we have a lot of wild hogs.
Watched a documentary where they discussed the wild escaped pigs, the people shooting them didn't even eat them. They saw they as rodents.
@@rogierdikkes They are a nuisance animal so reduction of the population is the key. The carcas won't last long either with all of the scavenger animals around. Also, as the wild hogs get bigger and older, the meat can be extremely gamey and not pleasant to eat.
Why would you put it in the ager hair and all? Why not skin it first? Just asking.
Great video.
2:57 Still got the stockings on Bro :-) Hahahaha.
I did a pig like this just yesterday. It turned out awesome!
That’s hardcore bbq. Looks fantastic Roel!
Wow different, look awesome. Old school rotisserie
BOO-YAH!!
MADE MY HUNGRY WATCHING!!!
Where is the seasoning? Come on pit master! Season that meat!
Salt is the season, and also the salmuera, he added from the bottle. All you need
Now that’s bbqing in all it’s rawness … how to spend the day in some sun, a few friends during the cooking period and some help when needed, and then a crowd for dinner .. can life really get better ?
I’d like them to analyse my stool after I’ve had weekend on the Guinness
100% Iron
@@Blagger3000 that must be why I’m so magnetic!!
Bwahahaha!!
Looks like something out of silent hill but also super duper tasty
Beautiful corn background 🌽
Tastefully done! Skinning is a skill for sure. Fun fact: every animal has enough brains to brain-tan their own hide! I hope your doing something with that great piece of hide!
I like connecting with the source of the food, and too many only like to deal with meat when it’s already been broken down.
😋🔥🤘
I couldn’t understand what website you said to visit to buy the cross? Please reply back with link to there website. Thanks.
Just rewind the video?
De fik erin
What is the brand of that cooler you had the hog hanging in?
i’m not the only one that notice the fly at the end of vid right? Also i love this channel just saying.
In South Africa we call it a spit braai. :)
Ziet er goed uit! Heb je ook nog gekeken naar de kern temperatuur? Ik heb hier ook een zwijnen big liggen en net het asado kruis gelast, deze week dus ook is een poging doen.
Ik heb alleen het haar er afgehaald en de huid laten zitten.
What is the large knife you are using?
A whole wild boar? I don't think I could eat a whole one - but it looks like you had some help! :D
That's cool, kinda I'd rather leave my waste where it belongs 🤣🤣🤣
What do you mean bread? That’s a tortilla compadre!
Hi where did u get the cross from
Zozo dat ziet er super lekker uit zeg ! 👍
You should try stuffed picanha, but before you stuff it you need to turn it inside out.
Reminds me a little bit of a blood eagle🤣
hey roel,
did you see a lot of STCG Videos? you do the same style of Advertising in your Videos as he!👍😂
Is wild boar gamier than a regular pig? Never tasted it so was wondering if its worth searching for a source for this meat locally.
"Wild Boar" sounds like it is large scary male wild pig. What I have found in practice is that all wild pigs are often called wild boars ( it varies country by country). Either sex, and whether a young pig or an old one. So there is some variation in quality of carcass..
What I have noticed is generally a wild pig carries less body fat on it and throughout the meat. They usually have a perfect amount of fat. Not too fat, but enough fat to ensure a good juicy cooked result. (This is because the wild pig is running around foraging for food and not sitting on it's arse getting fed, so a farmed pig can get too fat)
I have never noticed a gamier taste on the wild pigs,
provided sensible processing of the carcass is carried out, soon after it is shot/killed. (If it is shot, try to make it a shoulder shot or head shot. A gut shot animal is definately not so good in the the 'taste department'..... you can hose it out and wash it.... but if you suspect any faecal contamination, save the good parts, and get rid of the bad parts. If it is killed by another method... dogs to hold the pig, and finish it with a knife through the heart, well then you don't have to worry about that issue.
Cooking without the skin (and it's subcutaneous fat) will tend to have a drier result; so either regularly baste during cooking.........
Or learn how to remove hair from the carcass, so that you are cooking with the skin on.... this method ensures that rendered fat is continually moistening the meat as you cook, on the skin side. You may still have to apply brine or marinade on the internal side at you cook anyway.
Once you have the skills and watch a few more utube videos, you will be able to cook your pig/boar, and have crisp 'crackling' (crunchy cooked pigskin) !!!
Ik ga m'n tuin renoveren. Welke bbq moet ik echt hebben?
I think almost every country has wild boar problem 🤣
The only thing I would change about your wonderful videos would be to call me at tasting time. Other than that your videos are perfect.
Link for the Netherlands guy who makes the Asado Cross please.
Voll geil😍
We're all animals, but I love it 😀 😍 ♥
When my wife asks where do I get that Cross from? 🤔⚰
Me..... 😭😕😒
Mignolet appeared from nowhere
thats way too rare
I've only ever gotten frozen Wild Boar rear leg, but it always has a weird off taste for me (meat was not spoiled, everyone that ate it liked/loved it) The Boar that someone else and I cooked I didn't like the taste of, and it isn't in the rub, it's within the meat.
It really saddens me as it looks delicious and I'm a food lover, but just can't do with Boar..
Try soaking in a brine or buttermilk for 24hrs before cooking. It'll help pull that off taste out
Don't eat the boars (males) if you don't like that strong taste. Only eat the gilts or sows (females). I feel the same way about deer meat. I hate the taste of the bucks, so I insist my guys hunt me a doe.
@@custerranch I'll look into that, thanks 👍
I've got two words for everyone who cooks outside..... "Fuck Gas".
looks like a novelty / show factor for guests, but seems like results don’t justify the effort over “normal” grilling 🤷🏼♂️
Watch other videos to get a better understanding and hopefully a different result. Preferably some from Argentina 😊
Prime rib roast
antikristo in Cretan cuisine but they prefer lamp
Where is roel from?
The Netherlands
Who skinned it , don’t try and kid on it was you 😂😂
My friend, you need flames away from the meat. Thats Asado
Roel what is the risk of setting the corn crop on fire 🔥?
Low very low.
OMG. What did you do to my dog? We were hiking together in the forest. She ran away from me to chase a rabbit and never came back.
Geschoten door de koning zeker!
Francis Mallmann vibes.
13:51 ajax ;)
🤤🤤🤤 again???
oak has more flavor than beech though.
13:52 you guys are Ajax fans what about Feyenoord guys ? 😉
...how long before Morrison ends up on the Asado Cross for using the wrong bit of Pitmaster's meat on one of his videos?
Kinda reminds me of Jeepers Creapers
Probably better you do it over grass and not your concrete slab.......such a mess to clean up.
I just wanna mail my poop somewhere
30kg of meat.... I'll pass on the 🍞
🍽🍽🍽🍽💯💯💯💯👍🏻👍🏻👍🏻👍🏻
Mop sauce.
Πρώτα ψήνετε από τη μέσα πλευρά το ζώο
🏃♂️👍👍👍👍👍👍👍👍👍👍
Should of skinned it first then age it
Skipped how to prepare carcass.
Prima video maar spreek toch Nederlands