well done mate. The traditional salmuera to add to the meat on the cross is just bay leaves, garlic and salt, try it, you can add other stuff in you like to, but try that one.
You see a lots of “Argentine style” grills/bbq/steaks, etc. videos on TH-cam. I can say that this is 100% as we do it here. This would be considered as an excellent Cordero al asador in Argentina.
Great work.....!!!! Regards from Argentina, where people think we are the best "asadores" in the world...but not very sure nowadays after watching your video
I also roast sheep but with a rocket-stove style barbecue. This video was painful when I saw the amount of wood needed.... as I can do the same with only small sticks because I concentrate all the heat on the meat. My meat is then like "air-fried" and keeps juices very well, because a rocket blows hot air. I also do it with the same bricks as shown, so I can modify its size. I really suggest you all to search what is a rocket stove and try the open one with no barrel, as a barbecue! And I will sure keep the idea of the way to keep a carcass open!
I looked at the table and said to myself "next summer I need to prepare this table...exactly the same"...then I thought "why next summer, tomorrow I should do something"
@@ESDANNYBOY..but you know what..I wanna have that same table with same dishes with same decor...all I need to do is to find the same chef with same table in the same place...yes the same lamb :-) but your father was absolutely right!!!
Thank you for the video. How much firewood do you add to have the right temperature? And if I want to use oak and (apple for flavoring) what is the wight ratio for each one?
You must love Jehovah your God with all your heart and with all your soul and with all your mind and with all your strength. You must love your neighbor as yourself. Jesus the anointed is Lord! Repent and be baptized and believe the Gospel.
Thanks for the video. How do you determine the heat you want on the fire? also, how often do you place the sal meura on the meat? How often do you turn the meat? sorry for so many questions, but the link to recipe is not working. Thanks!!!
More great questions. I did not put the video up but can answer your questions. 1/ You determine the heat by placing your hand up and down the side of the lamb, to feel for an even heat. It must be approx 50 - 80cm from the fire. 2/ Unlike the video, I would add the salmuera within the first hour of placing the lamb. When you start to 'sweat' the meat from the gradual heat. And keep adding every 30 - 40 mins. 3/ Turn it around, not over, after the first 2 - 3 hours of roasting. Depends on size of animal and fire intensity.
Is an argentinian "asador". The important part is just the cross that you use to hang the animal (if you have a welding machine you can do it yourself, or a blacksmith can create one). Is weird have the other stuff cause we usually nail the cross to the ground.
He clearly had a bit too much heat going first time round, so adding alfoil protected the more exposed ribs from further burning. The brine is what we in Argentina call a salmuera. Look it up for recipe. Excellent accompaniment to lamb
Awesome job mate!! From a aussie Argentine to you. Earnt my sub. Ty ty
This video needs more views. Awesome job
i enjoyed EVERY minute of that! Thanks for uploading
well done mate. The traditional salmuera to add to the meat on the cross is just bay leaves, garlic and salt, try it, you can add other stuff in you like to, but try that one.
YES! Please. Oh my gosh I am salivating. Thank you. d
That looks amazing!
Great stuff !
Wow, thank you for blessing my eye balls!!!
You see a lots of “Argentine style” grills/bbq/steaks, etc. videos on TH-cam. I can say that this is 100% as we do it here. This would be considered as an excellent Cordero al asador in Argentina.
Well done mate
Lovely cook
So elegant, simple, understated and no doubt delicious!
nicely done!
That look sooooo good
beautiful yard bru, beautiful dog too!!
Beautiful nature,loved ones and good food.Thats what stays in your mind in the end.Its a blessing.Worth living for :)
so nice! where do I get that contraption that holds the lamb cross??
That was beautiful!
This man looks very organised
Freaking awesome. Way to go my man !
Great work.....!!!! Regards from Argentina, where people think we are the best "asadores" in the world...but not very sure nowadays after watching your video
Where can I buy the metal stand? O did you made it yourself?
Very impressive my friend!! Well done on the kit up!!
amazing
Bravo! Espectacular! Muchas gracias!
Does anyone know where to source a table like that for cooking directly on an open flame? Is that cast iron?
Is there a recipe and method anywhere to follow
Amazing. Great video. Everything looks delicious.
Beautiful
Inspiring!
I also roast sheep but with a rocket-stove style barbecue. This video was painful when I saw the amount of wood needed.... as I can do the same with only small sticks because I concentrate all the heat on the meat.
My meat is then like "air-fried" and keeps juices very well, because a rocket blows hot air.
I also do it with the same bricks as shown, so I can modify its size. I really suggest you all to search what is a rocket stove and try the open one with no barrel, as a barbecue!
And I will sure keep the idea of the way to keep a carcass open!
Fantastic setup
Thank you!
Such a great video, love your outdoor setup. Where did you get that grill?
how long did it take to prepare the lamb?
Spectacular!
I looked at the table and said to myself "next summer I need to prepare this table...exactly the same"...then I thought "why next summer, tomorrow I should do something"
Like my father used to tell me, why wait till tomorrow when you can do it today.
@@ESDANNYBOY..but you know what..I wanna have that same table with same dishes with same decor...all I need to do is to find the same chef with same table in the same place...yes the same lamb :-) but your father was absolutely right!!!
Thank you for the video. How much firewood do you add to have the right temperature? And if I want to use oak and (apple for flavoring) what is the wight ratio for each one?
Muy bien!!!!!!!!!!!!!!!
Love this Francis Mallman approach, well done man. Curious about the hardware to support the lamb during the cook. Available online for purchase?
Do you remember how long the cook was ?? And was it 50/50 each side ?
I’d say 75/25 or 80/20 (mainly from inside). When the skin is warm to the touch, you just turn it to get the outer crust.
I'm a vegan but this looks delicious
Great job. A pro.
Un aplauso para el asador!
where did you buy the apparatus for hanging the lamb? I am looking for one of those.
Would like to know this as well!
Wondering where you got that spit? Did you build it or buy it?
Lindsay Postill argentine style spit.. probably got it from annargentine restaurant or had it made copied.
wonderful!
how many hours it taking?
Good!!!
i love it looks good
Well, I know what I am making for thanksgiving now.
Great video... thanks. I’m doing it today!!!
Nice Video!
Thank you!
Did you get the recipe from Francis Mallmann book?
Thank you for your video l
Where can I get a griddle like you used for the vegetables?
You must love Jehovah your God with all your heart and with all your soul and with all your mind and with all your strength. You must love your neighbor as yourself. Jesus the anointed is Lord! Repent and be baptized and believe the Gospel.
Love It thanks
Looks So Delicious!!!!!
Asado a la Cruz. Soy de Argentina
Bien Hecho!!. Chimichurri!
EPIC my dude! did you build your rack?
You 're the man
Amazing, did you make the hardware to prop up the lamb or was it purchased?
How wide was it when butterflied
BRAVO....
Where did you get that chapa?
AWESOME
I died and went to heaven!
Thanks for the video.
How do you determine the heat you want on the fire?
also, how often do you place the sal meura on the meat?
How often do you turn the meat?
sorry for so many questions, but the link to recipe is not working. Thanks!!!
More great questions. I did not put the video up but can answer your questions. 1/ You determine the heat by placing your hand up and down the side of the lamb, to feel for an even heat. It must be approx 50 - 80cm from the fire. 2/ Unlike the video, I would add the salmuera within the first hour of placing the lamb. When you start to 'sweat' the meat from the gradual heat. And keep adding every 30 - 40 mins. 3/ Turn it around, not over, after the first 2 - 3 hours of roasting. Depends on size of animal and fire intensity.
At what point do you start basting
I start once there is some browning, maybe a few hours in, then do it again in an hour and then every 30 min. Hope that helps
Please please some one tell me where did he bought this thing I mean the metal part?
That is an argentinian asador.
Is an argentinian "asador". The important part is just the cross that you use to hang the animal (if you have a welding machine you can do it yourself, or a blacksmith can create one). Is weird have the other stuff cause we usually nail the cross to the ground.
Coyote27981 I know what this is I asked where can I buy it online ?
Matias Vazquez I know what that is I asked where can I buy it online ?
This is a lovely video..im suprised im the 1st to comment
So kind! Please tell your friends! :)
my eye ballds Because thats the only thing that's about to get blessin on this www internet world
Sweet video
Gud job
Why you cover with aluminum foil?
You're a badass
Wow man you really did a great Job.... You work so hard for this family get together... This one video made me you subscribe you..well-done....
you knew this dude was a real chef when you seen the tats
Damn!
Your heat was way too high for that lamb but looks
Why the aluminium foil? Plus what’s the recipe of the brine you’re using?
I know the answer to both those great questions.
He clearly had a bit too much heat going first time round, so adding alfoil protected the more exposed ribs from further burning. The brine is what we in Argentina call a salmuera. Look it up for recipe. Excellent accompaniment to lamb
Can I go over for dinner some time
Sure.
حدا جاي بعد فيديو باسل الحاج؟
No images
This style of over the fire cooking looks like it was a hassle.