As an argentinian, i approve. Maybe when all of this is over you should come down here and experience it all by yourself. Cheers!

I like you're twist on the traditional. Being raised in the Argentine culture, you don't brush chimichurri on the meat while cooking until after it is cooked. Chimi is very basic in Argentina - Buenos Aires. Non roasted garlic, parsley, oregano, red wine vinegar, olive oil, paprika, pepper flakes, S&P and that's it. Simplicity.

My Dad's from Hungary and they used to grill that way in the old days, and still doing so. It's so nice to see that this intuitive cooking has a revival! Greg, thank you for this perfect job!

We normally do not use olive oil for chimichurri - reason is it modifies the flavour of the herbs, and it will always taste different depending on the brand. Better use a more neutral oil. Also, chimichurri, add when done, otherwise the herbs burn. Ribs are normally done bone down mostly, never on the side. Overall good work! Keep it up.

I LOVE my Grill Master!!!! Makes my Grill spotless every time!!!!!

This is great! I like to see you mention "I dont know the temperature" with a smile. I'm from South Brazil, close do Argentina and Uruguai, I grew up with asado and churrasco every single Sunday, at least, and only discovered that people would use termometers for barbecue and meat when moved to Europe two years ago. There are many ways to grill or barbecue meat, it is just a matter of adapting and enjoying! Thanks for all the content! Cheers!

My husband and I just found you last night. I actually had all the ingredients to make this. It was so easy and so flavorful. I can’t wait to make more of your recipes. Thank you!!!

tira de asado !! greetings from argentina, it's an honor to see our culture in your channel, cheers greg

I like the way you try to hold to traditional styles. Asado style is both with a grill and the meat staked next to the fire. This is as close as one can get in the backyard. Cooking with live fire without electronics is real cooking. Who needs a temp probe? Well done! Great choice of beer as well!

Incredible cook Greg! I love your attention to detail in every cook you share with us. Your passion is obvious, thank you for sharing your talent.

Greg, The Mentor I never met. Rock on Brother, I can't measure the magnitude of knowledge I've gained from your teachings over the years. Thank you for what you do.

Love the set up!!! Delicious 👍

Those ribs look amazing! Great cook Greg

thank you Sir, amazing Video and the Grill / Food looks awesome

Really beautiful! Usually in Argentina we cooked from the bone side first, until the bone its very hot. Thanks for all Greg!

This ribs looks amazing! Thanks for the video.

Great video as always Greg! Those ribs looked so tasty!

This looks incredible

Nicely done! They look so good.

That’s more than just a “Zen” thing Greg! That’s Awesome!

Dude!!! always killing it...Amazing looking ribs.

Am going to give this a go tomorrow. Looks great!

had me drooling looked tasty !

Love that cooker Greg. Great video brother!

You nailed about that "zen moment"... in Argentina, the "asado" it's all about to chat with friends and family, and drink a good wine, everything meanwhile the meat it's cooking. Good work!

Nicely done 👍 Awesome beef ribs !!

Stuck around for the whole thing looks great!

I love how you have expressed your passion for another culture’s technique. It really made this video enjoyable.

I really appreciate the ending part cleaning the grates. Those ribs looked some kinda fine brother!!! I may have to try me some of that red sauce you used on the beef. Cheers to ya brother Greg!!!!

Thank you for this video! I am soon to embark on fabricating my own Argentinian grill and I'm watching videos on cooking. I can't wait!

Check out Sunterra Pro Series Grills here: sunterra.pro Check out The Grill Rescue (brush) here: thegrillrescue.com/pages/grill-rescue-checkout?gclid=EAIaIQobChMIqMLYwMmx6wIVohx9Ch2FywuREAAYASAAEgJNKPD_BwE

Cool and authentic. I love grilling….for me it’s therapeutic. I enjoy cooking for my family and enjoy the process of cooking with fire.

Enjoyed your video. Thank you.

Looks fantastic again. Great BBQ 😍😋

Greetings from Argentina, I love that you like our way of roasting meat, I tell you that we carry out the same procedure with pork, chicken, goat, sheep, etc. The cooking times and the age of the animal to be slaughtered change. One fact that may interest you is that just as liquors are aged in barrels made of various types of wood, also when grilling using different types of firewood the flavor of what you are cooking changes. Preferably, you should avoid treated wood, or with resins, give a very strong flavor to the roast, in some cases it can be toxic. The usual thing is to use natural firewood, as hard as possible that does not have tannins or resins. There you have a different tip to experiment flavors by changing the wood to burn. Greetings.

Looks amazing. And thanks for the cleaning tips. Just ordered a parrilla here in London. Can’t wait to get started.

Your channel is awesome man.

Man, those are some good beef ribs! Cheers from Argentina 🇦🇷

Love it dude!!!!!!!! Now you have me peeking at sunterra products lol... Cheers from so cal!

*Greg I totally enjoyed the video from start to end, those ribs looked out of this world thanks brother!* 😷👍🏻

Wow!! Very nice! Pete

They look amazing Greg 🔥❤️

Nice show!

Fantastic. Great feel for the Q

I really like this video as I agree with you, this way of grilling is exactly what I like too. Your cleaning of the grill is very impressive 👍👍👍

I love this so much

looks great bro!

Damn Greg your killing me, lol. Great char on those ribs. That pit definitely looks top notch. Enjoy!

Fantastic looking ribs there buddy. Thanks for sharing the cleaning tip. Keep using that grill I am enjoying the cooks on it.

Spot on Greg. As an Argentine, i approve. You can try using some brine instead chimichurri. We usually put the chimi aside on the table so everyone can decide how much to use. I can also recommend a good glass of malbec and some charcuterie, bread and cheese to "entertain" the grill master.

Looks so delicious.

Those ribs looked amazing Greg! I totally get your passion for Argentine style grilling. I really enjoy it myself using the Santa Maria grill. If the 💩 ever hits the fan, then knowing how to cook over live fire without being dependent on electricity is going to be invaluable. Awesome video brother!

Greetings from Argentina, Very good video :D

Man that looks like such a fun way to cook. Live fire cooking is the pitmasters dream cooking method! Thanks for sharing brother Greg! 🍻🍻🍻👊🍻👊

Nice cookout! I am a fan of chili infused chimichurri so thanks for making it again and the recipe. I am a big fan of Negra Modelo. My plans for dinner have just changed.

"annoint these ribs"- i will be using that line for the rest of my grilling days!

Delicious looking🍴🍽

looks YUMMY !! and half the time of a smoked cook

Thank you for make videos about argentine´s food!

I need to dive in to some more Argentinean asado recipes. I really like the style and the ingredients. Cheers!

Niccccce one! Subscribed

Nice vídeo! You got the Argentinian style of grilling! You used the slow cook style. Here in Argentina ,we used to place the bones facing down first. When you see the blood arising on the top it's time to flip the. You need to hold your hand above the grill grate 7 seconds and you will have moderate heat. We used to baste with chimichurri at the table. Love your videos! Cheers

I’ve never seen a red chimichuri before. Those ribs looked fantastic.

There needs to be more than one like button for videos like this! That grill is so cool and those ribs were amazing. Now I just need ab Kevlar product to clean my kid’s room!

I’m from Argentina, but I live in Denver...I miss the asados! next time invite me ! Mouthwatering

Love beef ribs, making some today but smoking them in a kettle. Those ribs of yours were amazing looking brother! Nice tips on cleaning that grill, Cheers!

Hi there! That looked amazing! We usually don't season the ribs before or while they're on the grill, we only use salt and enjoy that smoky flavor that our asado leaves on them, BUT you know... there are countless ways of cooking meat (whether it comes from a cow, lamb or pork) and it would be impossible for me to choose just one. If you grilled those here in Argentina, we would eat them as if there was no tomorrow. I hope you can come visit my country very soon! You will be very welcome. :)

Never bailed. Not one second!! Haha I’ve always loved cooking with true fire. In some fashion

I love this style of grilling/cooking. With so much automation in today's grills and smokers, we're losing some of the true pitmaster skills. As you point out, this style of open flame grilling gets us back to basics and makes us a better cook. Thanks Greg!

Very interesting video Greg. Ribs looked fantastic. That grill is awesome. There is a restaurant near my work called "Gaucho Grill" and yes, some of the sauces are amazing. Great cook. Really enjoyed it.

Man love your mouth watering videos. I've learned a lot form you. Do you think you can grill a rack of beef ribs on that Argentina grill?

looks good man

Love the videos. I just added a Santa Maria grill to the mix and these videos are helping. I’ve been calling BS on the Grill Rescue because I haven’t seen any good videos on how it cleans. Guess I’ll be getting one,

I was going to purchase a offset. Definitely grabbing one of these 1st

I loved the video. Visited Argentina earlier this year and loved the grilled meats. Please describe your SunterraPro set up... what sized grill, do you have/recommend the cart, etc?

Thanks for appreciating our Gaucho culture brother! I've just found your channel and I'm definitely subscribing. Next time, instead of beer, try your gaucho meats with a strong Tannat or even a Malbec wine, as that's the proper traditional pairing for it. "Un aplauso para el asador!"

Super!!!!

Very good

as we say in ARGENTINA.....UN APLAUSO PARA EL ASADOR¡¡¡¡

It's so good Lord. I from argentina

Damn sam that cleaned up well.

Greg, Man, those ribs look Amazing! Your videos are awesome! I Love your description of the "Primal" experience of cooking with the brasero grill! I love the idea of having a live fire with a cook. The smell of the smoke, the heat of the flames and hot coals. I would love to invest in a brasero but they are kinda costly. Can you make a video of all the pros and cons of this type of cooking?

Lovely looking food as always Greg. I was thinking at the start of the video that sauce must be pain to get off ha ha

In Argentina we put the bone side to the grill first until the heat pass through the bone and start cooking the meat! Looking good brother

Good work and a different take on what is done in Argentins. We usually cook beef rib strips that are a bit thinner. We peel off the membrane on the bone side and cook the ribs laying flat. The chimichurri is usually oil, vinegar, raw garlic, pepper, oregano and Italian parsley., never cilantro. In the old days, beef ribs, crusty bread and wine was what was served for lunch at construction sites. While no longer the case, it was common to see workers grilling meat at lunchtime. The junior workers were sent by the bosses to do the food shopping. They were also responsible for the cooking. It was done over an open fire fuelled by scrap wood from cement forms. My father claimed the left over cement on the wood gave the “asado” a better taste. I think he hired men based on their ability to cook as I remember the ribs as being really good.

Not to undermine your video one bit! The way you cooked those ribs were outstanding! I for one, like to marinade the beef for 24 hours. Cook it slow and smoky. The major difference is, who in the world will cook such a great meal, feast with family and then go out and clean the grill? I dunno, Bro. I'm a 24 year vet with a Fire Department and we always let the grill sit until the next day, fire it up until the leftovers were easy to hit with a steel brush, then cook again. Worked every time! Not saying which way is right, both work well, but dang, with a bunch of over-worked, over-grown dudes after a fire fight, who the heck wants to clean up? Its always a fight! LOL. Great video though!

A little bit different on how we do it in Argentina. We tipically do bone down for 75% of the time, then bone up for the rest. We don't tend to put chimichurri during the cooking process also. Since you're using just the 4 beefier ribs, your time of around 3 hours at low and slow is what we would do, so perfect there, around 2:15 bone down and 45m bone up. The doneness is what we would consider "well done", but you can have those same ribs on a medium-rare point by cooking them slower and with lower fire and have them fall of the bone tender anyway. You said that you go by feel, and we also tend to do that. Our trick is "how many seconds can you hold the hand over the grill". For ribs, you should be able to hold the hand 12 to 14 seconds for a cook like the one you did. I also would use the opposite side of the grill, if you use the left side for brasero, use the right side for the ribs, so you don't have the "back side is hotter" problem. Overall, even though the chimichurri sauce is nothing like the traditional argentinian style, I would eat the heck out of those ribs, good job!

you know its good when you take a bite and the knees buckle. 11:37

Are we having fun yet? I am cooking some flanken right now! Not as thick as yours! Rock On Greg!

Thanks for all of the great videos on the Argentine grill. You have me looking at the Pro series now as well. How do you find the powder coat to hold up? I imagine the brasero takes some abuse. Cheers!

Really good looking ribs. I don't think I'm alone in saying this, but I think you need to open up your own restaurant. I would definitely come all the way from Canada, to go there. Cheers, Greg!

You seriously need to do a small whole hawg on that grill. That thing is amazing

Love your videos and this Argentinian grill, I’m considering of buying one. is your patio covered? I have a setup alike yours with a patio covered and I’m just a little bit concerned about the smoke the whole cooking produces with the wood burning all the time, if you could touch this point on one of your next videos would be great! Thanks again for the great content.

Im omw to eat a sunday asado so will leave the vid to watch later, looking forward to it! As it was said we cook the bone side first and then flip to get the fat side golden brown and voila! Bone side lets you get as much heat as you want without burning it, I myself just flip it a bunch of times cos I'm learning, but good parrilleros just flip once and it's sick!

Great cook. Congratulation, argentinan grill is not easy.

Thumbs up - two times! Please supply info for that cleaning “brush” bet it would be great(grate) for most grill grates

Very nice parilla

I appreciate with anyone that doesn't cook with rubbish thermometer

Awesome cook. Judging by the name of your channel and your experience in Kevlar, I can probably guess your day job :)

There are 19 different skus of this grill on the manufacturers website. How did you hone in on what features you wanted? or did they just pick one to send you? Looks great by the way! Nice cook