Well, well we are not in South America anymore.
We are not.
We've actually been in Canada for a few weeks now.
And we only have two more weeks left here before we go on a new exciting adventure.
So we're actually at my parents place and we're going to be doing a barbecue because
it is a beautiful summer day over here.
And initially we wanted to do an Argentine style barbecue but that is a little bit hard
to recreate in Canada because we just don't have the same cuts of meat and we don't really
have the same tools over here.
So I'm going to take you into the yard and my Dad is going to be the grill master today.
So let's go talk to him.
So we could call this an Argentine inspired bbq in Canada slash Parrilla.
Yes, let's go.
Okay, so this is my Dad Daniel the Argentine grill master.
Try to be.
Today we're kind of doing more of a Canadian style barbecue I guess because we're using
a grill.
And how would you do it in Argentina?
If you were back home.
Well, this is a variation from North America, right.
In Argentina you would first use hard wood.
No charcoal, no gas, none of that stuff.
You'd build a fire, you let it burn for a while once you start getting the lead charcoals
then you put it under the grill and then that is how you'd do it over there you know.
Here you're not allowed to make a fire in the open by law so and I don't have a parrilla
which is the area where you bbq traditionally at home so we got to do with what we've got
to do.
And we're using charcoal, hardwood charcoal.
Okay.
Gas barbecue is easy, it is clean but to me it is not a real barbecue.
You know, I mean it is like a shortcut.
The taste, also is not the same as charcoal.
And the other thing is that the I only use paper to start the fires because I don't like
to use any of those chemical products or you know.
Motorcycle racing happening over there.
Where is the police?
They're coming to arrest us.
So no, yeah, a little bit of newspaper old print that you have laying around you light
the charcoal, you get it going and that is all you need.
You know no chemicals, no gasoline, no alcohol, no lighter fuel and all that stuff is going
to give a fowl taste to the meat.
And another thing, I use hardwood charcoal.
You see.
This is hardwood charcoal.
There is a lot of that in the market.
They sell a lot of these charcoal that actually is sawdust with black paint clamped into something
that looks like a charcoal.
They look all the same but they don't have the same effect.
This is the real thing.
You get good calories.
You know like I mean then it lasts longer.
The other one just burns and it gets white and it disappears and it is just a basically
a commercial thing you know.
So yeah, now the fire has been lit, I closed the lid for the grill to start melting a little
bit of the grease that is leftover from the past barbecue.
And now we're going to clean it.
Again, nothing fancy.
Just a wad of newspaper and you just go like that.
You know.
Basically to remove any excess from the previous barbecue.
You see all of that stuff that is grease and you don't want it.
And the new thing.
You know.
Put a little bit of oil.
Yep.
Regular cooking oil to help the charcoal ignite.
And you just light a fire.
Presto.
That is it.
You know.
The only thing we're missing for the real barbecue-r.
He can not work without a glass of wine.
Okay.
And we got the wine but we got to open it and start pouring.
Otherwise it is not real.
Okay.
It is a fake preparation.
Fake preparation.
So we're going to open this up.
Okay.
Because the barbecue-r it is always hot there in front of that you know.
There we go.
And yes, this came from Argentina.
So you know.
Nice.
You see Bodegas Lopez.
It is not a fake either.
That is a nice proper one.
Yes.
No fancy gas operated bottle opener here.
Just the old fashioned way.
Pop it open.
There we go.
One shot.
You put us to shame.
There is nothing to it.
We pour.
Audrey, no?
Okay.
Sure.
Yeah.
A little bit.
Yeah.
Okay.
Alright, I think the barbecue is officially got underway here.
It has been inaugurated.
Inaugurated.
Cheers, Salud.
Salut.
There we go.
That is it.
Well, it's not Argentinian wine but it is still is going to do the trick.
Right?
Yep.
Okay, so we know that Canadians like hamburgers and hot dogs for their bbq.
What about the Argentinian style?
What must you always have?
In Argentina the cuts of beef are different to Canada so it is hard to compare.
But over there we barbecue a lot with the meat that has a lot of bone in it.
You know, especially from this side of the animal.
And it is called Asado de Tira.
It is very flavorful and you usually cook it very slow.
The bone towards the fire slowly.
And here you know you can get it in some specialized butcher shops but they are too far away and
we never go down that way so we don't use it.
Also the chorizo or sausage is a must in any barbecue in Argentina.
That is what goes into the grill first because it takes the longest, right?
Yeah, and that is the one comes out first for people to start enjoying and you know
having something to bite while the rest of the barbecue is being cooked.
Here we did the same thing.
You see.
We got the sausage, we got the chicken breast, we got the steak without the bone and for
the ones that don't like to eat meat this is the patties made out of salmon.
We also have some hamburgers because given the fact where we are it is the easiest to
find you know.
Mmmm..hmmmm.
But yeah, then you have some other things like vegetables, potatoes that you can also
bbq.
And as a matter of fact you can barbecue just about anything you want.
It is just how you prepare it and how you.
The sausages are ready.
So I'm going to start removing this from the fire.
We'll be eating those in a bun.
Like choripan.
Choripan for sure.
You know.
Now remember that these are pork sausages and whenever you cook pork you have to make
sure that it is cooked pretty good.
because you know pork can carry some diseases if you don't cook it completely.
So that is why they look a little bit charred on the outside but they are not burned.
They are just cooked to perfection.
You see?
Now these are ready to go.
This is Max-y.
Max, Max look at me.
Max.
This is our.
Your fifteenth birthday gift.
Yes, so Max joined the family when I was fifteen, which makes him about 14 years old.
And he loves barbecues.
He's waiting for the meat to be ready.
Particularly steak.
And he doesn't have many teeth left.
Just like three in the front.
But it is enough to eat steak.
Right, Max-y?
Max-y.
Okay, so first off the grill we have our choripan.
Want to show us that?
Yeah, I just I want to point out quickly that the barbecue is not done.
We're just kind of being pigs and tucking in to food early.
So this is a choripan.
This is probably our favorite Argentine like street food that we had while we were in Buenos
Aires especially.
So it is basically your classic thick sausage - your chorizo - inside the pan which is the
bun.
So we have nice kind of baguette here to put in.
We didn't put any chimichurri on it but I mean it is delicious nonetheless.
You get those meaty flavors coming through.
Mmmm.
This is awesome.
It has been a couple months since we've been in Argentina so this is a real treat.
This is the first time we've had choripan since probably March.
Right?
Yeah.
Wow.
And we usually start the barbecue with this because it cooks first.
It cooks the fastest.
So while the steak and burgers are still going we're enjoying sausage.
Yeah, it is an awesome appetizer to start things off.
We've got some sides as well.
Yes, like we were saying before you can barbecue just about any vegetable that you like.
Here you see we just got plain potatoes with the skin and everything cut in half.
A little bit of oil.
A little bit of salt.
And you just put them on the grill slowly.
Let them cook.
Here you've got green peppers with a little bit of, cut in half remove all of the stuff
from the inside.
You've got rice, you've got cheese and you've got an egg right on top.
And this is going to cook slowly and it is also a good side dish that you can always
enjoy with a barbecue, right?
Here we got the beef.
That is also done.
These are steaks with no bone.
They are sirloin tip and they are ready to go.
Same as the salmon patties.
Ah, the sausage is already out, the hamburgers are already out.
And here we have a little bit, you know for the people that enjoy fish, we have a little
bit of.
Let me get it open.
It is hot.
Yeah!
Very hot.
Super hot.
Wow.
Look at the shrimp.
Okay, so that gives you an idea of what you can barbecue.
It is limitless and what we usually do here in my household is that when we barbecue we
usually barbecue enough for the whole week.
So once you light the fire and you go through all of the trouble what is the use of just
throwing a few hamburgers or hot dogs or a piece of meat for the weekend, right?
What we do is we cook enough to last for the whole week and that way you can have every
evening a little bit of meat.
A good dinner and you know it doesn't take up any more effort than just cooking for the
Saturday or the Sunday or the holiday.
You know.
It is a great idea.
That is our routine.
We got good meat for the rest of the week.
All you need is especially, the people that work at home.
The housewife, the husband.
Everybody works these days.
So you come home, you have a nice cut of beef, sausage, chicken, fish, we usually do salmon.
And you need is just like a side.
A salad or some you know potatoes with mayo.
Whatever you like as a side dish but the principle is already done.
You don't have to worry about it.
And you doesn't cost you anything extra because the charcoal is lit, the barbecue is out.
Okay, so Sam has just finished assembling his burger.
Tell us what you are having?
Yeah, so I've got my wine in hand, we've got the homemade burgers and this is probably
the food I miss the most while we're traveling.
It is hard to get really good burgers on the road.
So this is just got your classic cheese, your tomato, your pickle, your lettuce, a bit of
ketchup, a bit of mustard.
On an Italian bun.
Yeah, on an Italian bun.
Mmmmm.
Wow.
That is delicious.
Love the meat.
That is grilled to perfection.
And that is what makes a good burger.
Nice and juicy.
Oh, yeah.
So this is what my Dad calls a small piece of steak.
That is the smallest of them all.
It fits the whole plate.
Yes.
How did your cooking turn out then?
I just had a choripan.
I finished it.
Now I'm tasting the steak.
Yeah.
And it is pretty good.
Pretty good?
Man, I'm a good barbecue-r.
Man, look.
He'll give the final.
What do you think Max?
The dog approves.
Yeah, he approves.
Papi, you're the best.
Throw me another one.
Okay.
Okay, so we have one vegetarian in the family who doesn't want to appear on camera.
So I'm going to show you what the vegetarian option is.
And now being vegetarian in a South American household is pretty difficult because there
is meat at every meal.
And my Dad was just asking me, do you want some chicken?
No!
That is not vegetarian.
That is close enough.
If you have a look at my plate we've got a grilled potato.
We have a macaroni salad with celery and pickles.
And we also have a roasted pepper with rice, cheese and an egg on top.
So let's dig in.
Oh, that looks awesome.
Look at all of the melted cheese.
Yeah.
Yum.
And we actually got this recipe off of a different YouTube channel.
It is called:
Locos Por El Asado
And it is a group of Argentinian guys that grill meats and they prepare it different
recipes in Argentina.
So this was on their channel a long time ago.
That is where we found it.
Alright, first bite.
I'll try not to burn
Blow.
It is steaming.
That is like fresh off of the grill.
Yeah.
Mmmmm.hmmmmm.
I told you so.
Very tasty.
Hahahaha.
Let's try a bite with a bit of everything in there.
You're going to try and not burn myself this time.
Let the wind do its job.
Mmmm.
Oh.
Stop it.
That is too hot.
I'm blowing on it.
Hahahaha.
It is on fire.
I can't eat it right now.
I can't eat it.
So that is a wrap for our summer barbecue and I think you're both looking pretty full.
Pretty satisfied.
Yeah, the bellies are starting to protrude a bit.
You know what, I ended up, I think I ended up having two burgers, a huge piece of steak
and a choripan.
So like that is probably enough food for two and half days.
Yeah, it was awesome though thanks to the grill master who cooked everything for us.
Yep.
Fed everyone and the dog too.
And the dog.
The dog got some steak.
And we have leftovers for the whole week.
The dog was happy alright.
He's going to keep on living as long as I can keep on barbecuing.
We cannot stop man.
He stays alive for that barbecue.
That is the only reason that keeps him alive.
He braves minus thirty in the winter just for this short window of opportunity to eat
barbecue in the Canadian summer.
Alright, so that is a wrap then.
Yeah, that is a wrap from Brampton, Ontario.
That is a good barbecue.
Awesome barbecue.
We'll see you guys next time.
Yes.
Bye.