hey foodtube i’m nick founder and director of hunter-gather cook today
director of hunter-gather cook today
director of hunter-gather cook today we’re down at the treehouse HQ and we’re
we’re down at the treehouse HQ and we’re
we’re down at the treehouse HQ and we’re going to show you an argentinian
going to show you an argentinian
going to show you an argentinian approach to grilling lamb lamb Asador is
approach to grilling lamb lamb Asador is
approach to grilling lamb lamb Asador is a traditional Argentinean method of
a traditional Argentinean method of
a traditional Argentinean method of grilling so we just put the lamb on a
grilling so we just put the lamb on a
grilling so we just put the lamb on a big spit slow-cooked really smoky
big spit slow-cooked really smoky
big spit slow-cooked really smoky gorgeous piece of lamb we got whole lamb
gorgeous piece of lamb we got whole lamb
gorgeous piece of lamb we got whole lamb straight from the abattoir about 22
straight from the abattoir about 22
straight from the abattoir about 22 kilos and it’s going to feed a lot of
kilos and it’s going to feed a lot of
kilos and it’s going to feed a lot of people so first off cut down our wood
people so first off cut down our wood
people so first off cut down our wood for our frame piece of wood we selected
for our frame piece of wood we selected
for our frame piece of wood we selected for this is a nice long piece of hazel
for this is a nice long piece of hazel
for this is a nice long piece of hazel nice and straight this is going to be
nice and straight this is going to be
nice and straight this is going to be the main part of our frame and then earn
the main part of our frame and then earn
the main part of our frame and then earn the Wye splits at the top we’re going to
the Wye splits at the top we’re going to
the Wye splits at the top we’re going to take those off they’re going to be our
take those off they’re going to be our
take those off they’re going to be our cross beams to mount the lamb up on this
timber the reason we’re cut down our
timber the reason we’re cut down our wood for our frame last minute is
wood for our frame last minute is
wood for our frame last minute is because we want to have nice green wood
because we want to have nice green wood
because we want to have nice green wood that’s got lots of moisture in it
that’s got lots of moisture in it
that’s got lots of moisture in it because if only cooking over fire for
because if only cooking over fire for
because if only cooking over fire for around about five six hours we want to
around about five six hours we want to
around about five six hours we want to make sure that moisture content is going
make sure that moisture content is going
make sure that moisture content is going to keep it nice and wet not burn also we
to keep it nice and wet not burn also we
to keep it nice and wet not burn also we strip off all the bark two reasons one
strip off all the bark two reasons one
strip off all the bark two reasons one get more hygienic the other is because
get more hygienic the other is because
get more hygienic the other is because we can then see if any burn marks form
we can then see if any burn marks form
we can then see if any burn marks form on it so we can then adjust it and fall
on it so we can then adjust it and fall
on it so we can then adjust it and fall around it I prevent that from happening
around it I prevent that from happening
around it I prevent that from happening so I cut the frame and that’s ready to
so I cut the frame and that’s ready to
so I cut the frame and that’s ready to go on strip those down made a nice big
go on strip those down made a nice big
go on strip those down made a nice big point in the end to dig it into the
point in the end to dig it into the
point in the end to dig it into the ground so first off need to do a little
ground so first off need to do a little
ground so first off need to do a little bit of nip and tuck so gonna come down
bit of nip and tuck so gonna come down
bit of nip and tuck so gonna come down the middle here just to open that up a
the middle here just to open that up a
the middle here just to open that up a bit
bit
bit a little silky saw go straight down
a little silky saw go straight down
a little silky saw go straight down through this fine and this effectively
through this fine and this effectively
through this fine and this effectively gradually allows us to butterfly open
gradually allows us to butterfly open
gradually allows us to butterfly open the carcass and that way we’ve just got
the carcass and that way we’ve just got
the carcass and that way we’ve just got one cooking surface that’s kind of level
one cooking surface that’s kind of level
one cooking surface that’s kind of level rather than it being folded up like that
rather than it being folded up like that
rather than it being folded up like that it should cook nice and evenly on each
it should cook nice and evenly on each
it should cook nice and evenly on each side it we’re almost there now it’s time
side it we’re almost there now it’s time
side it we’re almost there now it’s time to measure up this beast just so I know
to measure up this beast just so I know
to measure up this beast just so I know roughly where I’m gonna have to put the
roughly where I’m gonna have to put the
roughly where I’m gonna have to put the crossbars on because they need to be
crossbars on because they need to be
crossbars on because they need to be sort of notched in and then wired up
sort of notched in and then wired up
sort of notched in and then wired up whilst I’m doing that one you can go see
whilst I’m doing that one you can go see
whilst I’m doing that one you can go see Doug in Dave in the kitchen and they’ll
Doug in Dave in the kitchen and they’ll
Doug in Dave in the kitchen and they’ll talk you through how to make some
talk you through how to make some
talk you through how to make some weather or the brine for the whole beast
weather or the brine for the whole beast
weather or the brine for the whole beast yeah over to the ground ivy it’s also
yeah over to the ground ivy it’s also
yeah over to the ground ivy it’s also called El hoof or glaucoma hedgerow see
called El hoof or glaucoma hedgerow see
called El hoof or glaucoma hedgerow see if you want to be fancy about these
if you want to be fancy about these
if you want to be fancy about these things
things
things here is a whole piece of it is part of
here is a whole piece of it is part of
here is a whole piece of it is part of the mint family it’s got a hint of sage
the mint family it’s got a hint of sage
the mint family it’s got a hint of sage the main predominant flavor is going to
the main predominant flavor is going to
the main predominant flavor is going to be the rosemary
be the rosemary
be the rosemary it’s going to add some really nice
it’s going to add some really nice
it’s going to add some really nice flavor to the lamb cool so I’m just
flavor to the lamb cool so I’m just
flavor to the lamb cool so I’m just gonna chop some of this up get it in the
gonna chop some of this up get it in the
gonna chop some of this up get it in the pan and get the time ago
and then we’ll chuck everything together
and then we’ll chuck everything together garlic oregano some chili flakes to give
garlic oregano some chili flakes to give
garlic oregano some chili flakes to give that zing cut through the fat salt to
that zing cut through the fat salt to
that zing cut through the fat salt to season the lamb wine vinegar that acids
season the lamb wine vinegar that acids
season the lamb wine vinegar that acids going to help cut through fat as well
going to help cut through fat as well
going to help cut through fat as well tenderize the meat oil for fat and then
tenderize the meat oil for fat and then
tenderize the meat oil for fat and then the water and we’ve got a beautiful
the water and we’ve got a beautiful
the water and we’ve got a beautiful somewhere.i brine for this recipe it’s a
somewhere.i brine for this recipe it’s a
somewhere.i brine for this recipe it’s a lot more than you’d normally use so
lot more than you’d normally use so
lot more than you’d normally use so we’ve got cups of everything and that
we’ve got cups of everything and that
we’ve got cups of everything and that but it’s a you can go with a much
but it’s a you can go with a much
but it’s a you can go with a much smaller recipe for a normal sized piece
smaller recipe for a normal sized piece
smaller recipe for a normal sized piece of meat we’re just going to put this on
of meat we’re just going to put this on
of meat we’re just going to put this on the heat and then Dave’s going to make a
the heat and then Dave’s going to make a
the heat and then Dave’s going to make a rosemary one for us so pick some
rosemary one for us so pick some
rosemary one for us so pick some rosemary earlier and we’re just going to
rosemary earlier and we’re just going to
rosemary earlier and we’re just going to kick some nice similar length pieces off
kick some nice similar length pieces off
kick some nice similar length pieces off and tie it to the stick using the
and tie it to the stick using the
and tie it to the stick using the rosemary as one it’s going to add a
rosemary as one it’s going to add a
rosemary as one it’s going to add a little bit more flavor it’s going to
little bit more flavor it’s going to
little bit more flavor it’s going to compliment the ground ivy and it’s kind
compliment the ground ivy and it’s kind
compliment the ground ivy and it’s kind of fun as well so just finished Waring
of fun as well so just finished Waring
of fun as well so just finished Waring this up we’ve worn it a few different
this up we’ve worn it a few different
this up we’ve worn it a few different points which is quite important to know
points which is quite important to know
points which is quite important to know so obviously round the two front legs
so obviously round the two front legs
so obviously round the two front legs here we’ve also got around the neck here
here we’ve also got around the neck here
here we’ve also got around the neck here but most importantly to give it a good
but most importantly to give it a good
but most importantly to give it a good bit of support right ground instead of
bit of support right ground instead of
bit of support right ground instead of mid-drift if you like and then down here
mid-drift if you like and then down here
mid-drift if you like and then down here we will see why’d it round the back legs
we will see why’d it round the back legs
we will see why’d it round the back legs too so it’s all mounted up and we’re
too so it’s all mounted up and we’re
too so it’s all mounted up and we’re ready to take over the fire and get it
ready to take over the fire and get it
ready to take over the fire and get it cooking
who let be meet me Oh dougie and Dave
who let be meet me Oh dougie and Dave got some support sticks because it’s
got some support sticks because it’s
got some support sticks because it’s quite a heavy lamb so we’re going to
quite a heavy lamb so we’re going to
quite a heavy lamb so we’re going to bring it down and that’s going to sit
bring it down and that’s going to sit
bring it down and that’s going to sit there just at about 45 degrees over it
there just at about 45 degrees over it
there just at about 45 degrees over it it’s good and the noes are just going to
it’s good and the noes are just going to
it’s good and the noes are just going to sit there and give it the support it
sit there and give it the support it
sit there and give it the support it needs basically if you can hold your
needs basically if you can hold your
needs basically if you can hold your hand there for 15 seconds then good slow
hand there for 15 seconds then good slow
hand there for 15 seconds then good slow temperature we’re going to go a little
temperature we’re going to go a little
temperature we’re going to go a little bit quicker to begin with I don’t think
bit quicker to begin with I don’t think
bit quicker to begin with I don’t think I can do it for about
so to begin with what we’re doing is
so to begin with what we’re doing is we’re just putting on the somewhere or
we’re just putting on the somewhere or
we’re just putting on the somewhere or the brine and that’s going to sort of
the brine and that’s going to sort of
the brine and that’s going to sort of start off the whole seasoning process
start off the whole seasoning process
start off the whole seasoning process and then we can spin it around and start
and then we can spin it around and start
and then we can spin it around and start the cooking process sweep now it’s just
the cooking process sweep now it’s just
the cooking process sweep now it’s just about giving it a bit of love and
about giving it a bit of love and
about giving it a bit of love and looking after it tending the fire for
looking after it tending the fire for
looking after it tending the fire for about five hours and manage it and
about five hours and manage it and
about five hours and manage it and that’s the fun bit the kind of wood
that’s the fun bit the kind of wood
that’s the fun bit the kind of wood we’re using here we’ve got a mixture of
we’re using here we’ve got a mixture of
we’re using here we’ve got a mixture of oak and hornbeam it’s gonna burn really
oak and hornbeam it’s gonna burn really
oak and hornbeam it’s gonna burn really hot burn long burn slow kick out lots of
hot burn long burn slow kick out lots of
hot burn long burn slow kick out lots of heat perfect for slow cooking this lamb
round the back we’ve got this big
round the back we’ve got this big sandstone alcove and that basically
sandstone alcove and that basically
sandstone alcove and that basically reflects all the heat back towards the
reflects all the heat back towards the
reflects all the heat back towards the lamb here we’ve got our mix of hornbeam
lamb here we’ve got our mix of hornbeam
lamb here we’ve got our mix of hornbeam and oak so that as we go we just sweep
and oak so that as we go we just sweep
and oak so that as we go we just sweep this to the back and keep everything
this to the back and keep everything
this to the back and keep everything burning here so it’s very much kind of
burning here so it’s very much kind of
burning here so it’s very much kind of indirect way of cooking and it means you
indirect way of cooking and it means you
indirect way of cooking and it means you can cook something like this you know an
can cook something like this you know an
can cook something like this you know an animal it’s got a lot of fat on it you
animal it’s got a lot of fat on it you
animal it’s got a lot of fat on it you can cook it long and you can cook it
can cook it long and you can cook it
can cook it long and you can cook it slow and the results are incredible so
slow and the results are incredible so
slow and the results are incredible so guys we’re now ready to carve up some of
guys we’re now ready to carve up some of
guys we’re now ready to carve up some of our lamb Asador look at that oh yeah
so lads great work I don’t think this is
so lads great work I don’t think this is premature by any any standards so David
premature by any any standards so David
premature by any any standards so David he would care to do that and I’ll just
he would care to do that and I’ll just
he would care to do that and I’ll just straight for the skin skin gerber mmm
straight for the skin skin gerber mmm
straight for the skin skin gerber mmm that’s incredible
that’s incredible
that’s incredible mmm got nice bit of spice towards the
mmm got nice bit of spice towards the
mmm got nice bit of spice towards the end that’s amazing so guys thanks for
end that’s amazing so guys thanks for
end that’s amazing so guys thanks for watching please subscribe to
watching please subscribe to
watching please subscribe to hunter-gather cook Channel or food tube
hunter-gather cook Channel or food tube
hunter-gather cook Channel or food tube or drinks tube and we’ll see you next
or drinks tube and we’ll see you next
or drinks tube and we’ll see you next time
”
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