Summary:
The video shows the preparation of an Argentine-style barbecue, featuring various cuts of meat like beef tripe, kidneys, ribs, and flank steak. The chef assembles a makeshift grill using a portable grill and a base acting as a brazier. He marinates the meats with freshly ground black pepper, garlic, cumin, lemon juice, and salt, highlighting the importance of marination. The process involves grilling the meats, occasionally basting with chimichurri sauce, and achieving the desired level of doneness. The video also briefly touches on making chimichurri, a traditional Argentine sauce, to complement the grilled meats.
Here are the key facts extracted from the text:
1. The author is using a portable grill for barbecue.
2. They are using walnut tree wood for grilling.
3. The author is marinating beef tripe (chinchulín) with black pepper, garlic, and lemon juice.
4. The author recommends leaving some belly fat on the tripe for flavor.
5. The author is marinating the tripe overnight.
6. They also mention marinating kidney meat with spices and lemon juice.
7. The author prepares chimichurri sauce with parsley, garlic, oregano, chili powder, vinegar, and oil.
8. They recommend preparing chimichurri a night before for better flavor.
9. The author grills chorizos (sausages) and serves them in bread (choripan).
10. The author grills ribs with salt and black pepper.
11. They cook flank steak on the grill and baste it with chimichurri sauce.
These facts provide an overview of the grilling process and the ingredients used without including any opinions.