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