GRINGOS TRY MAKING AN ARGENTINE BBQ ASADO FOR THE FIRST TIME...It Doesn't Go So Well! 😅🇦🇷🥩🍷😋

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Come join us as we gringos try making an Argentine BBQ Asado for the first time and it doesn't go so well. Audrey's father Daniel is the ultimate Argentine grill master often making us asado and barbecues in Canada and when we travel. Given his skill we've never attempted to make a barbecue on our own before. Well, until now. In the backyard of our cabin in El Bolson we try making our first Argentine asado.

We grabbed our meat from a butcher which included chorizo and other cuts include vaca, costelleta and more. To start the fire we used a combination of newspaper, charcoal and wood. While the fire was going we had to have a small picada which included empanadas. With great local wine and delicious barbecue we sure enjoyed the day. However, we realize we are far from masters on the grill so any suggestions on how we can improve for our next asado would be greatly appreciated.

🔥 First Time Making an Argentine Asado BBQ in El Bolsón, Patagonia | Gringos Try Parrilla, Empanadas & Malbec 🇦🇷🍖

🌄 El Bolsón Life & Asado Anticipation

Welcome back to El Bolsón, Patagonia! The video opens with Sam and Audrey sharing why they’ve extended their stay: not only are they loving the area and their amazing host, but they don’t want to miss the region’s biggest event—the National Asado Festival in Cholila, just an hour away. Before attending Argentina’s biggest BBQ party, however, they attempt something brand new: making their very first authentic Argentine asado BBQ, gringo-style!

🛒 Shopping & Setup: Meat, Wine & Grill Prep

With no prior solo experience, the duo heads to the butcher for a meaty haul—chorizo, falda (flank), costeleta (cutlet), brochetas (skewered chicken wrapped in bacon)—all for under $10 USD! They also stock up on local Malbec wine and a selection of fresh empanadas and artisanal pastries from a favorite bakery.

Sam demonstrates the rustic, adjustable grill barrel, showing off the generous woodpile left by their host. The fire-starting process involves newspaper, twigs, and patience, with some comic setbacks as the flames sputter. Eventually, the fire takes, and the grill is ready for action.

🐕 BBQ Companion & Empanada Appetizers

While the grill heats up, “Doggo”—their furry friend and patient onlooker—waits for scraps. Audrey showcases the lineup of empanadas: spicy meat, Roquefort cheese, Arab-style (onion and raisin), and humita (sweetcorn). Each is taste-tested, and the local bakery earns rave reviews. The empanadas are both a backup plan and a classic appetizer—setting the mood while the asado gets underway.

🔥 The Asado Process: Trial, Error & Charcoal Rescue

The wood doesn’t produce enough coals, so Sam runs to the supermarket for extra charcoal, ensuring the BBQ has enough heat. The first batch on the grill is chorizo, and after a cautious, possibly overlong cook, they’re crispy outside, juicy inside, and delicious with chimichurri. Wine is poured and the couple celebrates their progress, clinking glasses to their inaugural asado effort.

🍖 Meats, Malbec & Lessons Learned

Next up: costeleta (bacon-wrapped cutlet), which cooks to perfection and draws even bees! Brochetas—juicy chicken rolled in bacon (with more bacon inside!)—are a hit, though the meat feast pushes everyone toward “food coma” territory. The last and star cut is falda, a bony, fatty delight that proves to be the favorite, especially for Doggo, who enjoys bones as a reward for his patience.

🍷 Wine Talk: Malbec from Patagonia

The wine—2014 Malbec “Tres Mohini” from Neuquén—is highlighted for its special aging and barrel process, making it a standout bottle. The video features tasting notes and tips for fellow travelers on tracking down local gems in Argentine vinotecas.

🍬 Dessert Finale: Artisanal Patagonian Pastries

The meat may be the main event, but dessert shines too: a box of artisanal masitas, including mini alfajores, Sicilian chocolate glazed cookies, and white chocolate–dipped sweets, all filled with fresh dulce de leche and jams. Audrey samples her favorite, and Sam is wowed by the dense, homemade alfajores—far superior to supermarket versions.

💬 Reflections & Tips for Your First Asado
With full bellies and happy hearts, Sam and Audrey reflect on their first asado experience. It took effort and time, from shopping to fire-building, but that made every bite even more satisfying. They encourage viewers to try making their own asado, emphasizing that even beginners can pull it off with a little patience (and maybe some backup empanadas and pastries!).

#Asado #ArgentinaBBQ #ElBolson #Patagonia #TravelVlog #Empanadas #Malbec #FoodieAdventures

GRINGOS TRY MAKING AN ARGENTINE BBQ ASADO...It Doesn't Go So Well! 😅🇦🇷:

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