This is a hunk of meat

[RichieB]

A Vacio. As he say not a brisket. This is new to me. It's huge and can easily feed 20. Looks delicious and an Argentina cut.

https://youtu.be/2BaLhl_BZRU?si=YnWomMan7P1nEGge

[DavidNorcross]

Not heard of Vacio. Indeed a hunk of meat.

[HawkerXP]

[Spinaker]

They do it right down there. 20 years ago, I would have eaten that whole thing.

[RichieB]

Nowadays, I question if I could pick it up.🥺

[Spinaker]

I am sure I will get there too. RichieB

[Duanessmokedmeats]

Vacío is a cut of beef from the flank or belly of a cow that's popular in Argentina. It's also known as flap meat.

[jfmorris]

Mmm. Looks good. I think I saw Steven Raichlen cook one of these this past year on one of his shows.

Funny that the Youtube guy says he got it from Porter Road, as they don't list vacio on their website. It's yet another cut I won't ever find local I am sure, much like I don't see tri-tip's around here.

For my family, the issue with the way he cooked vacio - which looks amazing - is that a big hunk of meat that is medium-rare won't work well, as I feed too many picky folks who want it more done than that. And I'm not making something that big for just the wife and I... I can dream though!

[jfmorris]

Mosca I did my prime rib aka rib roast to 135 this Christmas, and everyone seemed happy this year. I guess other than brisket, that is the largest hunk of beef I cook at any point in the year... and only because I can pick them up for sale between Thanksgiving and Christmas...

It probably helps that most folks expect prime rib to be a little pink/red. Still, there were past years when I had to have a hot skillet on the stove to brown up slices for some folks.

[Uncle Bob]

They had carried it on their special order pages, probably due to low demand. It hasn't been shown for some time now. It may be that the end profit picture is better broken down to the individual cuts with demand for a complete Vacio too infrequent of a sale.

[JoeSousa]

Pretty sure it was $210 when it was on the site. I have seen it come and go and I am sure if you emailed them they would cut one special for you.

[Mosca]

I really like that thing. I like how it’s in between grilling and smoking, too. I think I’ll put that together this summer.

[Mosca]

I saw ofelles did a vacío last spring; any report?

[Oak Smoke]

That’s funny, vacio means empty or nothing there in Spanish slang.

[Henrik]

I’m guessing it’s related to the French word
”vache”, which means cow.

[ofelles]

It's still in the freezer. I wasn't up to cooking it last year. I hope soon. And yes I bought from Porter Road,

[nmautone]

A friend of mine cooked one this past summer. He was born in Argentina and got his from Porter Road. I thought it was one of the best big cuts of meat I ever had! Beefy and juicy and love the different cuts coming together

[bardsleyque]

That looks amazing, I just need a good party and a new grill.

[Hulagn1971]

That looks amazing. The crispy fat really grabbed my attention. Nice!

[Mosca]

I found it here.

That’s not too bad, considering. I didn’t check shipping though.

[RichieB]

TripleB if you had a crew of Pitmasters, you would have needed another 50#.

[Mosca]

Idk, it’s the size of a small brisket. Summer is a few months away still tho.

[Uncle Bob]

You're right, not too bad. When PR was selling it they charged around $14/lb..........but that was last year before beef prices took another bump.

[Finster]

We have a thread titled "This is a hunk of meat" and I'm the first one childish enough to respond with "that's what she said"? 🤷♂️

This group really disappoints me sometimes..😞