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- but there s more to carne asada than what s on the grill. arturo is preparing his famous charro beans. this smells so good. - he has a secret? [laughs] this is. - yes. yes. - oh, my god. y all, i grew up with this. i grew up with ranch-style frijoles. every day of my life, i think, i ate these. - so you just use that, but you add other stuff to it, obviously. - oh, wow. - jalapeño? - okay. - always. - carne asada. ....
- oh, that s amazing. like, how long do you leave it? isn t there a rule? - for a cut this thick, 15 to 20 minutes. that s enough. - that s how you clean it? it looks like you re making it dirtier. - you can do it with a brush. - oh, yeah. or? - or you can do it with an onion because it starts smelling, and that is the way you tell your neighbors that you re grilling and they re not invited, so - it makes them jealous. [sizzling] and it s hot. - if you re doing this cut of meat. but you need that heat to make the crust. - yeah. - to make the brown color. - but there s more to carne asada than what s on the grill. arturo is preparing his famous charro beans. this smells so good. - he has a secret? [laughs] ....
Than what s on the grill. arturo is preparing his famous charro beans. this smells so good. - he has a secret? [laughs] this is. - yes. yes. - oh, my god. y all, i grew up with this. i grew up with ranch-style frijoles. every day of my life, i think, i ate these. - so you just use that, but you add other stuff to it, obviously. - oh, wow. - jalapeño? - okay. - always. - carne asada. ....