The ultimate barbecue showpiece, the whole cow asado, or whole roast ox, feeds hundreds, looks and tastes spectacular.
Juicy, tender, delicious. Suspended over fire for up to four hours, these chickens get the full-on asado treatment.
An asado barbecue doesn't just have to be about the meat, fire roast peppers and tomatoes create a juicy, sweet and syrupy vegetarian dish.
Designed and built by younger Vargas brother, Julian, whose brilliant Inti Construction builds far larger offerings.
Herbs from the garden make the perfect brush for the 'salmuera', a heavily seasoned brine that bastes the roast lambs throughout the cook.
The Argentine version of the spit-roast lamb wouldn't be authentic without a good wood fire to smoke and roast
After four hours of cooking the ribs are easily pulled away from each other and the meat slides off the bone.
Add a few tomatoes and you have chancho a la pierda, arguably a better accompaniment to a barbecue than the classic Argentine Chimichurri
Steak, ribs, pebre with a hunk of bread to mop up the juices and a glass of Malbec to wash it all down.
You can keep the whole Sirloin roll, the New York strip for a single delicious barbecue, it is the Argentine's favourite cut – this time in Cambridge we went another way.