OUR GALLERY

Grilling meat and veggies.

photo Oliver J Brown

Lamb and beef ribs slow cooking around the fire pit.

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.

Photo Oliver J Brown

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.

A wedding asado for 160 people sees three lamb cooked the old country or 'criollo' way. 

Highlight of today's barbecue, 11 pounds of Riverside  beef.

Five spatchcocks chicken on Ole Drum.

The chorizos starting on the Iron Duke.

South African hardwood asado.

About as tasty and tender as you can get a full rack of beef ribs to be.

Herbs from the garden make the perfect brush for the 'salmuera', a heavily seasoned brine that bastes the roast lambs throughout the cook.

Three lambs for a Cambridge barbecue wedding, a unique catering job to feed over 150 people.

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. 

This spicy salsa from across the Andes is a great accompaniment on the long slow roasts.

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.

Not as much meat on the rib as its rib-eye cousin, but this sirloin version of the tomahawk is a show-stopper nonetheless.

Argentine barbecues are about mixing it up. The Vargas Brothers can deliver a range of meats - and veg - to its Cambridge and London customers... this time there was another 120 'chorizo' sausages on another grill.