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.

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 and 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.

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.

Papa Vargas shows the boys he's still got it.

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 it's rib-eye cousin, but this sirloin version of the tomahawk is a show-stopper nonetheless.