Whole cow barbecue.
The ultimate barbecue showpiece, the whole cow asado, or whole roast ox, feeds hundreds, looks and tastes spectacular.
Flying chickens. Pic: Oliver J Brown
Juicy, tender, delicious. Suspended over fire for up to four hours, these chickens get the full-on asado treatment.
Barbecue peppers and tomatoes
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.
The Quincho, barbecues and pizza
Designed and built by younger Vargas brother, Julian, whose brilliant Inti Construction builds far larger offerings.
Lamb 'criollo' or 'a la cruz'
A wedding asado for 160 people sees three lamb cooked the old country or 'criollo' way.
Beef ribs on a slow barbecue roast
About as tasty and tender as you can get a full rack of beef ribs to be.
A herb brush bastes wedding lambs
Herbs from the garden make the perfect brush for the 'salmuera', a heavily seasoned brine that bastes the roast lambs throughout the cook.
Lamb enough for a whole wedding
Three lambs for a Cambridge barbecue wedding, a unique catering job to feed over 150 people.
Argentine 'spit-roast' lamb
The Argentine version of the spit-roast lamb wouldn't be authentic without a good wood fire to smoke and roast
Side of beef ribs
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
Beef rib and flank steak
Steak, ribs, pebre with a hunk of bread to mop up the juices and a glass of Malbec to wash it all down.
Sirloin – bife de chorizo
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.