Gallery

Lat-grill-tony-steph
Lat-grill-tony-steph
Luciano lambs and chickens_Oliver J Brow
Luciano lambs and chickens_Oliver J Brow
Firepit setup tony steph
Firepit setup tony steph
Whole cow barbecue.
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
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
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
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'
Lamb 'criollo' or 'a la cruz'

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

Tira de Asado
Tira de Asado

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

Grills are Go
Grills are Go

Five spatchcocks chicken on Ole Drum and the chorizos starting on the Iron Duke.

Braai wood fire
Braai wood fire

South African hardwood asado.

Beef ribs on a slow barbecue roast
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
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
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
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
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.

Pebre ingredients
Pebre ingredients

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
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.

Papa Vargas and the Picos de Europa
Papa Vargas and the Picos de Europa

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

Sirloin – bife de chorizo
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.

Sirloin tomahawk
Sirloin tomahawk

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.