This compact asado for two delivers the essence of the Argentine parrilla: smoky beef ribs, juicy chorizo, rich morcilla, and molten provoleta. A bright, garlicky chimichurri cuts through the richness and makes every bite feel bold, savory, and deeply satisfying.

This quick oven-braised version delivers tender, juicy pulled pork with the sweet-smoky flavor profile of classic barbecue in a fraction of the usual time. Stuffed into soft brioche buns with crunchy coleslaw and pickles, it is rich, tangy, messy, and deeply satisfying.

These beef ribs are deeply seasoned with smoky paprika, garlic, cumin, and a touch of paleo-friendly sweetness, then roasted until dark and glossy. The result is a bold, sticky, barbecue-style rack with crisp edges, juicy meat, and a robust, peppery crust.