Argentine Bbq Experience - Vip Recipe

Prepare the Marinade

In a bowl, combine olive oil, red wine vinegar, minced garlic cloves, chopped parsley, oregano, salt, and black pepper. Whisk until well combined.

Marinate the Meats

Place the beef ribs, short ribs, chicken thighs, pork tenderloin, and chorizo sausages in a large dish. Pour the marinade over the meats, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for best flavor.

Prepare the Grill

Preheat your grill to medium-high heat, ensuring it's clean and ready for cooking.

Grill the Meats

Remove the marinated meats from the fridge. Place the beef ribs and short ribs on the grill first, cooking for about 15-20 minutes per side, until they reach desired doneness.

Add Chicken and Pork

After the beef has started to cook, add the chicken thighs and pork tenderloin to the grill. Cook for about 10-15 minutes per side, ensuring they are cooked through.

Finish with Chorizo

Finally, add the chorizo sausages to the grill for about 5-7 minutes, turning occasionally until browned.

Prepare the Corn

While the meats are grilling, boil the corn on the cob in salted water for about 10-15 minutes, until tender.

Roast the Potatoes

Cut the potatoes into wedges, season with olive oil, salt, and pepper, and roast in the oven at 200°C for 30-35 minutes until crispy.

Prepare the Salad

In a bowl, toss the green salad mix with your choice of vinaigrette or dressing.

Plate the BBQ

Once all the meats are cooked, arrange them on a large platter. Serve alongside the corn on the cob, roasted potatoes, and green salad.

Serve the Chimichurri

Pour the chimichurri sauce into a small bowl for dipping, and serve alongside the BBQ platter.