The Box Includes:
Premium wild grass-fed on Las Pampas Argentine Black-Angus beef, thirty-day aged spiral cut & marinaded
Fillet | Sirloin | Rib Eye
Bulleit Bourbon Short-Ribs
Twenty hour slow cooked short rib slow marinaded in Bulleit Bourbon with Bulleit Bourbon glaze
Free Range Half Chicken
Slow cooked free range half chicken on the bone marinated in Romesco to finish on the grill.
Waffle Fries | Dirty Slaw
Optional BBQ Extras:
Gaucho Argentine Grass Fed Fillet, Sirloin, Rump and Ribeye steak patty, brioche bun, Monteray Jack cheese, Gaucho mayonnaise, tomato jam, confit onions
The Chorizo Hot Dog
Argentine pork chorizo sausage, brioche dog roll, crispy onions, mustard onions, chimichurri mayonnaise
Gaucho Chorizo Sausage Selection
Signature Gaucho Argentine chorizo pork sausages of spicy Leon, mini mild Pincho, mini black Morcilla and mini Criollo sausages
Herb & Red Pepper | Garlic, Parley & Olive Oil | BBQ Chipotle
La Vina Patricia Malbec
Camden Hells Lager
Delivery: Wednesday and Friday Nationwide
In the restaurants Gaucho always cook steaks and burgers on the flame and so at home Gaucho recommend cooking on a coal or gas BBQ for full flavour and experience however you can cook on the hob in a hot pan if you do not have a BBQ or if it is raining.
Remove all meat from the fridge 30 minutes before cooking.
When lighting a coal BBQ, place more coals on one side of the BBQ than the other, to create a higher temperature cooking area and allow to burn for approximately 20 minutes until coals are white and glowing.
For a gas BBQ adjust the flame to high/ low temperature as instructed.
Cooking times given are approximate for a rare/ medium rare steak, depending on the temperature of your BBQ.
For a more precise cooking time, use a food thermometer to measure the temperature of the middle of your steak as follows:
- Rare: 45-50 degrees c
- Medium-rare: 55-60 degrees
- Medium: 60-65 degrees...
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