This is how I make the perfect pork leg with crispy pork rinds. A revamped technique | Crazy for ...

The Ultimate Technique for the World's Most Tender Matambre | Crazy for Asado

Patagonian Tradition: Curanto. We Cook Under the Earth, Rocks, and Plants | Crazy for Barbecue

Argentine Grass-Fed Beef: The Best or a Myth? | Crazy for Barbecue

CRAZY FOOD OVERTAKES PATAGONIA: LAMB, BEER, AND FRIENDS | Crazy for Barbecue

5-Hour Caramel-Smoked Pork Ribs | Crazy for the Barbecue

The real OLLA POPULAR: The tastiest and cheapest stew you'll ever try | Crazy for the Roast

Wet-aging: Export-quality meat has never been so easy... and cheap | Crazy for the Roast

The cut that dethrones the vacuum | Crazy for the Asado

Clay Pork Loin: An Ancient Technique with Incredible Results | Crazy for the Grill

The Worst (and Cheapest) Cuts of Meat You Should Buy | Crazy for the Barbecue

On tour with Los Locos: rock, pogo, and free barbecue | Locos for the Barbecue

How to Barrel Cook: Secrets and Tips for the Best Pork Belly Chicharron | Crazy for the Barbecue

Spanish T-bone steak in Argentina. How to make it and where to get it | Crazy for Asado

The recipe we dreamed of: beef cheek ends up as a hamburger | Locos X el Asado

Charla y Asado con Aaron Franklin, el Rey del Ahumado | Locos X el Asado

Argentinean roast suckling pig for some delicious Mexican tacos | Locos X el Asado

We're opening the first Crazy for Barbecue outside of Argentina! | Crazy for Barbecue

PORK TOMAHAWK - Have you ever seen it? - Crazy for the Grill

Barbecue and Dancing at the Corrientes Carnival | Crazy for the Barbecue

Trendy Cuts of Asado: Here to Stay? | Crazy for Asado

We ate our fill: Roasted Pig's Head | Crazy for the Roast

Man's Best Friend: Smoked Flank Steak in Long Cooking | Crazy for Grilling

El Nuevo Asado Barato: Tira de asado de Cerdo | Locos X el Asado

Thermometer in the barbecue: How to use it? Is it really worth it? | Crazy for the barbecue

We discovered a hidden beach and had the best barbecue of the summer | Locos X el Asado

WHOLE STEAK CAP LXA

The cut of beef that is a must in Argentine barbecues: Flank steak and all its forms | Locos X el...

Vlog: Barbecue with ALL my friends. How do I prepare it and how much do we spend? | Locos X el Asado

Gauchos vs Locos: The last guitar party | Locos X el Asado

1kg Burger vs Locos Can we finish it? | Locos X el Asado

My best smoked ribs. Complete process: 2 days and 6 hours. Secrets and tips | Crazy for Grilling

Barbecue in Peru: The U vs. Alianza. Is Ojo de Bife Returning? | Crazy for Barbecue

Clay-oven-braised ribs | Crazy for the Roast

Carnitas Tacos with Pork Ribs - Our Best Mexican Tacos | Locos X el Asado

Marucha (Flat Iron o Punta Paleta) El corte de moda | Locos X el Asado

Entraña (Skirt Steak): Three Versions and How to Make Each One Perfectly | Locos X el Asado

We fell in love with Ecuador - 20,000-person event | Crazy for the Barbecue

Pork stew: better than beef? Complete recipe | Crazy for the Asado

I celebrate my birthday: Soccer, kicks, barbecue, and applause - I can die in peace

The Best Pork Loin Sandwich I've Ever Tried: Step-by-Step Recipe | Crazy for the Grill

Provoleta Argentina: La receta perfecta | Locos X el Asado

The World's Most Expensive Choripan: Is It Worth It? | Crazy for Barbecue

Tomahawk de cerdo doble cocción: Mi receta maestra | Locos X el Asado.

Mi mejor descubrimiento: Osobuco Ahumado | Locos X el Asado.

Tapa de Asado Gloriosa Ahumada por 8 hrs | Locos X el Asado

Chorizo a la Pomarola mas Grande del Mundo para mas de 500 personas | Locos X el Asado

Ushuaia: ASADO BAJO CERO desde el Fin del Mundo | Locos X el Asado

Sandwich de Costilla de Cerdo para caerse de CUL&$#% | Locos X el Asado

INÉDITO: PORCHETTA DE COSTILLAR ¿Gloria o muerte? | Locos X el Asado

Desafío: Locos vs Carniceros - El duelo más esperado | Locos X el Asado

¿La Mejor Empanada de Argentina? Proceso completo de 3 días | Locos X el Asado

Paso a paso del asado perfecto: Mis mejores 4 recetas para no fallar NUNCA | Locos X el Asado

Mi nueva milanesa favorita: De Matambre de Novillo, éxito asegurado | Locos X el Asado

Comimos media Formosa: Yacarés, Búfalo, Cabrito y más ¿Habrá engordado Laucha? | Locos X el Asado

¿Amante de los Chinchu? No te podés perder este RECETÓN | Locos X el Asado

Asado SUPREMO: 10 horas de cocción | Locos X el Asado

COMPARAMOS 4 Costillares: Vaca Vieja vs Ternera vs Pastura vs Feed Lot | Locos X el Asado

Cumplimos el SUEÑO de 4 fanáticos de Costa Rica | Locos X el Asado

Bife Colgado y fiesta de achuras: Un asado bien argentino | Locos X el Asado