79TH STREET BBQ
BBQ DOESN’T STOP
AT THE BORDER.
From the pits of Texas to the fires of Patagonia
Live-fire cooking from the entire American hemisphere — American BBQ, Argentine asado, Brazilian churrasco, Mexican live fire, Chilean BBQ, and everything cooked with flame from Alaska to Patagonia.
“The fire doesn’t care where you’re from.
Only how you tend it.”
— José Luis Villalobos
EXPLORE
BBQ BY REGION
Six traditions. One obsession. Every technique tested over live fire on two continents.
🇺🇸 UNITED STATES
AMERICAN BBQ
Texas brisket. KC ribs. Carolina pulled pork. The pit traditions of the American South, done properly.
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🇦🇷 ARGENTINA
ARGENTINE ASADO
The parrilla, the chimichurri, the fire that defines a culture. Explained by someone who grew up with it.
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🇧🇷 BRAZIL
BRAZILIAN CHURRASCO
Picanha, espeto corrido, the rodizio tradition. The world’s greatest BBQ tradition — and no one’s talking about it enough.
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🇲🇽 MEXICO
MEXICAN LIVE FIRE
Carne asada, barbacoa, birria, al pastor. Mexico’s extraordinary live-fire traditions — the authentic versions.
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🇨🇱 CHILE · HOMELAND
CHILEAN BBQ
Curanto, chancho a la vara, pebre. The live-fire traditions of Chile — José’s homeland, his first fire.
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🔥 GEAR
EQUIPMENT REVIEWS
Every smoker, grill, thermometer, and tool — reviewed honestly after actual use. What’s worth your money.
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THE PITMASTER
WRITTEN FROM THE FIRE.
20+
YEARS
Over live fire
2
CONTINENTS
Chile to California
6
TRADITIONS
Hemisphere-wide
∞
FIRES BUILT
Still counting
I grew up in Valparaíso, Chile, where the asado was not a weekend activity — it was the rhythm of life itself. Twenty years later, I moved to Sacramento and brought the fire with me. This site is where Chilean parrilla meets Texas offset smoker — where two worlds of live fire learn from each other.
NO DECORATION. JUST FIRE.
EVERY TECHNIQUE TESTED.
EVERY CUT COOKED. NOTHING HEARSAY.
This is not content. This is live fire.