Authentic Uruguayan barbeque is about as honest and simple as it gets - a social event that involves plenty of good food, wine, whiskey and beer. Inside a pit, or parilla, a pile of wood is burned down to coals, then moved under a grate, where every imaginable cut of beef is spread out. The beef is slow-roasted over the coals, and eaten as it's ready with a little salt or pepper. Woe betide anyone who crosses the host, as there's a strict "hands-off" policy when it comes to the grill.

While Uruguayans eat their beef with nothing but a bit of salt and pepper, we understand the American preferences sometimes differ - we, too, love to eat beef with sauces and rubs. With that in mind, we've been working on a line of our own that compliments our meat. Watch for them to make an appearance in our online store.