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Description

Upgrade your BBQ with the Asador XL Box: Includes a Jacks Creek Black Angus 7‑Bone Short Rib Plate, Thin Flank "Whole Vacio" MS3+, and 10 lbs of Argentinian‑style sausage. Perfect for asado, grilling, and large gatherings. This expertly assembled combo brings together four standout cuts—each known for bold flavor, tenderness, and unforgettable results over fire.

Feed a crowd and elevate your grilling game with the Asador XL Box, the ultimate large‑format barbecue assortment designed for true asadores, pitmasters, and backyard grill warriors. This premium selection brings together high‑quality Jacks Creek Black Angus cuts and authentic Argentinian‑style sausages, offering the perfect balance of flavor, texture, and tradition.

If you love bold beef flavor and traditional open‑fire cooking, this box delivers everything you need. Hand‑selected cuts ideal for asado, grilling & smoking. Perfect for events, large parties, or multi‑day grilling sessions. Includes authentic Argentinian parrilla classics.

With over 30 lbs of top‑tier beef and sausage, the Asador XL Box delivers everything you need to host a genuine Argentine parrillada, a massive BBQ feast, or an unforgettable family gathering. Everything you need to host an authentic Argentine‑style asado or a top‑tier backyard BBQ feast.

Origin: Jack's Creek - Australia.
Breed: Grand Western Steaks Sausages, USA.
Additional Info: Jack's Creek - AHDAA Halal Certified.
Aged: 45+ days wet aged.
Item 1: (1) 8 LB avg. Black Angus Short Rib 7‑Bone Plate (MS2+).
Item 2: (1) 15 LB avg. Black Angus Thin Flank "Whole Vacio" (MS3+).
Item 3: (10) 1 LB avg. Argentinian Style Sausages.
Description: Center Cut & Hand-Crafted.
Packaging: Individually wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Slow-Smoked Jacks Creek Angus Chuck Short Rib Plate (7 Bones, 8 lb, MS2+)

Prepare the Rib Plate
Trim excess surface fat if needed. Season generously with coarse salt, black pepper, and optional garlic/onion powder.
Preheat the Smoker
Set your smoker to 250°F (121°C).
Smoke to Bark Formation
Place ribs meat-side up. Smoke for 3–4 hours until internal temperature reaches 165–175°F (74–79°C) and the bark is well set.
Wrap & Continue Cooking
Wrap tightly in butcher paper or foil. Continue cooking until probe tender at 200–208°F (93–98°C) (usually another 2–3 hours).
Rest & Serve
Rest for 1–2 hours. Slice between bones before serving.

Method 2: Grilled Thick Flank Vacio (Jacks Creek MS3+, 15 lb avg)

Season the Vacio
Season heavily with salt, pepper, and optional chimichurri-style rub (garlic, oregano, paprika).
Preheat the Grill
Heat grill to 450–500°F (232–260°C) for hot-and-fast grilling.
Sear Both Sides
Place the vacio over high heat and sear for 4–5 minutes per side.
Move to Indirect Heat
Transfer to medium heat (350°F / 177°C) and cook until internal temperature reaches:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
Given its grain, medium-rare is recommended.
Rest & Slice Against the Grain
Rest for 10 minutes. Slice thin, cutting perpendicular to the grain for tenderness.

Method 3: Argentinian-Style Grilled Sausages (10 lbs total)

Heat the Grill
Preheat grill to 375–400°F (190–204°C).
Place Sausages Over Indirect Heat
Cook slowly for 20–25 minutes, turning occasionally to prevent bursting.
Finish Over Direct Heat
Move to direct heat and grill for 2–3 minutes per side until crisp and browned.
Internal Temperature Guide
Cook to a minimum of 160°F (71°C) for safe consumption.
Rest Briefly
Let sausages rest for 2–3 minutes before serving.

Serving Suggestions:

The Asador XL Box is perfect for large gatherings and traditional parrillada-style meals. Serve short ribs with chimichurri or smoked salt; vacio with salsa criolla; sausages with crusty bread, chimichurri, and grilled peppers. Pair with roasted potatoes, grilled vegetables, and fresh salads to balance the richness.