I Found The ULTIMATE Woodfire Steak House

Today we’re in the heart of Chef Guiller Moeleicegui's pride and joy, Restaurant Ossobuco, a modern wood-fire kitchen where everything touches flame . Chef G (Argentina) takes us through a five-course grill journey: low-and-slow meats, fire-kissed veg, and a dessert that proves smoke belongs in sweets too. Expect rendered beef tallow (no seed oils), 21–27 day dry-aging, and cooks finished over blazing charcoal in a Josper-style oven. This one’s all technique, timing, and respect for seasonal ingredients. What we cook Osso Buco Empanadas – veal shank smoked, slow-cooked ~16 hrs, shredded and sealed tight, fried in rendered beef fat; served with herb aioli. Grilled Bone Marrow “Osso Buco Marmalade” – torched marrow topped with an Asian-leaning mix (sweet soy, sake, sweet chili, garlic, scallions) and finished with smoked-corn chimichurri + grilled bread. Slow-Cooked Bone-In Short Rib – ~14 hrs sous-vide/low temp, caramelized over coals, sliced and plated on the bone with classic Argentinian chimichurri, herbed panko, smoked aioli, Boston lettuce, pickled cucumbers & sweet-sour onions (the perfect bite: smoke + crunch + melt). 27-Day Dry-Aged Picanha – fat-side render first, basted with herb butter, grilled to medium-rare, served with fire-smoked onions, sea salt & chimichurri. Smoked Pineapple “Virgin Piña Colada” – pineapple smoked for hours, paired with coconut cream, passionfruit sauce, mint, coconut sorbet, caramelized pistachios, lime zest…then trapped with a little theatrical smoke for service. Chef G’s philosophy Everything meets the fire sauce, veg, fruit, or the protein itself. Seasonal cooking, slow process, let the land set the menu, don’t rush flavour. Render & reuse cook with natural beef fat, nothing goes to waste. Dry-age program. 21 days for deeper, nutty, blue-cheese/mushroom notes before portioning. Chapters 0:00 Intro 0:19 Ossobuco Empanada 9:39 Ossobuco Bone Marrow 14:21 Bone In Slow Cooked Short Rib 19:13 Slow Cooked, Coal Roasted Beef Short Ribs 20:52 14hr Smoked, Dry Aged Pichana 29:14 Smoked Pineapple Dessert 33:03 Where to find Osubuko Ossobuco – Coconut Grove & Wynwood (Miami). Follow them on Instagram: @ossobuco.miami @chefuillermoeleicegui If you enjoyed this, like, subscribe, and drop your favorite dish in the comments. Want more wood-fire episodes? Tell us what we should cook next. #WoodFireCooking #ArgentinianBBQ #Empanadas #BoneMarrow #ShortRib #Picanha #DryAgedBeef #Chimichurri #BeefTallow #Grilling #LiveFire #SmokedDessert #MiamiEats #VolkEats #CookingWithVolk