For the sweetbreads

1. Marinate the sweetbreads with fresh herbs, lemon juice and lemon zest.
2. Take them to the grill at medium heat, for about 25 minutes each side.

For the prime rib

1. Tie the prime rib up with a butcher’s twine. Tip: meat should be room temperature before cooking.
2. Take it to the grill and cook it at medium heat for about 30 minutes on one side, and 25 minutes on the other.
3. Once ready, cut it into steaks and take them to the grate over the brazier to sear them.

For the chorizos from scratch

1. Chop pork shoulder meat, mince it and blend it with corn starch and some spice mix. Massage the meat until it sticks to your hand.
2. Pass the mixture through the blender again to stuff the sausage skin. It is convenient to hydrate the sausage skin before to make it softer.

For the smoked peppers

1. Take two red bell pepper and hang them on the S-shaped hooks over the grill.