Add <quantity>1<unit>kg</unit></quantity> of chicken wings to a bowl

Add <quantity>⅓<unit>cup</unit></quantity> of heavy cream, <quantity>1<unit>tbsp</unit></quantity> of Worcestershire sauce, and <quantity>1½<unit>tbsp</unit></quantity> of mustard

Add <quantity>2<unit>tsp</unit></quantity> of sriracha and <quantity>2<unit>tbsp</unit></quantity> of lime juice

Add <quantity>1<unit>tsp</unit></quantity> of dried oregano and <quantity>1<unit>tbsp</unit></quantity> of parrilla salt

Mix to combine all the ingredients and coat all the chicken wings

Refrigerate the chicken wings for at least 2h to marinate

Trim the top of <quantity>500<unit>g</unit></quantity> of chicken hearts to remove any arteries and veins

Transfer them to a bowl and add a pinch of parrilla salt, <quantity>½<unit>tsp</unit></quantity> of chopped ginger and <quantity>1<unit>tsp</unit></quantity> of minced garlic

Add <quantity>2½<unit>tbsp</unit></quantity> of Worcestershire sauce, <quantity>3<unit>tbsp</unit></quantity> of soy sauce and <quantity>½<unit>tbsp</unit></quantity> of of lime juice. Mix to combine and marinate 20m to set flavors

Place a <quantity>3<unit>inches</unit></quantity> layer of charcoal on the bottom of the barbecue

Place a few paper towels in the middle of the charcoal to make a well

Add a splash of vegetable oil in the middle of the paper towels

Light the towels

Place the charcoal so that it is exposed to the flames without blocking the fire

When the charcoal starts to burn, use a hairdryer or fan to blow air over it to ignite it

Distribute the charcoal to cover the bottom of the barbecue. Only start cooking when the charcoal is fully ashed over and glowing red. This ensures even cooking

Thread the marinated chicken hearts onto skewers

Place the chicken heart skewers and the chicken wings on the grill and and grill the underside until golden brown

Flip and grill on the other side until golden brown and remove from the grill

Season <quantity>750<unit>g</unit></quantity> of picanha, <quantity>1<unit>kg</unit></quantity> of flanken ribs and <quantity>1<unit>kg</unit></quantity> of ribeye steak with parrilla salt until slightly covered on both sides

Place the red meats on the grill about <quantity>30<unit>cm</unit></quantity> above the embers, keeping the flanken ribs and ribeye steak further from the hottest center. Grill the underside completely until golden brown

Flip the meats and grill on the other side until golden brown and cooked to your liking. Remove from the grill, let them rest on the cutting board for a few minutes, slice and serve

The mixed grill is ready. Enjoy it with your favorite side dishes!