I would love to hear about your techniques and spices used. Here is some stuff I have done. I do lambs in wine, Goats in Jerk seasoning, cows in salt and pepper and red wine. I love unusual open fire cooking ideas.
Asado cow for the Argentine Consulate in Atlanta Ga
Dome of fire with chickens, pig, fish and octopus for Bovinoche
Paella 52 inch from
African Braai on Kudu Grills Lamb and meat
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