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87 - Spring Lamb & Bone in Rib-Eye on Asado a la Cruz
Chef Andrew Voss of the JW Marriott Orlando Grande Lakes prepares Part 4 of the Argentinian Barbeque Feast. Spring Lamb and Bone in Rib-Eye steak on Asado a la Cruz. Preparing the meat for the fire and Butchery of the finished meat.
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Chef Andrew Voss of the JW Marriott Orlando Grande Lakes prepares Part 4 of the Argentinian Barbeque Feast. Spring Lamb and Bone in Rib-Eye steak on Asado a la Cruz. Preparing the meat for the fire and Butchery of the finished meat.