@amvris's Review of Fogón Asado - Buenos Aires, AR

which allows us to soften the meat and intensify the flavor. But before you try the riba, you're going to try this cut here that we call the eyebrow. And we call it that way because it comes from on top of the eye. That means we're going to be smoking it using bichon. In a box, we're going to be putting the eyebrow with the bichon on fire. We close the box so we cut the fire.