South American flare (I think)

OK here it is....the reason I found this site in the first place. I have, for the first time in my career been asked to perform a preparation that I have never heard of and haven't been able to get any info on through any of my channels. So I pose the question to you here on the WWW. The details are sparse but I will put them all in here.

This dish was evidently seen somewhere in South America at a group celebration type of party. The dish was apparently some sort of beef baron or steamship round and was wrapped and presented in a wire mesh. The cooking method remains a mystery and was "probably" either on a rotisserie spit or in a pit. It was evidently presented in the mesh and then opened up and carved to order for the guests.

If anyone has heard of anything like this I would appreciate ANY info you might have including diagrams of the cooking pit and methods and types of mesh.

Thanks for all your help.
~ Doggie Dog Chef

[palmier]

Dog:
I have a friend who spends a lot of time in Argentina. He raves about the quality and flavors of the beef down there. I'm sure the spices and freshness of the product have a lot to do with it. He talks of eating at outdoor "roasts" where large hunks of beef are tied with wire to a thick branch (or thin log...to help with the visual). Three or four of the branches are "tee-peed" around e bon fire. After a few hours of cooking, the meat is un wrapped, and carved tableside, right off the stick. I wonder if this is the same as what you are talking about?????

Palmier,

THANKS BUD
That HAS to be it, I can't imagine that there are too many cooking methods for a piece of beef that large that involve wire mesh and tableside carving. Your help is very much appreciated. Anything I can do to help in the future, don't hesitate.

~Scoobie Roobie Roo

I am not from Argentina by the way but I think I have a good explanation for it.
I it simple "Gaucho BBQ" a gaucho is a South Brazilian and Argentine "Cowboy", now in regards with Beef quality Argentine cattle is raised in smaller areas where cattle cannot move freely developing that way a meat that has more fat and flavor, another reason is that cattle is grass fed, and last but not least Argentine butchers knows hot to cut beef like no other butchers in the world.