He obviously means churrasqueiras, not churrascarias (the first being an object, the latter being a commercial establishment). Oh well. The "recipe" is correct, though, just follow the link.So you are the barbecue king, the master of meats and flame, the lord of the grill? I, too, once believed these things about myself. And then I had homemade churrasco.
I refer not to the first time I had what passes for Brazilian-style beef at the Mandalay Bay casino in Vegas, as bikinied women danced in cages above our table. (Dancers, it should be noted, perspire--but I digress.) Rather, I'm recalling a beautiful late afternoon this past January on a patio at the foot of the Corcovado in Rio de Janeiro. As we watched tourist helicopters buzz Christ the Redeemer, as little monkeys swung down merrily from the jungle on power lines, as the sun turned Sugar Loaf peak pink and shimmery in the distance, our friend Marcio demonstrated who really knows of beef and fire: Brazilians. When he's not surfing, Marcio spends most weekends there at his girlfriend's father's poolside barbecue, seasoning, skewering, and charring to medium-rare perfection in the style taught by his forefathers. Home churrascarias are everywhere in Brazil and are not all that different from the masonry meat altars that once dotted the backyards of America, but they do have their special features. If it is true barbecue perfection to which you aspire, this is the pyre you must build.
How to Barbecue Like a Brazilian
CC pic of picanha, a favourite cut in Bazil, by Flickr user arnold | inuyaki
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I've tried barbecuing Brazilian style, and honestly, it's one of my favorites! You can really taste the natural flavor of your meat when its done medium-rare. You've got to try this!
ReplyDeleteYeah, I agree it works just fine! I just put recipe in quotes because "add salt, grill" is so simple it hardly qualifies as a real recipe. But yeah, if you have the right cut of meat, the results are outstanding!
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