Well, the brazilian barbecue, as know as "churrasco" is one of the most famous food in Brazil. Unlike everybody thinks, our barbecue is totally different from the american way, and the most tradicional process to prepare it came from the south of Brazil, that means Rio Grande do Sul (the state where I proudly live). The concept of a churrascaria is a far cry from the steak house, where you pay for one single meat and still hungry. The way real gaúchos makes it is like... rough. I will explain why. Gaúchos used to make a bonefire, impale a huge piece of meat and let it cook. Sometimes it takes like 12 hours or so to get it ready to eat, but when you bite it, it feels tender as butter. A churrascaria is restaurant where the waiters walk around tables, serving lots of different meats from metal sticks. Some of the churrascarias have the green/red card system: a card that stays on the table and you flip it, green for "I am hungry!" and red for "I am stuffed". Most of times they offer you a "caipirinha" (I am pretty sure you've heard about it), that fits really well with a churrasco.
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| That is like the whole cow. |
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| Three expert gaúchos getting ready to cook. |
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| Can you see those huge ribs? Those bones come out easily. |
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