Lottery Tickets For The Brazilian World Cup And Grabbing Lunch. One, two, three….
We are getting closer and closer. And the few of you who’re lucky enough (and I do mean lucky, after all, there was a ticket lottery!), have won the right to buy! And some have already bought tickets for the Brazilian World Cup. Yeah, you lots are probably now trying to decide what to do once they are here. And you have some free time before and after the game(s).
Also, if you’re tuned to the news about the cup, you’ll know that there is talk about changing the opening stadium! But more about that later. The topic here is churrasco and a great one at that. So lets not diverge.
So, naturally, we’ll think of Porto Alegre, the city in Brazil that comes closer to making the best BBQ. For you to have an idea of their churrasco expertise level, here is a cool little story.
Once, my dad went there ( to Porto Alegre) for a medical convention with a friend of his from São Paulo. (My dad is from Rio). In an unassuming churrascaria, where they stopped for lunch, they were served by a somewhat smug waiter. The waiter was claiming that they served the softest, tenderest meat. My dad and his friend laughed it off (maybe that was when they let it show they were paulista and carioca, which may be why the waiter decided to make good on his promise) and ordered. When the waiter came back with their order, he cut, or rather, separated the meat using spoons, yup, spoons! That’s how tender the meat was! After that, my dad and his friend
When the waiter came back with their order, he cut, or rather, separated the meat using spoons, yup, spoons! That’s how tender the meat was! After that, my dad and his friend had to admit the guy’s smugness was not without reason.
To help you achieve the ‘meaty perfection’, here are some tips!
(originally by Tatiana Bassi available at http://comidasebebidas.uol.com.br/noticias/redacao/2014/01/17/veja-quais-sao-os-principais-erros-na-hora-de-fazer-churrasco.htm) :
1 – About picanha, only buy it from reputable butchers, and be aware that it rarely wheights over 1.1kg, which means that if it’s much heavier than that there are other cuts of meat in that piece.
2 – The salt, don’t go crazy with it, use about a fistfull on each side of the meat and leave it close to the barbecuer for about 3-4 minutes, after that, pat away the excess. Use larger crystals for largers pieces of meat, and smaller for smaller pieces.
3- When grilling, turn the pieces only once, wait for the blood to seep up in more quantity on the upper part, then turn it with a pair of churrasco thongs (available here http://www.churrascoshop.com/churrasco-tongs-pincas/). Avoid piercing the meat.
One, two, three, Bon appétit!
Words By Olivia D’Orsi Junqueira
Lottery For Tickets for the Brazilian World Cup