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! 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 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, let’s not diverge.
Porto Alegre is the city in Brazil closest to making the best BBQ.
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 returned with their order, he cut or separated the meat using spoons, yup, spoons! That’s how tender the meat was! After that, my dad and his friend
When the waiter returned with their order, he cut or 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 https://comidasebebidas.uol.com.br/noticias/redacao/2014/01/17/veja-quais-sao-os-principais-erros-na-hora-de-fazer-churrasco.htm) :
1—Regarding picanha, only buy it from reputable butchers. Be aware that it rarely weighs 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 fistful on each side of the meat and leave it close to the barbecue for about 3-4 minutes. After that, pat away the excess. Use larger crystals for larger pieces of meat and smaller crystals 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, and then turn it with a pair of churrasco thongs (available here: https://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