Thursday, June 9, 2011

What's a Churrascaria?

If you've been following this blog, at this point, you have heard the name "Churrascaria" a few times...
Well, you're going to here even more after today, when some members of TheWineHub crew (including the lucky one here!) is going to visit Churrascaria "OK" (which, trust me, is much more than just "ok").

From Wikipedia, the free encyclopedia
A churrascaria is a Brazilian steakhouse. Churrasco is the cooking style, which translates roughly from the Portuguese for 'barbecue'.
History
Distinctly a South American style rotisserie, it owes its origins to the fireside roasts of the gaúchos of southern Brazil traditionally from the Pampa region, centuries ago.

Contemporary churrascarias
In modern restaurants rodízio service is typically offered. Passadores (meat waiters) come to your table with knives and a skewer, on which are speared various kinds of meat, be it beef, pork, filet mignon, lamb, chicken, duck, ham (and pineapple), sausage, fish, or any other sort of local cut of meat. A common cut of beef top sirloin cap is known as picanha.

Brazil
In most parts of Brazil, the churrasco is roasted with charcoal. In the south of Brazil, however, mostly close to the borders of Argentina and Uruguay, embers of wood are also used.
Cheers,
LA
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