Hopefully I posted this in the right place.
Our friends from Brazil invited us to a birthday party last weekend. They have a lot of Brazilian friends and family close by, and had about 50 people there, and let me say that they know how to throw a party! I was talking with the two guys that were doing the BBQ about their set-up. The half-barrels were from here, but the frame that held the barrels was brought over from Brazil about 15 years ago. They were using wood splits and cooking over the open fire, moving and rotating the meat skewers up and down as needed. The barrels were so hot that they had cardboard underneath on the grass, and they were using a hose to keep the cardboard wet so the grass wouldn't catch on fire. The menu included beef short ribs, picanha, chicken and sausages. Everything but the sausages were seasoned with a heavy coating of salt before going on the flame, with the excess shaken off when they were done. For dessert they had a couple of rotisseries going with whole, peeled pineapple, which got chunked up and sprinkled with cinnamon. That combo had never crossed my mind before, but dang, was it good! I did get one picture of the BBQ setup, which hopefully will post below, but no pics of the finished food. I was too focused on eating...
Our friends from Brazil invited us to a birthday party last weekend. They have a lot of Brazilian friends and family close by, and had about 50 people there, and let me say that they know how to throw a party! I was talking with the two guys that were doing the BBQ about their set-up. The half-barrels were from here, but the frame that held the barrels was brought over from Brazil about 15 years ago. They were using wood splits and cooking over the open fire, moving and rotating the meat skewers up and down as needed. The barrels were so hot that they had cardboard underneath on the grass, and they were using a hose to keep the cardboard wet so the grass wouldn't catch on fire. The menu included beef short ribs, picanha, chicken and sausages. Everything but the sausages were seasoned with a heavy coating of salt before going on the flame, with the excess shaken off when they were done. For dessert they had a couple of rotisseries going with whole, peeled pineapple, which got chunked up and sprinkled with cinnamon. That combo had never crossed my mind before, but dang, was it good! I did get one picture of the BBQ setup, which hopefully will post below, but no pics of the finished food. I was too focused on eating...
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