FractalMix

Not that I don´t like a good barbecue - called churrasco in Brasil. Yes, I´m any way a big fan of meat. To make a good churrasco you don´t need more than salt. You fix the whole pice of meat from side to side with a spade or roasting spit and drop salt all around. The good meat has to have some fat, wich gives the best taste. You roll the spade and keep the meat cooking close to the fire on every side. Whenever the meat is roasted, you just slice it a bit to the friends and take it back to the fire. The process means to cook while eating - and drinking, of course. So, where is the secret for a perfect churrasco? It is on the distance from the fire - usually done with coal. That´s all. It´s a meal wich has its origns in the fazendas (farms) at the South of Brasil. From there it spread to the whole country. Today is the Sunday´s national dish. At Rio de Janeiro it is often done on the streets - a group of friends join in a corner and make their churrasco already there - usually close to