Thursday, October 9, 2008


Whoa, if I tell you about churrasco down here, you may start raising your support for South Brasil. The day after we arrived, another missionary treated us to churrasco in his home. Some American cities have Brazilian churrascarias in which plates cost up to 50 dollars for this steak buffet. Gauchos have perfected this grilling over coals of sausage and steak and we are now tasting their years of experience. To top it all off, meat is much cheaper down here and so churrascos are much more feasible.
A churrasco pit sits in our laundry room awaiting these delicious meals, that is, as soon as I can figure it out. My first experience of being head chef for churrasco happened on Tuesday. We rushed home and I tried to start the coals. First mistake: no lighter fluid. Every time Sarah walked in to check how I was doing, my head was surrounded by smoke as I looked down into the flameless pit. I said, well, if we were smoking this meat, we could do it here. Second mistake: I didn't have enough coals or arrange them correctly. Once I piled them up better, dumped some cleaning alcohol on it, and gave it time, it started to heat up. Which by that time, I had told Sarah to fix something else. So we had steak over the stove, rice and gravy. Turned out good. We did keep one piece of meat though. In churrascos, you are supposed to use fat salt, or ocean salt, and put it on the meat, and then at some point knock it off. I never got to that point. So the meat was really salty. Third mistake: we had brought the wrong meat anyway. We bought the meat before we received advice from anyone. The same night I facebooked a Brazilian who gave us some advice and invited them over to show me the Brazilian way of doing it. I am looking forward to that day. But for now I have a story I have been able to tell people.
And we just laugh...

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