Proper Brazilian Barbeque

Very nice..

Com respeito mas… imagine um picadinho bem temperado….

Olha o coxão duro aí gente… kkkkkk

@nandocuca ok!!!I like churrasco too.

@nandocuca Wow, thanks for replying me. You are a really nice youtube user

@burlacchini Thanks for your support Cris. I don’t mind, I’m a seasoned internet user and know how people tend to go a bit mad on comments. Have a look at the war of words ont the Feijoada recipe – it’s like WW II there. I appreciate each and every commend. If you like my videos, please make sure you click on the ‘LIKE’ thumbs-up thing. All the best. Nando

@mochimochi25 Brazilians are pretty health conscious (I know you would not thing so by looking at me) and not even the most ardent Brazilian would eat churrasco every day. Plus they tend to eat a lot more fruit than Europeans and exercise a lot. So on balance we still eat a healthy diet.

@cibeleblanco Well, even in Brazil I’ve had my share of tough picanhas in Churrascarias. You have to be really watchful and keep pestering he waiters for the good stuff. In this occasion I didn’t have a choice as I had to put up with whatever tey were serving but I seem to remember it being nice and soft.

But thanks for your comment. I’m always open to suggestions and if you know of any other good videos about picanha do let me know.

I would expect a REALLY soft and juicy slice falling from the knife, but I clearly see that it’s NOT a Picanha AT ALL.

@vincenzicesar Man! Thanks for the tip! Marcos Bassi teaches absolutely everthing one should know to make a good barbecue!

@vincenzicesar Man! Thanks for the tip! Marcos Bassi teaches absolutely everthing one should know to make a good barbecue!

colesterol

Brazilians have to stop being mean to each other. Nando, your tips are “show de bola”. YUMMY!!!! When I go to Rio wait for me!
A brazilian friend in L.A.
Regards,
Cris.

@godspeed18 there is actually a very easy way to prepare the barbecue, and quite common in Brazil, you just get some bricks, stack them in the form of a box (square with a side of 2ft and height 1ft), use charcoal or firewood ( but the wood must burn to get a brazier before baking anything), cook your meat on top and be happy.

but you have to keep waiting for more meat

twitter: @espetinhosmimi
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Nando, you and your videos taught me how to make churrasco, moqueca both the hot and cerviche styles and now the guys from SSB in Cali are teaching me how to speak portuguese. I just want to thank you guys for all these resources on youtube. Because I’m a poor musician who likes to travel, I spend all my money on travel but not lessons to speak the languages I need to know!! Muito obrigado, voce e’ show de bola!

please could you make a video about mortadala?

Thanks, I didnt know this was how the meat was cooked!! Looks easy enough! I”m trying to make some at home brazilian barbecue, but I am not sure if it is possible to find the same meat in american supermarkets?

Ta dura essa ‘picanha’ ai hein amigo?

Love this video, Cristina em Brasileira em Texas!!

olá meu camarada fernando pelo amor de deus vê se coloca uma picuinha verdadeira no próximo vídeo meu camarada este tipo de churrasco só para os chineses não acredito que brasileiro como picanha feita de alcatra he he he me desculpe ( MEU AMIGO CUCA PARABENS PARA VOCE MAIS PARA SEU CHEFE

olá meu camarada fernando pelo amor de deus vê se coloca uma picuinha verdadeira no próximo vídeo meu camarada este tipo de churrasco só para os chineses não acredito que brasileiro como picanha feita de alcatra he he he me desculpe

yummm! I love Picanha!

Só otário como aquilo ali como sendo picanha…