Brazilians know how to barbecue. Although it’s been a decade since I ate authentic churrasco (in Brazil), the next time you go to an Americanized Churrascaria, save your “green” indicators for the following five meats:
- Garlic sirloin. Put simply, garlic sirloin is a taste explosion. Juicy, well-spiced, and you could chew it with your tongue, it’s so tender.
- Teriyaki sirloin. Exactly like garlic sirloin, only deliciously sweet. I’d be a happy man if they only serviced garlic and teriyaki sirloin.
- Filet Mignon. It’s not always on the menu, but when it is, Filet Mignon is deliciously succulent. Not as good as garlic or teriyaki, but a worthy of a bronze finish.
- Mango cod. Fish at a barbecue? When it tastes this good (loads better than the remaining cuts of red meat), its an emphatic yes from me. (Don’t bother with the chicken.)
- Beef brisket. This stuff falls apart just by looking at it wrong. And the bay leaves give it just the right flavor.
If you’ve never been to a churrascaria, you’ll be offered plenty of meat. So don’t waste your intestinal capacity on tasteless beef sirloin or imitation sausage. Oh, and chicken hearts are just a novelty—don’t bother.
What’s your favorite churrasco meat?