So it is our very first lunch here in Rio
de Janeiro so we thought let's go for the
00:00
classic grill. We are eating at a Churrascaria.
And I'm probably making that sound a little
00:04
bit more Spanish than Portuguese but basically
it is a grill house and you just eat steaks
00:09
and meats. And the waiters are going to be
coming around to the table with like these
00:16
giant rotisserie sticks and they just basically
slice the meat on to your plate. So pretty
00:18
cool, we're paying a fixed few. A flat rate
and that also gives us access to a salad bar
00:22
and we get sides. And free non-alcoholic drinks.
So we're going to be eating lots of food today
00:28
basically. Sounds good to me.
00:35
So aside from the salad bar and all of the
meat you can get here we are also able to
00:39
choose a few sides. So we can try. What are
we going to pick? Good question. How about
00:49
fried manioc flour? Yeah. Do you want a bit
of that? I'm up for anything. And you like
00:55
fried bananas? Yes. So let's go for some of
that.
00:59
Okay, so first up the salads. Yeah, take a
look at my plate. And you'll see that I've
01:02
got a whole bunch of different assorted salads.
A lot of them have mango which is really exciting.
01:08
Some of them have cheese. I see some it looks
like quinoa, brown rice. So super healthy
01:13
and I'm trying not to load up on to much of
those because the star of the meal will be
01:20
arriving soon and that is the shaved meat.
01:25
What did you just get served? So the meat
has already arrived and I think we're starting
01:33
with chicken. So let's take a look at this
one. And I can tell already that this has
01:37
been a sweet glaze or something over top of
it. That looks so good. I can smell. It smells
01:43
a bit like honey. The aromas. If only we had
smell-o-vision. If only we had smell-o-vision.
01:48
Sorry guys. You're missing out here. Future
technology.
01:54
Wow. Wow. Wow. Super tender meat. Yeah. And
it has been, it kind of has a honey glaze
02:00
coating over top of it. It seems a little
bit marinated. I tried it too. It is so good.
02:12
And you also got sausage on your plate. Little
bit of chorizo. Super tasty.
02:16
Wanna go for that? Yeah, why not?
02:20
Cut us a piece. A mini chorizo. Look at that.
Nice and pink.
02:22
Mmmmm. He's in heaven.
02:29
Wow. That's almost as good as the Argentinian
stuff. Ho ho.
02:32
So I think this is quite clever. At the table
they leave these little cards and basically
02:40
you can flip it if you're full and you no
longer want any meat. You just show the red
02:44
side and then if you do want more meat you
show the green side. And you just leave it
02:48
like that and the waiter comes around and
he just keeps bringing you different cuts.
02:53
So we are nowhere close to tapping out yet.
We just started. This has just begun.
02:57
Alright, time to try the meat.
03:04
The star of the meal. Oh, that is good. Yeah?
Yeah.
03:16
It is really tender. Nice and tender and also
really salty. You can tell they've added a
03:23
lot of salt but not a lot of other seasonings
or anything else. It is very simple. Very
03:25
simple. They're keeping it salty, nicely cooked
too. It is a little bit pink in the middle.
03:30
That is cool. That way the flavor of the meat
can really shine through. Exactly.
03:34
And let's talk about our sides that have arrived.
We have our fried plantain which you are a
03:40
huge fan of. And we also the farofa which
is the fried manioc flour. So do you want
03:44
to try that for the first time?
03:51
Yeah, so you just bite into it? Is that how
you eat it? Well, try not to choke on it.
03:52
I think you're supposed to mix it in with
like your rice or your beans. On its own it
03:57
is probably not that spectacular. Yeah, it
definitely needs to be added to something.
04:04
Look at that golden plantain. I know, I'm
so excited to try this. I really got hooked
04:10
on these when we were in the Peruvian jungle
nearby Iquitos. And so to have it again here
04:15
in Brazil is a real treat. Yeah.
04:21
And actually fried banana or fried plantain
is a popular dessert in Asia so we ate it
04:25
quite a bit over there as well.
04:30
And this is awesome. This is the way I like
it. Really really sweet. Really ripe and it
04:31
is almost a bit syrupy on the outside. It
is wonderful. Hahahaha.
04:36
They have come around with meat probably five
or six times. Give us a status update. How
04:51
are you feeling? Status update is I'm feeling
very satisfied in terms of the taste and man
05:00
am I ever getting stuffed. I think I've hit
my quota. It is time to flip over to the red
05:06
Is this Picanha? Si. Okay, Sam get one. Si.
05:11
So this one is Picanha. So let's just dig
in to that. Oh my gosh, I already said I was
05:21
full and the food just keeps coming. It is
amazing though. It is too good not to eat
05:26
it. That is so juicy inside. Wow, look at
that.
05:30
Look how red that is. Woah!
05:33
Oh, that is the best one yet. Yeah, best cut
so far? Oh yeah. Alright guys try the Picanha
05:35
when it comes around.
05:40
And the filet mignon. There it is. Because
we don't get enough meat.
05:42
Major meat sweats happening right now? I swear
by the time I'm done this. This will probably
05:48
be the last meal of the day. And I'm thinking
I made need to fast tomorrow. This is getting
05:53
to the very advanced stages of a pig out.
05:58
So I believe that is a meal you're going to
remember for a long time. Yes, wouldn't you
06:02
Very long time. Yeah, it was like fantastic.
The quality of the meat was so good. And the
06:07
service was so attentive. They kept checking
up on us to see if we had enough meat, to
06:12
see if we had enough of our mains and also
the salad bar was really cool. There is a
06:16
lot of really inventive salads so this overall
was like just an absolute fantastic meal.
06:21
And let's talk about the price now. And the
price was also really reasonable. So it came
06:26
to 79 Reals. So you're looking at just roughly
over 20 US dollars. I think 22 US dollars
06:30
for that meal and that included all of the
meat, all of the salad and drinks as well.
06:36
So really good meal. I mean that was the equivalent,
I probably ate the equivalent of four meals
06:41
just here now. So it is time for a rest. I'm
just beyond stuffed. And here is a tip. Have
06:46
a small breakfast. Yeah. If you're planning
to come here. Or even skip it.
06:52
