Brazilian barbecue meat mainly roast beef, chicken thighs, sausages and even pineapple (pineapple is the surface coated with Brazilian honey) is also grilled, it is the marinade of these raw materials are threaded on a flat iron bar about a meter long with grooves on the charcoal fire slowly barbecue, during the period of time to brush several times the oil, grilled to the two sides of the golden brown, the meat aroma of the nose when it can be eaten, which is a little bit similar to Chinese barbecue, but it does not have Chinese spices put more, its most characteristic is its eating method, usually the restaurant will be placed in the center of some Western-style eating, usually the center of some Western-style eating, the restaurant will be placed in some Western-style eating. Barbecue, but it does not have the Chinese spices put more, it is the most distinctive is the way it eats, generally is the center of the restaurant will put some Western buffet, in the barbecue meat is not on the guests will eat a little bit of these things first. Roast meat is generally 15 minutes after the meal can be on, waiter left hand with a roast meat stick and a shiny sharp knife, right hand to take a small disk to hold the roast meat stick to prevent oil dripping to the customer, if you want to eat roast beef, in the take the roast meat of the waiter passed you, you make a gesture, he will come to your side, nimbly with the blade under the surface of the roasted beef with a roast meat stick tray to receive In your dinner plate, you can also squeeze some fresh lemon juice on it, very refreshing, Brazilian barbecue meat grilled as long as 7 minutes cooked can be, so eat barbecued beef is often also with blood. The first time to eat such beef is not very accustomed to, especially when eating, the waiter to hand carry a sharp knife in your head shaking around, let a person feel a little bit horrible, so eat the Brazilian barbecue people are particularly impressed by this scene. /p>

3, 1 small disk

4, a small oil brush

Marinade: ginger, garlic, onion juice 250 grams of ground spices 5 grams (star anise, cinnamon, fennel, cloves, grass berries, trinai, mango, cumin) 5 grams of rice wine 5 grams of salt 8 grams of monosodium glutamate 5 grams of pepper 5 grams of chili pepper 50 grams of beeswax 10 grams of peppercorns 5 grams

Products: the beef is cut into 2 taels of large pieces, and put in the marinade, the beef is cut into 2 taels of large pieces, and then put in the marinade. Cut the beef into 2 taels and marinate in the marinade for 6 hours a day in winter and 6 hours in summer. Put the meat through the barbecue stick on the grill on the iron grill on the stove, grilling process should be more than a few brushes of oil, constantly turning to keep the meat moist and excessive evaporation of water. The last to the process is slightly on the surface of the meat brush a little diluted honey and then baked on it, on the table when the first slicing knife will be the surface of the meat crispy skin cut down, and then put on the grill to continue to bake, and has been repeating this process until the end of the meal, on the table, slice of the meat action to be dashing and neat, to give people to have a style of performance, and can be appreciated for the fun of it.