Quote:
Originally Posted by keratosis
We used to do Brazilian BBQ's it was basically salt and oil. Temps I don't remember because we always did it over charcoal. I do recall it taking a few hours on indirect heat. Turned out very well, served with farofa and a chopped tomato, onion and vinegar sauce that I can't remember the name of right now. Just remember to slice the beef thinly and not too big of pieces. Oh and rice, have to have rice.
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Do you mean you pre-slice the beef?