thing related to plants was the polenta and beer that was brought
around at regular intervals. Soon after guests started arriving the
barbeque was lit. Built into the house the bbq was a chamber on the
outside wall. It resembled a tiny fireplace complete with chimney.
This barbeque was not an afterthought in this modern townhouse. In
fact the marble used matched the kitchen inside. Charcoal briquettes
were added and lit and a metal rack and a sausage spit were placed
suspended over the coals. Little dimples in the wall at different
heights allowed the meat to be raised or lowered according to the
chefs needs. The bbq recipe was simple; course salt is sprinkled on
the meat as it cooks. The meat and sausages are cut into small chunks
when they are done and brought around on a party tray with a dip that
resembled bread crumbs. It was so simple, I never touched a plate or
utensil of any kind. Yet hands down it was the most social and tasty
barbeque I have ever been to.
For the six hours I was there the meat didn´t stop flowing. As the
cook got drunker the succulent morsels of steak began to resemble over
salted beef jerky. At the point that the food bordered on mediocre
another chef was nominated and the good food continued. Amazingly my
share of the meat cost was about $3 Canadian. An amazing price in a
country which isn´t exactly cheap.
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Tyson Brooks
In Curitiba - (41) 9672-1058
Photos - http://picasaweb.google.com/tysonbrooks
Blog - http://tysonwrites.blogspot.com/
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