This beautiful photograph was taken by our client Kevin during his stay in Búzios.
Great photo, Kevin! Thank you.
A beautiful sunset in the Amazon.
Our client Kris sent us this photo and wrote about it: “Our favorite part of our trip was our visit to the Amazon Rain Forest where we stayed an the Amazonas Ecopark Jungle Lodge. The facility was excellent, and the staff wonderful. Our tour guid Euyris was amazing, so personable fun, funny, warm and intelligent. I thought the 4 days in the Amazon might be a bit much since I am not so outdoorsy, but it ended up being the best part of the 10 day trip. We end to the Meeting of the Waters which was incredible, and took a walk in the rain forest and saw monkeys and Indian Villages and took boat tours, it was all so beautiful.”
Thank you for sharing this, Kris!
More than 400 years ago cattle ranching was introduced to the Rio Grande do Sul region of Brazil. Cowboys, called Gauchos herded these cattle, and like the cowboys of Texas created a new style of cooking. They called it Churrasco, which is Brazilian Barbecue. Though this style of Barbecue wasn’t based on smoke like that of the United States, it has all the traditions and elements of an American Barbecue. Churrasco started in the 16th and 17th centuries and spread throughout all of Brazil in the 1940’s as the Gauchos spread across the country.
Originally the standard formula for Brazilian style barbecue was to coat meats in coarse salt. The meat would then sit for about 30 minutes to absorb the salt and then was placed over the fire. Later a salt-water baste was used to keep meats moist during the cooking. Beef was typically never seasoned. Poultry and lamb, however are spiced with a rich marinade the night before cooking. Meats are places on long sword-like skewers and cooked over an open fire. Now days with the growing popularity of this style of grilling you can even buy a churasco grill. Read more →