A break to live my culture.

It is not the same as a unique way of making roast beef. Traditional Gaucho Barbecue.

The mayonnaise is handmade made with 5 egg yolks cooked and 4 egg yolks raw mixed with 1 cup and a half of sunflower oil that leaves the taste softer.
A vinaigrette sauce made with vinagra purple onion and chopped tomatoes salt and lime to aperitivar with bread and sausage.
The meat is made in a grill of ceramic bricks embedded, can be increased according to the number of guests, always fit one more in the barbecue. The meat is the second meat with bone, the rib. Because it is closer to the bone, it receives a greater blood supply being tastier. It is made in pieces of 1.5Kg to 3Kg, being able to stay on fire for up to 2 hours depending on the size, becoming crisp, juicy, soft and with a unique flavor around the world.

Whatsapp: 5551982632165
guikamphorst@gmail.com


I live in Brazil in the capital of Rio Grande do Sul, Porto Alegre. Still very close to people who lived in quilombos and with indigenous and Portuguese families, help me to keep the dissemination of these reflexes and ancient knowledge by donating to this and other projects that I participate.