I like my steak burnt to a crisp

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MetalheadPenguinsFan

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Sep 17, 2009
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BTW, Mcdonald's doesn't have steak OR Lobsters, sorry bud...

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Rodgerwilco

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Alright mother cluckers let’s get back on the topic of high quality meats:

Brazilian Churrascaria restaurant called Green Forest in the greater Pittsburgh Area.

It is served in what is known as Rodizio style, meaning that patrons pay a set price and are brought samples of different meats until they have had enough. Customers are given a small wooden coaster-like item which is green on one side and red on the other. If you want the servers to give you meat you flip to green.

Each cut of meat is delivered to your table fresh by a meat waiter, known as a Passadore, and carved right there. You can observe the meats cooking in the traditional Brazilian fashion, no ovens/range just cooked on a skewer over (typically) coals.

It’s not cheap, but it’s truly a unique style of service and I’d recommend everyone give it a try.
 

VickAshley

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View attachment 132603 View attachment 132589 View attachment 132591 View attachment 132593 View attachment 132595 View attachment 132597 View attachment 132599 View attachment 132601 Alright mother cluckers let’s get back on the topic of high quality meats:

Brazilian Churrascaria restaurant called Green Forest in the greater Pittsburgh Area.

It is served in what is known as Rodizio style, meaning that patrons pay a set price and are brought samples of different meats until they have had enough. Customers are given a small wooden coaster-like item which is green on one side and red on the other. If you want the servers to give you meat you flip to green.

Each cut of meat is delivered to your table fresh by a meat waiter, known as a Passadore, and carved right there. You can observe the meats cooking in the traditional Brazilian fashion, no ovens/range just cooked on a skewer over (typically) coals.

It’s not cheap, but it’s truly a unique style of service and I’d recommend everyone give it a try.

Thank you for the pictures of chewed up meat on a plate I guess?
 
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