I can’t imagine a more carnivorous experience that eating at a Brazilian Steakhouse or Churrascaria. If you’ve never tried Churrascaria style dining, put it on your bucket list! It is hilariously extravagant, and few people experience it the first time without committing the sin of gluttony.
Brazilian Steakhouses tend to be upscale, but hospitable places. Boi Na Braza in Grapevine, Texas is about as nice as they come. It offers a prix fix menu that includes a luscious salad bar (mesa de frios) that counterbalances the carnivorous part of the experience.
A part of the experience is that each diner is given a card. The card is green on one side and red on the other. Green means, “Start bringing the meat!” and red means, “Oh God, please make them stop!” When your card is showing green, servers with skewers of meat start flowing to your side in what seems to be never ending succession. They tell you the name of the meat in the form of a question and you accept it or refuse it. There are 15 different types of meat in all. After my first 4 meats, I turned my card to red, but then the next offer of meat was just too tempting to refuse, so back to green I went.
Eating Churrascaria style is like a medieval royal feast. The amount of fabulous tasting food and attentive service is unlike any other type of dining I’ve tried.
Our evening at Boi Na Braza with Chris, Max and Sam Murphy was one we’ll never forget. Not only was it the best Churrascaria I’ve ever had, it’s the first time I was able to pace myself. I didn’t leave feeling sick from eating too much.
Boi Na Braza
4025 William D. Tate
Grapevine, Texas 76051
817.329.5514
The flashing neon lights can be seen down all of Broadway. The smell of pork entices one to enter. Jack’s Bar-B-Que is a dive BBQ restaurant in the heart of Nashville, TN.
Being a novice in the large world of barbeque, I expected to enter Jack’s and to be mesmerized by a large menu selection. Actually, I was pleasantly surprised. At Jack’s, there are only six items on the menu (including Tennessee Pork Shoulder, Texas Beef Brisket, Smoked Turkey Breast, St. Louis Pork Style Ribs, and Smoked Chicken), along with a few delectable side dishes.
For the past few days, I have had a strange craving for a pulled pork, so I went for the Tennessee Pork Shoulder sandwich. Being a New Yorker, I expected (and wanted) there to be a spicy sauce on-top, instead it was just pork, and you had the option of putting sauce on yourself.
I took a bite, and I was simply blown away. It was the most tender pork I have ever dug my teeth into. It was also very tasty (even without sauce).
Jack’s Bar-B-Que is a must-visit establishment for any barbeque enthusiast traveling through Nashville.
Max Murphy, host and producer of Mac News Weekly, is on a 3000 mile road trip with his dad and brother, Sam. On the road he is BBQ blogging for Carnivore and making us all really hungry!
Burger Town - a documentary
