Rhianna 3 months, 2 weeks ago said:
Since you propbably will not see my response to your 2nd comment on my recipe, I'll put my response here: Dubchef, I strongly disagree with you. This is a recipe & a method to produce a style. The recipe is what you combine with the food (in this case, adding semi-coarse sea salt to each side). The style is the cooking method (grilling over wood/charcoal, in this case), and/or the cultural approach (the Brazilians - & Argentineans - who do this with most of their meat & fish). The Argentinean & Brazilian "gauchos" (i.e. cowboys) are well-known for their meat-grilling, which has spread in popularity throughout Brazil & the world, because it is DELICIOUS! Most meats in Brazil's well-known churrascarias are seasoned this way. The Brazilian style of grilling is popular around the world (such as Germany, Australia, Japan, Korea, etc.) & is becoming so in the USA & Canada, with many "churrascarias" opening in these & other countries. (There is a city in my state that has opened up 2 different Brz. churrascarias in the past few years, with astounding success.) So many such restaurants, & articles (on paper & online), would not be appearing if the end result of this recipe & style were not distinctive. From Chef & writer Robert Morris McCall, who lives & works in Brazil: "Meat preparation is simple. In Brazilian Churrascarias, the meats are smothered in sea salt (sal grosso), or garlic (ahlo){sic - it should be "alho"}, and slowly cooked over burning embers." (You can read more at: http://brazilian-food.suite101.com/article.cfm/churrasco ~~~ or simply Google.) From Wikipedia: "Churrasco is the cooking style, which translates roughly from the Portuguese for 'barbecue'." Dubchef, you are making a fool of yourself to argue with: what an entire nation loves; what many millions of people around the world have directly experienced as GREAT; & what I have shared as a recipe on this international recipe site.

Dubchef, your initial response of "Its hardly a recipe LOL!" {sic - it should be "It's", not the possesive "Its" - LOL!} reminds me of someone living in Ireland, who responded with those exact words when I expressed an interest on a recipe site to make Fried Irish Potato (& Soda) Farls. I didn't know what farls, prepared farls, nor fried farls were, but researched it & wanted to make an Irish breakfast on St. Patrick's Day. That kind of response is so completely UNhelpful; what would have been better was to describe what a farl was, its etymology, & its great popularity in Northern Ireland in the Ulster Fry Up. That person missed the opportunity to elucidate & educate in their rush to spew a snobbish opinion, while stating nothing constructive. But hey, whatever dude! NOT! I primarily write to those willing to exercise their intelligence, and in this case, to also engage their passion for foods. This is a recipe sharing web site, & not primarily a platform for you to state your opinion (which is very limited in my view), & run off having learned nothing, & left nothing constructive. If you read this in its entirety, you'll see that there are accompaniments which are new to the American - & Irish - palate. I would hope you'd actually try this simple & great way of seasoning & grilling steak before making yet another comment.

Rhianna 3 months, 3 weeks ago said:
I realize that my "Grilled Steak Brazilian Style" is a very simple recipe, but it IS a recipe in that many people do not think to season their grilled steaks in this manner, Dubchef. I know that I did not until I had fabulous grilled meats & fish in Brazil, & asked the cook what he put on the steak. I was rather surprised to find out, & thought I would share this ultra-simple method. Nowadays, more & more people are looking for quick meal preparations. But I don't do it because it is quick & simple. I prepare almost all of our grilled meats & salmon this way because it is very delicious, & it does not mask the true taste of the food. Additionally, I purposely chose to submit my 2 easiest recipes as my first recipes, because I did not know how long Group Recipes allows for typing before it "times out" & one has to re-type everything all over again. The next one I submit I will experiment with first using MS Word, & then C&P'ing it to the recipe template. ~~~~ I read your comment to not only my recipe, but also to Keni's Caramel Rolls; I hope you'll spend more of your time here at Group Recipes writing & submitting your own recipes, rather than writing comments which show off your limited perspective.