Rib Breaker: The Barrel Barbecue Party Festival

Come on, man, come on the tip. Here, here, come. Champagne, right, honey? Here, remember, she... It somewhat makes it harder for the bone to come loose. Let's head to the fire, then. The little salt goes inside her, right? Mainly this... This one is a thumbnail, what we call it, right? And she's very firm, you know. And when you cut it this way, it becomes softer. You're going to skewer a rib, there. The best way to handle the rib is like this. Levar, rente the bone and the flesh. This is a cachaca, right? That's how we pour the cachaça. It adds more flavor and tenderness to the meat. Let her bake on her own. Don't rush her. It takes about three to four hours, this rack of ribs here. With fire, keeping a white fire. Not very hot. God, already stopped. Closed. I'll go there and fill this up with water. What's up, my son? It's going to break. Ah, there you are. This is our little window. About eight kilograms. It will stay in the oven for about three hours. It's beautiful. Wow, this skewer here is amazing, wow. A spicy little linguiça. I think about forty minutes or so would be about right, my friend. I'm going to add a bit more salt here now. Don't get involved in that, boy. Man, they only saw the bone. Meat protects a lot. I'm going to throw in a little twist here now. This is a salt that we usually always put on top of the embers. Because it catches fire quickly, it turns into a spark, and it carries the spark to the charcoal. Look how it's cracking, there. And he's already doing his work. Gaucho rib, until nine in the morning. Why hadn't I put him there? Do you have an aperitif there? No, no. Look at that deliciousness, wow. Here, take a chip off this. Look there. Look at my little one. Oh, what a delight, oh. You don't need to do this here, man. And take advantage of the fact that it's free, right? It's free, it's free. Little bell, right, bro? On foot, by grace. And usually on Sundays the guy doesn't have anything to do, right, old man? Dissociation. That there, my God in heaven. Want to engrave your name on your knife, Fernando? What? Here it is, you have the recording on your knife. Mine's already recorded. Now? Not now. No, no, no. Then you can come during the week. He's always identified himself so much with that chair of yours, hasn't he? And today he begins to change... Hey, look at this. Sheep? You are a sheep. Are you a sheep? Of course, the best one you have. It's beautiful, this sheep is beautiful. I've already eaten the best one. I'll eat one more. Logical, right? Rib chop? Did you give him the money? A hundred, my God in heaven. Where is Marcia? Marcia is on our side. You two who are talking... You're so funny. I don't know if it was eating this. I have no complaint. All good. I'm talking about everyone. I won't be the one who'll take it. No, I'll just have one. Oh, Maria, look at this. How delicious this is. For those who like playing a harmonica, there's nothing better. Just a little soup. Ali is a sweetie. The most beautiful thing. Good one, Lucas.