It’s been six years of breaking taboos in the barbecue world – 08/03/2023 – Nação

It’s been six years in this mostly male universe, breaking taboos and with the right to many haters!

My barbecue story began in a comical way. My father breaded the meat in coarse salt, that beautiful red rump steak turned grayish and extremely salty. Everyone ate that picanha with 1 liter of water on the side. And as I always liked to eat well, I started to take the reins of the barbecue at home.

In our family everything was a reason for barbecue, mother’s day, birthdays, father’s day and even at my wedding it was barbecue. I had plenty of time to train!

But even though I went to culinary school, I learned very little about meat and even less about barbecue.

When my daughter was a baby in arms, I started using Instagram and came across cuts of meat and preparations that I had never seen or imagined that it was possible to grill, like the heart of the chuck, for example, today my second favorite cut, losing to the skirt steak.

It was love at first sight: grills like the parrilla, different preparations on the grill, smoked in pit smokers. It was so new that I wanted to try a little of everything and I started to reproduce what I saw on social networks at home.

And as I made my preparations, I decided to share these experiences, my subscribers grew little by little. A woman at the head of the barbecue was unusual and drew attention to say the least.

I took some courses in the area, bought a few books and the passion only grew!

What was a hobby became a profession, my husband and I borrowed cameras from our father, aunt, very low quality cell phones, homemade soft box made of cardboard and with the face and courage came the first barbecue channel presented by a woman , Larica na Brasa.

I faced many scrotum males who said that my place was at the stove, or that actually my husband was doing the barbecue and I just presented. In fact, even today one or the other appears, but the Churrasqueira Nation (as I call my followers) takes my pains and defends me fiercely!

As the years went by, I improved my knowledge and gained notoriety.

I was able to go to Uruguay to see the cattle raising, pastures and slaughterhouses up close, an immersion in the world of meat, where I learned from genetics to the final product that arrives at our house, from pasture to table.

I was invited to train teams in supermarket chains, participate as a grill in barbecue festivals, teach face-to-face workshops and an online course on a teaching platform and presented two other YT channels in this segment. As a columnist here at Sheetwhich I do with great pleasure and fill my mouth to introduce myself as such!

I was very proud to build Espaço Larica na Brasa, where I record all the content for social networks and is also a place to teach face-to-face courses and events.

Even the first class will be a basic barbecue course just for women, lasting 3 hours on 03/18/23. The intention is to create a welcoming environment, where women feel free to clarify any doubts, whatever they may be.

For more information, visit the website www.laricanabrasa.com.br/cursos-presenciais

PRESENT LINK: Did you like this text? Subscriber can release five free hits of any link per day. Just click the blue F below.