Not really sure to be honest, I am not usually a big fan of Texas De Brazil like my buddies who go wild for that place. I believe this sandwich was just called that because it had chimichurri sauce. It was supposed to have wilted kale, baby spinach, and roasted red peppers but since I asked for no kale I got just the meat and sauce which was still surprisingly delicious. Personally I am usually just a filet guy since I hate deal with fat and grisle, I always say I'm first world for a reasonOkay, I'll bite, what is so special about Brazilian Steak? I have heard that Argentina has excellent beef and of course there is always the high zoot item that Japan produces, Kobe beef but Brazil? Much as I'd like to tear into a decent steak, i haven't sunk my teeth into anything approaching outstanding in the T-Bone or better class of meat in quite a while. Too much kumbaya and tofu burger being touted instead of good red protein. Figure one of these days that walking into a restaurant will mean running a gauntlet of vegans waving signs with "murderer" written on them because the menu includes genuine meat.
Nick
Hard to tell in that video or pics, but that dude had crazy amounts of work into doing all that obviously just by marrying it all. But between the secureness of the running board and the fact that he closed up all seams shows how much time and effort he put into the deal. From what my buddy told me he would see it around regularly so I guess not a daily but driven regularlyAh, McLellan83, caught the slide show up above and one thing baffles me. Is that orange Heintz, the one with the 68? GTO front clip hung on a Olds Cutlass body and all plopped down on a 4 by chassis just something for the shows and meets or is it actually a daily driver? Marrying half a goat to half a non-goat, well, genius and sacrilege both come to mind, and either or both could even appear in the same sentence, depending on perspective.
Nick