Almost as soon as we were seated, they brought us tiny, stemmed shot glasses and filled them with caipirinha, a Brazilian liquor made from sugar cane. After a toast, we were offered a tour of the kitchen. We walked back through the kitchen doors and took a gander at the huge wood-burning oven where they had dozens of spits slow-cooking sirloin (picanha), sausage (lingüiça) prime rib (alcatra) and so much more. They passed me a spit of meat to pose with, and that's another consultant here giving me moral support: 
Churrascaria steak houses also always feature a buffet. It would be a disservice to call it a salad bar because it is filled not only with veggies and fruit of every kind, but they also have different rice dishes, pasta and sushi. Nevertheless, I only made it over there once to fill up my plate, which you can see below, since I was simply enjoying the meat and beer!
We wobbled out of there a couple hours later feeling like we ate (and possibly did eat) a whole cow and all of the 3 little pigs. A good steak dinner is one thing, but it's entirely different to have fresh, juicy cuts of meat served continuously until you just can't take it anymore. I actually think there may have been some sort of time limit, but there was never a minute there are not 5 or 6 guys walking around the restaurant with spits of meat, and for however long we were there, I ate pretty much constantly.At the end of the night, as a sort of denouement, we clamored into a Gauchos van--with pictures of meat emblazzoned on the side--to take advantage of their shuttle service back to our hotel.
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