Brazilian barbecue chefs make meat pickles before roasting, with different types and parts of meat, in different ways, cut into pieces, sliced in pieces, not even cut in pieces, whole pickled in pieces, and the need for big tin paper, which binds the texture around the meat. After 24-36 hours of salting, brazilian chefs can take them to the ovens, and the timing of the roasting of the meat varies from one meat to another, and in order for the parts of the meat to be heated evenly, they also need to keep moving on the fire, and the time between them is well understood, and it is entirely dependent on the brazilian chefs, whose experience of the barbecue is transmitted from generation to generation. After a long wait, the real brazilian barbecue finally burst out of the oven, with the handsome barbecue coming out with a snowed knife and a sharp fork, proudly flaunting the oily flesh on the fork, walking through the midst of the guests, cutting a piece of the roast into their plate according to their needs。