Churrasco: Brazil's BBQ Feast
Churrasco is a traditional Brazilian barbecue style featuring various cuts of meat seasoned and slow-grilled on large skewers over an open flame, resulting in tender, smoky, and incredibly flavorful dishes.
Ingredients
- 2 pounds Picanha (top sirloin cap) whole or cut into thick pieces
- 1 tablespoon Coarse sea salt or to taste
- 1 teaspoon Garlic powder optional
- 0.5 teaspoon Black pepper freshly ground
- As needed metal Large metal skewers flat preferred
Instructions
- Trim any excessive silver skin from the meat, but leave a layer of fat (especially on Picanha) as it adds flavor and moisture. If using Picanha, fold the meat into a 'C' shape and thread onto large metal skewers, with the fat cap facing outwards. For other cuts, thread evenly. Season the meat generously all over with coarse sea salt. If desired, add garlic powder and black pepper. Prepare your grill with wood embers to a medium-high heat, ensuring there's a cooler zone for resting if needed. Place the skewers over the hottest part of the grill, rotating frequently to ensure even cooking and a beautiful crust. Cook until desired doneness is reached, typically medium-rare to medium for beef. For Picanha, grill the fat cap first until golden and crispy, then rotate. Once cooked, remove the skewers from the grill and let the meat rest for 5-10 minutes before carving directly from the skewer onto a serving platter. Slice against the grain into thin pieces. Serve immediately with traditional Brazilian sides.
Notes
For authentic churrasco, use good quality coarse sea salt and avoid over-seasoning. Maintaining a consistent medium-high heat from wood embers is crucial for even cooking. Always let the meat rest for 5-10 minutes after grilling before slicing to retain juices. Common cuts include Picanha, Fraldinha, beef ribs, chicken hearts, and various sausages. Serve with traditional sides like farofa, vinaigrette, and rice.