Brazilian BBQ Guide: Master the Authentic Churrasco
Host a traditional Brazilian churrasco with professional meat preparation and grilling techniques. This guide covers specific meat cuts, salt-only seasoning, and the sequence of service.
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Equipment and Fuel Setup
Use a charcoal grill with adjustable heights
Traditional grills have 2-3 levels. Use the lowest level for searing and the upper levels for slow cooking and resting.
Purchase lump charcoal
Avoid briquettes which contain chemical binders. Lump charcoal burns hotter and provides the wood-smoke flavor essential for churrasco.
Buy long, V-shaped stainless steel skewers
Select skewers at least 25 inches long to keep hands away from the heat. The V-shape prevents heavy meat cuts from spinning when flipped.
Obtain a sharp 8-inch carving knife and a honing steel
Meat Selection and Preparation
Select Picanha (Top Sirloin Cap) as the primary cut
Look for a piece with a fat cap at least 1/2 inch thick. Do not trim this fat, as it melts and bastes the meat during the grilling process.
Purchase secondary cuts for variety
Chicken hearts (Coração de Frango)
Linguica (Brazilian pork sausage)
Fraldinha (Flank steak)
Use coarse rock salt (Sal Grosso) only
Apply salt 15 minutes before grilling and tap the skewer with the back of a knife to remove excess crystals before placing over heat.
Cut Picanha into 3-inch thick crescents
Fold the slices into a C-shape with the fat on the outside before skewering. This ensures the fat drippings flavor the entire piece.
Traditional Side Dishes
Prepare Farofa (toasted cassava flour)
Sauté onions, garlic, and bacon bits in butter before adding the cassava flour. Stir constantly for 5-7 minutes until golden brown.
Make Vinagrete salsa
Dice Roma tomatoes, white onions, and green bell peppers
Mix with white vinegar, olive oil, and salt
Mix Caipirinhas for guests
Use Cachaça, lime, and white sugar. Muddle the lime with sugar first to release the oils from the rind before adding ice and the spirit.
Grilling and Service
Light charcoal 45 minutes before cooking
Wait until coals are covered in gray ash and glowing red. Avoid cooking over active flames which will scorch the fat cap and create bitter flavors.
Sear meat on the bottom rack
Place the meat 4-6 inches above the coals for 2-3 minutes per side to develop a crust. Move to the top rack (12-18 inches) to finish.
Carve meat directly from the skewer for guests
Slice thin layers of the cooked exterior onto plates, then return the skewer to the grill to cook the newly exposed layer.
Grill pineapple with cinnamon and sugar for dessert
Peel a whole pineapple and coat it in a cinnamon-sugar mix. Grill on a rotating skewer until the sugar caramelizes into a dark glaze.
Frequently Asked Questions
What is the best substitute for Picanha?
Ask your butcher for a Top Sirloin Cap with the fat cap left intact. If that is unavailable, a Tri-tip is the closest alternative in terms of texture, though it lacks the specific fat distribution of a true Picanha.
How much meat should I buy per person?
Plan for 1 to 1.5 pounds of raw meat per adult guest. This accounts for weight loss during the rendering of fat and provides enough variety across different cuts like beef, chicken, and sausage.
Can I use a gas grill for Brazilian BBQ?
Yes, but you must use a heavy-duty skewer rack designed for gas grills. To mimic the flavor, use a smoker box with oak or hickory chips and keep the burners on medium-high to ensure a proper sear on the fat cap.