A Brazilian barbecue or “churrasco” (pronounced shoo-HASH-koo) is a culinary adventure that serves up a menagerie of meats: beef, pork, lamb, chicken, duck, sausages and even fish – all cooked, rotisserie-style, dramatically skewered with swords.
This is not the least bit like an American barbecue: There isn't one single hamburger or hot dog in the mix.
Origins of the Brazilian BBQ
The Brazilian churrasco originated over 400 years ago in the “wild west” region of Brazil, Rio Grande do Sul. Gauchos, like the cowboys of Texas, created their own style of cooking on an open fire.
But, instead of smoking meats, the meat was coated in coarse salts, then skewered using long swords and placed over the open fire to cook.
Today, the meat is cooked in a special churrasco grill (although you can use a regular gas grill with a rotisserie attachment for much the same results), speared gaucho-style, and cooked on racks over an open flame using mesquite coals.
Ingredients for a Brazilian Churrasco
To create a Brazilian churrasco at home get out a coal grill (preferably with a rotisserie attachment), mesquite charcoal, extra long skewers about 13 inches long (or to impress the neighbors, churrasco swords, if they are available online), and kosher salt.
If using chicken or pork, marinate overnight in a mixture of crushed garlic, kosher (or sea) salt and fresh lime juice.
Red meats are seasoned with sea or kosher salt only by coating the salt on the outside of the meat (once the meat is cooked yo knock off the excess salt with a knife). Use only one type of meat per skewer to simplify cooking times. Cook over a bed of solid hot coals (preferably mesquite).
Beef Tenderloin Churrasco
This is the traditional Brazilian recipe for grilled beef on skewers. The salt-water baste keeps the meat moist and delicious while it cooks.
- 2 pounds beef tenderloin
- 1-2 tablespoon kosher salt
- 1/2 cup hot water
Directions:
- Preheat grill. Cut tenderloin into about six pieces and rub 1 tablespoon salt on the meat. Reduce heat and skewer tenderloin pieces and place on the grill (or on rotisserie).
- As the meat starts to cook dissolve 1 tablespoon salt in the hot water. When the meat is browned on the outside baste with the salt water solution.
Chicken Churrasco
This is the traditional Brazilian slow-roasted chicken recipe. The secret to a moist delicious chicken is to keep the temperature low. Use a rotisserie for best results.
- 2 young frying size chickens
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 4 teaspoon kosher or sea salt
Directions:
- Clean chickens.
- Mix oil, garlic and salt together.
- Rub the inside and out of the chicken or chicken breasts with the mixture. Let the chicken rest for 2 hours.
- Build a low fire in your coal grill.
- Place chickens on rotisserie, roasting slowly.
- Baste occasionally with remaining oil mixture until chicken in browned and juices run clear when pierced with a fork (about 45 minutes).
Molho a Campanha (Brazilian Meat Sauce)
Use this sauce to dip or sprinkle over Brazilian barbecued meats. Make only small batches at a time since it tastes best when fresh.
- 2 medium-size firm, ripe tomatoes, peeled, seeded, and coarsely chopped
- 1 large onion, minced
- 1 small green bell pepper, cored, seeded, and minced
- 1 cup red wine vinegar
- 1 teaspoon minced fresh cilantro
Directions:
- Place all of the ingredients together in a glass bowl and stir to mix well.
- Serve at room temperature within one hour with grilled meat.
 |
