BBQ area Brazilian style

[Roddy Scott]

Before I moved to Brazil I lived in Irish countryside of County Roscommon and had a former riding school stable yard as part of my property. Not a lover of horses I rebuilt the tack room as a Brazilian barbeque area. Moving to Brazil and our current home already had a great barbeque built in, I just added a prep area and a nice wooden bar table to complete it. Brazilian barbeque or churrasco is a lot different as hamburgers don't feature in it. One of the the best cuts of meat is picanha, rump cap, charcoal is the fuel and lends flavour to the meat. Linguisa temperada, Herbed sausage, chicken hearts, chicken wings and other cuts of meat make for a great feast as it is an all day thing if done right.
The pictures are of the Irish one I built, some meat and the Brazilian one that came with the house with the wooden bar for the serious stuff!

 

[Texas Splash]

Looks nice!

 

[jark87]

Very interesting! Is the fire pit in the opening below with the grate/cooking area in the opening above? Post some cooks in the BBQ cooking thread - there’s a great group that shares tips, styles, recipes, etc. I’d love to see some Brazilian BBQ techniques!

Official 2021 BBQ, Smoking, Grilling, Baking and Beer thread

Well what a year 2020 has been for the world. Starting off the new year with great food and friends. Our usual New Year's Eve dinner. Crab cakes for appertizer, Filet Mignon with Shrimp and Scallop De Jonghe. For dessert Champagne Blondies, Fancy Brownies made toffee chips and Rolo chocolates...

www.troublefreepool.com

 

[scdaren]

My mom is Brazilian and I lived there as a kid. I've always wanted to build one of these churrasco setups!
I have many fond memories of Brazilian style barbecues... instead of a serving of meat on each person's plate, it's usually large cuts getting cooked, then the chef chops them up into small pieces that get passed around and snacked on as we drink cervejas...

 

[Roddy Scott]

Very interesting! Is the fire pit in the opening below with the grate/cooking area in the opening above? Post some cooks in the BBQ cooking thread - there’s a great group that shares tips, styles, recipes, etc. I’d love to see some Brazilian BBQ techniques!

Official 2021 BBQ, Smoking, Grilling, Baking and Beer thread

Well what a year 2020 has been for the world. Starting off the new year with great food and friends. Our usual New Year's Eve dinner. Crab cakes for appertizer, Filet Mignon with Shrimp and Scallop De Jonghe. For dessert Champagne Blondies, Fancy Brownies made toffee chips and Rolo chocolates...

www.troublefreepool.com

Brazilian barbequing is very simplistic, meat dipped in rough salt which is brushed off when turned over, seasoned chicken hearts, chicken wings and seasoned pork sausages.
Picanha (rump cap) is never more than 800g to 1 Kg, anything bigger is not picanha! The best is Picanha Argentina Maturada but is not available in my area. There is a place in Palhoca that does excellent high end meat and the rib steaks previously came from there, 1 kilo each!
The meat is grilled in lumps or thick slices which are then cut up and eaten as finger food with beer and cachaça, the Brazilian cane spirit. Limes are an essential for everything as it helps cut the fat down although a lot of it is rendered during grilling. No secret sauces handed down from father to son, just plain old grilling! The trick is to get the meat as succulent as possible and well done is a complete no no!
Whole chickens are cooked either by a rotisserie above the pit or by the beer can method, no matter which way they are done they taste excellent.
Charcoal is cheap here, about $3 for 7 kilos, I buy mine from a local charcoal place and don't go for the prepacked sack stuff which is usually smallish in comparison.
Other good cuts suitable for grilling are - alcatra, contra filet, costela. Brazilian cuts are different from those in the USA as there are much more from a carcase as they are cut from the muscle groups rather than through the bone. More Americanised cuts are appearing in the supermarkets but the taste is for the traditional cuts.

The photos are of our dinner tonight.