Churrasco is the term used in Brazil for a barbecue far beyond the typical American backyard cookout. This style of grilling involves a variety of meats, including beef, pork, chicken, and sausage, which are skewered and cooked over a grill with charcoal or wood, infusing them with a deep, smoky flavor. The most iconic of these meats is picanha, a cut of beef prized for its rich flavor and tender texture.
In Brazil, churrasco is not just a way to prepare food; it’s a celebratory event that brings people together. The grilled meats are often served with vinaigrette (Brazilian vinaigrette), farofa, and a simple salad. Guests usually gather around the grill, enjoying the sizzling meats as they come off the fire. This communal dining experience is central to Brazilian social gatherings and is cherished as much for its delicious food as for the joyful atmosphere it creates. Whether at a festive outdoor party or in a traditional churrascaria, churrasco offers a taste of Brazilian hospitality and culinary prowess.
AuthorJulia ForesekCategorybeef, Brazilian, Main CourseDifficultyIntermediatePrepare the Meats:
Picanha: Slice the picanha into thick steaks. Traditionally, it should be grilled with the fat cap intact to enhance flavor and juiciness.
Chicken: Marinate the chicken in a mix of lime juice, minced garlic, salt, and pepper for at least 1 hour.
Linguiça: No preparation needed unless you prefer additional seasoning.
Beef Ribs: Optionally rub with coarse salt and garlic. Allow to sit at room temperature for 30 minutes before grilling.
Prepare the Grill:
Light your charcoal grill and allow the coals to reach a medium-high temperature. Ideally, the grill should be hot with glowing coals covered with a fine ash.
Grilling the Meats:
Picanha: Place the steaks on the grill, fat side down first, to render some of the fat. Grill each side for about 5-7 minutes for medium-rare, depending on thickness.
Chicken and Linguiça: Skewer if desired and grill over medium heat, turning occasionally, until fully cooked—about 25 minutes for chicken and 15 minutes for sausages.
Beef Ribs: These require a longer, slower cook. Grill over indirect heat for 1-2 hours, turning occasionally, until tender.
Rest the Meats:
Let the meats rest for a few minutes after grilling. This allows the juices to redistribute throughout the meat, enhancing flavor and tenderness.
Serve:
Serve the grilled meats with sides of farofa, vinagrete, chimichurri sauce, and lime wedges. These accompany the rich flavors of the meat perfectly and add a refreshing contrast.
Ingredients
Directions
Prepare the Meats:
Picanha: Slice the picanha into thick steaks. Traditionally, it should be grilled with the fat cap intact to enhance flavor and juiciness.
Chicken: Marinate the chicken in a mix of lime juice, minced garlic, salt, and pepper for at least 1 hour.
Linguiça: No preparation needed unless you prefer additional seasoning.
Beef Ribs: Optionally rub with coarse salt and garlic. Allow to sit at room temperature for 30 minutes before grilling.
Prepare the Grill:
Light your charcoal grill and allow the coals to reach a medium-high temperature. Ideally, the grill should be hot with glowing coals covered with a fine ash.
Grilling the Meats:
Picanha: Place the steaks on the grill, fat side down first, to render some of the fat. Grill each side for about 5-7 minutes for medium-rare, depending on thickness.
Chicken and Linguiça: Skewer if desired and grill over medium heat, turning occasionally, until fully cooked—about 25 minutes for chicken and 15 minutes for sausages.
Beef Ribs: These require a longer, slower cook. Grill over indirect heat for 1-2 hours, turning occasionally, until tender.
Rest the Meats:
Let the meats rest for a few minutes after grilling. This allows the juices to redistribute throughout the meat, enhancing flavor and tenderness.
Serve:
Serve the grilled meats with sides of farofa, vinagrete, chimichurri sauce, and lime wedges. These accompany the rich flavors of the meat perfectly and add a refreshing contrast.
Perfect Beverage Pairing:
- Caipirinha: A classic Brazilian cocktail to complement the rich flavors of the barbecue.
- Cold Beer: A staple at any churrasco, a cold beer is refreshing and goes well with grilled meats.
