Few culinary traditions evoke the same level of excitement and mouth-watering satisfaction as a Brazilian Churrasco. It’s more than just a meal; it’s a cultural experience—one that involves sizzling meats, fragrant smoke, and a communal spirit. Whether you’re a seasoned pitmaster or new to grilling, preparing a churrasco at home is an adventure you won’t forget. This recipe will guide you through making the perfect Brazilian BBQ, from succulent skewered meats to vibrant sides. Stay with me, and by the end, you’ll have a dinner so impressive that your guests will beg for seconds!
What is Churrasco?
Churrasco is Brazil’s version of a barbecue, with origins that date back to the gauchos (cowboys) of southern Brazil. Using open flames or a charcoal grill, different cuts of meat, often on skewers, are cooked until tender, smoky, and irresistibly flavorful. While beef is the star, chicken, pork, sausage, and vegetables often join the lineup. The essence of Brazilian churrasco is simple: high-quality ingredients, minimal seasoning, and a lot of love for the grill.
The Star of the Show: Grilled Picanha (Top Sirloin Cap)
Picanha is considered the king of Brazilian BBQ. Known for its tenderness and flavor, this cut comes with a layer of fat that renders beautifully over the grill.
Ingredients:
- 2 lbs picanha (top sirloin cap), with fat cap intact
- 2-3 tablespoons coarse sea salt
- 1 tablespoon olive oil (optional)
- Freshly cracked black pepper (optional)