Churrasco (Brazilian BBQ)

🧂 Ingredients

• 3 kg Beef cuts (e.g., Picanha, Fraldinha, Alcatra, Maminha, Costela)(Choose well-marbled cuts for best results. Picanha (top sirloin cap) is essential.)
• generous Coarse sea salt or Kosher salt(This is the primary seasoning. Do not use fine salt, as it will dissolve too quickly and over-salt the meat.)
• 500 g Linguiça sausage (Brazilian pork sausage)(If unavailable, a good quality spicy pork sausage can be substituted.)
• 500 g Chicken hearts(A traditional and popular item in churrascarias.)
• 1 Whole pineapple(To be grilled and served alongside.)
• for serving Farofa (toasted cassava flour)(Essential accompaniment for soaking up juices.)

👨‍🍳 Instructions

1. 1

   Prepare the Grill: Start your charcoal grill or churrasqueira at least 45 minutes before cooking. Aim for a medium-hot, consistent heat. The coals should be covered in gray ash, with no active flames.

   ⏱️ 45 minutes
2. 2

   Prepare the Meats: Cut the beef into large, uniform chunks (about 2-3 inches). For Picanha, keep the fat cap intact and cut with the grain. Generously coat all beef pieces, linguiça, and chicken hearts with coarse salt just before skewering. Shake off any excess salt. Thread the meats onto long metal skewers, ensuring they are packed relatively tightly but not compressed. For beef, place pieces fat-side up if possible. Thread linguiça and chicken hearts onto separate skewers.

   ⏱️ 20 minutes
3. 3

   Grill the Meats: Place the skewers on the grill, starting with the thicker beef cuts. Position them over the hottest part of the coals initially to sear the outside. For beef, aim for an internal temperature of 50-55°C (122-131°F) for rare, 55-60°C (131-140°F) for medium-rare, or 60-65°C (140-149°F) for medium. Turn skewers frequently to ensure even cooking. Linguiça and chicken hearts will cook faster; monitor closely until browned and cooked through. Grill pineapple slices until caramelized and slightly softened.

   ⏱️ 1.5 - 2 hours
4. 4

   Serve Rodízio Style: Once a skewer is cooked to your liking, bring it to the table. A skilled server (churrasqueiro) will then carve thin slices directly from the skewer onto the diners' plates. Continue grilling and serving different cuts and items as they become ready, maintaining a continuous flow of food. Serve hot with farofa and grilled pineapple.

   ⏱️ Continuous

💡 Pro Tips

• ✓Simplicity is key: The coarse salt allows the natural flavor of the high-quality meat to shine. Avoid marinades.
• ✓Meat temperature is crucial: Use a meat thermometer for accuracy. Different cuts require different cooking times and internal temperatures.
• ✓Grill management: Maintain a consistent medium-hot heat. Adjust skewer placement based on heat zones.
• ✓Churrasco is a social event: Enjoy the process and the company. It's meant to be a leisurely, abundant meal.

🔄 Variations

• Home-style Churrasco: Adapt techniques for smaller grills or ovens. Focus on fewer meat cuts.
• Restaurant Rodízio: Experience the full spectacle with a wide array of meats, sides, and a dedicated carver.

🥗 Nutrition

Per serving