Brazilian BBQ – 5 Things You Didn't Know

 Brazilian BBQ

Brazilian BBQ is a must if you are one of the many people who enjoy exploring the foods of various cultures. The Brazilian barbeque began hundreds of years ago in the Rio Grande do Sul region of Brazil. The Gauchos, also known as cowboys, developed the Churrasco, another name for Brazilian barbeque. Originally, they would use sirloin mounted on skewers for the barbecue, but soon they also sometimes used pork, lamb, poultry, and various cuts of beef mixed in. There are five secrets you should know before experiencing a Brazilian barbeque.

Secret #1: Do not eat anything else on the day of the traditional Brazilian barbeque

Because Brazilian barbeques begin around lunch time and persist throughout the day, you shouldn't eat anything else before the barbeque. They last for such a long time, because its essence is all about slow cooking and slow eating. The Gauchos allowed the outer layers of the meats cook, and once they were cooked enough, they would slice the portion off with their knives and eat it. They would then wait while the next layers of meats slowly cooked. The process was repeated until no meat was left.

Secret #2: Large fires were built

Because a traditional Brazilian barbeque is a grand occasion, large fires had to be built to cook the generous amount of meats. Naturally, the fire had to be large to sufficiently cook the food.

Secret #3: Use skewers in the ground

The Gauchos would push the tips of the skewers into the ground with a slight tilt towards the open fire. The meats were then placed upon the skewers. Getting the perfect tilt is important to cooking the beef just right.

Secret #4: The fattiest portion of meat is placed to the top of the skewer.

The Gauchos placed the fattiest parts of the meat towards to the top of the skewer, so that the dripping fat would drip down to the lower portions of meats and season them while it cooked. This is highly important to the delicious taste of a Brazilian BBQ.

Secret #5: The beef is not soaked in sauces.

This one may come to you as a surprise. In a traditional Brazilian barbeque, the beef is not soaked in sauces. Any other meats, on the other hand, are soaked in marinades over night. The beef is seasoned with mashed garlic and coated with sea salt. In order to keep the beef moist, it is basted with a mixture of water and sea salt.

In conclusion, now that you know the five secrets to a traditional Brazilian BBQ, you are now ready to enjoy your very own! You can feel like you have gone back a few hundred years in time to Rio Grande do Sul region, Brazil. Perhaps, you may even wish to dress up as a cowboy for the occasion.

Brazilian Barbeque

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