How to make a Brazilian Barbecue

Cooking steaks on the barbie Brazilian style.

Category:

Howto & Style

Tags:

• steak
• barbecue
• Brazil
• rodent

[NimbleGeeza]

I cook my steaks close to the coals so as not to cook the inside too much. The cut is a lovely piece of meat and it is ruined if you cook it anything more than medium rare inside with the outside edge well done.

[NimbleGeeza]

It was mentioned that I am using too much salt and that the steaks need to be higher. Well.... Don't forget the salt is rock salt and a lot of it falls off while it's on the grill. Also this is more a beer munchy thing than a proper sit down meal so the salt goes well with this. Obviously you are going to adjust it to your taste if you really dont like salt.

[ognamjah143]

where can i get one of those grills? plus is that charcoal or wood your using to grill?

[NimbleGeeza]

I picked this one up at 'a Churrascaria' on Ave Indepedencia, you cant miss it there is a large green t-rex outside. It's on right as you come up the hill before Press Vargas. I'm using charcoal, I just use a bed of small sticks to get it started, I hate starting it with alcohol.

[MrBeav62]

how many beers did u have while doing this.i thought the meat was gonna hit the dirt

[xdouglasbr]

@NimbleGeeza thanks mate,the funny thing is,while u r there im here,leaving in london battersea,near to the power station,u make me a bit jealous,especially when u said u r organising another weekend barbecue,i can't wait to be with my family and friends again,having a nice barbecue,with a good larger,and a tradicional brazilian music,hehehe...bless u mate,all the best...

[ricardo4265]

this isn't brazilian barbecue. no way.

[NimbleGeeza]

@xdouglasbr

Douglas you are a star ! It's good to finally have someone who understands the proper use of salt. Also the beer I was pouring on the steak was not the beer I was drinking from. It was a flat one that was saved from the night before. Its getting hot here now so we have another BBQ organized for this weekend coming. Splendid !

[xdouglasbr]

@LEANDRODIAS1USA ,the amount of salt is correct,remember,is not cooking salt is rock salt,so u can not mistake with it,the rock salt will melt but won't penetrate that much in the meat..it remind me one day i was about to make a rosted fish on rock salt,(wich need to cover the whole fish with rock salt)and i forgot the rock salt,i try to use the cooking salt instead,the result was a shame,far too salty,completly different of those i use to make with the right salt...well at least i learnt,hehehe

[xdouglasbr]

i like it,but one tip,try not to cook the fat direcly to the flame,instead cook the the sides that hasn't got any fat,just enough to one portion,cut a thin slice,one side will be little pink,while the other side is brown but not over cooked,serve,repeat the process for another portion(like they do in churrascarias),in this way,moist will stay on the meat,and won't dry out,cos picanha is quite tasty,but got large fibres,so if get over cooked will be chewee and tasteless...cheers

[angu30]

And never eat raw mandioca couse its poisonous .lol.... True...

[angu30]

And for a big piece put at 30 cm from the fire .For chopped pieces let about 15 cm from the fire. never let the fire touch the meat. Put yor hand at 15 cm from the charcoal if u cant hold for more than 5 sec .its perfect...

[angu30]

its very good way too make a Picanha or rump , theres many ways to do it here in Brazil .JUst take the excess salt off before cooking....Dont leave salt for more than 10 20 min size dependant..

[zastava101ful]

nice woman