What this site is
Brasa is Portuguese for the embers, the live coals under the meat. This site is for home cooks who want to cook Brazilian churrasco over that fire: the cuts and the sides.
The point is to do this at home, on charcoal, for a lot less than a Brazilian steakhouse. Start with the fire. Then the meat. Then the sides.
How it is cooked
In Brazil this is barbecue over embers: lump charcoal or wood burned down to embers, coarse salt, picanha and other cuts on a grate or skewer. A two-zone kettle grill is the usual stand-in in a US backyard. Gas works if that is what you have. Charcoal is closer to the real thing.
Recipes are listed under Sul, Nordeste, and Across Brazil.
When a cut has a Portuguese name, the pages also give the name to ask a butcher for, and what to buy if that piece is not on the counter.
What to buy
When a page suggests something to buy, it gives three reliable options: a solid low, a usual mid, and a high if you want to spend more. Amazon is the usual link. If another shop is a better buy, that is said. Some of those links are affiliate links. If you use them, a commission may come back to this site. The price you pay does not change. As an Amazon Associate I earn from qualifying purchases. The full kit is on What to buy.
On the table: juice, guaraná, water, and cafezinho.
What this site is not
This is a home-cooking site. It is not a restaurant. It is not affiliated with Brasas do Brazil in Concord, California, or with brasasbrazil.com.
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