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Beijinho (coconut brigadeiros)
The coconut sister of brigadeiros. Condensed milk, coconut, and butter, rolled and set on the festa tray.
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Chicken skewers (espetinho de frango)
Cubes of air-chilled chicken on thin skewers, 20–30 cm from the embers, cooked to 165°F.
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Chicken thighs and drumsticks (coxas e sobrecoxas)
Bone-in chicken thighs and drumsticks over embers. Air-chilled, 30–40 cm from the coals, cooked to 165°F.
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Grilled polenta (polenta grelhada)
Firm southern polenta, chilled, sliced, and browned over embers. The galeto starch on the fire.
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Tropeiro beans (feijão tropeiro)
A Minas Gerais pot of beans, cassava flour, sausage, bacon, and egg. Dry and mixed, on the churrasco table.
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Potato salad (maionese de batata)
Brazilian maionese is a potato salad, not the jar. Cold diced potato and carrot in mayonnaise, on the backyard table…
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Passion fruit mousse (mousse de maracujá)
Mousse de maracujá is a cold passion-fruit cream: condensed milk, table cream, and tart pulp, blended and chilled.
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Cocada (Brazilian coconut candy)
Cocada is coconut cooked with sugar until it holds a mound. The white home-tray sweet after a churrasco.
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Quindim (coconut custard)
Quindim is a small baked coconut custard of egg yolks, sugar, and grated coconut.
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Brazilian chocolate fudge balls (brigadeiros)
Brigadeiros are Brazilian chocolate fudge balls: condensed milk, cocoa, and butter, rolled in sprinkles.
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Romeu e Julieta (guava paste and cheese)
Romeu e Julieta is sliced fresh cheese with sliced goiabada (guava paste).
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Cuscuz with sun-dried beef (cuscuz com carne de sol)
Cuscuz in Brazil is not the same as couscous in the United States. This is the Northeast barbecue plate: steamed…
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Lamb chops on the fire (costeletas de cordeiro)
Lamb chops (costeletas de cordeiro) are the fast lamb piece at a southern Brazilian fire.
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Pork loin on the churrasco (lombo suíno)
Pork loin (lombo suíno) is a lean center roast Brazilians put on the fire next to picanha.
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Types of Brazilian barbecue grills (churrasqueiras)
Brazilian houses use a few kinds of churrasqueira. Most burn wood or charcoal down to embers. The meat sits on…
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How to make sun-dried salted beef (carne de sol)
Sun-dried salted beef (carne de sol) is Northeastern cured beef. The name says sun.
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What a Brazilian churrasco actually uses
The kit a Brazilian churrasco actually uses: fuel, salt, skewers, and pantry. Not the US barbecue aisle.
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Grilled pineapple (abacaxi com canela)
Pineapple goes on the churrasco fire after the beef. In Brazil this is abacaxi com canela: ripe fruit, cinnamon, and…
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Guaraná soda for a Brazilian barbecue (guaraná)
Guaraná soda (guaraná) is the ordinary Brazilian soft drink next to homemade juice at a churrasco.
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Pão com picanha (steak sandwich)
A Brazilian churrasco steak sandwich is sliced grilled beef, a soft roll, and vinagrete.
