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Ground-ember barbecue (fogo de chão)
In the south of Brazil, especially Rio Grande do Sul, gauchos cook churrasco without a grate.
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Macaxeira (yuca) boiled and fried
Macaxeira is what much of the Northeast calls cassava. In the South it is aipim or mandioca.
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Young chicken over charcoal (galeto na brasa)
Young chicken over charcoal (galeto na brasa) is a small bird cooked over glowing embers, not in an oven and…
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Savory Northeastern rice with milk (arroz de leite)
Arroz de leite salgado is a northeastern Brazilian side, especially common in Ceará, Rio Grande do Norte, Paraíba, and Pernambuco.
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What to serve with young chicken (galeto)
Young chicken (galeto) is not served alone. Buy a Cornish hen or a small air-chilled bird.
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How to grill young chicken (galeto)
Galeto is young chicken cooked over fire, and in Rio Grande do Sul it is a category of restaurant, not…
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Homemade Brazilian linguica (fresh garlic sausage)
If you cannot find Brazilian linguica where you live, you can make it. Fresh garlic pork sausage is one of…
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Brazilian churrasco cuts beyond picanha (including fraldinha)
Picanha is the entry point, and for good reason. It is also, in Brazil, one item on a long list.
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How far should picanha sit from the charcoal
Top sirloin cap (picanha) is also sold as coulotte or rump cap. Ask the butcher for top sirloin cap, and…
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Common churrasco mistakes
Most of what goes wrong with a first churrasco is not technique. It is a set of assumptions from other…
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How to run a two-zone fire on a Weber kettle grill
A two-zone fire is the single technique that makes a Weber kettle grill capable of Brazilian barbecue.
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Costela on the churrasco grill (not Texas brisket)
Costela is beef ribs, and in Brazil it is one of the great churrasco cuts. It is also the cut…
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Grilled Brazilian cheese (queijo coalho)
Queijo coalho is the item that surprises people most at a churrasco. It is cheese, cooked directly over fire, that…
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Pão de alho (Brazilian garlic bread)
Pao de alho is the side that makes the most difference for the least work. It is garlic bread cooked…
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Brazilian linguica on the grill
Linguica is the cut that makes a churrasco feel like a party rather than a steak dinner.
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How to cook fraldinha (sirloin flap) at home
Fraldinha is the cut that convinces people churrasco is not just about picanha. It has more beef flavor than the…
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Charcoal vs gas for Brazilian barbecue
The word churrasco does not name a piece of equipment, but it does name a heat source.
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Coarse salt vs kosher salt for Brazilian barbecue (sal grosso)
Salt is the entire seasoning program for beef at a churrasco. There is no rub, no marinade, no sauce.
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How much meat to buy for a Brazilian barbecue
Buying meat is the first place a home churrasco goes wrong. Recipe math is often built around one steak per…
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Starter gear for Brazilian barbecue at home
Charcoal, salt, a thermometer, and the first tools for a backyard churrasco.
