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Bitter chicory salad with bacon (radicci ao bacon)
Serra Gaúcha bitter greens with crisp bacon and red wine vinegar. The salad that sits with galeto.
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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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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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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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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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Pão com picanha (steak sandwich)
A Brazilian churrasco steak sandwich is sliced grilled beef, a soft roll, and vinagrete.
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Leftover rice with grilled beef (arroz carreteiro)
Arroz carreteiro is the gaúcho leftover rice: yesterday’s grilled beef, chopped, cooked with rice, onion, and garlic.
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Pork ribs on the churrasco (costelinha)
Pork spare ribs or baby backs (costelinha) are the pork rib rack. Ask a US butcher for pork spare ribs…
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Lamb on a Brazilian fire
Lamb (cordeiro) is more common at southern fires than at a picanha-only table. Ask a US butcher for a bone-in…
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Chicken wings on the churrasco
How to grill chicken wings (asinhas) on a Brazilian churrasco. Buy air-chilled chicken.
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How to grill pork picanha (picanha suína)
Pork sirloin cap (picanha suína) is a cheaper fire piece than beef picanha. Ask a US butcher for pork sirloin…
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Cupim (zebu hump)
Cupim is the fatty hump muscle from a zebu-type steer. It has no clean US equivalent.
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Crackling skin on a roast (pururuca)
Pururuca is the skin on a pork roast that dries, then pops into a blistered crust.
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Torresmo (Brazilian pork crackling)
Torresmo is fried pork skin and fat, cooked in its own lard until the pieces puff and crunch.
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Chicken gizzards, boiled then grilled
Chicken gizzards (moela) are a different muscle from chicken hearts (coração). Ask a Latin, Asian, or Halal butcher for chicken…
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Chicken hearts on the skewer
Chicken hearts (coração de frango) are the offal that actually belong on a Brazilian skewer.
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Alcatra seasoned with mustard and garlic
Alcatra is a top sirloin roast. It is the large sirloin next to picanha, with no fat cap.
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Maminha seasoned with garlic and butter
Tri-tip (maminha) is the US name for this cut. Ask a US butcher for tri-tip.
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Maminha seasoned with garlic and oil
Tri-tip (maminha) is the US name for this cut. Ask a US butcher for tri-tip (maminha seasoned with garlic and…
