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Alcatra seasoned with sal grosso only
Alcatra is a top sirloin roast. It is the large sirloin next to picanha, with no fat cap (alcatra seasoned…
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Costela seasoned with sal grosso only
Beef plate ribs (costela) are long-bone short ribs. Ask a US butcher for plate short ribs or long beef ribs,…
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Fraldinha seasoned with sal grosso only
Sirloin flap (fraldinha) is also called flap meat or bavette. Ask a US butcher for sirloin flap or flap meat.
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Galeto in salt brine, then sage and wine
Galeto in salt brine, then sage and wine. Two steps: 12 to 24 hours in salt water, then a second…
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Galeto on the spit, brushed with butter
Galeto on the spit, seasoned with garlic, sage, and marjoram, brushed with melted butter.
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Galeto with garlic and lime
Galeto with garlic and lime, overnight. This is the common Brazilian home chicken seasoning, not the original Caxias sage paste.
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Galeto overnight in beer
Galeto overnight in beer. Di Paolo and other Serra houses layer the bird with herbs, oil, and beer for at…
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Galeto overnight in white wine and sage
Galeto overnight in white wine and sage. The simplest Serra soak: dry white wine, sage, onion, and salt, left in…
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Galeto with the original sage paste
Galeto with the original sage paste. This is the Caxias do Sul day-before rub from the Peccini kitchen: sage, garlic,…
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Sagu de vinho (grape tapioca pearls)
Sagu de vinho is a Serra Gaúcha dessert: small cassava pearls cooked in red wine with sugar, clove, and cinnamon.
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Vegetables at a Brazilian churrasco
Brazilian churrasco is not a grilled-vegetable meal. The vegetables that belong on the table are there to cut fat and…
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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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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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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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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…
