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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.
