As a follow-up to my posting on Christmas recipes I have decided to start this thread on other traditional recipes for your enjoyment.
Churrasco a Brasileira / Barbecue Brazilian Style
Sorry, here I must publicly admit that we North Americans don't know the first thing about barbecue. Hotdogs, hamburgers and the odd steak or two simply doesn't cut if folks. Brazilians really know barbecue and it's delicious.
While there are certain meats that are almost universal for a Brazilian style barbecuse (picanha, maminha, fraldinha, filet mignon, chicken wings / drumettes, lingiça sausage, pork ribs) there are also regional additions to the menu like chicken hearts, fish, vegetables, etc.
A good barbecue starts with the fire itself. Lighting the coals and controlling the temperature is an acquired skill which can make or break the event. First of all I would recommend staying away from using alcohol or any commercial charcoal lighter fluids, the wax disks that come with many bags of charcoal. These leave a horrible taste on the meat. What I use is crumpled pieces of the charcoal bag itself, rolled bits of toilet paper mixed in with the coals and soak everything with cooking oil. Light the paper bits and soon the oil catches on which gets the coals going. You can also put chunks of the meat fat trimmings on top of the coals too. (Now you know why your neighbor's barbecue always smells so irresistable).
Let the coals burn until there are no more open flames, they are all coated with a thin layer of ash and are glowing. Now you can spread them around the grill. Make sure to leave an area without coals that won't have lots of heat so you can control cooking by removing things from direct heat.
How to cut Picanha for the grill
Picanha is one of the most traditional cuts of beef for the barbecue. It should be placed on the cutting board, fat side up and cut into thick slabs about the with of two or three fingers (depending on the size of your hand).
Once cut it should be salted and left to stand a while, then placed on the skewer in the traditional semi-circular shape,fat side out.
Salting Meat for the Grill
Contrary to everything I've been taught about cooking meats in North America, what makes Brazilian barbecue so different and delicious is that they actually do salt their meats shortly before cooking. Use either coarse salt or the specially seasoned coarse salt for the barbecue. Spread a light sprinkling of the salt over the meat, flip it and do the same on the other side. It should stand for only a while before going to the grill (about 10 to 15 minutes max.). Never use wet or humid coarse salt and don't use regular table salt under any circumstances.
Special Cooking for Some Meats
Pork ribs and Linguiça sausage should be par-boiled before taken to the grill. The sausages should be pierced with a fork several times in order to prevent them from bursting. They should be cleaned of any of the foam that results from the boiling and the sausages should have two or three diagonal cuts made in the surface. They may be cooked directly on the grill or on a two prong skewer.