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Churrasco!

 
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Rosco
BBQ Fan


Joined: 29 Jul 2005
Posts: 184
Location: NW IN

PostPosted: Fri Jul 29 05 1:57 pm    Post subject: Churrasco! Reply with quote

Alo do Brasil! Here is the way to cook Churrasco, it's the national Barbeque of Brasil. Like all good cooking, this is as much a social event as it is a meal, friends come by and stay all day, because it is not a hurried process...but it is a simple one.
Start with the meat. Get the best cuts you can find, as large as you'll think you'll need, you can always have leftovers....A nice sirloin is good, any roast will do. Pork, Chicken and even sausages are also used. Next, impale that rascal on a steel skewer...don't be squeamish, make sure it's on there good.... We don't want it falling off into the fire...
Now, as for the fire...Some folks swear by wood, some like charcoal, I often use both. The important thing is that the fire must be hot, and steady. This means somebody has to be paying attention.....That's ok, tradition calls for the Churrasco cook to be continually supplied with cold beer, sort of as a reward for all that hard work....
Either stick the skewer into the ground, at an angle towards the fire, or suspend it over the fire, depending on your set up, and KEEP it turning! As you slowly turn the meat, you baste it with coarse salt and water, usually using a big bunch of fresh parsley for the basting brush. As the meat gets done, you slice thin slices off the roast, like a Gyros stand does, and serve or reserve in a pan, on the grill. Keep turning, and basting, and slicing. Serve with salads, breads, lots of cold beer, and some Feijoada, a black bean and meat dish that is out of this world. Enjoy
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bigabyte
BBQ Super Pro


Joined: 09 Jul 2005
Posts: 1529
Location: Overland Park, KS

PostPosted: Sat Jul 30 05 4:04 am    Post subject: Reply with quote

I don't know what sounds better, the meat, or the cold beer? I know, BOTH!
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--When my lab fills with smoke, that means it's working!
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