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Chudda's Cuisine/Lounge
Aug 01, 2016
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HOW TO MAKE BRAZILIAN BARBECUE

Here is all the information and tips on how to make real Brazilian barbecue. It’s perfect for any party, wedding and of course for gathering the friends and family together to watch the Olympic Games in Rio.

HOW TO MAKE BRAZILIAN BARBECUE

When I was first introduced to Brazilian BBQ or as they call it in Portugese, Churrasco, I was in love!! Although I had cooked in numerous restaurants over many years, I wasn’t at all familiar with Brazilian food. My first introduction was on a trip to Florida. Ludmilla had prepared for me all of the staples of Brazilian BBQ and I was so overwhelmed. I had never eaten most of these foods before and I loved them!! She then taught me about the ingredients, how they prepare the meats and the varieties they use. Since then, it’s one of my favorite meals to eat!! Brazilian BBQ has become super popular in the US and even here in Seattle we have Brazilian restaurants that serve the same traditional food that we are talking about and making here.

HOW TO MAKE BRAZILIAN BARBECUE

In Brazil, all or most homes have built in “churrasqueira” grills in their homes. These would be ovens either inside the home or outside made of brick or stone where meats can be cooked for Churrasco (BBQ). Of course all Brazilians may use their own variety of meats so we are explaining here what Ludmilla has eaten/cooked with her family for years.

HOW TO MAKE BRAZILIAN BARBECUE

The first thing to know about Brazilian BBQ is the varieties of meats that they use. Be prepared to use more than one type of meat and lots of it!! What we use which is traditional are chicken wings, pork spareribs, Brazilian sausage and steak. You can grill lamb, shrimp any meat you want and even fruits.

HOW TO MAKE BRAZILIAN BARBECUE

With the chicken wings they use both the drumette and wing. It is marinated with garlic, lime and salt and let sit overnight. The best part of this for me is that they wrap the drumette with bacon!! This keeps it super moist and flavorful and when bbqd it is so delicious! You can leave the wing without bacon for those who would not want it.

The pork spareribs are actually my favorite. Ludmilla marinates them in lime juice, garlic and salt. The lime juice really creates a moist and tender sparerib that I could eat all day long.

Brazilian sausage or Linguiça is a pork sausage that contains many spices such as garlic, parsley, onions, paprika, etc. It is delicious on the BBQ or also in many of the Brazilian dishes that you can make outside of a BBQ.

The steak is the special guest. In Brazil they call it picanha. This is a cut that is not readily found in the US, so you can improvise like we did, or you would have to special order it from your butcher. Picanha is the most popular cut of meat for BBQ in Brazil. It is the rump cover, rump cap or coulette. Sometimes here in the US it is called the top sirloin cap. Since it is not readily available here, we used our favorite cut of meat, the rib eye. We have also used New York in the past. Really, you could use your favorite cut of meat and it would be fine. When you season your steak, you need to use coarse sea salt and that’s it! Season before you cook, then after it’s done you tap the skewer to remove the excess salt. It’s amazing!!!

HOW TO MAKE BRAZILIAN BARBECUE

When Brazilians cook these meats, they use special skewers called espeto. After the meat is marinated or prepared, it is placed on the skewers before being placed on the BBQ. It makes it so easy to just turn the meat as it cooks, and to slice pieces off after it’s finished.

When it comes to making the fire for the Brazilian BBQ we use traditional charcoal here in the US. In Brazil the traditional fuel is natural hardwood from local forests, but more and more brazilians are using charcoal as well. You can use hardwood to cook the meats, but make sure that the wood is not too hot as the meats will burn before cooking.

The best part of the Brazilian BBQ is that it is such a family/party event. It is so perfect for any get together and is so easy because you can cook the meats at your own pace, slice them when they are ready and everyone can take a piece at a time.

HOW TO MAKE BRAZILIAN BARBECUE

The sides that go along with Brazilian BBQ are another post in and of themselves. These include caipirinha, (a traditional Brazilian drink), farofa (it reminds me of bread crumbs), mandioca (yuca), grilled cheese,  Brazilian cheese bread and so many other dishes.  It is perfect for holidays, get togethers and really any time of year.

HOW TO MAKE BRAZILIAN BARBECUE BRAZILIAN CHEESE BREAD

HOW TO MAKE BRAZILIAN BARBECUE

For this BBQ we didn’t make one of the staples of Brazilian cuisine: pão-de-queijo (cheese bread). We made our favorite Brazilian cheese bread brand, Brazi Bites. They are the authentic Brazilian cheese bread, as good as the ones grandma made back home. You can find these delicious cheese balls  in the freezer at Whole Foods, Costco, Kroger and many other retailers nationwide!”. It’s  gluten free and 100% natural. We serve the Brazilian cheese bread in two different sizes. One, small the way they come frozen in the bag, the other ones we made bigger into  a “slider” size for our American friends to make sandwiches (Americans love their sandwiches!). It’s super easy to make these slider buns. Let the cheese bread defrost for one hour. Put some oil in your hand to avoid sticking,  and add 4 little balls together and make a big one. Bake the same way it as instructed on the bag. They are so cheesy and gooey!!

HOW TO MAKE BRAZILIAN BARBECUE

HOW TO MAKE BRAZILIAN BARBECUE
 
Ingredients
  • MEATS
  • Steak of your choice
  • Rock salt
  • PORK SPARERIBS
  • Lime juice
  • Salt
  • Pepper
  • Minced garlic
  • CHICKEN WINGS AND DRUMETTE
  • Lime juice
  • Salt
  • Pepper
  • Minced garlic
  • Bacon strips
  • BRAZILIAN SAUSAGE
  • SIDES
  • FAROFA/ MANIOC FLOUR
  • 2 cup of diced small cubes bacon
  • 2 tablespoons of butter
  • 2 tablespoon of mashed garlic
  • ½ onion, diced
  • 1 cup of raisins
  • Salt and pepper to taste
  • 2 cups tapioca flour (farinha or farofa)
  • MANDIOCA/YUCA
  • 4 medium yuca
  • 1 tablespoon salt
  • Water
  • BRAZILIAN VINAIGRETTE
  • 3 diced tomatoes
  • ½ diced onions
  • Salt and pepper to taste
  • 1 lime juice
  • 1tsp dry oregano
  • BRAZILIAN GRILLED CHEESE
  • Brazilian white cheese or Mexican white cheese cuted in pieces in skewers.
  • BRAZIL BITESBrazilian cheese bread
  • BRAZILIAN RICE
  • 2 cups white rice
  • ½ diced white or yellow onion
  • 4 cups of warm water
  • 3 tablespoon of mashed garlic (Brazilian rice is all about garlic).
  • 2 tablespoons oil
  • Salt to taste
  • FEIJÃO TROPEIRO (TROOPER'S Beans)
  • 1 pound dried beans (pinto)
  • ½ pound bacon, cubed
  • 2 (10 oz) large Portuguese linguiça diced
  • 1 head garlic mashed
  • 1 bunch kale, finely sliced
  • 1 onion, chopped
  • ⅓ pound manioc flour
  • 1 tablespoon chopped parsley for garnish
  • 1 tablespoon green onions, finely chopped
  • Salt and pepper to taste
Instructions
  1. STEAK
  2. Season steak heavily with rock salt before grilling.
  3. PORK SPARERIBS
  4. Cook on skewers until desired doneness, 135-145F.
  5. Marinate spareribs in lime juice, salt, pepper and minced garlic and let sit for 24 hrs before grilling. Or at least 2 hours.
  6. CHICKEN WINGS AND DRUMETTE
  7. Marinate chicken in lime juice, salt, pepper and minced garlic for 24 hrs.
  8. Right before grilling wrap the amount of pieces you would like with bacon then grill on skewers until 165F.
  9. SAUSAGE
  10. Place sausage on skewers and cook until done, 165F.
  11. SIDES
  12. FAROFA
  13. Place the bacon in a pan, fry the bacon until starts getting crispy.
  14. Add the onions and let cook until translucent.
  15. Add the garlic.
  16. Add the raisins.
  17. Let cook until garlic starts getting golden in color.
  18. Add the manioc flour, mix everything and ajuste salt and pepper.
  19. Turn the the heat off and add the butter and mix well.
  20. It's ready to serve.
  21. MANDIOCA/YUCA
  22. Cut into large pieces and rinse thoroughly to remove all the dirt.
  23. If you bought it frozen, it's clean and you can put in the water right away.
  24. Make a cut lengthwise, slide the knife and start peeling .
  25. Wash again.
  26. Put a pot on the stove and when the water is boiling put the yuca.
  27. Cover yuca completely with water, if any part stay out of the it would not cook evenly.
  28. Add salt if you need to add more water.
  29. Let cook for 30 minutes. You will notice the water gets thicker and the yuca it is soft.
  30. Just drain the water.
  31. Season with salt.
  32. You can also saute some diced garlic in olive oil and pour it on top the yuca.
  33. BRAZILIAN RICE
  34. Bring a medium saucepan over low heat.
  35. When warm, add the olive oil and saute the onion, stirring constantly for about two minutes, until wilted.
  36. Season with a pinch of salt.
  37. Add the rice and stir well to involve all grains with olive oil for about a minute.
  38. Add the garlic and cook for one more minute.
  39. Add four cups of warm water over the rice.
  40. Season with salt, mix well and increase the heat to medium.
  41. Do not stir.
  42. Once the water starts to dry out and achieve the same level of rice (about seven minutes), reduce the heat, partially cover the pan.
  43. Cook until the rice absorbs all the water (about eight minutes) to check if the water has dried, stick a fork in the rice if it is still wet, cook a little longer.
  44. Turn off the heat and keep the pan covered for five minutes before serving so that the rice finishes cooking in the steam itself.
  45. TROOPER'S BEANS
  46. Soak the dried beans in a bowl of water overnight.
  47. The next day cook them in a saucepan with water on medium heat until they are tender, but not too tender. You will fry the beans with the rest of the ingredients, so the beans will cook more later.
  48. Then drain the water and set the beans aside.
  49. In a large pan, saute the bacon until crispy.
  50. Add the Portuguese sausage.
  51. Add the onions and fry on medium heat until they are wilted.
  52. Add the garlic.
  53. Add the drained beans and cook for about five minutes.
  54. Keep stirring it.
  55. Adjust salt and pepper.
  56. Add the kale.
  57. Add the manioc flour, one handful at a time, stirring constantly.
  58. When all the manioc flour has been added, remove the pan from the heat.
  59. Finally, cover with the chopped parsley and scallions and stir them in well.
  60. Sometimes the beans can be dry because the excess of the manioc flour. If is the case, you can drizzle olive oil to give more moisture to the dish.
  61. Serve immediately.
  62. BRAZILIAN VINAIGRETTE
  63. Mix all the ingredients in a bowl and ajust salt and pepper according to your taste.

BRAZILIAN GRILLED CHEESE 

It’s served like an appetizer! You can use mozzarella sticks or any favorite cheese to make these cheese skewers. We used a white Brazilian cheese very similar to any hard queso fresco, Mexican white cheese found in any American store.

HOW TO MAKE BRAZILIAN BARBECUE HOW TO MAKE BRAZILIAN BARBECUE BRAZILIAN VINEGRAITTE 

HOW TO MAKE BRAZILIAN BARBECUE YUCA/MANDIOCA/CASSAVA

From this root you can make so many savory and sweet recipes and it is gluten free.   You can boil it like in the photo below, fry, make cheese bread, make farofa (photo below this one), cakes and many more recipes. Most all the recipes made with yuca flour don’t require regular flour. You will find many recipes on our blog regarding yuca.

HOW TO MAKE BRAZILIAN BARBECUE HOW TO MAKE BRAZILIAN BARBECUE FAROFA (BRAZILIAN MANIOC FLOUR)

It’s hard to believe that along with the Brazilian cheese bread this farofa is the most loved among our American friends. Everyone that has tried it becomes OBSESSED with it!! For me, Ludmilla, farofa is my favorite side.

HOW TO MAKE BRAZILIAN BARBECUE HOW TO MAKE BRAZILIAN BARBECUE BRAZILIAN TROOPER’S BEANS (FEIJÃO TROPEIRO)

These beans are one of many Brazilian style beans served in Brazil. It’s made with manioc flour, kale, bacon and Brazilian sausage.

HOW TO MAKE BRAZILIAN BARBECUE HOW TO MAKE BRAZILIAN BARBECUE
If you have any questions, please let us know!!!

Beijos and Tchau!!

 

 

 

 

Ludmilla Ramos and Marilyn Chudda
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23 comentários
  1. I’ve had Brazilian barbecue, but I’ve never seen how it’s done and I’m not familiar with the different side dishes which complete the meal. This was very informative! Thank you. And now I’m hungry. 🙂

  2. lisa @garlicandzest.com - 01/08/2016 - 11h01

    This looks like a veritable feast! I love the mixed grill, but the sides look amazing too! Cheese bread? Grilled Cheese? Yes!

  3. Dannii @ Hungry Healthy Happy - 01/08/2016 - 11h05

    My husband would love this kind of meat feast. I would be all over the side dishes too.

    • Hi Dannii!

      If your husband love meat, this is for him! You can eat the sides while he eats the meat lol!!

      Beijos and Tchau!

      Marilyn Chudda

  4. Tara - 01/08/2016 - 11h29

    Such a great primer on Churrasco! That spread looks amazing. Definitely perfect for grilling season.

  5. Erika Ravnsborg - 01/08/2016 - 11h46

    That is very clever. Good job ! I didn’t realize there was so much to do for a Brazilian BBQ

    • Hi Erika

      Brazilian BBQ really does have a lot involved beforehand, but is actually easy to prepare at the end. It’s super great for a party!

      Beijos and Tchau!

      Marilyn Chudda

  6. Raia - 01/08/2016 - 12h36

    Oh. my. goodness. I’ve been to Brasil, and their barbecue is AMAZING! I’ve never tasted anything so good (well, unless you count chocolate…). I can’t wait to try this out once I have all the ingredients!

  7. Renee Sitavich - 02/08/2016 - 02h00

    I had my very first experience at a Brazilian steak house a couple of weeks ago. So much food!!! This is a great resource for throwing a Brazilian BBQ party! Love it!

  8. Brian Jones - 02/08/2016 - 03h12

    Now that really is a meat feast, those sausages sound heavenly!

  9. Valentina - 02/08/2016 - 05h08

    Oh how I adore Brazilian bbq! This is such a fantastic, thorough post! I really appreciate all of the gorgeous images and detailed instructions! And I’d never seen an espeto! Of course I think I need a few of those now! 🙂

    • Hi Valentina!
      Thank you so much!
      We really loved doing this post and so glad you enjoyed it! Definitely get some of the espetos! They are handy for any kind of BBQ!

      Beijos and Tchau!
      Marilyn Chudda

  10. Tania @ The Cook's Pyjamas - 02/08/2016 - 06h01

    What a feast!! I love the look of those beans. And those skewers are a brilliant idea. I am going to have to track some down.

    • Thank you Tania!

      They are easy to find on Amazon and super useful for any BBQ really! The beans are delicious BTW!!

      Beijos and Tchau!
      Marilyn Chudda

  11. safira - 02/08/2016 - 07h23

    Absolutely awesome post. So useful!

  12. […] meats are a common dish in Brazil. This Churrasco recipe from Brazilian Flair in the USA teaches you how to have a traditional Brazilian […]

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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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  • This Chocolate Salted Caramel Tart is amazing!! As usual @homecookingadventure 🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷Olha que delícia essa torta Chocolate com Caramelo e Sal!!
  • Lazy Saturday requires an easy One Pot Brazilian Sausage with Rice meal!! One pan, 25 minutes and almost no mess!! Recipe here @brazilianflairintheusablog 🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷No blog a receita desse arroz com linguiça que requer uma panela, 25 minutos e quase nenhuma bagunça na cozinha!! Delicioso!! Receita aqui @brazilianflairintheusablog
  • It's Wednesday!! It's @brazi_bites day!! Brazi Bites apple dulce de leche dip is fast, easy to make and gluten free. It’s an appetizer that would be perfect to serve at any holiday party. 🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷Quarta-feira é dia de receita de pão-de-queijo com @brazi_bites !! Esse dip de cream Cheese com doce de leite e nozes pecans é maravilhoso!! Receita aqui @brazilianflairintheusablog
  • Last Thanksgiving I tried to give an American flair on a Brazilian dessert staple -flan. I mixed pumpkin and pumpkin spice to give that fall twist on one of the easiest dessert recipes. Recipe is on the blog. Link here @brazilianflairintheusablog 🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷No blog a receita de pudim de abóbora que é uma delicia e perfeito para as festas de fim de ano. Receita aqui @brazilianflairintheusablog
  • Because it's Friday!! This delicious Kit Kat brigadeiro cheesecake  with a 🍷🍷🍷is the way we want to end today!! Have a great weekend!! 🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷Sexta-feira!! Só na maldade com esse cheesecake de kit Kat com brigadeiro e 🍷🍷pra ter terminar esse dia longo. Tenham um ótimo final de semana!!
  • It's the Wednesday before Halloween and we have the perfect graveyard dip for your party using delicious Brazilian cheese bread @brazi_bites !!BOO!! 🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷Quarta-feira é dia de receitas com @brazi_bites!! Pra comemorar o Halloween nós fizemos um 'cemitério' dip com pão-de-queijo. Delicioso!! 🎃🎃
  • Ok Monday, let's do this!! Looks amazing @justataste 🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷 Segundona.... Delicioso, né?!
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