Brazil is a big cattle-producing country in the world and a big beef exporting country. Brazilian barbecue is also a popular food in Brazil.Cattle ranching first appeared in Brazil 400 years ago in the southern Rio Grande do Sul region. These cattle ranchers, called gauchos, created a unique form of barbecue — meat was cooked slowly over wood and seasoned simply with salt. Barbecue culture spread in the 1940s as individuals from Rio Grande do Sul started to open barbecue restaurants throughout Brazil.
Traditionally, Brazilian barbecue meat is cooked slowly over wood embers. However, most modern Brazilian barbecue restaurants, the all-you-can-eat steakhouses, will cook their meat on racks in specially designed metal rotisserie grills. The fattier cuts are usually placed on top, allowing the fat to baste the meats placed below.
The Salt, Sal Grosso
Despite the variety of meats, most Brazilian barbecue is flavored simply with salt. Of course, this isn’t table salt — it’s sal grosso, a coarse rock salt. The texture and flavor of sal grosso accentuates the natural flavor of meat, although the crunchy texture might be strange to the American palate.
There are different schools of thought regarding the timing of the seasoning. Some Brazilian barbecue chefs prefer to salt right before grilling. Others believe the best time is after the meat has been cooked briefly. Some chefs even use a salt-water baste, insisting that this method keeps the meat moist during grilling.
The use of only salt is deliberate — churrascaria is all about maintaining the pure flavor of the meat. However, Brazilian barbecue is more than just beef. Poultry, lamb, and pork also are common and these meats are often spiced and marinaded.
Originally from Argentina and Uruguay, chimichurri is also popular with Brazilian barbecue. Although great with beef, this recipe can also be eaten with any kind of barbecued meat.
3 cups flat-leaf parsley leaves (from about 3 bunches), very finely chopped (no stems)
6 garlic cloves, very finely chopped
1 ½ teaspoon finely chopped fresh oregano leaves
¼ cup distilled white vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
¾ teaspoon dried red pepper flakes
1 bay leaf
¾ cup extra-virgin olive oil
In a medium-size airtight food container, stir together the parsley, garlic, oregano, vinegar, salt, black pepper, bay leaf, and red pepper flakes. Stir in the olive oil, cover, and refrigerate the chimichurri sauce overnight.If pressed for time, throw everything in a food processor and pulse it a few times instead of hand chopping.Particularly excellent served with a grilled hangar steak.
These barbecue meats that seem to be full of authentic flavors, if use a charcoal grill or a gas grill, will it tasted delicious? It is a pity that charcoal grills are not suitable for indoor kitchen use. Is it a pity in your life if you want to try homemade barbecue in the kitchen at home? In 2021, Shenzhen HJMK Company launched a new gas-type indoor bbq kamado grill,which suitable for use on natural gas stoves in the kitchen. One touch to turn on the grill mode, the grilling temperature control is very convenient. Clean energy use and indirect braising cooking methods make your barbecue more healthy and safer. It will be perfect to have it for indoor barbecuet!