Brazilian Barbecue Isn’t Just for America’s Theme Restaurants
You’re probably familiar with “Brazilian barbecue” or “Brazilian steakhouse” restaurants in America, where waiters walk around with giant hunks of meat waiting to slice off pieces for hungry patrons. Although it seems like a gimmick, barbecue in Brazil (called churrasco) is actually an important part of the regional diet. Churrasco uses a variety of meats like beef, pork, chicken, and sausage that are cooked over a large “churrasqueira” charcoal barbecue grill. This term can also refer to the chef, and a similar term, “churrascaria,” also refers to a steakhouse or other barbecue restaurant. The barbecues themselves usually have supports for spits or skewers, and often have nothing separating the meat and the embers. Beef is the most common meat prepared, and it is usually marinated in lime, lemon, or other juices mixed with garlic for several hours before getting seasoned with salt.