In Brazil, grilling is not a hobby – it is a way of life. Churrasco (pronounced: shoo-RRAS-ko) refers to the Brazilian style of barbecue and is deeply rooted in the country's culture, especially in the south of Brazil, in the states of Rio Grande do Sul, Santa Catarina, and Paraná. A Churrasco is not a quick dinner – it is a social event that lasts for hours and brings family and friends together.
What does Churrasco mean?
The word Churrasco likely originates from Spanish or Quechua and refers to grilled meat – usually on a skewer over an open fire or charcoal. The master of the grill is called a Churrasqueiro and enjoys high status in Brazil. A good Churrasqueiro knows when to turn the meat, how to regulate the heat, and in what order the pieces should go on the grill.
Which meat goes on the grill?
In Churrasco, almost every cut of beef is used – but there are classics that must be at every Churrasco:
- Picanha – the queen of Churrasco. The rump cap with its fat cap, grilled rolled on a skewer. Juicy, aromatic, incomparable.
- Fraldinha – thin flank, tender and flavorful.
- Costela – beef ribs, grilled slowly for hours.
- Linguica – Brazilian barbecue sausage, a spicy companion.
- Frango – chicken, marinated and grilled, often as an appetizer.
The secret of the seasoning
For traditional Churrasco, the meat is seasoned exclusively with coarse salt – no pepper, no marinade, no sauce. The coarse salt is applied shortly before grilling and is absorbed into the meat while it cooks. Our Sal Grosso para Churrasco is just right for this – traditional, coarse, authentic.
Anyone who wants to season their meat additionally can use Tempero Vermelho from Sazón – the Brazilian seasoning salt for meat containing paprika, garlic, and onion.
The side dishes – no Churrasco is complete without them
Churrasco includes side dishes that complement the meat and fill the table:
- Farofa – toasted cassava flour, the indispensable side dish. Our Farofa selection offers different varieties – classic, with costelinha (ribs), or with corn.
- Vinagrete – Brazilian tomato salad with vinegar, onions, and parsley.
- Pão de Alho – garlic bread from the grill.
- Arroz e Feijão – rice and beans, always present.
- Maionese – Brazilian potato salad with mayonnaise.
Churrasco at home – is it possible?
Absolutely. You don't need a special Churrasco grill. A regular charcoal grill is enough to start. The most important tips:
- Charcoal instead of gas – the smoky aroma is crucial.
- Patience – Churrasco is not fast food. Picanha needs time.
- Coarse salt – apply only shortly before grilling, tap off after grilling.
- Resting time – let the meat rest for 5 minutes after grilling.
- Company – you don't do Churrasco alone. Invite friends, mix Caipirinhas, enjoy.
Churrasco vs. BBQ – what is the difference?
With American BBQ, meat is often cooked for hours at low temperatures (low & slow) and basted with sauces. With Churrasco, the meat itself is the focus – pure, with coarse salt, over direct heat. Less is more. The quality of the meat determines everything.
Note: The cover image was generated with the help of artificial intelligence.
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