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Rio Grande do Sul is the birthplace of the churrasco, a barbecue tradition centered on beef at its best. There are plenty of churrascarias around where I live in the US, but doing it yourself and taking your churrasco outside is immensely gratifying. You only need a few simple things:

Beef (I'll talk about picking out beef next)

Food-grade ice cream salt or extra-coarse salt

A really big skewer

Hardwood natural lump charcoal

A BBQ, firepit, or other safe, legal place to burn said charcoal.

A meat thermometer (optional, but so helpful!)

Step 1: Select the Beef

Thankfully, you don't need an expensive cut of meat for delicious churrasco. Look for some marbling of fat throughout the meat, and a nice layer of fat on one side. I also like to find cylindrical-shaped cuts, as these cook a bit quicker and more evenly than rounder cuts. You want about a half pound to a pound of meat per person.

<p>I'm from Brazil's south region (very close to Rio Grande do sul) and I can ensure that your instructable is accurate (and I bet it is also DELICIOUS).<br><br>The essence of brazilian churrasco is its simplicity + select the correct meat, and you have captured it perfectly.<br><br>Brazil is a huge country, like the US, so it's normal to have diverging opinions regarding &quot;the correct way to make a churrasco&quot;, but in the end of the day, the principles are the same.<br><br>Thank you very much for sharing your recipe!</p>
Thank you for commenting!
<p>This looks delicious.</p>
Sorry, but your instructable is not very accurate. <br>First, it is not &quot;Rio Grande del Sul&quot;. We speak Portuguese instead of Spanish. The correct is &quot;Rio Grande do Sul&quot;.<br>Second, this is a tradition in Argentina and Uruguay as well. Even in Brazil, barbecue is quite traditional in many other states. It is not a easy topic, because everyone claims to be the original (and best) one.<br>Not all barbecue is made with big chunks of beef (ok, the best ones are). You may chop it in small chunks, like one inch cubes or slices (just Google &quot;churrasquinho&quot; and go for images). In this last option, you will not need any skewer. <br>About the beef itself, I personally would not go for this roast beef kind of cut... It becomes quite not easy to chew. But you're completely right when you say that you need a nice (and not expensive) cut.<br>About the salt you're right, but many people like to season the meat as well.<br>You forgot to mention the sausages, chicken, pork... And vegetables as well! Brazilian bbq is not only about beef.<br>Best regards from a brazilian person.
Thanks for catching my spelling -- my resident Portuguese proofreader missed it. Fixed!<br><br>I know there are many similar traditions, but Southern Brazil claims itself as the origin of churrasco, and Wikipedia, at least, agrees with them (see the first sentence under &quot;Latin America&quot;: https://en.wikipedia.org/wiki/Churrasco). Ricardo Penna, author of Alquimia do Churrasco, traces churrasco back to the destruction of Jesuit missions in Rio Grande do Sul in 1768.<br><br>Everyone my husband knew there frowned on additional seasonings on beef, and cutting up the meat was seen as less traditional -- an invention of Sao Paulo.<br><br>I realize this is just one recipe. I've had lots of people ask me over the past decade &quot;how'd you make this!&quot; and thought I ought to lay out the simple beef + salt + fire recipe for success. Googling &quot;churrasco&quot; -- at least in English -- always seems to bring up fancier, less traditional approaches.<br><br>

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Bio: Science fiction and fantasy author. Once-archaeologist. Foodie. Mom. Occasional woodworker and beginning gardener.
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