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!)
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.