Brazilian churrasco is the crown jewel of South American barbecue, where premium cuts of beef, pork, and chicken are grilled to perfection on long metal skewers over glowing charcoal. This traditional churrasco feast features the classic picanha (top sirloin cap), succulent costela (beef ribs), tender frango (chicken), and flavorful linguiça sausage, all seasoned simply with coarse salt to let the natural flavors shine. What sets churrasco apart is the rodízio style of continuous cooking and serving, where meats are carved tableside from the skewers while still sizzling hot. Accompanied by traditional sides like farofa, pão de açúcar, and vinaigrette salad, this authentic churrasco experience serves 8-10 people and transforms any gathering into a memorable Brazilian celebration.
Prep Time: 1 hour
Cook Time: 3-4 hours (continuous grilling)
Serves: 8-10 people
What You’ll Need for the Churrasco
For the Meats:
- 2 kg picanha (top sirloin cap), cut into thick steaks
- 1.5 kg costela (beef short ribs)
- 1 kg frango (whole chicken, cut into pieces)
- 800g linguiça (Brazilian sausage)
- 1 kg alcatra (top sirloin), cut into chunks
- 500g coração de frango (chicken hearts) – optional but traditional
- Coarse sea salt (sal grosso)
- Black pepper (optional)
For the Farofa:
- 2 cups cassava flour (farinha de mandioca)
- 200g bacon, diced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 hard-boiled eggs, chopped
- 3 tablespoons butter
- Salt to taste
- Fresh parsley, chopped
For the Brazilian Vinaigrette:
- 4 large tomatoes, diced small
- 1 large onion, finely diced
- 1 green bell pepper, diced
- 3 tablespoons white vinegar
- 4 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped
Additional Sides:
- Pão de açúcar (Brazilian cheese bread)
- White rice
- Black beans (feijoada style)
- Mixed green salad
- Lime wedges
Preparing Your Churrasco Setup
Use a large charcoal grill or build a traditional churrasco pit. Light hardwood charcoal and let it burn until you have a deep bed of glowing coals with no flames. The ideal temperature for churrasco is medium-high heat where you can hold your hand 4 inches above the grates for only 3-4 seconds. Keep extra charcoal burning on the side to maintain consistent heat throughout the long cooking process.
Seasoning the Brazilian Way
The secret of authentic churrasco lies in its simplicity. Season all meats generously with coarse sea salt 30 minutes before cooking. For picanha, score the fat cap in a crosshatch pattern to prevent curling and allow better salt penetration. The salt draws out moisture initially, then dissolves back into the meat, creating a natural brine that enhances flavor and tenderness.
Threading the Skewers
Use long, flat metal skewers for best results. For picanha, fold each piece and thread it so the fat cap is on the outside. Thread costela pieces with the bone running parallel to the skewer. Chicken pieces should be threaded through the thickest part. Alcatra chunks should be tightly packed on skewers. Leave the linguiça whole or cut into large pieces.
The Art of Churrasco Cooking
Start with costela first as it takes the longest – about 45 minutes to 1 hour over medium coals, turning every 10 minutes. The ribs are done when the meat pulls back from the bones and feels tender when pierced with a knife.
Add picanha next, cooking over high heat for 8-10 minutes per side for medium-rare. The fat should be golden and crispy while the interior remains pink and juicy. Cook chicken pieces for 15-20 minutes total, turning frequently until skin is golden and juices run clear.
Linguiça needs 12-15 minutes, turning occasionally until evenly browned and heated through. Alcatra should be cooked like picanha but may need an extra 2-3 minutes per side depending on thickness.
Making the Perfect Farofa
Cook diced bacon in a large pan until crispy. Remove bacon but leave the fat. Add onion and garlic to the bacon fat, cooking until soft and golden. Add cassava flour gradually, stirring constantly over medium heat until golden brown and toasted, about 8-10 minutes. Add butter, cooked bacon, chopped eggs, and parsley. Season with salt and mix well. Farofa should be dry and crumbly, not wet.
Preparing the Brazilian Vinaigrette
Combine diced tomatoes, onion, and bell pepper in a bowl. Whisk together vinegar, olive oil, salt, and pepper. Pour dressing over vegetables and toss well. Add fresh cilantro just before serving. Let the salad sit for at least 30 minutes to allow flavors to meld.
The Rodízio Serving Style
This is where churrasco becomes an experience rather than just a meal. As each type of meat finishes cooking, carry the skewer directly to the table and carve thin slices onto each person’s plate while the meat is still sizzling. Start with milder meats like chicken and work up to the more intense flavors like picanha. Keep cooking in batches so there’s always fresh, hot meat coming to the table.
Traditional Churrasco Accompaniments
Serve the farofa in small bowls alongside each plate – guests sprinkle it over their meat and rice. The Brazilian vinaigrette acts as a fresh counterpoint to the rich grilled meats. Provide plenty of lime wedges for squeezing over the meat. The pão de açúcar should be served warm, and white rice provides a neutral base that absorbs the meat juices beautifully.
Creating the Authentic Experience
Brazilian churrasco is about abundance and hospitality. Keep the meats coming in waves, allowing guests to try everything multiple times. Don’t rush the process – a proper churrasco can last 3-4 hours with conversation flowing as freely as the food. Encourage guests to pace themselves and try small portions of each meat rather than filling up on the first few offerings.
Master Churrasceiro Tips
Watch for the telltale signs of doneness: costela should have a dark, caramelized exterior and tender interior; picanha should have a crispy fat cap and pink center; chicken skin should be golden and crispy with clear juices. Always let larger cuts rest for 5 minutes before carving to redistribute juices. Keep a spray bottle handy for flare-ups but use sparingly to maintain the high heat essential for proper searing. Most importantly, embrace the Brazilian spirit of generosity and celebration that makes churrasco more than just a meal – it’s a festival of flavor and friendship.
