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Serves: 30
Total Calories: 180
The true churrasco does not involve spices like pepper, garlic, onion etc. It is just meat, rock salt, and hot live charcoal. If you use a wood fire, as the Brazilians do, let the charcoal coals burn for at least 30 minutes before roasting the meat. The churrasqueira must be at least 300 degrees when you place the meat over the live coals. Rub rock salt on the meat just before you put it on the grill and do not forget to shake or scrape the excess rock salt off the meat after it is grilled.
Heat outside charcoal grill. First the smoked pork sausage, then the pork loin and then the beef. If the chicken is whole, it should be put on even before the smoked sausage. Otherwise, cut up chicken could be put on after the pork.
This Uncle Luiz's Brazilian Barbeque (Churrasco do tio Luiz) recipe is from the A Taste of Brazil Cookbook. Download this Cookbook today.
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