14 Charred Brazilian Barbecue Recipes That Elevate Any Cookout

Get ready to spice up your next cookout with some irresistible Brazilian barbecue recipes. Picture yourself savoring tender Picanha, perfectly grilled with its rich, juicy flavor. Or let the vibrant aroma of Frango com Cachaça transport you to a world of delicious tastes. These recipes are a celebration of Brazil’s culinary heritage and will surely add a special touch to your gathering. Ready to explore new flavors and elevate your grilling game?

Picanha: The King of Brazilian Cuts

Picanha, often referred to as the crown jewel of Brazilian barbecue, is a succulent cut of beef that’s renowned for its rich flavor and tender texture. This prime cut comes from the top of the sirloin and is characterized by a thick layer of fat that renders beautifully when cooked over an open flame.

In Brazil, picanha is typically seasoned simply with coarse salt, allowing the natural flavors of the meat to shine through. Whether grilled on skewers or cooked directly on the grill, picanha is a crowd-pleaser that embodies the spirit of traditional Brazilian churrasco.

To cook picanha to perfection, it’s vital to start with a good quality cut and employ the right cooking techniques. The goal is to achieve a perfect sear on the outside while keeping the inside juicy and medium-rare. This recipe serves 4-6 people and is perfect for gatherings, family dinners, or any occasion that calls for a deliciously satisfying meal.

Let’s plunge into the ingredients and how to prepare this amazing dish.

Ingredients (Serves 4-6 people)

• 2 to 3 pounds of picanha (top sirloin cap)
• Coarse sea salt
• Freshly ground black pepper (optional)
• Olive oil (optional)
• Fresh garlic cloves (optional, for flavoring)

Cooking Instructions

1. Prepare the Picanha: Take the picanha out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This will guarantee even cooking. Trim any excessive fat, but leave a thick layer (about 1/2 inch) to enhance flavor and juiciness.
2. Cut the Picanha: If you want to grill traditional Brazilian-style, cut the picanha into thick slices, about 2 to 3 inches wide, against the grain. Alternatively, you can leave it whole for roasting. If you prefer to use skewers, thread the slices onto metal or soaked wooden skewers.
3. Season the Meat: Generously sprinkle coarse sea salt over the picanha. If desired, you can also add freshly ground black pepper for extra flavor. Confirm that the seasoning is evenly distributed on all sides of the meat.
4. Preheat the Grill: Prepare your grill for high heat. If using charcoal, let the coals burn until they’re covered with white ash. If using a gas grill, preheat it to high. For best results, a wood-fired grill or a churrasqueira is ideal for authentic Brazilian flavor.
5. Grill the Picanha: Place the picanha on the grill, fat side down, and cook for about 5-7 minutes. Flip it over and continue cooking for another 5-7 minutes for medium-rare. If you’re using skewers, rotate them every few minutes to confirm even cooking.
6. Check Doneness: Use a meat thermometer to check the internal temperature. For medium-rare, it should read around 130°F (54°C). If you prefer it more done, adjust the cooking time accordingly.
7. Rest the Meat: Once cooked to your liking, remove the picanha from the grill and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat, guaranteeing a tender and flavorful result.
8. Slice and Serve: After resting, slice the picanha against the grain into thin strips. Serve it alongside traditional Brazilian sides such as farofa, vinaigrette, or fresh chimichurri sauce.

Extra Tips

For an authentic Brazilian experience, consider grilling picanha over an open flame or charcoal, as this method imparts a unique smokiness to the meat.

Additionally, serving it with a side of grilled vegetables or traditional Brazilian sides adds to the festive atmosphere. When slicing the picanha, remember to cut against the grain to enhance tenderness.

Finally, if you’re a fan of garlic, rubbing a few crushed cloves on the meat before grilling can add an extra layer of flavor. Enjoy your Brazilian barbecue!

Frango Com Cachaça: Grilled Chicken With a Twist

Frango Com Cachaça is a delightful Brazilian dish that infuses the traditional flavors of grilled chicken with the unique taste of cachaça, a sugarcane spirit that’s distinctively Brazilian. This recipe not only enhances the chicken’s flavor but also tenderizes it, resulting in a juicy and aromatic dish that’s perfect for a summer barbecue or any outdoor gathering.

The combination of lime, garlic, and cachaça creates a vibrant marinade that elevates the simple grilled chicken to a gourmet experience. As you prepare this dish, you’ll find that the marinating time is essential for allowing the flavors to penetrate the meat, making it more flavorful and tender.

The grilling process adds a smoky char that complements the marinade beautifully. Serve Frango Com Cachaça alongside some traditional sides like farofa or a cool salad for a complete Brazilian feast that will impress your guests.

Ingredients (Serves 4-6 people):

• 4-6 chicken thighs (bone-in, skin-on preferred)
• 1 cup cachaça
• 1/4 cup fresh lime juice
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Fresh lime wedges (for serving)
• Chopped fresh parsley (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the cachaça, lime juice, minced garlic, olive oil, salt, black pepper, paprika, and oregano. Whisk the ingredients together until well blended. This marinade is what’ll infuse the chicken with flavor.
2. Marinate the Chicken: Add the chicken thighs to the bowl with the marinade, making sure each piece is thoroughly coated. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld and the chicken to tenderize.
3. Preheat the Grill: About 30 minutes before you’re ready to cook, preheat your grill to medium-high heat. This will guarantee that the chicken gets a nice sear and grill marks. If using a charcoal grill, prepare the coals for direct grilling.
4. Grill the Chicken: Remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken thighs skin-side down on the grill. Cook for about 6-8 minutes, or until the skin is golden and crisp. Flip the chicken and continue to grill for another 6-8 minutes, or until the internal temperature reaches 165°F (75°C).
5. Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute within the meat. Serve the grilled chicken with fresh lime wedges and garnish with chopped parsley for a pop of color.

Extra Tips:

For best results, make sure that the chicken is at room temperature before grilling, as this helps it cook evenly. If you prefer a deeper flavor, consider adding chopped fresh herbs such as cilantro or thyme to the marinade.

Additionally, you can experiment with different spices or add a touch of honey for sweetness. Serve with a side of grilled vegetables or a crisp salad to balance the flavors of the dish. Enjoy your Frango Com Cachaça with friends and family for a taste of Brazil!

Linguiça: Flavorful Brazilian Sausages

Linguiça is a traditional Brazilian sausage that brings a burst of flavor to any barbecue. Known for its rich seasoning and juicy texture, linguiça is often a staple at Brazilian cookouts, served alongside various sides and dipping sauces. The sausage is typically made from pork and seasoned with garlic, paprika, and other spices, making it not only delicious but also a versatile addition to any meal.

Grilling linguiça allows the smoky flavor to develop, resulting in a mouthwatering dish that captures the essence of Brazilian cuisine. Making linguiça at home may seem intimidating, but it’s quite simple and rewarding. The key is to use high-quality pork and spices to enhance the flavor profile.

This recipe will guide you through the process of preparing and grilling linguiça, so you can impress your family and friends with a true taste of Brazil. Gather your ingredients and get ready for a delightful culinary adventure that will transport you straight to the vibrant streets of Brazil.

Ingredients (serving size: 4-6 people)

• 2 lbs pork shoulder, ground
• 1/2 lb pork fat, ground
• 4 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon black pepper
• 2 teaspoons salt
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/4 cup vinegar (white or apple cider)
• 1/4 cup water
• Sausage casings (natural or synthetic)

Cooking Instructions

1. Prepare the Sausage Mixture: In a large mixing bowl, combine the ground pork shoulder and pork fat. Add in the minced garlic, paprika, black pepper, salt, oregano, cumin, and cayenne pepper (if using). Use your hands or a spatula to mix well until all ingredients are evenly distributed.
2. Add Liquid Ingredients: Pour in the vinegar and water to the sausage mixture. This will help keep the sausage moist and enhance the flavor. Mix thoroughly until the liquid is fully incorporated into the meat mixture.
3. Stuff the Sausage Casings: Rinse the sausage casings in cold water and soak them in water for about 30 minutes. Once soaked, fit one end of the casing onto a sausage stuffer. Carefully fill the casing with the sausage mixture, being cautious not to overstuff. Tie off the open end securely with kitchen twine, and twist the sausages into links of your desired size.
4. Preheat the Grill: Prepare your grill for indirect heat, preheating it to medium-high. If using charcoal, push the coals to one side; for gas, turn on only one side of the burners. This will allow for a more controlled cooking environment.
5. Grill the Linguiça: Place the stuffed sausage links on the cooler side of the grill. Close the lid and cook for about 20-25 minutes, turning occasionally until the sausages are cooked through and have a nice char. The internal temperature should reach at least 160°F (70°C).
6. Serve: Once cooked, remove the linguiça from the grill and let them rest for a few minutes before slicing. This allows the juices to redistribute, making for a juicier sausage. Serve with your favorite sides, such as rice, beans, or a fresh salad.

Extra Tips

When making linguiça, don’t be afraid to experiment with spices to suit your taste preferences. You can add herbs like thyme or bay leaves for additional depth of flavor.

For a more authentic touch, serve your grilled linguiça with chimichurri sauce, a classic Argentine condiment that complements the sausage beautifully. Additionally, if you have leftovers, linguiça can be sliced and added to sandwiches, pasta dishes, or breakfast scrambles, making it a versatile ingredient to have on hand. Enjoy your culinary creation!

Costela De Boi: Succulent Beef Ribs

Costela de Boi, or Brazilian beef ribs, is a mouthwatering dish that captures the essence of Brazilian barbecue. This cut of meat isn’t only rich in flavor but also boasts a tender texture that melts in your mouth. Traditionally cooked over an open flame or in a charcoal grill, costela de boi is known for its juicy, succulent qualities, making it a favorite in Brazilian households and barbecues.

The combination of simple seasoning and slow cooking brings out the natural flavors of the beef, making it a true delight for meat lovers.

To prepare costela de boi, you’ll want to start with high-quality beef ribs. The slow-cooking method allows the meat to become incredibly tender while developing a smoky flavor from the grill. Pair this dish with traditional accompaniments such as farofa, vinaigrette, or a fresh salad to complete your Brazilian barbecue experience. Gather your friends and family, fire up the grill, and get ready for an unforgettable meal that embodies the spirit of Brazil.

Ingredients (Serves 4-6)

• 4-6 pounds beef ribs (costela de boi)
• 1 tablespoon coarse sea salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 2 tablespoons olive oil
• Fresh herbs (rosemary or thyme) for garnish (optional)

Cooking Instructions

1. Prepare the Ribs: Begin by rinsing the beef ribs under cold water and patting them dry with paper towels. This step helps to remove any excess moisture, allowing for a better sear on the grill.
2. Season the Meat: In a small bowl, combine the coarse sea salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the spice mixture all over the ribs, ensuring an even coating. The seasoning enhances the natural flavors of the beef and creates a delicious crust when cooked.
3. Marinate (Optional): If time allows, let the seasoned ribs marinate for at least 1 hour at room temperature or refrigerate overnight. This step can deepen the flavor profile and tenderize the meat for an even more enjoyable eating experience.
4. Preheat the Grill: Prepare your grill for indirect heat by lighting one side of the grill and leaving the other side off. Aim for a temperature of around 250-300°F (121-149°C). The low and slow cooking method is key to achieving tender ribs.
5. Cook the Ribs: Place the ribs on the cooler side of the grill, bone side down. Close the lid and let them cook for about 2.5 to 3 hours, maintaining a consistent temperature. Occasionally rotate the ribs for even cooking.
6. Sear the Ribs: After the ribs have cooked through and are tender, carefully transfer them to the hot side of the grill to sear for an additional 10-15 minutes. This step adds a beautiful char and enhances the flavor.
7. Rest and Serve: Once seared, remove the ribs from the grill and let them rest for about 10 minutes. This allows the juices to redistribute, ensuring a succulent bite. Slice between the bones and serve with your choice of sides.

Extra Tips

When cooking costela de boi, patience is key. The longer you cook the ribs at a low temperature, the more tender they’ll become.

Additionally, consider using wood chips for smoking to infuse a deeper flavor into the meat. Keep an eye on the grill temperature, and avoid lifting the lid too often, as this can cause heat to escape and affect cooking times.

Finally, don’t be afraid to experiment with different spice blends or marinades to make the dish your own!

Espetinho De Camarão: Grilled Shrimp Skewers

Espetinho De Camarão, or Grilled Shrimp Skewers, is a popular Brazilian street food that tantalizes the senses with its smoky flavor and succulent texture. The dish is traditionally served at barbecues and gatherings, bringing people together to enjoy the vibrant taste of fresh seafood.

Marinated in a zesty blend of spices and grilled to perfection, these shrimp skewers aren’t only easy to make but also a crowd-pleaser that can transport you straight to the beaches of Brazil.

The beauty of Espetinho De Camarão lies in its simplicity, allowing the natural flavor of the shrimp to shine through. The marinade usually consists of garlic, lime, and a touch of chili powder, enhancing the shrimp’s sweetness and complementing the smoky aroma from the grill.

Pair these skewers with an invigorating salad or rice to create a complete meal that will leave your guests craving more.

Ingredients (Serves 4-6):

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 2 limes
• 1 teaspoon chili powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Cooking Instructions:

1. Prepare the Marinade: In a medium-sized bowl, combine the olive oil, minced garlic, lime juice, chili powder, paprika, salt, and pepper. Whisk the ingredients together until well combined, creating a flavorful marinade that will infuse the shrimp with a delicious taste.
2. Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade, ensuring each piece is coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to soak into the shrimp.
3. Skewer the Shrimp: After marinating, remove the shrimp from the refrigerator. If using wooden skewers, make sure they’ve been soaked in water to prevent burning. Thread the shrimp onto the skewers, leaving a little space between each shrimp for even cooking.
4. Preheat the Grill: Heat your grill to medium-high heat. If using a charcoal grill, allow the coals to turn gray before cooking. For a gas grill, preheat for about 10 minutes.
5. Grill the Skewers: Place the shrimp skewers on the grill and cook for about 2-3 minutes on each side or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough.
6. Serve: Once cooked, remove the skewers from the grill and let them rest for a few minutes. Serve the Espetinho De Camarão with lime wedges and your choice of sides, such as a fresh salad or rice.

Extra Tips:

For an added burst of flavor, consider adding chopped fresh herbs like cilantro or parsley to the marinade. You can also experiment with different spices or even add vegetables like bell peppers or onions to the skewers for a colorful and tasty combination.

For a smoky flavor, try using a cedar plank on the grill or adding a few wood chips to your charcoal. Enjoy your Espetinho De Camarão with a light, invigorating drink to complement the dish!

Alcatra: Tender Sirloin Steak

Alcatra, a cut of beef from the back of the cow, is a beloved choice for Brazilian barbecue enthusiasts. Known for its rich flavor and tenderness, this sirloin steak is often seasoned simply to highlight its natural taste. When grilled to perfection, alcatra delivers a juicy and mouthwatering experience that embodies the essence of traditional Brazilian churrasco. The combination of the steak’s marbling and the high heat of the grill results in a beautifully charred exterior and a succulent interior, making it a favorite at gatherings and celebrations.

To prepare alcatra, you’ll want to start with a high-quality cut of meat. Ideally, look for a piece that has a good amount of marbling, as this will contribute to the tenderness and flavor when cooked. The seasoning is typically minimal, allowing the beef’s natural flavor to shine through. With just a few simple ingredients and the right grilling technique, you can impress your family and friends with this classic Brazilian dish.

Ingredients (Serves 4-6)

• 2-3 pounds of alcatra (sirloin steak)
• 2 tablespoons of coarse sea salt
• 1 tablespoon of freshly cracked black pepper
• 1 tablespoon of garlic powder
• 1 tablespoon of olive oil
• Fresh lime wedges (for serving)

Cooking Instructions

1. Prepare the Steak: Begin by selecting a fresh cut of alcatra from your butcher. Trim any excess fat if desired, but leave enough to guarantee flavor and moisture during cooking. Pat the steak dry with paper towels, which will help achieve a good sear on the grill.
2. Season the Meat: In a small bowl, mix together the coarse sea salt, black pepper, and garlic powder. Rub the mixture generously over both sides of the alcatra, making sure it’s evenly coated. Let the seasoned steak sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat.
3. Preheat the Grill: While the steak is resting, preheat your grill to high heat. If you’re using a charcoal grill, wait until the coals are ashed over and glowing. For a gas grill, set all burners to high. A hot grill is vital for searing the steak and locking in its juices.
4. Grill the Alcatra: Once the grill is hot, brush the grates with olive oil to prevent sticking. Place the seasoned alcatra on the grill and cook for about 5-7 minutes on one side without moving it. This will allow for nice grill marks to form.
5. Flip and Finish Cooking: After 5-7 minutes, flip the steak using tongs and grill for an additional 5-7 minutes, or until the internal temperature reaches your desired level of doneness (135°F for medium-rare). If you’re unsure, use a meat thermometer for accuracy.
6. Rest the Meat: Once cooked, transfer the alcatra to a cutting board and cover it loosely with aluminum foil. Let it rest for about 10 minutes; this allows the juices to redistribute throughout the meat, making sure every bite is tender and flavorful.
7. Slice and Serve: After resting, slice the alcatra against the grain into thin strips. Serve the steak with fresh lime wedges on the side for a bright, zesty finish. Enjoy your delicious Brazilian barbecue!

Extra Tips

When cooking alcatra, remember that the key to a great steak lies in not overcrowding the grill. If you’re cooking multiple pieces, make sure there’s enough space between them to allow for even cooking and proper heat circulation.

Additionally, don’t skip the resting step; it’s essential for achieving juicy results. If you prefer additional flavor, consider marinating the alcatra in a mixture of olive oil, garlic, and herbs for a few hours before grilling.

Coração De Frango: Chicken Hearts on the Grill

Coração de Frango, or Chicken Hearts, is a beloved dish in Brazilian barbecue culture. These small, tender morsels pack a punch of flavor and are a favorite at many churrascos (Brazilian barbecues). Grilled to perfection, they’re often marinated to enhance their rich taste and are ideal for serving as an appetizer or main dish.

Whether you’re hosting a gathering or simply craving a unique protein option, this dish is bound to impress your guests and tantalize your taste buds.

The process of preparing coração de frango is straightforward and rewarding. The key is to marinate the chicken hearts to infuse them with flavor before grilling them to a juicy finish. Traditionally, these little delights are seasoned with garlic, lime juice, and a sprinkle of salt, but feel free to get creative with your marinades.

Once grilled, they can be served with a squeeze of lime or accompanied by a fiery dipping sauce for an extra kick.

Ingredients (Serves 4-6 people):

• 1 pound chicken hearts
• 4 cloves garlic, minced
• 1/4 cup lime juice (about 2 limes)
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika (optional)
• Skewers (if using wooden skewers, soak them in water for 30 minutes before grilling)

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine the minced garlic, lime juice, olive oil, salt, black pepper, and paprika (if using). Mix well until all ingredients are fully incorporated. This marinade will add depth and flavor to the chicken hearts.
2. Marinate the Chicken Hearts: Rinse the chicken hearts under cold water and pat them dry with paper towels. Add the chicken hearts to the marinade, guaranteeing they’re well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or up to 4 hours for a more intense flavor.
3. Preheat the Grill: While the chicken hearts are marinating, preheat your grill to medium-high heat. This will guarantee a nice sear and prevent the hearts from sticking to the grill grates.
4. Skewer the Chicken Hearts: Once marinated, thread the chicken hearts onto skewers, making sure to leave a little space between each heart to allow for even cooking. If you’re using wooden skewers, remember to soak them beforehand to prevent burning.
5. Grill the Chicken Hearts: Place the skewers on the preheated grill. Cook for about 5-7 minutes, turning occasionally until the hearts are cooked through and have a nice char on the outside. They should reach an internal temperature of 165°F.
6. Serve: Remove the skewers from the grill and let them rest for a couple of minutes. Serve the grilled chicken hearts with fresh lime wedges on the side and enjoy!

Extra Tips:

When preparing coração de frango, consider experimenting with different marinades to suit your taste. You can add herbs like oregano or parsley, or even a bit of chili powder for some heat.

Additionally, confirm your grill is sufficiently hot to achieve that lovely char without overcooking the hearts. For added flavor, serve the grilled chicken hearts with a spicy dipping sauce or a fresh chimichurri to elevate your dish even further.

Enjoy your Brazilian barbecue experience!

Vegetais Grelhados: Grilled Vegetables

Grilled vegetables, or “vegetais grelhados,” are a staple in Brazilian barbecue, offering a colorful and flavorful complement to the smoky meats typically served. The combination of seasonal vegetables, combined with simple seasonings, showcases the natural sweetness and textures of each ingredient. This dish isn’t only delicious but also a healthy option that can cater to both vegetarians and meat lovers alike.

The grilling process enhances the flavors, creating a delightful char that adds depth to the dish. In Brazil, grilling vegetables is often a communal experience, where friends and family gather around the barbecue pit. The versatility of grilled vegetables allows for experimentation with various types of produce based on availability and personal preference.

Whether it’s bell peppers, zucchini, or eggplant, the vibrant colors and flavors make for an appealing dish that can be served warm or at room temperature.

Ingredients (Serves 4-6)

• 2 bell peppers (red and yellow), cut into quarters
• 2 medium zucchinis, sliced into half-moons
• 1 large eggplant, cut into 1-inch cubes
• 1 red onion, cut into thick slices
• 1 cup of cherry tomatoes
• 4 tablespoons of olive oil
• 2 teaspoons of salt
• 1 teaspoon of black pepper
• 1 teaspoon of garlic powder
• 1 teaspoon of dried oregano
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Preheat the Grill: Start by preheating your grill to medium-high heat. This guarantees that your vegetables will cook evenly and develop a nice char on the outside. If using a charcoal grill, allow the coals to burn down until they’re covered with white ash.
2. Prepare the Vegetables: While the grill heats up, wash and cut your vegetables as directed. Make sure to keep the sizes consistent to guarantee even cooking. For instance, slice the zucchini and eggplant into similar thicknesses and cut the bell peppers and onions into similarly sized pieces.
3. Season the Vegetables: In a large bowl, combine the olive oil, salt, pepper, garlic powder, and dried oregano. Add the prepared vegetables to the bowl and toss them until they’re well coated with the seasoning mixture. Allow them to marinate for about 10-15 minutes to absorb the flavors.
4. Grill the Vegetables: Place the seasoned vegetables directly on the grill grates. For smaller vegetables like cherry tomatoes, you might want to use a grilling basket or skewers to prevent them from falling through the grates. Grill the vegetables for about 8-10 minutes, turning occasionally until they’re tender and have grill marks.
5. Garnish and Serve: Once the vegetables are cooked to your liking, remove them from the grill and transfer them to a serving platter. Sprinkle fresh chopped parsley over the top for a pop of color and added flavor. Serve them warm as a side dish alongside your favorite grilled meats.

Extra Tips

When grilling vegetables, consider using a mix of colors and textures to create an appealing dish. Marinating the vegetables even longer than 15 minutes can deepen the flavor, but be careful not to let them sit too long, as they can become too soft.

For added flavor, you can experiment with different herbs and spices such as rosemary or thyme, or even add a splash of balsamic vinegar before serving. Finally, if you have leftovers, grilled vegetables can be repurposed in salads, sandwiches, or as a topping for pizzas. Enjoy your Brazilian barbecue experience!

Farofa: Toasted Cassava Flour Mix

Farofa is a quintessential Brazilian side dish that beautifully complements grilled meats, particularly during a traditional Brazilian barbecue. This toasted cassava flour mix isn’t only flavorful but also adds a delightful crunch to the meal.

Made with simple ingredients, farofa can be customized with various additions such as bacon, onions, and nuts, making it a versatile dish that appeals to a wide range of tastes. It’s often served alongside feijoada or simply enjoyed with a piece of grilled meat, enhancing the overall dining experience.

To prepare farofa, the key is to achieve the perfect toast of the cassava flour, which gives the dish its distinctive flavor and texture. The process usually involves sautéing some aromatic ingredients, then slowly adding the cassava flour while stirring, guaranteeing an even toast.

The result is a rich, nutty, and slightly crunchy mix that elevates any meal. Not only is farofa delicious, but it’s also a quick and easy dish to whip up, making it a favorite for gatherings and family feasts.

Ingredients (Serves 4-6)

• 2 cups cassava flour
• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup cooked bacon, chopped (optional)
• 1/2 cup green onions, chopped
• 1/2 cup chopped parsley
• Salt and pepper to taste

Cooking Instructions

1. Prepare Ingredients: Start by gathering all your ingredients. Chop the onion, garlic, and bacon (if using) ahead of time. This will streamline the cooking process and guarantee everything is ready for sautéing.

2. Sauté Aromatics: In a large skillet, melt the butter over medium heat. Once the butter is melted and bubbling, add the chopped onion. Sauté for about 5 minutes until the onion is translucent and slightly caramelized.

Next, add the minced garlic and continue to cook for another minute until fragrant.

3. Cook Bacon (Optional): If you’re using bacon, add the chopped bacon to the skillet at this point. Cook for about 3-4 minutes until the bacon is crispy and has released its fat. If you’re skipping the bacon, you can proceed to the next step.

4. Toast Cassava Flour: Gradually add the cassava flour to the skillet while continuously stirring. Verify the flour is evenly coated in the butter and fat from the bacon (if using).

Cook for about 5-7 minutes, stirring frequently, until the flour turns a light golden brown and has a nutty aroma.

5. Add Green Onions and Parsley: Once the cassava flour is toasted, stir in the chopped green onions and parsley. Mix well to incorporate all ingredients. Season with salt and pepper to taste.

6. Serve: Remove the farofa from heat and transfer it to a serving dish. It can be served warm or at room temperature, making it ideal for barbecues.

Extra Tips

When making farofa, feel free to personalize it with additional ingredients such as diced bell peppers, nuts (like walnuts or cashews), or even raisins for a touch of sweetness.

Adjust the seasoning to your personal preference, and remember that the key to great farofa is in the toasting of the cassava flour—don’t rush this step, as it enhances the flavor considerably.

Enjoy your farofa as a delightful accompaniment to your favorite grilled meats, and watch it become a staple at your gatherings!

Vinagrete: Brazilian Salsa

Vinagrete, a vibrant Brazilian salsa, is an essential accompaniment to any traditional Brazilian barbecue. This zesty and invigorating condiment enhances the flavors of grilled meats, making it a perfect addition to your feast. Its bright colors and bold flavors come from a harmonious blend of fresh vegetables, vinegar, and olive oil, creating a delightful contrast to the smoky and savory notes of barbecued dishes.

Whether served alongside juicy steaks or flavorful sausages, vinagrete adds a touch of freshness that elevates the entire meal.

Preparing vinagrete is simple and quick, making it an ideal choice for gatherings and summer barbecues. The key to a great vinagrete lies in using fresh, high-quality ingredients and allowing the flavors to meld together before serving. This salsa isn’t only easy to make but also customizable; feel free to adjust the ingredients based on your preferences or what you have on hand.

Let’s plunge into the recipe!

Ingredients (Serves 4-6 people)

• 1 medium onion, finely chopped
• 1 medium tomato, diced
• 1 medium bell pepper (red or yellow), diced
• 1/2 cup fresh parsley, chopped
• 1/4 cup olive oil
• 1/4 cup white vinegar
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Vegetables: Begin by finely chopping the onion, dicing the tomato, and bell pepper. Make sure to remove the seeds from the bell pepper to avoid any bitterness. The smaller you chop the vegetables, the more they’ll blend well together and complement your meats.
2. Combine the Ingredients: In a medium-sized mixing bowl, combine the chopped onion, diced tomato, diced bell pepper, and fresh parsley. Stir gently to mix the ingredients without bruising the vegetables, ensuring all the flavors will meld nicely.
3. Add the Dressing: Pour in the olive oil and white vinegar over the vegetable mixture. The olive oil will provide richness while the vinegar adds acidity, balancing the flavors of the dish.
4. Season: Sprinkle salt and pepper over the mixture to taste. Start with a small amount and adjust according to your preference. Remember, the seasoning will enhance the fresh flavors of the vegetables.
5. Mix and Marinate: Stir the mixture thoroughly until all the ingredients are well coated with the olive oil and vinegar. Allow the vinagrete to sit for at least 15-30 minutes at room temperature, or in the refrigerator if you prefer it chilled. This resting period helps the flavors to marry and intensify.
6. Serve: Once ready, give the vinagrete a quick stir and serve it alongside your favorite grilled meats. It can be served in a small bowl or drizzled directly over the meat for a colorful presentation.

Extra Tips

For the best flavor, use fresh, ripe tomatoes and crisp bell peppers. If you like a bit of heat, consider adding finely chopped jalapeños or a dash of hot sauce to the mix.

Vinagrete can be made ahead of time; just be sure to stir it again before serving to redistribute the dressing. Additionally, you can experiment with other herbs like cilantro or green onions for a different twist.

Enjoy your Brazilian barbecue with this delightful and invigorating salsa!

Arroz À Grega: Colorful Rice Salad

Arroz À Grega, or Greek-style rice, is a delightful and colorful side dish that beautifully complements any Brazilian barbecue. This vibrant rice salad is packed with a medley of vegetables, making it not only visually appealing but also nutritious. The combination of bell peppers, peas, and carrots gives the dish its signature look, while the addition of raisins and almonds adds a unique sweetness and crunch.

It’s a perfect accompaniment to grilled meats, providing a revitalizing contrast to the smoky flavors typical of Brazilian barbecue. This dish isn’t only easy to prepare but also versatile. You can adjust the ingredients based on what you have on hand or your personal preferences. For instance, you may choose to add different vegetables or even proteins such as chicken or shrimp for a heartier version.

Arroz À Grega is excellent for gatherings, potlucks, or family dinners, making it a favorite in many Brazilian households.

Ingredients (serving size: 4-6 people):

• 2 cups long-grain white rice
• 4 cups vegetable broth or water
• 1 cup diced bell peppers (red, yellow, and green)
• 1 cup frozen peas
• 1 cup diced carrots
• ½ cup raisins
• ½ cup sliced almonds (toasted if preferred)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish (optional)

Cooking Instructions:

1. Rinse the Rice: Begin by rinsing the long-grain rice under cold water until the water runs clear. This removes excess starch and helps keep the rice fluffy. Drain well and set aside.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
3. Cook the Rice: Add the rinsed rice to the pot and stir well to coat the grains with the oil and aromatics. Toast the rice for about 2 minutes, stirring constantly. This step enhances the nutty flavor of the rice.
4. Add the Broth: Pour in the vegetable broth or water, and season with salt and black pepper. Bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Don’t lift the lid during cooking.
5. Prepare the Vegetables: While the rice is cooking, prepare the vegetables. In a separate skillet, lightly sauté the diced bell peppers and carrots in a little olive oil for about 5 minutes until they’re tender but still crisp. Add the frozen peas and cook for an additional 2 minutes.
6. Combine Ingredients: Once the rice is done, fluff it with a fork and gently fold in the sautéed vegetables, raisins, and toasted almonds. Mix well to combine all the ingredients evenly.
7. Serve: Transfer the Arroz À Grega to a serving dish. Garnish with freshly chopped parsley if desired, and serve warm as a side dish to your Brazilian barbecue.

Extra Tips:

When preparing Arroz À Grega, feel free to customize the vegetables based on seasonal availability or personal taste preferences. You can also add proteins such as diced chicken or shrimp to make it a complete meal.

For a more pronounced flavor, consider adding a splash of lemon juice or a sprinkle of fresh herbs. Always taste and adjust the seasoning before serving, as the flavors should be well-balanced. This dish can be made ahead of time and served at room temperature, making it a convenient option for gatherings.

Molho De Chimichurri: Zesty Chimichurri Sauce

Molho de Chimichurri is a vibrant and flavorful sauce that originates from Argentina but has become a staple in Brazilian barbecue cuisine. This zesty sauce is perfect for drizzling over grilled meats, especially the succulent cuts of beef that are popular in a traditional Brazilian churrasco. Its sharp, herby notes complement the rich flavors of the grilled meats, making it an essential accompaniment to any barbecue feast.

The beauty of chimichurri lies in its versatility. While typically made with parsley, garlic, vinegar, and oil, you can adjust the ingredients to suit your taste. Some may prefer adding a hint of heat with crushed red pepper flakes or a dash of lemon juice for brightness.

Whether you’re hosting a backyard barbecue or enjoying a casual dinner, this chimichurri sauce is sure to elevate your meal and impress your guests.

Ingredients (Serves 4-6)

• 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Juice of 1 lemon (optional)

Cooking Instructions

1. Prepare the Ingredients: Start by gathering all your ingredients. Rinse the parsley under cold water and pat it dry. Finely chop the parsley and mince the garlic cloves. Having everything ready will make the mixing process smoother.
2. Mix the Base Ingredients: In a medium-sized mixing bowl, combine the finely chopped parsley, minced garlic, and dried oregano. These fresh and aromatic ingredients are the base of your chimichurri and will provide its characteristic flavor.
3. Add the Liquid Ingredients: Slowly pour in the olive oil and red wine vinegar into the bowl with the parsley mixture. Stir gently to combine. The oil will help to emulsify the sauce, creating a smooth and cohesive mixture.
4. Season the Sauce: Add the crushed red pepper flakes, if using, along with salt and pepper to taste. Adjust the seasoning according to your preference, keeping in mind that the flavors will develop as the sauce sits.
5. Incorporate Lemon Juice: For an added layer of flavor, squeeze in the juice of one lemon, if desired. This step is optional but can enhance the overall brightness of the sauce.
6. Let it Rest: Allow the chimichurri to sit for at least 30 minutes before serving. This resting period allows the flavors to meld and intensify, resulting in a more delicious sauce.
7. Serve: When ready to serve, give the sauce a good stir and transfer it to a serving bowl. Drizzle over your grilled meats or serve it as a dipping sauce alongside your barbecue spread.

Extra Tips

For the best flavor, try to make the chimichurri a few hours in advance or even the day before. This resting time allows the ingredients to infuse and develop their flavors fully.

Store any leftovers in an airtight container in the refrigerator, and remember to bring it back to room temperature before serving, as the olive oil may solidify when chilled. Experiment with different herbs such as cilantro or add a splash of lime juice for a unique twist on this classic sauce.

Queijo Coalho: Grilled Cheese Skewers

Queijo Coalho is a beloved Brazilian cheese, often enjoyed at outdoor barbecues. It’s firm, has a slightly tangy flavor, and is perfect for grilling. When skewered and cooked over an open flame, this cheese develops a delightful golden crust, becoming crispy on the outside while remaining soft and gooey on the inside.

These grilled cheese skewers aren’t only easy to prepare but also a crowd-pleaser, making them an ideal addition to any barbecue spread.

To make Queijo Coalho skewers, you’ll need to select the right type of Queijo Coalho, which may be found at specialty cheese shops or Latin markets. The cheese is typically cut into cubes or rectangular pieces and skewered onto sticks, making it easy to grill and serve. The dish is often enjoyed with a sprinkle of oregano or a drizzle of honey for added flavor.

Let’s explore the ingredients and cooking instructions to create this delicious Brazilian delicacy!

Ingredients (Serves 4-6 people):

• 500g Queijo Coalho, cut into 1-inch cubes
• 6-8 wooden or metal skewers
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Optional: honey for drizzling
• Optional: fresh herbs for garnish (such as parsley or cilantro)

Cooking Instructions:

1. Prepare the Skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. This step is important to guarantee that your skewers hold together and don’t catch fire while grilling.
2. Skewer the Cheese: Take the prepared Queijo Coalho and thread the cheese cubes onto the skewers, leaving a little space between each piece for even cooking. Depending on the size of your skewers, you can fit 4-6 pieces per skewer.
3. Season the Cheese: Brush the skewers lightly with olive oil. This not only helps prevent the cheese from sticking to the grill but also adds flavor. Sprinkle the dried oregano over the skewers for an aromatic touch.
4. Preheat the Grill: If using a charcoal grill, light the charcoal and let it burn until covered with white ash. For a gas grill, preheat to medium heat. A hot grill is essential to achieve that perfect char on the cheese.
5. Grill the Skewers: Place the skewers on the grill and cook for about 3-4 minutes on each side, or until the cheese is golden brown and has grill marks. Keep an eye on them to avoid overcooking, as the cheese can melt and fall off the skewer if left too long.
6. Serve: Once grilled to perfection, remove the skewers from the grill and let them cool for a minute. Drizzle with honey if you prefer a sweet contrast, and garnish with fresh herbs if desired. Serve immediately while hot.

Extra Tips:

When grilling Queijo Coalho, it’s essential to maintain a medium heat to guarantee the cheese cooks evenly without melting away.

If you can’t find Queijo Coalho, you can substitute it with a similar firm cheese, such as halloumi, although the flavor will vary slightly.

For a fun twist, consider marinating the cheese in a mix of herbs and spices before skewering it, adding an extra layer of flavor to your grilled cheese skewers. Enjoy your Brazilian barbecue experience!

Pudim: Brazilian Flan for Dessert

Pudim, a classic Brazilian dessert, is a silky and creamy flan that captivates dessert lovers with its rich caramel flavor and smooth texture. This delightful treat is often served at family gatherings, celebrations, and barbecues, making it a staple in Brazilian cuisine.

The combination of sweetened condensed milk, eggs, and whole milk creates a luscious custard that melts in your mouth, while the caramel sauce adds a perfect touch of sweetness and depth.

Making Pudim is a straightforward process that requires minimal ingredients, yet produces a dessert that appears quite sophisticated. It can be prepared ahead of time, allowing the flavors to meld beautifully while chilling in the fridge. Serve this delectable flan chilled for a revitalizing end to your Brazilian barbecue or any meal.

Ingredients (Serves 4-6)

• 1 cup granulated sugar (for caramel)
• 1/4 cup water (for caramel)
• 1 can (14 ounces) sweetened condensed milk
• 2 cups whole milk
• 3 large eggs
• 1 teaspoon vanilla extract

Cooking Instructions

1. Prepare the Caramel: In a medium saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves. Allow the mixture to come to a boil without stirring.

Watch closely as the sugar turns a golden brown color; this should take about 8-10 minutes. Once the desired color is reached, quickly pour the caramel into a round flan mold or a round baking dish, tilting it to coat the bottom evenly. Set aside to cool and harden.

2. Blend the Custard Mixture: In a blender, add the sweetened condensed milk, whole milk, eggs, and vanilla extract. Blend on high speed for about 1-2 minutes until the mixture is smooth and well combined.

This step is essential to guarantee a creamy texture in your Pudim.

3. Combine and Pour: Carefully pour the blended custard mixture over the hardened caramel in the flan mold. Make sure to do this gently to avoid mixing the caramel and the custard.

4. Bake in a Water Bath****: Preheat your oven to 350°F (175°C). Place the flan mold in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the flan mold.

This water bath will help the Pudim cook evenly and prevent cracking.

5. Bake: Bake in the preheated oven for about 1 hour, or until the Pudim is set (a knife inserted into the center should come out clean).

Once baked, remove the flan mold from the water bath and allow it to cool at room temperature.

6. Chill: Once cooled, refrigerate the Pudim for at least 4 hours or overnight. This will help it firm up and develop its flavors.

7. Serve: To serve, carefully run a knife around the edges of the flan to loosen it. Invert the mold onto a serving plate, allowing the caramel to flow over the top of the Pudim. Slice and enjoy!

Extra Tips

When making Pudim, it’s important to keep an eye on the caramel as it cooks; it can go from perfect to burnt very quickly.

If you’re new to making caramel, you can also use store-bought caramel sauce as a shortcut. For a twist, consider adding a bit of citrus zest or a splash of coconut milk to the custard mixture for added flavor.

Remember to let the Pudim chill thoroughly; this not only helps set the dessert but also enhances its taste!