 Brasilian Style BBQ - Churrasco |
BBQSource Forums
Grilling & Barbecuing Discussion
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 Jun 22 2007, 06:20 PM
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#1
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 Advanced Member  Group: Grill Masters Posts: 1,947 Joined: 4-December 06 From: West Virginia Member No.: 1,960  |
I'm thinking making a variation of the BBQ I've had at a friends house in Sao Paulo, Brasil.
Will select a small (3-4 pound) sirloin roast. Pack it in sea salt and set in the fridge for 2-3 hours. Take it out and wrap with bacon (tieing each strip on with string). Put on the Rotisserie ... and grill to desired doneness. Slice thin and serve. You can add additional spices and flavors ... but I like it best with just salt. Usually serve on a bed of mixed greens with an oil/vinegar/garlic dressing and a nice bottle of Argentine Malbec. Anyone else have any recipes for Brasilian BBQ? Billy Goat in WV -------------------- Woman accepted cooking as a chore but man has made of it a recreation.
Jenn-Air 75K 720-0165 LP 2006 - Jenn-Air Rotisserie - Jenn-Air Cover - Acu-Rite Digital Meat Thermometer - Oregon Grill-Right Wireless Thermometer - BBQ Grillware LED Grill Light - BBQ Grillware Barbecue Grill Light - BBQ Grillware Rotisserie Basket ----Mods---- - Griddle/Grate Storage in LP Cabinet - Rotisserie/Warming Rack Storage on Back - - Wild Turkey Rye Whisky 101 BBQ Grillware 20K Verticle Smoker LP 2007 Quest Ultra-Sear Table Top LP January '08 Given to future son-in-law January '08 |
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Jun 23 2007, 08:55 AM
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#2
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Advanced Member Group: Moderators Posts: 2,142 Joined: 8-November 05 From: SF Bay Area Member No.: 594 |
QUOTE (Billy Goat @ Jun 22 2007, 03:20 PM)  I'm thinking making a variation of the BBQ I've had at a friends house in Sao Paulo, Brasil. Will select a small (3-4 pound) sirloin roast. Pack it in sea salt and set in the fridge for 2-3 hours. Take it out and wrap with bacon (tieing each strip on with string). Put on the Rotisserie ... and grill to desired doneness. Slice thin and serve. You can add additional spices and flavors ... but I like it best with just salt. Usually serve on a bed of mixed greens with an oil/vinegar/garlic dressing and a nice bottle of Argentine Malbec. Anyone else have any recipes for Brasilian BBQ? Billy Goat in WV I guess this is another thing I going to have to try. It gotta be good if it's being rotisserie. 
-------------------- Takeahike66
--------------------------------------------------- JennAir - 720-150LP - 5 burner, Sep 05 Ultra-Sear Portable IR Grill Nov 07 Char Broil Big Easy Oiless Fryer Masterbuilt Electric Smoker WTFA brand, Nov 08 --------------------------------------------------- ----- Accessories ----- - Sears SS Island end modules (2) - BBQ Grillware LED Grill Lights (2) - JennAir Rotisserie w/ extra splits - E-Z Que Rotisserie 8" - Maverick ET-72 Remote probe - Maverick OT-03 Oven Thermometer for smoking ----- Modifications ----- - Utensil hooks (10) - Remove built-in smoker box - Hood ventilation Gap Covers - Wok Holder for side burner - Sunshine Griddle - Customized SS grates to fit Sunshine Griddle - Custom fitted center divider mod - Marshall two-stage regulator - Fitted Manometer in gas line - Custom smoking rack (Shelly design) - Rotisserie storage using existing back bolts, also used to store warming rack & grate |
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Jun 24 2007, 05:15 PM
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#3
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Advanced Member Group: Grill Masters Posts: 1,947 Joined: 4-December 06 From: West Virginia Member No.: 1,960 |
error
-------------------- Woman accepted cooking as a chore but man has made of it a recreation.
Jenn-Air 75K 720-0165 LP 2006 - Jenn-Air Rotisserie - Jenn-Air Cover - Acu-Rite Digital Meat Thermometer - Oregon Grill-Right Wireless Thermometer - BBQ Grillware LED Grill Light - BBQ Grillware Barbecue Grill Light - BBQ Grillware Rotisserie Basket ----Mods---- - Griddle/Grate Storage in LP Cabinet - Rotisserie/Warming Rack Storage on Back - - Wild Turkey Rye Whisky 101 BBQ Grillware 20K Verticle Smoker LP 2007 Quest Ultra-Sear Table Top LP January '08 Given to future son-in-law January '08 |
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Jun 24 2007, 05:15 PM
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#4
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Advanced Member Group: Grill Masters Posts: 1,947 Joined: 4-December 06 From: West Virginia Member No.: 1,960 |
QUOTE (Billy Goat @ Jun 22 2007, 07:20 PM) I'm thinking making a variation of the BBQ I've had at a friends house in Sao Paulo, Brasil. Will select a small (3-4 pound) sirloin roast. Pack it in sea salt and set in the fridge for 2-3 hours. Take it out and wrap with bacon (tieing each strip on with string). Put on the Rotisserie ... and grill to desired doneness. Slice thin and serve. You can add additional spices and flavors ... but I like it best with just salt. Usually serve on a bed of mixed greens with an oil/vinegar/garlic dressing and a nice bottle of Argentine Malbec. Anyone else have any recipes for Brasilian BBQ? Billy Goat in WV OK ... I made Brasilian BBQ today using a round of beef roast at ~ 4 pounds [I couln't find a nice sirloin] ... I coated the meat with sea salt,wraped it in plastic wrap, and put it in the fridge overnight. Today I wrapped the roast in bacon and tied it with string. I used a bamboo skewer to run a pilot hole through the roast ... it made getting the rotisserie rod through the center of the roast much easier. I removed the 3 grates on my 720-0165, and made a foil catch tray that I put under the meat, filled it with water, a sliced lemon and some fresh basil and rosemary [I know the lemon and herbs did nothing for the meat ... but it made my setup look better, and it did smell good while grilling] ... here's a picture:
I preheated the the grill with the two outside burners on low, then put the rod on the grill and turned on the rotisserie. Cooked for 1.5 hours with one burner [left side] on low and the rotisserie IR burner on high. Internal meat temp @ 159 F, medium, when I took it off. Here is a picture of it done:
Served it sliced thin with baked sweet potatos and steamed broccoli ... Hmmmmmmm gooooooood!! We a hit with all my family and guests.The bacon stayed adhered to the outside of the roast, even during slicing. The salty/bacon crust really added nice flavor and texture. Billy Goat in WV -------------------- Woman accepted cooking as a chore but man has made of it a recreation.
Jenn-Air 75K 720-0165 LP 2006 - Jenn-Air Rotisserie - Jenn-Air Cover - Acu-Rite Digital Meat Thermometer - Oregon Grill-Right Wireless Thermometer - BBQ Grillware LED Grill Light - BBQ Grillware Barbecue Grill Light - BBQ Grillware Rotisserie Basket ----Mods---- - Griddle/Grate Storage in LP Cabinet - Rotisserie/Warming Rack Storage on Back - - Wild Turkey Rye Whisky 101 BBQ Grillware 20K Verticle Smoker LP 2007 Quest Ultra-Sear Table Top LP January '08 Given to future son-in-law January '08 |
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Jun 24 2007, 09:08 PM
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#5
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 Advanced Member Group: Moderators Posts: 8,063 Joined: 29-December 05 From: Hang'n on the Jersey Shore Member No.: 640 |
QUOTE (Billy Goat @ Jun 24 2007, 05:15 PM) OK ... I made Brasilian BBQ today using a round of beef roast at ~ 4 pounds [I couln't find a nice sirloin] ... I coated the meat with sea salt,wraped it in plastic wrap, and put it in the fridge overnight. Today I wrapped the roast in bacon and tied it with string. I used a bamboo skewer to run a pilot hole through the roast ... it made getting the rotisserie rod through the center of the roast much easier. I removed the 3 grates on my 720-0165, and made a foil catch tray that I put under the meat, filled it with water, a sliced lemon and some fresh basil and rosemary [I know the lemon and herbs did nothing for the meat ... but it made my setup look better, and it did smell good while grilling] ... here's a picture:
I preheated the the grill with the two outside burners on low, then put the rod on the grill and turned on the rotisserie. Cooked for 1.5 hours with one burner [left side] on low and the rotisserie IR burner on high. Internal meat temp @ 159 F, medium, when I took it off. Here is a picture of it done:
Served it sliced thin with baked sweet potatos and steamed broccoli ... Hmmmmmmm gooooooood!! We a hit with all my family and guests.The bacon stayed adhered to the outside of the roast, even during slicing. The salty/bacon crust really added nice flavor and texture. Billy Goat in WV Billy Goat: that looks absolutely delicious! I'm putting on the menu for next Friday night! Lemons and all! Mike -------------------- "Grill yer Steaks and Smoke dem Ribs"
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