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
Full Version: Brasilian Style BBQ - Churrasco
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
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.
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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
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:
Click to view attachment
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:
Click to view attachment
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
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:
Click to view attachment
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:
Click to view attachment
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
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:
Click to view attachment
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:
Click to view attachment
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
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