What is Brazilian Spit Roast?

The Brazilian BBQ (called  CHURRASCO and pronounced  choo- has- ko) is a traditional method of cooking meat was developed hundreds of years ago in both the Southern areas of Brazil and South America.

Wild cattle roamed over the border from Argentina onto the vast plains in Southern Brazil where the Gauchos (cowboys) who tendered the cattle developed their own style of cooking meat.

Large cuts of beef were threaded onto long metal swords or skewers which were supported by metal rods over the hot embers. The beef was covered in rock salt and cooked over the charcoal fires slowly to retain the moisture and flavor while the Gauchos relaxed after a long day in the saddle driving their cattle.

When the beef was cooked it was sliced from the skewers onto the plates for eating and the result was the most beautiful tasting beef imaginable.

The beef that is used for the barbecues is called PICANHA a very special tender cut of rump steak that is ideal for this type of cooking.

Over time this traditional method of cooking beef has been expanded to include chicken, chicken hearts and specialty flavored Brazilian sausages. All meats are served with side dishes of rice, beans and a lovely variety of tasty and appetizing salads.