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Volume III
August 16, 2013

Weekly Home / Recipe Center

Uncle Luiz's Brazilian Barbecue

Servings 30

Churrasco do tio Luiz The following will feed a good sized party:

Calories per serving: 160

3 pounds beef sirloin steaks rubbed with rock salt
2 pounds boneless pork loin fillet rubbed with rock salt (2 pounds smoked pork sausage takes less time to cook, but this will be the appetizer)
2 whole chicken, can be roasted whole or in pieces
Serve with Onions Brazilian Style

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.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Help on downloading recipes

  • A Taste of Brazil, availible in the Cook'n library

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