Brazilian barbecue is famous around the world, but the real magic happens at home — where families and friends gather around the fire with regional cuts, simple seasonings, and generous hospitality. From iconic picanha to slow-roasted beef ribs and bright sides like vinagrete and farofa, churrasco is a cultural ritual that celebrates flavor, community, and tradition. Here’s how to choose the best cuts, season your meat like a pro, and recreate an authentic Brazilian churrasco wherever you are.
A Global Food Sensation
From the famous churrascarias found in cities like New York, London, and Tokyo, while foreigners often discover Brazilian barbecue through all-you-can-eat steakhouses, locals know that the most memorable churrascos happen at home — in backyards, on apartment balconies, and during family celebrations. Every region has its own habits, cuts, and techniques, but the spirit is always the same: good food, good company, and a fire that never goes out.
If you want to recreate the real Brazilian experience, here’s everything you need to know about choosing the right cuts, seasoning like a local, planning portions, and preparing classic side dishes.
Choosing the Best Cuts for a True Brazilian Churrasco
A successful barbecue starts long before the fire — it starts at the butcher counter. Brazilians take pride in selecting cuts that highlight flavor, fat, and texture, and each one demands its own style of preparation.
Here are the cuts most beloved across the country:
- Picanha – The star of any Brazilian barbecue. Its cap of fat bastes the meat as it cooks, keeping it tender and flavorful. Serve whole or sliced into thick steaks.
- Fraldinha (Flank Steak) – Lean, juicy, and quick to grill. A favorite for those who prefer softer fibers and shorter cooking time.
- Costela (Beef Ribs) – A slow-cooking classic. When done properly, the meat becomes unbelievably tender — the kind that falls off the bone.
- Linguiça (Brazilian Sausage) – Usually served at the beginning of the barbecue to “warm up” guests while the larger cuts cook.
- Maminha and Alcatra – Mild, tender cuts that cook fast and please almost every palate.
- Ancho, Prime Rib, Entrecôte – Modern favorites for hosts who want to introduce premium, steakhouse-style cuts at home.
Brazilian barbecue doesn’t stop at beef — pork, chicken, and even lamb are part of the rotation, giving the grill a rich variety of textures and flavors.
Seasoning Secrets: How Brazilians Bring Out the Best in Their Meat
Brazilian seasoning is surprisingly simple. The goal is always the same: enhance the natural flavor of the meat, never hide it.
Here are the essentials:
- Coarse Salt (Sal Grosso) – The foundation of Brazilian barbecue. Used mainly on large cuts, it keeps moisture inside and forms a delicious crust.
- Fine Salt, Garlic, and Black Pepper – Ideal for smaller pieces or faster-cooking cuts.
- Marinades for Chicken and Pork – Lemon juice, wine, herbs, and olive oil add brightness and tenderness.
- Moderation Matters – Too many spices can mask the meat’s natural juices, which is something churrasqueiros (grillmasters) avoid.
Some hosts also add chimichurri, paprika, or fresh herbs to introduce subtle layers of flavor — but always with a light touch.
Classic Brazilian Sides: What You Must Serve
No churrasco is complete without the classic accompaniments that Brazilians swear by. They balance the richness of the meat and add color and texture to the table.
- Vinagrete – A bright mix of tomatoes, onions, peppers, olive oil, and vinegar.
- Farofa – Toasted cassava flour seasoned with herbs, butter, onions, or bacon — Brazil’s most essential side.
- Garlic Bread – Crispy, buttery, and perfect for eating throughout the meal.
- Grilled Queijo Coalho – A firm Brazilian cheese that caramelizes beautifully over the fire.
- White Rice, Green Salad, Potato Mayo Salad – Simple classics that appear at almost every gathering.
Together, these dishes turn a barbecue into a full meal that pleases every type of guest, carnivores and vegetarians alike.
How Much Meat to Buy Per Person?
Planning is key — no Brazilian wants to run out of food during a churrasco.
Here’s the basic rule:
- Adults: 400–500 grams of meat (about 1 lb)
- Children: around 150 grams (5 oz)
If you’re serving many different cuts, sausages, and plenty of sides, you can lean closer to the lower end of that range.
Why Churrasco Is Such an Important Part of Brazilian Culture
Across Brazil — from São Paulo’s high-rise balconies to backyard gatherings in the countryside — grilling meat is more than cooking. It’s a social ritual built around sharing, conversation, and generosity. The barbecue becomes the center of birthdays, holidays, family reunions, and lazy Sunday afternoons.
To share a churrasco is to be welcomed into Brazilian life.
FAQ: Brazilian Barbecue Essentials
What type of charcoal is best?
Eucalyptus charcoal burns steadily and produces little smoke. Acacia charcoal is favored for hotter, long-lasting embers.
How do you keep meat tender?
Avoid piercing the meat so it doesn’t release its juices, and always let it rest a few minutes before slicing.
Can I make a churrasco in the oven or air fryer?
Yes — though you’ll lose the smoky flavor of real charcoal, it can still be a great alternative.
Which drinks pair well with a Brazilian barbecue?
Beer, caipirinhas, natural juices, and light red wines pair beautifully with most cuts.
Is a vegetarian churrasco possible?
Absolutely. Grilled zucchini, eggplant, mushrooms, corn, and queijo coalho make delicious options.
If you want to bring a taste of Brazil into your home, mastering churrasco is one of the best ways to do it — and with the right cuts, simple seasoning, and a table full of loved ones, you’ll understand why this tradition is cherished across the country.
