Succulent Barbecue!

• 2 kg of picanha – Essential noble cut for a succulent barbecue, with fat that melts on the grill.Substitution: Rump cap or sirloin.
• 1.5 kg of fraldinha – Tender and flavorful, perfect for grilling in medium slices.Substitution: Rump cap or short rib.
• 1 kg of fresh Tuscan sausage – Adds traditional smoky flavor to the barbecue.Substitution: Calabrese sausage or smoked sausage.
• 500 g of coarse salt – Classic seasoning to enhance the natural flavor of the meats.
  Tip: Use sea salt for a milder touch.
• 500 g of cassava flour – Base for crispy farofa, an indispensable accompaniment.Substitution: Corn flour for an alternative version.
• 4 large French rolls (for garlic bread) – Become irresistible with butter and herbs on the grill.
• 1 liter of Swiss lemonade – Refreshing drink to accompany the hot meats.
• 500 g of small potatoes – To roast on the coals or in vinaigrette, sweetening the menu.

Organizing the utensils before lighting the grill is essential for a smooth barbecue, avoiding trips to the kitchen and ensuring safety when handling fire and hot meats. Prepare everything in advance to focus on the pleasure of grilling.

• Grill or charcoal grate
• Long metal skewers
• Barbecue tongs
• Long pointed knife
• Forkão (long fork)
• Bellows or blower
• Large cutting board
• Bowls for coarse salt and farofa

Jump to Preparation Method

The values below are approximate estimates per serving (for 8 servings), calculated based on official food composition tables like TACO/TBCA and USDA FoodData Central and may vary according to the ingredients and preparation used.

Macronutrient Distribution per Serving

Data Source: Values calculated based on recipe quantities, using the Brazilian Food Composition Table (TBCA) for meats and farofa and USDA FoodData Central for accompaniments.
Links: TBCA, USDA. *% Daily Values for a 2000 kcal diet.

These special tips elevate your barbecue from good to unforgettable, correcting common mistakes like dry meats or uneven coals, ensuring juiciness and authentic flavor for 8 perfect servings in 60 minutes.

• Control the coals in layers: Form a pyramid of charcoal at the start to burn quickly, then spread in a slope – hot corner to sear, medium center to cook slowly, avoiding meats burned outside and raw inside.
• Salt with the right timing: Season with coarse salt just 30 minutes before grilling; earlier dehydrates, later doesn’t penetrate – common mistake that leaves superficial salty taste.
• Test doneness by fat: For picanha, slice when fat melts forming a shiny crust; fraldinha rare when pink juice runs clear – soft touch confirms juiciness without thermometer.
• Flip meats only once: Turn sausages just once to retain juices; multiple flips lose moisture – grill over medium fire (gray coals) for even browning.
• Rest after grilling: Let meats rest 5 minutes covered; juices redistribute internally, keeping tenderness instead of spilling when cut – essential for professional barbecue.
• Avoid piercing meats: Use tongs, never fork; punctures release precious juices – farofa absorbs natural fat from sausages for authentic flavor without drying.
• Garlic bread on the edge: Grill rolls in cooler zone for golden crust without burning garlic; spread well for irresistible crunch complementing the barbecue.

A classic barbecue is highly adaptable, allowing variations to suit all tastes and restrictions without losing the charm of the coals, always yielding 8 succulent servings in about 60 minutes. Try these options inspired by Brazilian tradition to surprise guests.

• Authentic Gaucho Barbecue: Include grilled coalho cheese and chimarrão to serve alongside; replace Tuscan sausage with cured pork ribs – perfect for cold southern nights, keeping low complexity.
• Version with Pork: Add succulent pork like loin chop and grilled ham, ideal for smoky lovers; balance with banana farofa for subtle sweetness. See more in crispy garlic bread.
• Healthy Vegetarian Barbecue: Grill zucchini, eggplant, bell peppers and mushrooms with fresh herbs in olive oil; sautéed kale farofa replaces traditional – fiber-rich for balanced 450 kcal per serving.
• Low Carb and Fit: Prioritize lean cuts like rump cap and top round, serving with leafy salad and lemon vinaigrette; skip farofa, opt for avocado cream – keeps high proteins without excess carbs.
• Tropical Barbecue: Incorporate pineapple-marinated grilled chicken and succulent shrimp for a beachy touch; refresh with homemade piña colada – elevates the menu for beach or pool.
• For Large Party: Multiply sausages and lamb skewers; add crispy coxinha and fried pastries as appetizers – scalable for 20+ people adjusting grill time.