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Churrasco - Brazilian Barbecue

edited November -1 in EggHead Forum
Anybody ever try this on the BGE? Would appreciate any info you can give.[p]Thanks.


  • Char-WoodyChar-Woody Posts: 2,642
    NewBGE, That name Churrasco rings a bell. Never did it but it seems someone way back in the archives had a thread on it.
    A lady from that area I believe..residing in Florida. For those interested here is a website explaining Churrasco. Looks like cooking slabs of beef ribs over open camp fire, similar to the drying of salmon in the NorthWest. [p]C~W[p]

  • djm5x9djm5x9 Posts: 1,342
    <p />New:[p]Not much, but the picture could give you some ideas . . .

    [ul][li]Fogo de Chao[/ul]
  • NewBGE,
    I just made Churrasco the other night.. I did it on the mini.. I saw a guy who owns a restaurant on foodtv doing these on a show recently.. He used filet mignons. You get a nice thick one butterfly it open and then pound it flat between plastic wrap.. Then brush on the salmura,(I think its called that) just a salt water mixture, Argentineans
    brush it on all their beef before they grill it.. They are great grillers. Anyway then you brush on green chimichurri sauce and grill it.. I did mine about three minutes a side..( I cooked them at 400°) Now in the recipe I will link you to, it says to just serve the steak with the sauce but he brushed it on his first, on the show, and I marinaded mine in it , for thirty minutes the other day so... It is really good..[p]Dylan

  • ZipZip Posts: 372
    Q.N.E. tyme,[p]I was trying to figure out why this sounded so familiar to me. Now I know I'm not imagining things. That was a pretty good opening segment and a really nice setup he was working with. We may just have to give this a try.[p]Ashley
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