The Churrasco cooking style has a South American history with a unique cooking and serving style. It offers a variety of options for every pallet to sample throughout the meal. Churrascari restaurants are all around the country, from barbeque crazy Texas, to the restaurant haven of Manhattan. There may even be one around the corner.
The History
A cooking style started in the early 1800's, Churrasco is a method of roasting meat that was created by South American cowboys, or Brazilian Gauchos. Gauchos lived and worked off the fertile land of the Pampas, or High Plains of Argentina, Uruguay, and southern Brazil. The rich soil of the Pampas provided an excellent environment for growing fruits and vegetables, as well as livestock.
After rounding up the livestock, Gauchos would roast the different cuts of meat over open fire pits while sharing their adventures from the day. Families would share their meats on the metal skewers on which they were cooked. Meat was carved tableside with knives to show off a Gauchos skill.
The Restaurants
In today's modern day Churrascari, waiters act as Guachos, going from table to table serving a multitude of meats off of metal skewers on which they were cooked. Patrons sample as many and as much meat as they would like. Often restaurants offer a combination of cuts of beef and pork, as well as chicken and fish. Many Churrascari offer meat as the second course, while the first course may be a buffet of appetizers or salads.
Families can come and enjoy the Churrascari for hours with never ending food. In most Churrascari, groups are provided with a way of notifying the Gaucho whether they are ready for more food, or they need a break. A common method is a rock or card with the color green, suggesting the customer is ready to be served, and the color red suggesting that they need a break or are ready for their bill.
Upscale Churrascari restaurants have opened around the country including:
The Roasting
In many areas of Brazil, Churrasco is typically roasted over charcoal. However, wood embers are also used nearer to the borders of Argentina and Uruguay. Today, Churrascari use different methods of roasting, whether it is over a large concrete pit where the meat is hung and cooked, or an eight foot high rotisserie rack where skewers and meat are stacked. While these fireside roasts may be difficult to replicate at home, recipes offer the suggestion of slow marinating meat and grilling over a gas or charcoal grill to imitate Churrasco.
The History
A cooking style started in the early 1800's, Churrasco is a method of roasting meat that was created by South American cowboys, or Brazilian Gauchos. Gauchos lived and worked off the fertile land of the Pampas, or High Plains of Argentina, Uruguay, and southern Brazil. The rich soil of the Pampas provided an excellent environment for growing fruits and vegetables, as well as livestock.
After rounding up the livestock, Gauchos would roast the different cuts of meat over open fire pits while sharing their adventures from the day. Families would share their meats on the metal skewers on which they were cooked. Meat was carved tableside with knives to show off a Gauchos skill.
The Restaurants
In today's modern day Churrascari, waiters act as Guachos, going from table to table serving a multitude of meats off of metal skewers on which they were cooked. Patrons sample as many and as much meat as they would like. Often restaurants offer a combination of cuts of beef and pork, as well as chicken and fish. Many Churrascari offer meat as the second course, while the first course may be a buffet of appetizers or salads.
Families can come and enjoy the Churrascari for hours with never ending food. In most Churrascari, groups are provided with a way of notifying the Gaucho whether they are ready for more food, or they need a break. A common method is a rock or card with the color green, suggesting the customer is ready to be served, and the color red suggesting that they need a break or are ready for their bill.
Upscale Churrascari restaurants have opened around the country including:
- Rodizio Grill
- Texas de Brazil
- Vento Haragano
- Brazzaz
- Rafain
The Roasting
In many areas of Brazil, Churrasco is typically roasted over charcoal. However, wood embers are also used nearer to the borders of Argentina and Uruguay. Today, Churrascari use different methods of roasting, whether it is over a large concrete pit where the meat is hung and cooked, or an eight foot high rotisserie rack where skewers and meat are stacked. While these fireside roasts may be difficult to replicate at home, recipes offer the suggestion of slow marinating meat and grilling over a gas or charcoal grill to imitate Churrasco.
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