Season with coarse salt: this type of salt allows the meat to lose its natural juices. Place plenty of coarse salt on the surface of the meat and, after grilling, give it a few shakes to remove any excess. If you want to season with refined salt, do so after grilling the meat.
How to grill: if your grill is large and fixed in the garden or backyard, the best option is to use firewood. If it's small and portable, use charcoal. A trick for easily lighting the fire is to place a little old rag soaked in alcohol on top of the charcoal or firewood. Light it; it will catch fire and maintain the flame for a long time. To start grilling the meat, place the grill grate closer to the coals (to toast first) and then lift the grill. Check if the meat is cooked by pressing it with the back of a fork: the more cooked it is, the harder it becomes. The best churrasco is when it's cooked just right: a 1 1/2 kg piece takes about 45 minutes.
Serve in slices: cut the meat always on a wooden board, which keeps it warm for longer and makes it easier to cut equal slices, following the direction of the fibers. For those who prefer well-done meat, flip some slices back onto the grill to cook further. Never use skewers as they make cutting difficult. And never cut with a saw.
Season with coarse salt: this type of salt allows the meat to lose its natural juices. Place plenty of coarse salt on the surface of the meat and, after grilling, give it a few shakes to remove any excess. If you want to season with refined salt, do so after grilling the meat.
How to grill: if your grill is large and fixed in the garden or backyard, the best option is to use firewood. If it's small and portable, use charcoal. A trick for easily lighting the fire is to place a little old rag soaked in alcohol on top of the charcoal or firewood. Light it; it will catch fire and maintain the flame for a long time. To start grilling the meat, place the grill grate closer to the coals (to toast first) and then lift the grill. Check if the meat is cooked by pressing it with the back of a fork: the more cooked it is, the harder it becomes. The best churrasco is when it's cooked just right: a 1 1/2 kg piece takes about 45 minutes.
Serve in slices: cut the meat always on a wooden board, which keeps it warm for longer and makes it easier to cut equal slices, following the direction of the fibers. For those who prefer well-done meat, flip some slices back onto the grill to cook further. Never use skewers as they make cutting difficult. And never cut with a saw.
