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História do Churrasco

History

The origin of barbecue

Barbecue dates back to prehistoric times when man, after mastering the use of fire perceived that food (game meat) was more flavorful and lasted longer when grilled.


For its part, barbecue as we know it in Brazil, comes from the Pampas, a region in southeastern South America. In the past, this was a region for transportation of cattle. In the middle of nowhere, South American cowboys, or tropeiros as they are called in Portuguese, only had basic resources available to survive: leather goods, meat, wood to hang it on and a constantly lit camp fire. The tropeiros would gather around the fire to tell stories and enjoy their barbecued meat, which was their only way to survive. And what a delicious way it was.

Nowadays, everybody enjoys a barbecue. It might go by a variety of names and be prepared in different ways. But anywhere in the world, barbecue is synonymous with joy, brotherhood and freedom. By the way, would you like to join us for some a barbecue today?

Dicas

Tips

Dica 1/

TIPS FOR SUCCESSFUL BARBECUE CHEF

  • The best meat is bought the night before, calmly.
  • Prepare the meat before putting it on the skewer. Clean off all unwanted fat and grizzle.
  • Split the meat between several skewers to make control easier and use the right Tramontina skewer for each type of meat.
  • Prepare everything beforehand, but only loght the fire when your guests arrive.
  • A good fire is lively, red and smokeless.
  • Keep the skewers inclined inwards, as this will make the fat fall onto the hot coals, reviving the fire.
  • Each type of meat has a right cooking point. Recpect this.
  • Don’t panic. Don’t let the group pick up on any nervousness. A great mood is part of a barbecue.

CUTS

Ribs and sirloin tips reign absolute at barbecues.

What are the best cuts for great barbecue? Ribs and rump covers are two top choices but other cuts have their own fans, and their namoes vary from place to place: sptriloin or sirloin, tip areas or flank steaks, rump, d-rump or top sirloin, tenderloin. There are also many types of sausage and who doesn’t enjoy barbecued chicken? Let’s not forget the special flavor of lamb, pork loin and ribs sprinkled with manioc flour whilw still on the grill. Not to mention xixo (all that plus onion and green pepper), roast suckling pig wuth crispy skin, and stuffed fish. You tell me: isn’t it time to invite your friends over and fire up grill?

QUANTITY

Churrasco involves a little maths as well.

Every barbecue master with self-respect always carries a secret fear: will there be enough meat for everyone? Sure there will be. You just need to do the maths. The basic measurement is: 500g of boneless meat or 700g with the bone, per person. However, there are several variables to consider: appetizes, accompanying dishes, if there are more women or men, if it’s winter or summer, the space available, waiting time and especially, the skill of the barbecue chef and if in doubt, leave two swekers prepared in reserve. At the first sign of excessive consumption, put them on the fire.

HOW TO PUT MEAT ON A SKEWER

Each kind of meat deserves its own treatment.

Putting meat on a skewer demands a certain level of skill and the right skewers. The correct position is to hold the skewer in one hand, parallel with the table, while you support the meat with the other hand. Another way is to hold the skewer upright on the counter or table and force the meat down, but this way can be dangerous. Cuts like pork loin, wholw tenderloin, thin flank, rump and small rump covers, amongst others, come ready to be put on a skewer. All you need to do is put the skewer through the meat, lengthwise. The same goes for classic ribs, when cut in strips. A wide piece of tipe area or a full set of ribs, large pieces of rump cover or tip steak require double skewers or reinforced simple ones, with the piece rising and falling at several points, making sure the entire piece of meat is exposed to the fire. That’s why the barbecue chef, when at the butcher’s shop, should keep in mind how the skewer is going to look when serving.

SALT

There are a variety techniques available to salt meat, always using coarse salt. Nevertheless, the most common method is to salt the meat before putting it on the skewer. In this case, put the meat in a bowl and salt generously, rubbing the salt in with your hands on all sides, including the bone and layer of fat. Don’t worry about the apparent excess. Before serving, you should hold the skewer in the air, while still inside the grill, and hit the meat. You can use the spine of your Tramontina knife to do this.

FIRE

The first lesson for great barbecue.

Charcoal or firewood? Charcoal is easier to work with. Firewood is more charming, shows more skill and lends a pleasant smell to the barbecue. It’s your choice. It may sound obvious, but there’s one thing you should not forget: what cooks the meat is the heat, never the flame. Therefore, we need to always keep the fire hot and crackling. So how much charcoal? In general, you could say that 4kg bag of good quality charcoal is enough for a 10 person family barbecue. However, in order is putto avoid unpleasant surprises, it’s always good to keep some extra charcoal on hand. Losts of wind, cold, chicken, witch takes longer, or a grill that’s eats charcoal too fast: all of the above and more can increase consumption and cause trouble for the barbecue chef. At times, all you need to do is put three or four large briquettes on to revive thefire, ensuring a happy ending. Well then, how far should the skewers be from the fire? Usually, 50 com is the recommended height.

CUTTING BOARDS

Where barbecue just feels right.

Cutting boards are fundamental for the barbecue chef to prepare the meat. It should never be done on the table or countertop, because you might ruin your favorite knife. For this reason, choose a good cutting board, one that is both heavy and solid. In order to serve meat at the table, nothing is better than another good board. It’s all part of the decoration and of the sophisticated environment that are characteristics of a well-served barbecue. Over time, the cutting board will be marked by the cuts, which will only add to its charm.

TIME

The barbecue chef determines the time, not the clock.

You decide on the time. The type of meat chosen, the cut that’s going on the skewer, the quality of the charcoal, the grill, the fire’s height, all lf these variables can speed up or slow down your barbecue. The table below shows some approximate average times. Boneless meat: rump cover, rump, tenderloin, tip steak, etc.

- Whole Piece - 40 min
- Cut in fillets - 20 min
- With Bone: Top sirloin/ribs - 40 min
- Sausage - 30 min
- Pork (well cooked) - 50 min
- Chicken - 50 min
- Lamb - 60 min
- Spring Chicken - 40 min
- Whole leg of lamb/pork - 1h30 min
- Bell Pepper/Onion/Eggplant/Potato - 30 min

SIDE DISHES

Give them green.

Meat and salt demand something to balance them out. For this reason, be generous when serving salads and choose simpler varieties like lettuce, chicory, arugula and watercress. Cut the leaves in wide strips, seasoning with lime and olive oil, and then toss the salad before sprinkling it with chopped parsley and serving. Or you can choose to serve the more tradicional onion and tomato salad. If you would like to add a special toutch, serve fruit as well. Or follow a few of our suggestions below:

- Potato salad with mayonnaise
- Farofa (toasted manioc flour)
- Cheese grilled on the fire
- Bread grilled on the fire with butter and garlic
- Roasted onions and bell peppers
- Grilled eggplant
- Grilled pineapple sprinkled with cinnamon

CUTLERY

Be careful: if the cutlery is no good, guests will blame the meat.

A well-organized table is one of great barbecue’s charms. Nobody likes to eat with improvised dinnerware, no matter how well-prepared the food is. Therefore, place the cutlery correctly and take trouble over their arrangement. Another important aspect is the type of cutlery. Knives should be serrated to make things easier for your guests. In addition, due to its informal nature, barbecue requires more casual cutlery. Tramontina has a variety of choices to match your style and the environment you serve your barbecue in. all with the quality of stainless steel.

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