- Seasoning: mainly coarse sea salt, not much else.
- Grill picanha (rump cap) with the fat cap on and skewer it in thick slices.
- Doneness by thermometer: beef medium rare about 54–57 °C, poultry at least 74 °C.
- With it: farofa, vinagrete, rice, pão de alho.
What makes churrasco special
In Brazil churrasco means grilling together; in the rodízio version the pieces of meat are carved from the skewer right at the table. Seasoning is restrained: coarse salt (sal grosso) emphasises the meat's own flavour. The heat comes from charcoal or embers, and cooking is rather slow.
The classic cuts
| Cut | What is it? | Tip |
|---|---|---|
| Picanha | Rump cap (beef) with fat cap | Do not remove the fat, score it; skewer in thick slices |
| Fraldinha | Bavette / flank-steak-like | Slice thinly across the grain |
| Linguiça | Coarse bratwurst | Cook through well, not too hot |
| Coração de frango | Chicken hearts on a skewer | Cook through, serve with lemon |
| Queijo coalho | Grilling cheese on a skewer | Halloumi is a good substitute |
Ask the butcher for “picanha”, “Hüftdeckel” or “Tafelspitzdeckel”. The name varies regionally.
Preparation
- Take the meat out of the fridge about 30–60 minutes beforehand.
- Salt coarsely shortly before grilling. Salting too early draws out water.
- Cut picanha into slices 3–4 cm thick and skewer them in a C-shape with the fat side outwards.
- Pile the embers in the middle of the charcoal so there is a hotter and a milder zone.
Grilling and doneness
- First sear the skewers briefly over strong embers so a crust forms.
- Then move to the milder zone and keep cooking evenly.
- Check the core with a meat thermometer.
| Meat | Core temperature (guideline) |
|---|---|
| Beef, medium rare | approx. 54–57 °C |
| Beef, medium | approx. 58–62 °C |
| Pork, sausage | cooked through |
| Poultry | at least 74 °C |
Let it rest for 5 minutes before slicing. Then slice thinly across the grain.
Sides
- Farofa: toasted cassava flour, crunchy and savoury.
- Vinagrete: finely diced tomato, onion and pepper with vinegar, oil, salt and coriander.
- Rice and beans: a filling base.
- Pão de alho: garlic bread, toasted at the edge of the grill.
- Drink: a cool caipirinha – for adults.
Safety
- Use charcoal grills outdoors only – carbon monoxide is odourless and dangerous.
- Keep raw poultry separate, wash hands and boards after contact.
- Skewers get hot: use wooden handles or gloves.
- Let the embers burn out completely and do not dispose of them with water in the household.
Handy extras
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Frequently asked questions
Which skewers are suitable?
Wide, flat stainless steel skewers hold the meat better because it does not spin. A wooden handle stays comfortable to hold for longer.
Does churrasco work on a gas grill?
Yes, start with strong heat and then continue cooking indirectly. The smoky flavour is milder than with charcoal.
Do I need a marinade?
Traditionally, no. Salt is enough; marinades change the character but are not forbidden.
Updated: October 2026 · Core temperatures are general guidelines from common kitchen practice; for poultry and minced meat, food-safety recommendations apply.
