Making churrasco at home — Brazilian grilling step by step
Deel
Churrasco is more than just picanha — it's a complete grilling method where different types of meat are grilled in a fixed order on metal skewers over charcoal. This article explains the churrasco technique step by step: which meat, in what order, and how to recreate it at home without Brazilian equipment.
What is churrasco and how does it differ from a regular BBQ?
With churrasco, meat is threaded onto long metal skewers and placed at an angle above an open charcoal bed — not flat on a grill grate. The skewers are rotated regularly so that the fat drips over the meat, creating continuous basting. That is the fundamental difference from most other grilling methods: the meat bathes in its own fat during grilling.
A second difference: the order. At a churrasco, you always start with the lighter, quicker pieces (chorizo, linguica) as an aperitif. This is followed by larger cuts such as vacío and flank steak. The picanha comes last — it is the star and deserves the best coals at the peak of the evening.
Churrasco originated from the gauchos of Southern Brazil. Read more about the culture in Brazilian Grilling — Churrasco, Picanha and BBQ Culture.
What meat do you use for churrasco at home?
The classic churrasco order (choose 3–4 pieces):
- Round 1 — aperitif: Brazilian chorizo or linguica sausage (15–20 min)
- Round 2 — intermediate course: Frango (marinated chicken on skewer, 25–35 min), Coracão de frango (chicken heart, 8–10 min)
- Round 3 — main course: Vacío (flank steak, 20–30 min), Picanha (sirloin cap, 30–45 min)
- Optional: Costela (ribs, 60–90 min on low heat)
Picanha is now available from many Dutch butchers and online. Always buy a piece with an intact fat cap of at least 1.5 cm — that is the essence of the dish. More about picanha specifically: Picanha on the BBQ — Brazilian recipe.
Churrasco at home step by step
Use charcoal — not briquettes. Build a large fire on one side of the BBQ and let it burn down completely to glowing embers. You will need more coals than a normal BBQ — churrasco takes a long time and requires constant heat.
Thread the meat onto long metal skewers (at least 50 cm). Thread picanha in a C-shape onto the skewer with the fat cap on the outside. Thread chorizo whole — do not cut through. Thread chicken as 4 cm cubes.
Churrasco seasoning is radically minimalist: only coarse sea salt, generously applied directly before grilling. For chicken, optionally add garlic powder and lime juice as a marinade (at least 30 min beforehand).
Start with chorizo on the skewers next to the fire (not directly above it). After 15 min, serve the sausage as an aperitif while the chicken begins. After the chicken, vacío follows on direct heat — 8–12 min per side for medium. Finish with picanha: fat cap up on indirect heat for 20 min, then flip to direct heat for a crispy fat crust.
Carve picanha and vacío directly at the table from the skewer into thin slices, against the grain. A few slices at a time, then back to the fire — that is the churrascaria method.
The word "churrasco" is etymologically unclear — possibly from the Spanish socarrar (to scorch) or from an indigenous Guaraní word. More: Churrasco — Wikipedia.
Churrasco vs asado: what's the difference?
Both are South American grilling cultures, but the technique differs fundamentally. In Argentinian asado, meat lies flat on a parrilla grill grate over low indirect heat. In Brazilian churrasco, meat hangs vertically on skewers over more direct heat with constant rotation. Asado is slower and more ceremonial; churrasco is more dynamic and volume-oriented.
The seasoning is also different: for asado, chimichurri is the only accompaniment, for churrasco even that is superfluous — coarse sea salt is all you need.
See BBQ Spices per Country for an overview of how Argentina and Brazil differ in seasoning and grilling style.
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