Brazilian Grilling — Churrasco, Picanha, and Brazil's BBQ Culture
In Brazil, they grill differently than anywhere else in the world. The churrasco — meat on long skewers over an open fire — is the national grilling method of South America's largest country. And one cut of meat takes center stage: the picanha. This is the story of Brazilian grilling.
What is churrasco? Brazilian grilling explained
Churrasco is the Brazilian way of grilling: large cuts of meat are threaded onto long metal skewers and placed at an angle over an open charcoal fire. The skewers are rotated regularly so the meat cooks evenly and develops a beautiful crust. Unlike Argentinian parrilla — where meat lies flat on a grate — with churrasco, the meat hangs vertically or diagonally, providing constant basting with its own fat.
The churrascaria — the Brazilian grill restaurant — has made churrasco famous worldwide through the rodizio system: waiters continuously circulate with skewers full of freshly carved meat and slice it directly onto your plate at the table. You only stop when you flip a red card.
Churrasco originated from the gaúchos of Southern Brazil — the Brazilian equivalent of Argentinian gauchos. More about its origin: Churrasco — Wikipedia.
Picanha: Brazil's most famous cut of meat
If you know one thing about Brazilian grilling, it's the picanha. This is the top sirloin cap of the beef — a tender, triangular cut of meat with a thick layer of fat on one side. That fat layer is crucial: during grilling, the fat melts over the meat, giving it a rich, buttery flavor that can't be replicated anywhere else.
Picanha is threaded onto a C-shaped skewer with the fat layer facing outwards, grilled over high heat until the fat layer is crispy and golden brown, then thinly sliced — always against the grain. The seasoning consists exclusively of coarse sea salt. More is unnecessary.
In the Netherlands and Belgium, picanha has only recently become popular. In Brazil, it has been the absolute number one at every churrascaria for decades. The fat layer should never be removed before grilling — that is the essence of the dish.
What spices do Brazilians use for BBQ?
Just like in Argentina, Brazilian seasoning is minimalistic for core dishes: coarse sea salt on picanha, ribeye, and lamb ribs. But Brazil also has a richer layer of seasoning for other dishes. Frango (chicken) is marinated in a mixture of garlic, lime juice, olive oil, and fresh herbs — the Brazilian counterpart to a wet rub.
For pork and sausage, alho (garlic) is the dominant flavor profile, complemented by cumin, oregano, and sometimes chili. The Brazilian state of Minas Gerais is known for its garlic-rich grilling seasoning. Smoking wood is used less than in North America — the flavor comes from the fat and the fire itself.
The Brazilian approach — coarse salt on premium meats, richer seasoning on chicken and pork — strongly resembles the Argentinian philosophy but with more room for spice mixes. See Dry Rub vs. Marinade by Culture to see how South America compares to the rest of the world.
What is the rodizio system at a Brazilian BBQ?
The rodízio system is Brazil's most recognizable contribution to global restaurant culture. In a churrascaria, you pay a fixed price and get unlimited meat — waiters continuously circulate through the restaurant with skewers full of freshly carved churrasco. A green card on the table means: keep it coming. A red card: I've had enough.
The order always starts light — chicken, sausage, lamb ribs — and ends heavy: picanha, ribeye, tenderloin. Eating smart means skipping the first rounds and waiting for the better cuts.
Churrasco vs. Argentinian asado: the differences
Both are South American grilling cultures with a minimalistic seasoning philosophy, but the techniques differ fundamentally. With Argentinian asado, meat lies flat on a parrilla grate over low heat — patient, slow, ceremonial. With Brazilian churrasco, meat hangs vertically on skewers over high heat — faster, more direct, with constant rotation.
The asado is a family ritual at home. The churrasco is professionally perfected in the churrascaria. Both are exceptional — but for different occasions.
See BBQ Cultures of the World for a complete overview of grilling cultures worldwide.
Brazilian grilling at home: tips for picanha and churrasco
Grilling picanha at home is simpler than it seems. Buy a piece with a thick, intact fat cap — at least 1.5 cm. Season generously with coarse sea salt immediately before grilling. Grill over high direct heat with the fat cap up until it starts to melt and drip, then flip for a crispy crust. Always slice against the grain into thin slices.
For churrasco-style chicken or pork seasoning: garlic powder, cumin, oregano, and lime zest as a dry rub. Simple, direct, and full of flavor — the Brazilian foundation.
The flavor of churrasco on your grill
From coarse sea salt on picanha to spicy garlic-cumin rub — discover which rub suits your Brazilian grilling moment.
View all rubsStarter Pack · 3 flavors