The Brazilian barbecue typically consists of a variety of meat, grilled by the distinctive Churrasco technique where the skewered meat is done on a direct flame. The meat is preseasoned with the sparsest of materials, generally only marine salt. The constant rotating of the meat preserves the natural juices and flavors, rendering it so succulent as to require very little seasoning, even after fully cooked. Sauces are not often used in a Brazillian barbecue. The meat is traditionally accompanied with rice, and farofa which is seasoned manioc flour. The beverages may consist of native drinks.
