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Grilling Churrasco Gaucho
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Ingredients:
- 10 lb of fine quality cuts of beef, lamb, veal, ribs, etc.
- ½ cup of salt
- 6 mashed cloves of garlic
- 3 cups of water
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Preparation:
- Prepare the gas grill on low heat and be sure its nice and hot before putting on the meat.
- Assemble meat cuts on metallic skewers and set on the grill.
- Turn skewers frequently. When the meat begins to brown, make a salty liquid dissolving the salt in the water with the garlic and baste the meat with it.
- This usually takes about 5-6 hours to cook, but you go slicing the outer layers as they become done.
- Barbecue in Brazil is an event. People eat slowly small slices as the meat gets done. So we may slice a piece and eat along with a beer. Then another slice, another beer.
- Cut slices from outside and serve. Keep meat warm on the grill while not serving. Always baste the meat waiting on the grill with the salty liquid to keep it juicy and fresh.
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