Today, we will give you some advice to make your meats more juicy at the barbecue. They will be the best when the posture stays inside the meat. If you like the taste of the red meat, I recommend rib eye. Anoint the meat with sea salt and put it on the churrasco skewer. Within a few minutes, the salt, draws out liquid from the beef. This liquid beads up on the surface of the meat. This is why we salt our meats before getting them to the grill.
For Lovers of meat, I advise you to eat medium rare Brazilian Barbecue Meat. You leave the meat on the fire between 3 and 5 minutes depending on the heat or until it is browned on the outside. This means that the meat will sit in heat between 130° and 170° F. Only the beef can be eaten rare or medium rare. Other meats have more flavor when they are well done. If you like sauces, you can soften chicken breast or thigh meat in beer or brandy, a process called Maceration. Season with salt, pepper, a little pepper cayenne garlic powder, let it macerate all night and the next day to enjoy.
This picture shows the five basic cooks of meat
There are five different types of beef meat cooking. As a meat lover, I choose the three first, starting from right to left side.
Just to be writing my mouth is watery. Right now, I want a rib eye, medium rare Brazilian barbecue meat with sea salt. Here you have a photo so you can see how juicy it is and how tender it is when it’s medium rare,
Don’t Forget about having the right tools to make a perfect, clean cuts. Here is the knife that we use at our churrascarias. They are Churrasco knives that are designed to be thin so that they can be sharpened over and over again in a single night.
These are authentic and made in Brazil. The same knives used by Gauchos from Fogo de Chao and all Brazilian Churrasquerias.
It only takes a few minutes and we can enjoy barbecue all year long. The truth is that for very little money we can enjoy an unrivaled gastronomic experience and be the envy of the neighborhood. Don’t chino about it and make your requests already. I have been a Chef for a LONG time and I assure you that it is worth it to get the meat just right.
Head Chef At Fogo De Chao