This video was pretty good but lacked a bit of the "core" explanations of the Brazilian barbecue concept. 1- The Brazilian barbecue is always done atop coal or charcoal fire, in order to simultaneously smoke the meat while grilling it, which gives a very characteristic taste to the meat that you will always find in Brazilian Barbecue. 2- The meat is usually only seasoned with rock-salt and nothing more. This one can have some degree of freedom, as some people can season with other things while cooking at home, but the greatest majority will only season with rock-salt and nothing more, removing a bit of the salt after the meat has been properly sealed over the fire. 3- The meat needs to be constantly rotated in order to: A: Avoid burning. B: Cook homogeneously C: Properly seal the meat early to keep the meat juices, which gives the meat its taste, inside while it cooks. Though minimalistic, with all 3 together it brings out an explosion of taste in the meat, due to the concentrated juices kept inside that were further enhanced by the rock salt AND the smokyness that the coal smoke gives it.
Hello 👋 Disegnare, it really depends of the cut or the size of the meat 🥩, let’s say a whole picanha of 2 kg will take about 35 to 45 minutes on 180C in a convocation oven.
You should never make a Brazilian Barbecue with an oven, but over burning coal. Preferably in a "churrasqueira" (a specific style of brick grill used in Brasil).
They put another seasoning im sure it’s not only rock salt there is another thing that distinguish the Brazilian restaurant from other beef restaurants , come on give up you secret.
It is actually really just rock salt. The trick of Brazilian Barbecue is to only use rock salt and roast the meat over charcoal or coal fire in a grill(usually a "churrasqueira"), because then you are also simultaneously smoking the meat while it is cooking. You also need to rotate the meat a lot properly in order to seal the juices inside the meat.
