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CHURRASCO ROTISSERIES
Churrasco cooking is actually a form of rotisserie cooking, however, it has become
such an important segment of the food service industry that we felt it needed its own
section. An import from Brazil brought to the states by enterprising restaurant men,
these restaurants are commonly referred to as “churrascarias”. Churrasco cooking
was born on the large grassy plains of the Pampas back in the early 1800’s. The
settlers that had settled in this huge open area of bountiful grasses came to be
known by the term “Gauchos”. Cattle ranchers they were, but they also raised
bountiful crops of vegetables and fruits in that fertile country. The cowboys,
Gauchos, away from their homes would dig pits and build a fire in the pit while
turning huge pieces of freshly slaughtered beef on large spits. In the cities bordering
the Pampas, churrascarias were opened to great success. That is happening here in
the United States. It is a reflection of the carnivorous nature of man, because that is
what it is all about…MEAT. The cooking device now used in the churrascarias is a
large narrow, heavily insulated firebox built to withstand tremendous applications of
heat. Special turning mechanisms keep the spitted meats turning constantly over
the fire. These units, commonly called churrasco broilers, actually have the Brazilian
name “Churrasqueira” pronounced “shoo raas kay da”.
The foods served in the churrascarias are based around a variety of fire-cooked meats
with a true and wonderful flavor. There is very little seasoning used other than large
grain salt, such as Sea Salt or Kosher Salt. In order to present a wonderful culinary
treat to their customers, only the finest and highest grade of meat is prepared.
Beautiful tenderloin steaks Meat Buyers Guide #1190A, as well as sections of the full
tenderloin are presented to the guests still speared on the sword-like spit. If the
customer wants same, it is sliced off onto his plate by the Gaucho. One of the most
favorite of all Churrasco meat offerings is Picanha, an outside muscle from the rump
roast that is rolled like a cinnamon roll. This is placed onto the spit and then dipped
into a plate of coarse salt. The spit is placed into the turning mechanism to roast
over the incredibly hot fire to sear on the outside and allowed to cook for 5 to 6
minutes. The Gaucho serving the meats does the cooking and handles his own spit
from the fire to the table. On larger pieces of meat the spit may be returned to the
fire after slicing down to the “too-rare” stage. The large favored cuts of beef are
Bottom Sirloin butts, Strip Loin, Boneless Ribeye Roll, and Full Tenderloins. Huge
full beef ribs are cooked at a slower rate and for a longer time on a secondary fire
(from the churrasco) on vertical spits.
