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It can be a weekend, holiday, soccer match day, birthday, other celebrations, and – why not – even a normal day. In Brazil, barbecue has a strong presence, from Oiapoque to Chuí. But what defines a perfect barbecue? The answer is: it depends! The food varies from region to region regarding preparation method, cooking point, side dishes, techniques, and, of course, preferences. Types of cuts, utensils used, and even the techniques adopted set the tone – or rather, the taste – for this national gastronomic passion.
History and regions
Barbecue is not just a way of preparing meat. It comes full of customs, which reflect the culture and ingredients of each place. In Brazilian territory, the Southern region deserves prominence, as it was there that barbecue originated in the country, during the leather age, in the 16th century – a phase of economic exploitation of the pampas (a plain area in southern South America). The occupants who settled there fed on the cattle meat after it was slaughtered. The pieces of meat were roasted and consumed on site, and the leather was removed for various purposes, such as footwear, harnesses, among others. For almost immediate preparation, tree branches were used to skewer the meat, which went directly over a fire lit on the ground. It was from this custom that the term “fogo de chão” (ground fire) emerged.
In the traditional Gaúcho barbecue, also known as “gaudério barbecue,” ribs are a highlight. Even today, they are roasted over a ground fire on skewers handcrafted from local tree branches, forming the so-called “costelão” (large rib roast), which roasts for hours. Because it’s slow-roasted, the meat acquires a characteristic smoky flavor, ensuring an authentic Gaúcho barbecue.
At the other end of the country, the barbecue in Brazil’s Northeast features carne de sol (sun-dried beef) as an indispensable element, being one of the region’s most emblematic dishes. It is salted and dried before preparation, which gives it an intense and distinct flavor. However, traditional cuts like picanha (sirloin cap), alcatra (top sirloin), and contrafilé (strip loin) also have their place.
In the North, during large celebrations, it’s common to find the “boi no rolete” (spit-roasted ox), a whole ox roasted over an open fire for hours, a ritual that demonstrates the grandeur and hospitality of the region.
In the Southeast, Minas Gerais offers a variety of meat types and side dishes, while in São Paulo state, cuts like fraldinha (flank steak) and picanha (sirloin cap) are among the most common. In the city of São Paulo, the perfect barbecue can be enjoyed in traditional churrascarias, steakhouses, and specialized meat restaurants, with options ranging from more accessible establishments to high-end venues that seek to reproduce the Gaúcho tradition or even those of other countries, such as Argentina, which stands out internationally as a reference for quality meats.
Neighbors
Known as “asado,” the Uruguayan barbecue is a tradition that involves preparing meat on a grill or “parrilla,” a type of metal or brick barbecue where meats are slowly grilled over embers. The parrilla resembles Brazilian barbecue; what changes is the firewood and charcoal used. In Brazil, eucalyptus charcoal is used, which produces a lot of flame and burns out quickly, while in Uruguay (and also Argentina), quebracho wood is used, which has little flame and remains as embers for longer.
Among the most popular cuts in Uruguay are assado de tira (short ribs, from the front ribs of the ox), bife ancho (ribeye, the front part of the strip loin), vazio (flank steak), and tripa gorda (beef large intestine stuffed with cassava flour, bacon, and onion). Popular side dishes include salsa criolla (a type of vinaigrette) and fresh salad with lettuce, tomato, and onion.
In Argentina, as in Brazil, barbecue is synonymous with celebration around fire and meat, standing out not only for the quality of the meat itself but also for the cooking technique. For the perfect Argentine barbecue, the cuts must be of high quality, such as bife de chorizo and colita. Preparation is usually carried out on a parrilla, with careful attention to the cooking method, so that the meat remains juicy inside while developing a flavourful crust on the outside. This requires precise control of both temperature and cooking time. The perfect Argentine barbecue uses only coarse salt, rubbed generously into the meat before placing it on the grill, to enhance the natural quality and flavour of the star ingredient.
National preference
Although there are regional specificities, one cut is common to all Brazilian regions for the perfect barbecue: picanha (sirloin cap). “Its fat cap ensures flavor and juiciness. It is also a versatile meat, which can be prepared whole or as steaks,” comments Luciano Andrade, special lines manager at Minerva Foods.
But there’s no need to restrict oneself to picanha. Andrade recommends other cuts for the perfect barbecue and lists the main advantages of each: fraldinha (flank steak) (affordable cost); bife ancho (ribeye) (has short fibers, ensuring tenderness); and bife de chorizo (sirloin strip) (a good cost-benefit alternative, an option between alcatra (top sirloin) and picanha).
Side dishes and preparation technique complete the perfect barbecue
The flavor of each meat cut is enhanced by the right side dishes, which elevates the gastronomic experience of the perfect barbecue. In Brazil, the main side dishes are farofa (toasted cassava flour), vinagrete (vinaigrette), potato salad with mayonnaise, creamy salpicão (chicken salad), queijo coalho (grilled cheese on a stick), garlic bread, grilled fruits and vegetables, and salad.
On the other hand, it’s no use choosing the ideal cut for a perfect barbecue without mastering the techniques. This involves understanding grill temperature control, meat preparation, searing, the ideal doneness, and side dishes.
Temperature control is one of the main techniques. For thicker cuts of meat, a lower fire further from the grill is needed, while thin steaks can be grilled over a higher fire closer to the embers. Before grilling, the meat should be well seasoned with coarse salt. Larger cuts should be seared, meaning they go over high heat for a few minutes on each side to form a crust that helps retain the food’s juices – a technique also known as the “Maillard Reaction,” which occurs when amino acids and sugars are subjected to temperatures above 60°C, resulting in succulent meat with a caramelized exterior.
Finally, the right doneness for the meat! To ensure a perfect barbecue, using a thermometer to check the internal temperature of the food is a good recommendation. Doneness also varies depending on the technique, type of cut, and thickness of the meat, with five levels of doneness – seared, rare, medium, medium-well, and well-done – ranging from 55°C to 100°C.
Also valid is the method of comparing the meat’s texture with the touch of the index finger on the hand or fingers: the fleshy part at the base of the thumb, on the palm of the hand, has the same tenderness as rare meat. For medium-rare meat, the thumb should press the middle finger. For medium, the recommendation is to touch the thumb to the ring finger. And, for well-done, the thumb should touch the pinky finger.
But for the perfect barbecue to truly be perfect for you, the right doneness is whatever pleases you. Trust your palate and enjoy!