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Set the fire and be
sure the coals are bright 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.
Hints:
Cuts with more fat
are the best for charcoal grilling.
It takes about 1
hour above the fire.
In the south of
Brazil they really cook about 3 feet surrounding the fire and the skewers are
placed on the floor around the open fire. But doing in this traditional way they
spend the whole afternoon to cook and eat. This way takes about 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. And
doing that a barbecue that you are invited for lunch can finish by 6pm or later.
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