Heeeyho Readers! I was thinking about barbecue... so it's time to torture you.
Good ole gaucho barbecue.
On a fire pit, sizzling on a grill, or improvised. On skewers or wooden sticks. Rare, medium, well-done. Lamb meat or cattle. For a southern Brazilians ― like the one writing this ―, a good barbecue is exempted from the ceremony. Requirements are good meat, salt, beer, and friends. If on nature, we improvise, adapt, and overcome.
Gaucho barbecue is not just a meal but a social event around fire and meat. The origin of this habit is uncertain, though. It established itself as a gaucho tradition, passing from generation to generation, mainly in Rio Grande do Sul (the southernmost state in Brazil).
We don't generally use the parrillas, contrary to Argentinians and Uruguayans, who are also masters of barbecue, and who share traditions with us, southerners. For the purists in Rio Grande do Sul, barbecue is only true to the origins if prepared on some form of skewers.
Gaucho barbecue, Rio Grande do Sul, Brazil
Gaucho barbecue starts with an excuse. Generally a camping trip, or a weekend out fishing near a river. A soccer match among friends serve well too. Anything. If missing coal, we collect stricks and dry logs on the spot; some like to add fruit tree branches to add flavor. There's always the fire guy, the one in charge of lighting things up.
The story tells that the 'barbecue on the ground' began on the farms where the bosses killed the cattle for their consumption, taking for themselves the prime meats cuts. Ribs ― considered non-noble and difficult to roast or use in everyday life ― went to the cowboys. These cowboys slow-cooked the ribs using wooden skewers on primitive firepits while taking care of the cattle. Seasoned with just salt, the roasting took hours to be ready (enough time to finish their tasks, drink mate, and chat.) Hence, the social aspect of a gaucho barbecue.
And so it begins. We can hear the fat sizzling over the fire, the logs cracking, and the smell of burning fat. Don't stick it too near, nor too far. And definitely don't rush the process. Grab a seat, pop up a cold one and just watch. Rotate the meat from time to time.
When the sun sets and stomachs roar, it's just about time to serve. We slice bits of a time on a cutting board, and put the skewer back near the fire. There's no need to rush. The night is warm, fire is burning and we've got fishing rods to attend near the river.
THE STEP BY STEP
1. THE FIRE
A good gaucho barbecue should be roasted over the coal and not over direct fire, so that the meat doesn't dry out. Firewood is better, and the fire should be lit at least 40 minutes before adding the meat. Pay attention to the wind direction: if there is no wind, it is possible to keep the skewer straight; if not, it's best to tilt the meat so that it absorbs heat better.
2. THE MEAT
The amount of meat depends on the number of people. We calculate 400g of meat for each man and 300g for each woman. Meat type depends on your region, but ribs are preferred.
3. SEASONING
Coarse salt is suggested to season the meat, even when it comes to lamb meat.
4. TIME
Huge rib pieces can take up to 4-5 hours, to extreme times of 12 hours (a famous event in southern Brazil is the 12-hour rib barbecue). Smaller cuts are ready in an hour. To know the right point pay attention to the juice flowing out of the meat and the color (not too brownish, nor too red).
5. SERVING
Ribs are best-served well-done. The other meats can be rare. It is necessary to remove the coarse salt before eating (you can do that by beating a knife on the meat.)
One by one, friends begin to tire out and seek shelter in the tents. The fire is kept alive whilst the dogs fight over the leftover rib. Life in southern Brazil is simple. The next morning is time to start it all over again.
I hope you have enjoyed knowing a little bit of our culture.
Peace.
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Disclaimer: The author of this post is a convict broke backpacker, who has travelled more than 10.000 km hitchhiking and more than 5.000 km cycling. Following him may cause severe problems of wanderlust and inquietud. You've been warned.
I took a photo of your instructions, thanks for the tips, so far I just sat next to it and watched, but I will definitely get it then;) the fire looks really great!
I can'can't look at those pictures anymore... need a barbecue asap! \o
a true gaucho barbecue is what I missed the most in europe =/
thanks for the comment
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