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Everything you need to get the roast right

To cook the perfect barbecue

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<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">If you enjoy a good barbecue, these tips are for you! <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Below, we prepared a list of everything you need to get your roast right at home, how to choose the cuts, and make the sides beautifully. Set the coals on fire and do not miss these tips! <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">To get started, write down everything you will need. If it is your first time in charge of the barbecue grill, you need to understand the cuts of meat, so you don't make a mistake when ordering! You also need to learn how to light a fire! <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Your barbecue can have varied cuts with meats, vegetables, fruits, and lots of good things to go with: rice, a green salad, garlic bread, and potato salad. Choose your favorites and go for it! <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;"><img src="https://lh6.googleusercontent.com/AMA_H1OQr7o4gFjoFCPNAkn6n9SrafhpBp6XqOPFX7-ntHMjBQ1OcmWdWdcAciVGMEI-ufDN7bnqXtbkmhRJM5MsB3wHwt3XaT6Y55axam3geIUy1GDxznWrnjH2O2VkS3HZ2XJ-" width="289" height="341" style="margin-left:0px;margin-top:0px;"><span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">&nbsp; <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">The main barbecue seasoning is coarse salt! Remove the meat from the refrigerator 30 minutes before adding salt and season 15 minutes before placing it on the barbecue grill. Spread the coarse salt across the whole surface of the meat. The amount depends on the preparation time: if the cut is smaller, add more salt, as the crystals will have less time to melt and penetrate the meat; if the cut is larger, the quantity decreases, as the salt will have time to melt and add that perfect flavor. Then just grill it.&nbsp; <span style="font-size:12pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;"><img src="https://lh6.googleusercontent.com/A6ImHe06N8LBZ8DvwH94hIroIaiCaC90cy5MBGzx1WAMd1grgUdE1V7Q01gB8aKBp0MmVbm8DbMaFIJRBpvOrTvUmN9YQBQmaic_Rx-zhXO4lxUn3zz-e9uF9hvLAkOYP-7QVdp0" width="378" height="265" style="margin-left:0px;margin-top:0px;"> <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">In addition to a nice Tramontina cutting board to serve the meats, vegetables, and greens, do not forget a little of <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">farofa<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;"> to go with it. How about a sauce? Check out a special <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:italic;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">chimichurri<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;"> recipe below. <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Ingredients:<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">½ cup (tea) of fresh parsley&nbsp;<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">½ cup (tea) of dry oregano&nbsp;<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">3 cloves of garlic, minced<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 chili peppers&nbsp;<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">2 tablespoon of red wine vinegar&nbsp;<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">½ tablespoon of coarse salt<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">½ cup (tea) of olive oil&nbsp;<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">½ cup (tea) of water&nbsp; <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:700;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Preparation method:<span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">In a small sauce pan, place the water and coarse salt, take it to the fire, and bring it to a boil. Set aside. Rinse, dry, and chop the parsley. Rinse, remove the seeds, and chop the pepper into cubes. In the brine container, add the parsley, pepper, and garlic. Add the oil, vinegar, and oregano. Mix well and let it sit for 1 hour before using - the longer it sits, the better it gets! <span style="font-size:12pt;font-family:Commissioner,sans-serif;color:#000000;background-color:transparent;font-weight:400;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;white-space:pre;white-space:pre-wrap;">Whatever the ingredients, what matters is doing it your way!

Learn how to make a traditional feijão tropeiro recipe and enjoy quality moments in the kitchen 

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Feijão Tropeiro Recipe: Flavor and Memories in Every Dish 

Learn how to make a practical and delicious galinhada in the pressure cooker.


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Pressure Cooker Galinhada: Easy and Perfect for Winter 

From the Northeast to the South, pé de moleque takes on unique ingredients, textures, and traditions. Discover two authentic versions to make for your June Festivals.


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Flavors of June: 2 Peanut Brittle Recipes to Taste Brazil's Regions

Discover simple, flavorful recipes for sweet corn chowder, roasted tomato soup, lentil soup, and classic chicken soup to make your winter cozier.


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4 Winter Recipes to Warm Your Cold Days: Soups, Chowders, and Broths

More than a classic dish, lasagna carries memories, stories, and the special flavor of moments shared with those we love
