What is “Churrasco”?
Churrasco is a term used for a style of barbecuing that was developed in the pampas region, an area that encompasses the southern tip of Brazil, most of Uruguay, and the eastern part of Argentina.
Cattle in the region was primarily prized for its leather, and thus, they were slaughtered on a regular basis and the meat was left to the cattle hands, the gauchos. After the skin was removed, the gauchos would cook the meat in the most practical way, by making a large firepit in the ground and directly placing the meat in it.
This practice was perfected through the centuries. Initially seasoning was done purely with the ashes of the fire, and this evolved into using coarse salt, which gives churrasco its unique flavor. The method of cooking changed as well, with meats being placed away from the ground by skewering them. The loaded skewers were staked around the fire, and the gaucho would slowly turn the meat to cook it to his liking.
Churrasco became so popular that it soon spread further north into the larger urban areas of Brazil. In order to cook more efficiently, automatic rotisseries called "churrasqueiras" became the norm, where the skewers would be placed horizontally over hot coals. The constant turning of the meats served to baste them with their own natural juices as well as rendering some of the fat, resulting in a succulent, evenly cooked creation.
Why “Sampa” Grill? (Hint: it is not Samba)
Sampa is the nickname for the city of São Paulo. Located in the southeast of Brazil, São Paulo is a vibrant metropolis, the largest city in Brazil. It is the economic, cultural, and gastronomic center of the country.
