Cookware · Hearths
Churrasqueira
A grill for churrasco: skewers, a fat cap, and a fire you manage like an Argentine parrilla with a different accent.
The journey
Churrasqueira is the Brazilian hearth of fire and meat. Skewers rest over coals; fat drips; people stand around the heat. The book names it less often than the panela de barro because feijoada and moqueca are the pot kitchen. This is the yard kitchen.
A kettle grill can hint at it. A skillet cannot.
In the kitchen
Coals, not flames. Salt the meat. Turn the skewers. Serve as it comes off. Farofa and a salad on the side.
The Brazilian volume treats the churrasqueira as the other table — the one that happens outside.