Our Meats

More than 400 years ago, cattle ranching was introduced to the Rio Grande do Sul in the South region of Brazil. Brazilian Cowboys, called Gaúchos, herded these cattle, and like the Cowboys of Texas created a new style of cooking. They called it CHURRASCO, which is the Brazilian word for barbecue. Though this style of barbecue wasn’t based on smoke, like the American Barbecue, it has its own traditions and elements like an American Barbecue. Churrasco started in the 16th to 17th centuries and spread throughout all Brazil in the 1940s, as the Gaúchos spread across the country. 

Originally the standard formula for Brazilian-style Barbecue was to coat meats in coarse salt. The meat would then sit about 30 minutes to absorb the salt and then was placed over the fire. Later, a salt-water paste was used to keep the meats moist during the cooking process. They used skewers to grill the meats over an open fire. Today, you can even buy a grill and skewers to grill the Brazilian way.

Churrasco is way more than just a way of cooking in Rio Grande do Sul, it is a way of life! That’s the experience that we want to share with you at the Brazilian Grill. 

Our meats are cooked on long skewers placed on racks over the fire. When the meats are cooked, our Gaúchos carry the skewers from table to table, hand-carving off pieces onto your plate. Without moving from your table you can experience all the flavors - the word Rodízio means Relay in English - from an authentic Brazilian Churrasco! This is truly a great dining experience!