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Churrasco-Brazilian BBQ

This Sunday Superb Cuisines catered a Fall BBQ…but it wasn’t just any BBQ … it was a Churrasco-Brazilian BBQ:-)

And guess what?  Our guests were American, not Brazilian, and they are all Churrasco fans now!  I have been working with this client for the past 2 years on several events and she knows that we specialize in American Contemporary Cuisine.  But we also can provide a range of International Cuisines – as our Chef is French, our Sous Chef is Bolivian, and I (of course) am Brazilian.  We have staff from at least four other countries working for us, so we can do it all!   This time, the special request was Churrasco – and our client said I inspired her to do something Brazilian :-)

Churrascos are incredibly popular in South America, and interest in these BBQ pits is spreading to the rest of the world. What are they and why are they so appealing?

Brazilians were the first to raise cattle in South America, imported from Cape Verde to São Paulo in the 1530s. Churrasco (pronounced shoo-RAS-koo) or Brazilian barbecue was the traditional staple food of the gaúchos or cowboys of Southern Brazil for centuries before it spread to Rio de Janeiro and São Paulo. It has become very fashionable all over Brazil and around the world. They’re popping up around places you would least expect to find them like Australia, Korea, Japan, Thailand, Germany, England, Poland, and Sweden. In Canada and the US interest is also growing. Why all the fuss?

It might be a global interest in the culture of Brazil, the food, people, customs and music – which, create a wonderful, and very unique gathering experience.

People in southern Brazil have Churrasco pits built in their backyards with bricks or incorporated into a wall with decorative tiles around the edges.

Almost any occasion can be celebrated with a

Churrasco: birthdays, christenings, political rallies, or it can be a simple get-together with your family and friends on the weekend.

But you can’t forget to serve this staple of Brazil without being accompanied by caipirinhas.  This traditional Brazilian drink prepared with cachaça is very popular in Europe and the U.S. I guess you could say it USED TO be Brazil’s best-kept secret.

See Pics Below

Picanha (Cap of Top Sirloin BBQ) Picanha is a fine cut of a tender beef well appreciated all over Brazil for grilling. It has a layer of fat that is removed after grilling

Picanha (Cap of Top Sirloin BBQ) Picanha is a fine cut of a tender beef well appreciated all over Brazil for grilling. It has a layer of fat that is removed after grilling

Picanha (Cap of Top Sirloin BBQ) Picanha is a fine cut of a tender beef well appreciated all over Brazil for grilling. It has a layer of fat that is removed after grilling

caipirinha( Famous brazilian drink made with brazilian rum named cachaca , lime juice, sugar and ice

Guarana-Brazilian Soft Drink made with a tropical berry that grows in the Amazon region.

Brazilian Vegetable Salad

Spice Sausages

Farofa (Brazilian Seasoned Toasted Manioc Flour) The toasted manioc flour is a staple food in the northeast and northern regions of Brazil. When you season the flour with onions, olives, raisins it becomes a farofa

Brazilian Wine

Cachaca-Brazilian Rum and Brazilian Wine

Churrasco de Frango ( Chicken BBQ) Chicken Boneless Skinless brazilian style marinated with lime juice, natural yogurt, grated parmesan cheese and garlic

Brazilian Vinaigrette Salsa (Pico de Gallo) Brazilian version of pico de gallo, instead of jalapeno, it has green and red peppers.

Pork Spice Sausages

Picanha (Cap of Top Sirloin BBQ) Picanha is a fine cut of a tender beef well appreciated all over Brazil for grilling. It has a layer of fat that is removed after grilling

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