Is Churrasco Grilled Meat? Yes & How It Works

Yes, churrasco is grilled meat — specifically, the South American tradition of skewering large cuts of beef, pork, chicken, or lamb and roasting them over open flames or hot coals. The term comes from Brazil and Uruguay, where it refers both to the cooking method and the festive, all-you-can-eat meal that revolves around it. While the word is used differently in some countries (in Chile and Ecuador it can mean a thin-cut steak sandwich), the core meaning is meat cooked directly over fire.

What Exactly Is Churrasco?

Churrasco is a Portuguese and Spanish word for barbecue, but it describes a specific style. In Brazil, churrasco is the centerpiece of the churrascaria, a steakhouse where waiters carve meat tableside from long metal skewers. The meat is seasoned simply — usually coarse salt only — then roasted slowly over wood or charcoal embers. In Uruguay and Argentina, churrasco often refers to a thinner, quicker-grilled steak, sometimes served in a sandwich. The common thread is direct heat and fire, not smoke or sauce.

How Churrasco Is Cooked

The technique is straightforward but requires attention. Large cuts like picanha (top sirloin cap), beef ribs, or pork loin are pierced onto skewers and placed near, not directly over, the coals. The heat is moderate, so the outside forms a crust while the inside stays juicy. Here are the key steps:

Seasoning: Most traditional churrasco uses only coarse salt and maybe black pepper. Marinades are rare; the fire does the flavor work.
Heat source: Hardwood charcoal or wood logs. Gas grills work, but the smoky flavor is different.
Cooking time: A thick cut like picanha takes 30–45 minutes over medium coals, turning every few minutes. Thin steaks cook in 4–6 minutes per side.
Resting: After cooking, meat rests for 5–10 minutes so juices redistribute.

For safety, whole cuts of beef, pork, veal, and lamb must reach a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest, checked with a food thermometer. Ground meat (like sausage) must reach 160°F (71°C). Poultry, if used, must reach 165°F (74°C).

Choosing the Right Meat

Traditional churrasco favors fatty cuts that stay moist over fire. The most famous is picanha (top sirloin cap), prized for its thick fat layer. Other good choices:

Beef: ribeye, sirloin, flank steak, short ribs
Pork: pork shoulder, pork ribs, pork loin
Chicken: thighs or drumsticks (dark meat stays juicier)
Lamb: leg or shoulder

If you can’t find picanha, ask your butcher for a top sirloin cap with the fat left on. Without the fat, the meat will dry out faster. For a leaner option, flank steak works but should be marinated briefly and cooked quickly to medium-rare.

Common Mistakes and How to Avoid Them

Even experienced grillers make errors with churrasco. Here are the most frequent and the fixes:

Too much salt: Coarse salt is used generously, but if you use fine table salt, it penetrates too deeply. Use coarse kosher or sea salt and brush off excess before serving.
Flames flaring up: Fat dripping onto coals causes flare-ups that char the outside before the inside cooks. Keep a spray bottle of water handy to tame flames, or move the skewers to a cooler part of the grill.
Cutting too soon: Slicing immediately after cooking releases juices. Always rest the meat for at least 5 minutes.
Overcooking: Churrasco is traditionally served medium-rare to medium. Use a thermometer to avoid guesswork.

Churrasco vs. Other Barbecue Styles

Churrasco is often confused with American barbecue or Argentine asado. The differences are clear:

American barbecue: Low heat, long cooking, heavy smoke, and sweet or tangy sauces. Churrasco uses higher heat, shorter time, and no sauce.
Argentine asado: Similar to churrasco but often uses a parrilla (grill grate) instead of skewers, and includes offal like chorizo and morcilla. Churrasco is typically skewered.
Korean barbecue: Thin slices cooked quickly at the table, often with marinades and dipping sauces. Churrasco is thick cuts with minimal seasoning.

In Brazil, churrasco is a social event — a rodízio where waiters bring endless skewers to your table until you signal “stop.” That tradition is unique to churrascarias.

Cost and Equipment

You don’t need expensive gear for churrasco. A basic charcoal kettle grill and long metal skewers (about 24 inches / 60 cm) are enough. If you want to be authentic, buy a churrasqueira — a dedicated open-fire grill with a motorized rotisserie. Prices range from $100 to $500 for home models. As for meat, picanha is usually cheaper than ribeye because it’s less well-known in the US; expect $8–12 per pound (450 g).

Frequently Asked Questions

Is churrasco the same as barbecue?

Not exactly. Barbecue in the US usually means slow-cooking with smoke. Churrasco is direct heat grilling over fire, so it’s closer to American grilling. The word “barbecue” is sometimes used interchangeably in South America, but the technique differs.

Can I make churrasco on a gas grill?

Yes, but you lose the smoky flavor from charcoal or wood. To compensate, use wood chips in a smoker box or add a cast-iron skillet with soaked wood chips on the grates. The cooking method is the same — high heat, quick sear, then indirect heat until done.

What is the best cut for churrasco?

Picanha (top sirloin cap) is the classic choice because of its fat cap. If unavailable, use ribeye or sirloin. For a leaner option, flank steak works but needs a quick cook to medium-rare and slicing against the grain.

How long does churrasco take to cook?

It depends on thickness. A 2-inch (5 cm) thick picanha takes 30–45 minutes over medium coals, turning every few minutes. Thin steaks (1 inch / 2.5 cm) take 8–12 minutes total for medium-rare. Always use a thermometer to confirm the safe minimum temperature.

Do I need to marinate churrasco?

No. Traditional churrasco uses only coarse salt. Marinades are not part of the classic method. If you want extra flavor, brush with olive oil and garlic, but it’s not necessary. The fire and fat provide the taste.

Safety and Storage

Food safety is crucial with any grilled meat. Always use a food thermometer to check internal temperatures. Refrigerate leftovers within 2 hours of cooking, and store in shallow containers. Cooked meat keeps 3–4 days in the refrigerator. Reheat leftovers to 165°F (74°C) before eating. Never leave raw meat at room temperature for more than 2 hours (1 hour if it’s above 90°F / 32°C).

Churrasco is a simple, delicious way to cook meat that celebrates the flavor of the cut itself. Whether you’re hosting a Brazilian-style feast or just grilling a steak for dinner, the principles are the same: good meat, fire, salt, and attention. Now you know the answer — yes, churrasco is grilled meat, and it’s one of the finest expressions of fire cooking in the world.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).