Churrasco

Originally the standard formula for Brazilian style barbecue was to coat meats in coarse salt. The meat would then sit for about 30 minutes to absorb the salt and then was placed over the fire. Later a salt-water baste was used to keep meats moist during the cooking. Beef was typically never seasoned. Poultry and lamb, however are spiced with a rich marinade the night before cooking. Meats are places on long sword-like skewers and cooked over an open fire.