Churrascos are Brazilian barbecues while Gogi Gui refers the Korean grilling method for pork, beef, chicken and other types of meat. These are easy to make and serve to your guests.

Brazilian Barbecue (Churrasco)

Churrasco is a Spanish and Portuguese term that pertains to grilled meat or beef. It is popular in Europe and Latin America but remains a primary dish of Brazil, Argentina, Uruguay, Nicaragua and Puerto Rico. However, it is mostly served now at a Churrascaria or Brazilian Steakhouse.

A Brazilian restaurant or Churrascaria serves all-you-can-eat grilled meat. Waiters here practice a serving style called Rodizo or Espeto Corrido, wherein they move with skewers around the restaurant and slice the meat on the customer’s plate.

The traditional barbecue recipe of Churrasco is served with Farofa or seasoned manioc flour, white rice, a variety of grilled sausages and meats, along with a Brazilian vinaigrette salsa. The ingredients of this recipe include ½ cup of salt, 10 pounds of fine quality lamb, beef, ribs, veal and the like (cut), 3 cups of water as well as 6 mashed garlic cloves.

Although Brazilian grills do not make use of sauce on their meats, most Brazilian barbecues actually marinate the meat. Some like to spread some marine salt on the meat while it is being cooked.

Procedure:

Set the fire. However, make sure that the coals are already bright enough before you place the meat.

Assemble the cut meat onto the metallic skewers. Set the grill and turn the skewers from time to time. Once you notice the meat turning brownish in color, prepare the salty baste solution by dissolving some salt in water mixed with garlic. Baste the meat with the liquid mixture.

Cut a few slices from the outer portion and serve. If you plan to keep the meat until another round of serving, let it stay warm on the grill. To keep it fresh and juicy while on the grill, baste it with the salty liquid mixture from time to time.

Another all-time favorite recipe for Brazilian barbecue is the Churrasco de Frango or Chicken Barbecue – Brazilian style. Ingredients per person include 2 tablespoons of olive oil, 1 pound of boneless, skinless chicken (breast part), 1 lime juice, grated Parmesan cheese, 1 cup of natural yogurt, salt and 1 clove of garlic (minced).

Procedure:

Cut the chicken into two-inch cubes. Rub the chicken thoroughly with salt. Soak it in lime juice and oil with garlic. Marinate it for about 2 hours.

Place the chicken cubes in a skewer and baste it with yogurt. Sprinkle some Parmesan cheese.

Put the chicken on the grill. While slowly roasting it, baste it with oil.

As a note, if you will be barbecuing the thigh part of a chicken, you need to pre-cook the chicken in a big pot ad sprinkle with salt. This will give more flavor to the inner parts.

You can serve this with Brazilian salsa vinaigrette and white rice.

Korean Barbecue (Gogi Gui)

Gogi Gui pertains to the Korean method of grilling pork, beef, chicken and other meat. These dishes are actually prepared by the dinner table, on charcoal- or gas-powered grills built in the table’s center. For Korean restaurants that do not have a built-in grill, they use portable stoves on their tables.

Galbi is the most usual form of Korean barbecue derived from marinated beef short ribs. Since Korean barbecue can include various kinds of non-marinated and marinated meat dishes, it can be divided into lots of categories. Thus, Korean barbecue is popular amongst Korean and international customers.

Korean Barbecue Ribs

Ingredients are 2/3 cups of Kikkoman teriyaki sauce, 4 pounds beef short ribs and 1 tbsp. toasted sesame seeds, 2 tsp. Tabasco sauce, 1 tsp. sugar and 2 cloves pressed garlic.

Procedure:

Bone it ½ deep, ½ apart, crosswise and lengthwise. Put the ribs inside a large plastic bag.

Combine sesame seeds, teriyaki sauce, sugar, garlic and Tabasco sauce. Pour the mixture onto the ribs.

Press the air out of the bag and tie the top securely.

Refrigerate it for 4 hours, occasionally turning over the bag.

Take out the ribs and grill or broil about 4 inches from the heat coils. For hot coals, it will take 15 up to 18 minutes. A good indication is when the ribs are brown and crisp o the outside.

Occasionally turn the ribs over.