Churrasco (pronounced shoo-RAS-koo) means "Barbecue" in Brazil.
I have grilled and cooked indirect for a long time but this past year I have been concentrating on the "low and slow". I have gotten pretty good at it but..... My visit last year to a Brazillian Churrascoria restaurant and the recent board discussion of Tri tip/Santa Maria BBQ has inspired me to go back to my roots here in California. Ranchero style BBQ is traditionally cooking "what ya got".....beef....chicken directly over an open wood fire. The Brazillians do it on a skewer or spit.
I am a 5th generation Californian (on my Mom's side) and did grow up a bit in the sticks (for CA). All of the BBQ's I attended as a kid were some Good Old Boys drinkin' bourbon highballs direct grilling beef over oak wood with simple rub of salt, pepper and maybe garlic powder.
Since I have a Weber Kettle Rotisserie and love to play with it I decided to experiment with Rotisserie cooking over a direct fire. I wanted to get a Top-Sirloin roast (Picanha in Brazil) but none available. Got a 2.5 lb Ribeye Roast, bone in, rubbed with sea salt, pepper and garlic powder and did it on the spit.
I used kingsford with mesquite chunks. The difference from just direct grilling was of course no grill marks. The meat turned out a wonderful, uniform golden brown roasted color. I just kept checking with a direct probe thermometer and pulled it at about 135-140 for med. rare. I could actually see the small side strip fat cap self basting the meat. This was not a choice cut, just Select from the local market but very satisfying.
Spit roasting over a direct fire. A fun technique of Ranch style cooking. I am definately looking forward to doing more cuts of beef direct on the spit.