Publisher's Synopsis
INTRODUCTION
The technique of roasting meat or other food over coals has been in use since mankind mastered fire, perhaps the oldest form of cooking used with regional variations in different parts of the world.
The barbecue is the American barbecue popular in the United States. He uses a wider variety of ingredients (from pork chops and hamburgers to poultry, fish, and seafood) as well as flavorful sauces for seasoning. It is also common to use electric grills in place of the traditional charcoal grill when grilling.
Crickets were the main food of gauchos who worked with cattle in the past. They roast the meat in the open field with wooden skewers that have been laid over trenches. The meat was only seasoned with salt. Grilling became popular with townspeople from farms. It began to be cooked at home and enjoyed in typical restaurants, the steakhouses.
Gaucho barbecue is made with beef roasted over coals. The pieces of meat placed on skewers or grills (wood or metal) are slowly exposed to a charcoal or firewood bowl. Flames should be avoided as they burn the meat outside and leave it behind. The most popular cold cuts are steak, ribs, flank steak and fillet. The meat can be served rare, medium or well done, with salads, bread and farofa being the most common side dishes.
Today sausage, lamb, pork and chicken are also part of the gaucho barbecue. The preparation technique is the same as for beef; in some cases, sauces can also be used for seasoning and salt.
