Caregnato Evandro - Churrasco: grilling the Brazilian way

Churrasco

Grilling the Brazilian Way

Evandro Caregnato

Culinary Director of Texas de Brazil

Photographs by Denny Culbert

Churrasco

Grilling the Brazilian Way

Digital Edition 1.0

Text 2016 Evandro Caregnato

Photographs 2016 by Denny Culbert, except:
dedication image, final 2 images in From Brazil to Texas de Brazil chapter, opening image in The Churrascaria Experience chapter, all images in Getting the Best Dining Experience at a Churrascaria section, images of drinks in Re-creating the Experience at Home section, and images with Caipirinha recipes 2016 by Texas de Brazil;
following image and all images in Gaucho Culture and Cuisine chapter except final image of fish 2016 by Eurico Salis

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

ISBN: 978-1-4236-4069-1

The first Texas de Brazil location, opened in October 1998, Addison, Texas.

When I experienced a churrascaria for the very first time, I was captivated by the savory aromas of grilled meats, the delectable array of side dishes, and the warm, casual atmosphere of people engaged in conversation over this regional Brazilian comfort food. The service style was alive and theatrical, unlike anything else in the restaurant business at that time. I found myself in awe and fell completely in love with the concept. Living in Dallas, I could immediately see the connection between the two culturesthe Brazilian gauchos and the Texas cowboysand their shared reverence towards meat. Having worked in the hospitality industry for many years, I knew that very moment that this dining experience would appeal to BBQ lovers, especially in Texas.

However, opening such a unique restaurant was not easy and not without immense risk. It took a great deal of effort and sacrifice to go from conception to execution, but I was undaunted. Eventually, after many years of research, planning, and challenges, the first Texas de Brazil opened its doors in 1998.

I never imagined that the restaurant would expand, not only to more locations in the Dallas area, but also around the world. I am proud to say that what started as a family business, remains a family business to this day. And our family has expanded across the US and abroad through the efforts and collective passion of an amazing team of gifted ladies and gentlemennamely, our honest, dedicated, and hardworking staffwhose outstanding commitment to service results in customer satisfaction and loyalty.

All of us at Texas de Brazil are committed to serving great churrasco and providing guests with a memorable dining experience. We are also committed to preparing and serving authentic churrasco in a manner that honors the rustic gaucho tradition. It is our hope that through this cookbookwritten with great passion by our culinary director and native gaucho, Evandro Caregnatoour diners and any grilling aficionado will learn more about the origins and techniques of churrasco and then create and share this hearty and delicious cuisine with others.

Salim Asrawi

COO, Texas de Brazil

My Culinary Journey in the World of Churrasco

W hen I was a child growing up in southern Brazil, I was a picky eater and would not eat any meat. One day that all changed. I still remember that turning point: I was eight years old, it was a sunny, cloudless Sunday, and I was watching my father, Davino, grill skewers of meat. He pressured me into tasting some of the churrasco that he was preparing and cut a small piece of beef from the skewerit was perfectly charred, glistening from the golden and slightly crispy fat that had been rendered in the wood fire. The look and smell enticed me to take a bite, and when the meat hit my lips, it was salty, juicy, and delicious. That one bite was pure perfection. My dad watched with great satisfaction because he knewas did Ithat I had reached an important milestone for a gaucho boy: I had officially become a carnivore!

I am frequently asked where I studied cooking, but there is no formal education for churrasco. My culinary experience is divided into two areas: churrasco and everything else. I have been cooking churrasco since my initiation in the backyard that Sunday afternoon. These skills were passed down to me during childhood, as they are for most young boys in Rio Grande do Sul. You learn from a father, grandfather, uncle, or any other paternal figure in your life. (Sorry, gaucho women, but in the gaucho culture men are considered the experts in grilling meat.)

I experienced this food culture firsthand and grew up wanting to emulate those older guys standing around the churrasqueira , drinking beer or caipirinhas and telling dirty jokes. Those moments around the grill were a rite of passage, and eventually, I wanted to prepare the churrasco for all of my family and friends and have control over the whole thingthe fire, the knives, the seasoning of the meat, and the slow grilling to perfection. Like most teenagers in my culture, I was overconfident and wanted to show that I was ready for the experience. I overcooked the meat many times and frequently burned myself. Then, one day, I finally served a perfect churrasco and made my family proud. Thats how I learned to love and master the art of churrasco.

As for the other part of my culinary experience, it is important to note that people in southern Brazil are not very open-minded when it comes to trying unfamiliar foods or seasonings, so I was never exposed to a diverse range of culinary options. Although I lived in a macho world of churrasco, charcoal, coarse salt, skewers, meat marinades, and fire, I loved being in the kitchen with the women in my family. My mother, Leda, and my aunts were always cooking somethingmaking jams with seasonal fruits, baking bread in a backyard oven, or creating pastries and savories for the kids birthday parties. The women had their own culinary traditions that were passed down by their mothers and grandmothers, which, in turn, they shared with their daughters and granddaughters (though I learned a thing or two as well). My mother and her sisters were always close, and they would get together several times a week to cook. As a kid, I felt warm and happy being around to help out in a kitchen filled with food and laughter.