In the South American tradition, churrasco is a typical dish from the south of Brazil and Argentina; a mixed grill of different types of meat, which comes from the gaucho culture of the Rio Grande do Sul area. It is synonymous with grilled meat, but also with the condiments that accompany it. The meat is flavored with mixtures of spices and aromas like this one, inspired by Mexican taste.
The practice of flavoring the meat uses this seasoning, made up of herbs and spices that balance between spicy flavors and others with sweeter and more delicate notes. Our Churrasco BBQ spice mix is inspired by the Mexican tradition, to season the meat before cooking in an aromatic way, with marinades and rubs. Otherwise, it can be used with a little water and oil: it creates a sauce for grilled meat, which can be managed in density. As per tradition, the Mexican meat rub combines oregano, chili peppers, garlic, onion and in some cases parsley and basil. Suitable for those who love spicier flavors, this BBQ rub mix includes red chili peppers together with pepper and mustard, combining this very pungent tone with the deep one of cumin and coriander. In addition, smoked paprika provides a perfect note for grilled meat and kummel (meadow cumin) adds a contrasting anise-like flavor.
Aromatic herbs such as thyme, marjoram, oregano, basil, chervil, tarragon and lovage (which resembles celery) complete the mix. Each element is balanced to best enhance the juicy flavors of grilled meats. In addition, brown sugar is essential to create the delicious outer crust during cooking of the meat: it caramelizes just right. The mix is full-bodied, combining original flavors to create a rub suitable for churrasco and grilled meats. For those looking for a Mexican spice mix that explodes on the palate with many nuances, Churrasco BBQ adds complexity to meats, elevates flavors without covering them during any type of cooking. Suitable for both indirect, slow and low-temperature barbecue cooking and for direct, high-temperature grilling.
How to use Churrasco BBQ blend in the kitchen
Our Churrasco BBQ spice blend is inspired by Mexican tradition, to season meat before cooking in an aromatic way, with marinades and rubs. Alternatively, it can be used with a little water and oil: it creates a sauce for grilled meat, which can be managed in density. Churrasco BBQ Rub can be used to season various Mexican grilled dishes but also other dishes in which you want to elevate the pungent note. The blend is medium spicy but does not add excessive heat; perfect for all grilled beef, pork, lamb and poultry specialties. It adds flavour to steaks and skewers, but it also pairs well with vegetables and potatoes. Churrasco BBQ is a blend that is also used in Mexican bean soup and vegan dishes. If you want to make a BBQ rub, start by rubbing the spice blend onto the meat: massage with your fingertips and the palm of your hand until it penetrates the fibres. If you want to make the rub more moist, pour a few drops of extra virgin olive oil (and vinegar if you like) onto the meat before you start rubbing the spices. Don't overdo the spice blend, or you'll ruin the flavour and cooking. After rubbing, wrap the meat in cling film and put it in the fridge for a couple of hours. Turn on the heat and start cooking, placing the meat over indirect heat - close to the flame but without burning it. You can also use the spice rub for marinades or to season meat at the end of cooking if you've grilled. As a marinade recipe, you can use a sauce created by combining Churrasco BBQ with olive oil and soy sauce. You can rub the meat and then leave it to marinate in the fridge overnight. During cooking, you can sprinkle the meat again on both sides with a little of the remaining sauce.
Origins and History of Churrasco BBQ Mixes – Mexican Rub
Churrasco was born with the first settlers of southern Brazil, in the eighteenth century. The first “gauchos” made long journeys to follow the herds in the pampas, and according to tradition they cut large pieces of beef tying them to the shoulders of the horse. In this way the meat would be salted with the sweat of the animal, and it was ready to be enjoyed in community – a large meal of grilled meat called churrasco. This word, therefore, was synonymous with the cuisine of the Brazilian cowboys, in the cattle lands of Rio Grande do Sul. In the following centuries it has become not only a Brazilian barbecue but has transformed into a way of life, and also includes the practice of seasoning. In the traditional method of preparationand for churrasco, in fact, the gauchos would dig large pits in the ground and light a fire. When the wood became embers, they could skewer the meat, seasoned with coarse salt. It would roast for 30 minutes slowly over the hot coals, and then the beef would be basted with salted water to keep the meat moist while cooking. The cuts of meat for churrasco today include both cowboy roots (sirloin, mignon, rib eye, etc.) and poultry, fish, and lamb. The word Churrasco also began to be used for the rub mix used for barbecue meat, and later also for the Mexican spice mix for grilling and roasting. As a barbecue seasoning, Churrasco BBQ is suitable for all red and white meat specialties, as we have seen, also flavoring vegetables and vegetarian and vegan dishes.
Churrasco BBQ: side effects and contraindications
Barbecue spice mixes must be dosed carefully, respecting the doses recommended in the recipes. A spicy spice mix can cause disorders related to irritation of the oral cavity, mucous membranes, gastrointestinal tract in case of ulcers and gastritis, and urinary tract. BBQ mixes, if taken in excess, can worsen inflammatory conditions and cause burning reactions and diarrhea. It is essential to evaluate the individual ingredients of the BBQ mix, identifying those that can trigger possible allergic reactions in sensitive subjects. Due to possible irritation, caution is recommended when taking barbecue rubs for pregnant and breastfeeding women.
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