Ground barbecue: what it is, its origin, and how to make it

The different types of barbecue are part of Brazilian cuisine and are also synonymous with fellowship among family and friends. The most common way to roast meat is using a grill and charcoal. But today, we're going to talk about ground barbecue!

This is an ancient tradition with various theories about its origin. The custom is most common among Gaúchos, and to reproduce it, you only need fire, meat, a spit, salt, and, of course, suitable ground.

However, to ensure the meat is cooked to perfection, you need to follow some techniques and have patience. Today, we've brought some interesting facts about this type of barbecue and some tips for organizing one at your home. Check it out!

What is "fogo de chão" barbecue?

The "fogo de chão" barbecue does not require a grill. The entire meat roasting process happens, as the name suggests, on the ground. Basically, the piece of meat is placed on a spit stuck in the ground, with the surroundings heated by fire from burning charcoal or firewood.

The most commonly roasted cut is beef ribs, which is why it's also common to hear the term "ribs ao fogo de chão." But other varieties of meat can be roasted this way, such as suckling pig (the famous "porco no rolete"), other beef cuts, lamb, and even fish.

For those who enjoy a vegan barbecue or want a delicious side dish, this technique can also be used to roast vegetables like potatoes, onions, pumpkin, and carrots.

What is the origin of "churrasco de chão"?

There are several theories about the origin of "churrasco de chão." One theory says it began with the "tropeiros" (cattle drivers).

These workers would go to work in the fields and leave the meat stuck in the ground, slowly roasting with the heat of the fire. When they returned from their labor, the meat was warm and ready to eat.

Another story attributes this preparation method to indigenous people, who always used fire to prepare their food outdoors over a bonfire using a support they made themselves.

Regardless of its origin, "churrasco de chão" has become a Gaúcho tradition and has been passed down from generation to generation, conquering all of Brazil.

How to prepare a "fogo de chão" barbecue?

If you want to learn how to roast meat without using a grill, check out our step-by-step guide:

1. Choose a flat spot

The first step to making a successful "churrasco de chão" is choosing the location. It should be a flat surface, approximately 2 meters wide and clear.

In the center of this spot, dig a hole, which is where the spit will be inserted. The fire will be lit around it, so ensure the space is clear of people, especially children and the elderly, to avoid possible accidents.

2. Prepare the fire

This type of barbecue cooks the meat with embers; direct fire can dry out the meat and leave the inside raw. To ensure this, arrange the firewood around the spit.

Some grill masters opt to form a circle, but a line of firewood behind and in front of the meat is usually enough to maintain the appropriate heat.

Ideally, light the fire a few hours beforehand to create a warm environment before placing the meat.

3. Time to put the meat on

It's important to note that you need an appropriate spit for "fogo de chão." They are usually reinforced, and some models have claws and double grates to help hold the meat after it's cooked.

Ideally, season the meat on the spit with coarse salt so that it doesn't detach during handling. If you choose lamb, the suggestion is to add a little rosemary, fennel, and coriander.

See the right seasoning for each meat in a barbecue.

4. Wait for the cooking time

Each type and size of meat may take a longer or shorter time to cook. You can visually monitor its doneness by paying attention to the liquid that drips and its coloration.

It's always important to ensure that the amount of firewood is appropriate to maintain a constant fire intensity.

Here's the average cooking time for some varieties:

• Beef ribs "fogo de chão" of approximately 20 kg: 6 hours;

• Suckling pig "fogo de chão" of approximately 40 kg: 12 hours.

• Seven-kilogram fish: 3 hours.

Vegetables can be roasted around the embers along with the meats, and the cooking time can range from 2 to 3 hours.

5. Time to serve!

Once you think the meat is well cooked, brush off the coarse salt from the surface before serving so it's not too salty.

If you chose ribs, it's important that they are served medium-well; it's not a good meat to eat rare because it has a lot of fat. One option is to carve off pieces and snack on them.

 

See: Which barbecue knives you need to have!

As we've seen, ground barbecue involves somewhat time-consuming steps, but they say that the fellowship around the fire makes the moment enjoyable, and this fellowship is also what characterizes ground barbecue!