Is Being a BBQ Chef a Good Career Choice?

The profession gradually became popular and is now on the rise, especially here in Brazil, one of the countries that consumes the most barbecue in the world.

Not long ago, the person responsible for taking care of the barbecue at get-togethers, parties, and family reunions was almost always a family member, who ended up not enjoying the occasion – since grilling meat requires attention so that it doesn't get overcooked – and let's face it, that's not fair, no matter how much the person enjoys the task.

Because of this, many families started looking for professionals: the churrasqueiros (barbecue chefs)!

The profession has become increasingly interesting and prominent. Therefore, if you always volunteer to take care of the grill at parties with friends and are looking to change your professional field, come learn a little more about the profession of a churrasqueiro.

What do I need to know about the churrasqueiro profession?

The role is a derivation of the chef profession, as the churrasqueiro also has to deal with their culinary skills. Preparing good meat is an art, and the expectations of the people who will enjoy it are usually high.

Among the main skills of a churrasqueiro are: recognizing good meat for barbecue, preparing it, tenderizing it, seasoning it, and knowing the right point to remove it from the fire and serve. Oh, and of course, having excellent barbecue utensils is another crucial point!

How to choose good meat for barbecue?

The first step to becoming a true professional is knowing how to choose and identify a good piece of meat. Starting with picanha (top sirloin cap), one of the noblest and most requested cuts by those who appreciate good barbecue.

Picanha is a more expensive part of the ox, precisely because it is small. A whole piece averages 1kg. So, if it exceeds that, you might be taking home some coxão duro (bottom round), which is the part next to it.

Ribs are also very common in barbecues. Easier to choose, you can ask for them ready to grill, straight from the butcher shop, as well as sausage and chicken.

The contrafilé (strip loin), always present and much appreciated in barbecues, is divided into three parts: the cap, the center, and the bottom. The cap of the fillet is the upper part and one of the favorites. The center, which can be divided into double contra or beef cork, is located just below the cap. From the middle, it is also possible to remove the Bananinha, that meat attached to the bone of the piece.

Other parts taken from the strip loin are the entrecôte (ribeye) and the bife de chouriço (sirloin steak). Both have a tender texture. However, the preparation is different. The bife de chouriço must be grilled with a layer of fat, and the entrecôte must be grilled clean, without any fat.

The lower part of the strip loin is known as T-Bone, which is a mix of the strip loin, tenderloin, and rump. These three meats are together, attached to a T-shaped bone – hence the name T-Bone. It is a very flavorful meat.

Of course, there are many other cuts, not just beef, but also pork and lamb, which, despite being less common in barbecue, also require the churrasqueiro's knowledge. The best advice is: study! Study about the cuts, about the types of meat, how to choose them, and so on.

Become a differentiated and knowledgeable professional!

How to prepare good meat?

To prepare flavorful and tender meat, it is important to learn some tenderizing and seasoning techniques. There are several ways to tenderize: marinating, using tenderizers, and beating the meat.

For marinating, most churrasqueiros use beer, light or dark, depending on the customer's preference. The barley, malt, and alcohol in the drink have a high tenderizing power. Not to mention the flavor it adds. If you prefer, you can also use pineapple juice. The average marinating time is 15 to 20 minutes.

Another option is to use industrialized meat tenderizers, readily available in supermarkets. It's worth noting that these tenderizers, for the most part, already contain some salt. Pay attention here not to oversalt the meat.

After tenderizing, it's time for seasoning. Coarse salt is usually sufficient. But if you want to enhance it, you can prepare a mix of seasonings with butter, garlic, chimichurri, or fine herbs, provided they are used on the correct cuts. Some may not combine well.

Picanha, for example, is incredibly delicious with just coarse salt. Strip loin goes very well with a mix of butter and herbs.
Once again, we repeat: specializing and studying is always the best way to achieve perfection!

What are the churrasqueiro's work tools?

Like every professional, the churrasqueiro also needs specific work tools. The essential items for a good churrasqueiro are barbecue knives, honing steels, forks, and tongs.

Having a barbecue knife coated with quality steel is essential. After all, the cuts will say a lot about your profile as a churrasqueiro. Therefore, acquire a professional knife. The honing steel is another fundamental utensil. A dull knife doesn't cut. When the meats are on the grill, you will also need a fork to handle them. And finally, tongs so you can safely remove them from the embers.

These are the essential items for you to do an excellent job. Remember that presentation also counts. Keep your space and your utensils always clean and organized, and be punctual with your commitments.

After all this, the answer is: yes! It's worth investing in the profession of churrasqueiro! You can be an independent professional or work in large steakhouses across Brazil. The field of action is vast.

To stay on top of everything that involves the barbecue universe, be sure to follow the Cutelaria Cimo blog. We have many novelties waiting for you!