Brazilian Gaucho Churrasco Brine Marinade

Traditional Gaucho Churrasco

Mix together:

• 1/2 cup (150 g) salt
• 6 (20 g) cloves garlic, mashed
• 3 cups water

Marinate 1 – 2 hours then cook on a rotisserie at high heat, occasionally brushing with brine, cutting off edges as done for appetizers

• ~10 lbs meat

Variations:

• black peppercorns
• sour orange juice (If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime)
• minced onion
• oregano
• Spanish olive oil

Minas Churrasco (from the state of Minas Gerais, west of Rio de Janeiro)

Marinate the beef overnight in the lemon juice, salt and garlic. Grill using indirect heat for approximately one hour, turning frequently.

• 2 lbs beef tenderloin
• juice of one lemon
• 3 tbs salt
• 1 clove mashed garlic

Churrasquinhos

Cut the beef into 1" square pieces. Marinate in the oil, lemon juice, salt, pepper and minced onion for about one hour. Cut the bacon into squares and thread onto skewers, alternating the bacon and beef. Grill over high heat until brown. Serve hot.

• 1 lb beef tenderloin
• 1/2 lb bacon
• 2 tbs olive oil
• 2 tbs lemon juice
• 1 tbs minced onion
• salt and pepper