Brazilian Gaucho Churrasco Brine Marinade
Traditional Gaucho Churrasco
Marinate 1 – 2 hours then cook on a rotisserie at high heat, occasionally brushing with brine, cutting off edges as done for appetizers
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.
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.