| Churrascos are Brazilian barbecues while Gogi Gui | | | | garlic (minced). |
| refers the Korean grilling method for pork, beef, | | | | Procedure: |
| chicken and other types of meat. These are easy to | | | | Cut the chicken into two-inch cubes. Rub the chicken |
| make and serve to your guests. | | | | thoroughly with salt. Soak it in lime juice and oil with |
| Brazilian Barbecue (Churrasco) | | | | garlic. Marinate it for about 2 hours. |
| Churrasco is a Spanish and Portuguese term that | | | | Place the chicken cubes in a skewer and baste it with |
| pertains to grilled meat or beef. It is popular in Europe | | | | yogurt. Sprinkle some Parmesan cheese. |
| and Latin America but remains a primary dish of | | | | Put the chicken on the grill. While slowly roasting it, |
| Brazil, Argentina, Uruguay, Nicaragua and Puerto Rico. | | | | baste it with oil. |
| However, it is mostly served now at a Churrascaria | | | | As a note, if you will be barbecuing the thigh part of |
| or Brazilian Steakhouse. | | | | a chicken, you need to pre-cook the chicken in a big |
| A Brazilian restaurant or Churrascaria serves | | | | pot ad sprinkle with salt. This will give more flavor to |
| all-you-can-eat grilled meat. Waiters here practice a | | | | the inner parts. |
| serving style called Rodizo or Espeto Corrido, wherein | | | | You can serve this with Brazilian salsa vinaigrette and |
| they move with skewers around the restaurant and | | | | white rice. |
| slice the meat on the customer's plate. | | | | Korean Barbecue (Gogi Gui) |
| The traditional barbecue recipe of Churrasco is | | | | Gogi Gui pertains to the Korean method of grilling |
| served with Farofa or seasoned manioc flour, white | | | | pork, beef, chicken and other meat. These dishes are |
| rice, a variety of grilled sausages and meats, along | | | | actually prepared by the dinner table, on charcoal- or |
| with a Brazilian vinaigrette salsa. The ingredients of | | | | gas-powered grills built in the table's center. For |
| this recipe include ½ cup of salt, 10 pounds of | | | | Korean restaurants that do not have a built-in grill, |
| fine quality lamb, beef, ribs, veal and the like (cut), 3 | | | | they use portable stoves on their tables. |
| cups of water as well as 6 mashed garlic cloves. | | | | Galbi is the most usual form of Korean barbecue |
| Although Brazilian grills do not make use of sauce on | | | | derived from marinated beef short ribs. Since Korean |
| their meats, most Brazilian barbecues actually | | | | barbecue can include various kinds of non-marinated |
| marinate the meat. Some like to spread some marine | | | | and marinated meat dishes, it can be divided into lots |
| salt on the meat while it is being cooked. | | | | of categories. Thus, Korean barbecue is popular |
| Procedure: | | | | amongst Korean and international customers. |
| Set the fire. However, make sure that the coals are | | | | Korean Barbecue Ribs |
| already bright enough before you place the meat. | | | | Ingredients are 2/3 cups of Kikkoman teriyaki sauce, |
| Assemble the cut meat onto the metallic skewers. | | | | 4 pounds beef short ribs and 1 tbsp. toasted sesame |
| Set the grill and turn the skewers from time to time. | | | | seeds, 2 tsp. Tabasco sauce, 1 tsp. sugar and 2 |
| Once you notice the meat turning brownish in color, | | | | cloves pressed garlic. |
| prepare the salty baste solution by dissolving some | | | | Procedure: |
| salt in water mixed with garlic. Baste the meat with | | | | Bone it ½ deep, ½ apart, crosswise and |
| the liquid mixture. | | | | lengthwise. Put the ribs inside a large plastic bag. |
| Cut a few slices from the outer portion and serve. If | | | | Combine sesame seeds, teriyaki sauce, sugar, garlic |
| you plan to keep the meat until another round of | | | | and Tabasco sauce. Pour the mixture onto the ribs. |
| serving, let it stay warm on the grill. To keep it fresh | | | | Press the air out of the bag and tie the top securely. |
| and juicy while on the grill, baste it with the salty | | | | Refrigerate it for 4 hours, occasionally turning over |
| liquid mixture from time to time. | | | | the bag. |
| Another all-time favorite recipe for Brazilian barbecue | | | | Take out the ribs and grill or broil about 4 inches |
| is the Churrasco de Frango or Chicken Barbecue - | | | | from the heat coils. For hot coals, it will take 15 up to |
| Brazilian style. Ingredients per person include 2 | | | | 18 minutes. A good indication is when the ribs are |
| tablespoons of olive oil, 1 pound of boneless, skinless | | | | brown and crisp o the outside. |
| chicken (breast part), 1 lime juice, grated Parmesan | | | | Occasionally turn the ribs over. |
| cheese, 1 cup of natural yogurt, salt and 1 clove of | | | | |