Brazilian

Brazilian churrasco is built around beef cooked hard over open flame or skewered on a spit, gaucho-style out of Rio Grande do Sul — rock salt forward, no fuss, letting the fire and the cut do the work rather than a heavy marinade doing it for you.

It is best on picanha, rump cap and beef ribs straight off the skewer or grill, on pork shoulder for a proper low-and-slow pulled pork, or on chicken and firm white fish cooked fast over coals in the Bahia style from Brazil's north-east coast.

Three real products cover it properly: start with Street BBQ's Brazilian Asado Rub for beef, brisket and steak; Taipan BBQ's Brazilian Pork for pulled pork and ribs; and Coast N Smoke's Bahia Barrels Rub for picanha, chicken and fish, built on the warm cumin-and-turmeric spice of Brazil's Bahia coast rather than the plain-salt Rio Grande do Sul style of the other two.

That is the genuine spread of Brazilian styles in one small range — a rock-salt purist rub for beef, a low-and-slow rub for pork, and a spiced Baiano seasoning for picanha and lighter proteins — not three versions of the same idea.

All three are honest, short ingredient lists true to the style, and Taipan's is vegan-friendly. Fire first, salt second, nothing else in the way.

Explore more: our American Import and beef collections.