Flavio Ribeiro demonstrating skewers
One of the most popular days in ANSC 117, Texas Barbecue is when Dr. Flavio Ribeiro comes to prepare Brazilian barbecue for the class. Dr. Ribeiro, a native of Brazil, is one of our formers students and is a faculty member at Prairie View A&M University. Everyone enjoys his lecture about Brazil and its culture and the great food he prepares each time he comes. Here are summaries of the Brazilian classes in 2014 and 2013.
Loading the meat on the skewers
Placing the skewers on the pit
Brazilian barbecue is all about the meat, how it is cooked over coals or fire, and how it is simply seasoned with coarse sea salt.
Applying the coarse sea salt
The most recognized cut for Brazilian barbecue is the “picanha,” which is a portion of the top sirloin butt referred to as the cap or culotte here in the U.S. The cut is loaded on skewers and is placed over the coals or fire to cook until the surfaces are adequately done before they are sliced off to eat and the skewers are returned to grill or pit to continue cooking.
Placing the picanha onto the skewers
The cuts of beef Flavio cooked for the class was the “picanha” or top sirloin cap, the “costela” or chuck short ribs, the “fraldao” or bottom sirloin flap, and the “cupim” or hump.
The picanha (sirloin cap), fraldao (bottom sirloin flap), and cupim (hump)
Here are photos of the cooking process and the students getting a chance to enjoy Brazilian barbecue prepared especially for them.
Placing the skewers on the pit
Flavio tending to the pit
Chuck short ribs or “costela” cooking on the Brazilian pit
The hump or “cupim”
Chuck short ribs
Ray Riley and Flavio Ribeiro sampling the hump
Slicing the hump
Meat on the skewers over the fire
Slicing the beef
Suffice it to say that a good time was had by all! Thanks again to Flavio for his great food and his passion for teaching our students about it.
