When you baste lamb with a churrasco brine over a chargrill or open wood fire, something miraculous happens! Here is yet another way to cook meat for the family…
When i first tried churrasco years ago i thought the taste had a lot to do with what they put on it. But when i looked into this, i found out it was a simple brine that South American cowboys used to cook whatever meat they had, over an open fire. They put the meat on sticks or larger skewers and ate from these by carving off pieces at it became cooked.
The recipe is simple and works really well with chicken thighs or even pork. Make sure that you use fattier cuts of meat for this. For the lamb i normally use a boned shoulder. In this picture above, i used a small boned leg. I find with leg, it needs to cook slower. This particular leg meat i did in about 40 minutes on the grill outside and could have been done slower again for about an hour. Slow cooking for this style is key.
- 2 tablespoons (heaped) crushed garlic
- 3 tablespoons rock salt
- 1 mug of hot/warm water
Mix the lot in the water and make sure the salt dissolves. I use a cheap 2 inch paint brush for basting the meat. Baste the top side, leave for 5 minutes then turn. Do this about 4-5 times and leave to cook for sometime then repeat a couple more times before the meat is done. Your last baste should be maybe 10 minutes out before serving so you don’t serve very salty meat. Bear in mind, the constant salt basting draws flavour into the meat and you will be surprised how tasty this can be. Alot of salt is flash burnt off when you turn the meat so don’t worry about over basting too much. Try a little off cut half way through and you will see what i mean. Yes salt i know, but it’s a occasional BBQ thing!
Above is both lamb and chicken churrasco served with a watermelon, walnut, avocado and rocket salad… drizzled with olive oil of course 🙂