Churrasco
The BBQ Source
There is no exact reference to the origin of barbecue, but it is assumed that , from the domain of fire in prehistory , humans began to cook the venison when he realized that the process left most macia.1
The South American Tupi Indians , for example , used to smoke the venison on grids timber, called moka'em , an ancestor of the current BBQ . The smoked meat was kept thus suitable for consumption during long time2 .
Over time , the techniques were being perfected , especially among hunters and ranchers , always depending on the type of meat and firewood available .
In South America , the first major area of livestock was the pampa , an extensive area of natural grassland comprising part of the territory of the state of Rio Grande do Sul, in Brazil, and in Argentina and Uruguay. That was where the cowboys , known as gauchos become famous dish and típico.3
The roast beef was easier to prepare when you spend days away from home , just a wooden stake , a sharp knife , a good fire and coarse salt , abundant ingredient that is used as cattle feed supplement meal.
From there the custom crossed regions and became a national dish , multiplying forms of preparation, which generates much discussion among fans about real barbecue , such as the use of wood or coal, spit or grill , seasoned or not , with coarse or refined salt, cattle , swine , poultry or seafood.
The correct is stating that there is no exact formula , since each region has developed a different type of roast beef , but without doubt, the most famous image in Brazil is the barbecue prepared by cowboys, gauchos known by the Latin term , which became in the name of citizens born in the state of Rio Grande do Sul
