Brazilian Style Mixed Grill Recipe - Cooking Index
Brazilian Style Mixed Grill Recipe - Cooking Index
Here is an example of a Brazilian mixed grill. The whole thing is based on a vinegar and oil marinade, and the object is to provide a variety of grilled meats at the same time. In this case, use some beef tri-tip, turkey tenderloins, and some smoky links of Polish sausage. If using bamboo skewers, soak them in water for an hour before use. Have your meat thermometer handy -- especially for the poultry.
Courses: Main Course| Meat | ||
| 2 lbs | 908g / 32oz | Beef tri-tips - (to 3) - well trimmed |
| 2 lbs | 908g / 32oz | Turkey tenderloins - (to 3) |
| 8 | Polish sausages | |
| Marinade | ||
| 1 cup | 237ml | Olive oil |
| 1/4 cup | 59ml | Red wine vinegar |
| 2 tablespoons | 30ml | Cumin |
| 3 tablespoons | 45ml | Black pepper |
| 2 tablespoons | 30ml | Granulated garlic |
| Salt - to taste | ||
| For Serving | ||
| Brazilian Salsa Verde - (see recipe) |
Marinate the beef and poultry in a large Ziplock bag for at least 2 hours before cooking.
Place the beef and turkey on skewers and cook over a hot fire, basting frequently with the marinade. Start with the turkey (it takes the longest.)
After 6 to 8 minutes, add the beef, cook for another 5 to 8 minutes, and then add the sausage. Be sure to keep some water available in case of flare-ups.
The turkey is done when the it reads 160 degrees, and the beef should be 125 to 130 degrees for medium-rare to medium.
Serve with Brazilian Salsa Verde.
This recipe yields 8 servings.
Source:
Barbecue Headquarters at http://www.bbqhq.com
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