BBQ IntroDuction

BBQ IntroDuction

The standard formula for Brazilian style barbecue was to coat meats in coarse salt. Different meats need to be processed

differently. Some are chunked, some sliced, some the whole piece and some need to be covered with tinfoil in accordance

with their textures.

The meat would then sit for about 24 to 36 hours before it was placed over the fire. Different meats need different time to

prepare, which need to be turned round continually to keep meats being equally heated during cooking. The turning interval

is also an art, too long or too short will both affect its appearance and taste. All this depends on the Churrasqueiros (BBQ chefs)

and their BBQ experience.

Finally, the original churrasco is completed! With savvy swordsmanship, the BBQ chefs bring slow-cooked, flame-grilled meat

to slice straight from their skewers onto guests’ plates.

Not every Brazilian a master hand of BBQ. Only those residents from southern plains, the origins of Brazilian BBQ, can cook

the real churrasco with the taste.

All the chefs of the Latin Grillhouse are from southern Brazil. They understand thoroughly the essence of churrasco and bring

new products with modern dietary features. There are altogether over 30 BBQ varieties, including beef, chicken wings, chicken

drumsticks, chicken hearts, chicken kidneys, pork chops and etc.

Enjoy the best that Brazil has to offer and find out for yourself what the buzz is all about!

(p1) Ribs: The beef from ribs is soft and juicy. It brings the natural flavor to you when ready!

(p2) Hump:Classic Brazilian churrasco. Hump is filled with marbled fat and is tasty when cooked. The chefs will coat it with

tinfoil and grill it for bout 3-4 hours.

(p3) Rump Cap:The most popular dish! It is preserved in large sea salt and garlic juice and cooked medium well with oil and

blood dripping when cutting. The fat meat from surface layer is crisp and tender and the thin meat inside is tasty and

chewy. It's out of this world!

(p4) High Ribs:The beef is from the upper back neck of cattle, which is featured with evenly interlaced muscle and fat. It needs

to be sliced and flavored with coarse salt and mashed garlic. Those garlic fans from North China can enjoy themselves

to the full.

(p5) Rump: The beef is from the hip of cattle. Different form the beef from other parts, you’ll get the pink beef after chopping

up its slightly burnt coat. It tastes especially fresh and savory, for it’s roasted in a short time without roast juice.

(p6) Skirt:The beef from Skirt is fat and tender. It is roasted with slow fire to reek of the aroma of beef and Brazilian spices. It

makes your mouth water even before you take your fork and knives at it!