Brazilian Churrasco at Home: Chef Renato Povoa's Guide to Rodizio-Style BBQ

Churrasco isn't a dish so much as a whole way of gathering, and Chef Renato Povoa grew up with it in the south of Brazil, home of the country's gaucho BBQ tradition.

What makes it rodizio-style

Rodizio means skewer after skewer of meat carved tableside, continuously, rather than one plate served all at once. Picanha, garlic sirloin and chicken hearts all get their turn over the open flame.

Renato's tips for a home churrasco

• Salt picanha simply, coarse rock salt only, and let the fat cap render slowly over indirect heat.

• Keep the flame going all night rather than cooking everything at once, so meat comes off the fire in waves.

• Serve with farofa, collard greens and orange to cut through the richness, just like a traditional Brazilian table.

Bring the fire to your backyard

Renato's Churrasco Rodizio experience brings the full rodizio night, open flame and all, straight to your Gold Coast backyard.