If you love grilling, you’ll love this foray into churrasco, Brazil’s version of cowboy barbecue. Invented by the gauchos, the horsemen who herded cattle in southern Brazil, churrasco was originally a method of spit roasting cuts of meat by the fire. What sets it apart from other South American-style grilling traditions are its slow-roasting and basting methods, its seasonings, and its garnishes.

During this one-of-a-kind Boot Camp, you’ll explore the art of Brazilian churrasco, practicing basting and spit-roasting techniques and cooking meats using Brazilian-style charcoal grills. You will also make traditional jerked and cured meats such as carne seca, carne de sol, and charque and prepare some of the authentic sauces and garnishes typically served with them. You will even create a variety of pão de queijo, a tapioca-based cheese bread commonly served at Brazil’s steakhouse-style restaurants.

As a participant in Brazilian Cuisine Boot Camp—Churrasco and Spit Roasting, you will receive a chef’s uniform, which includes a jacket, pants, and neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class.