How to Host a Brazilian Churrasco at Home: The Menu, the Order, the Timeline
A churrasco isn't one big plate of meat. It's an afternoon of small rounds coming off the grill, one after another, while everyone talks around the fire. Here's how to plan one at home without spending the whole party at the grill.
The idea: small rounds, steady pace
At a Brazilian churrasco, the grill master cooks a few pieces at a time and passes slices around on a cutting board. Quick-cooking meats go first so nobody waits hungry, and the big cuts come later. Plan for variety rather than one huge cut.
The meats, in order
| Round | What to grill | Why it goes here |
|---|---|---|
| 1 | Pão de alho (garlic bread) and queijo coalho | Ready in minutes while the coals settle |
| 2 | Linguiça | Fast, salty and loved by everyone |
| 3 | Chicken wings (coxinha da asa) or thighs | Medium heat, cooks while you prep the beef |
| 4 | Pork: seasoned loin or panceta | Rich bites between the chicken and beef |
| 5 | Picanha | The star: thick steaks with coarse salt, sliced thin |
| 6 | Maminha, alcatra or fraldinha | More beef for the second wave of hunger |
| Anytime | Costela (beef ribs) | Start hours early on low heat, serve when tender |
Short on time? Our ready-to-cook seasoned meats cover rounds 2 to 4 with no prep at all.
The classic sides
- Farofa: toasted cassava flour with butter, onion and sometimes bacon or egg.
- Vinagrete: diced tomato, onion and bell pepper in vinegar and olive oil.
- White rice and a potato salad (maionese).
- Mandioca: boiled and then fried cassava.
- Something fresh: a green salad or sliced oranges.
- Dessert on the grill: pineapple brushed with butter, cinnamon and sugar.
A simple timeline
- 3 days before: count your guests and order the meat. For 20 or more people, call the counter at (863) 422-2313 so we can set aside whole picanhas.
- The day before: make the vinagrete base, marinate chicken if you're seasoning it yourself, and buy charcoal and coarse salt.
- 2 hours before: if you're doing costela, it should already be on low heat.
- 45 minutes before: light the grill. Coals are ready when they're covered in white ash.
- Guests arrive: garlic bread and linguiça go on first.
- 30–60 minutes in: salt and grill the picanha.
How much to buy
For a meat-focused churrasco, plan on about ¾ to 1 pound of raw meat per adult and half that for kids. Our meat-per-person table breaks it down for 10, 20 and 30 guests.
Grill-master tips
- Season beef with coarse salt only, right before it goes on.
- Keep one side of the grill cooler so you can move meat away from flare-ups.
- Slice on a board next to the grill and serve the outside pieces first; put the rest back on.
- Use a thermometer for chicken and pork. Our temperature chart has the numbers.
New to picanha? Read how to buy, cut and grill it.
Quick answers
What meats are served at a Brazilian churrasco?
Usually linguiça, chicken wings or thighs, pork, picanha and other beef cuts like maminha, alcatra or fraldinha, often with beef ribs cooked slowly on the side.
What order do you grill meats at a churrasco?
Start with quick items like garlic bread, linguiça and chicken, then pork, then picanha and other beef. Slow-cooked ribs go on hours earlier and are served when tender.
What sides go with churrasco?
Farofa, vinagrete, white rice, potato salad, fried cassava and grilled pineapple for dessert.
Shop the counter at Costa's
2169 Davenport Blvd, Davenport, FL, in Webb's Town Center. Open Mon–Sat 8 am–8 pm and Sun 8 am–5 pm. Order online for pickup, call for custom cuts, or join the WhatsApp group for weekly specials.
