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
|2 lbs||908g / 32oz||Beef tri-tips - (to 3) - well trimmed|
|2 lbs||908g / 32oz||Turkey tenderloins - (to 3)|
|1 cup||237ml||Olive oil|
|1/4 cup||59ml||Red wine vinegar|
|3 tablespoons||45ml||Black pepper|
|2 tablespoons||30ml||Granulated garlic|
|Salt - to taste|
|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.
Barbecue Headquarters at http://www.bbqhq.com
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