High meat prices are no reason to stop barbecuing


The price of meat continues to rise and weigh heavily on Brazilian families’ pockets. Among the reasons that led to this surge, are the rise of the dollar, increase in exports (which reduces the supply in the country), as well as factors such as transport, logistics, storage, increase in feed inputs for oxen, among others.

I will not go into these matters, as my business is to roast meat. Therefore, what I bring today are alternatives for you to dodge the market cashier’s stab and don’t miss out on enjoying the moment of leisure and socializing that is a good barbecue.

Forget the traditional steak: now, it’s time to invest in chicken and pork cuts. In addition to being more affordable proteins today, they are meats that, contrary to what most people think, are not limited to wings and sausages.

Yes, believe me, there are several options for grilling and seasoning cuts. The idea here is to increase the quantity of these meats, reduce the proportion of beef, and continue to have a diversified and fun barbecue.

Remember that all cuts that are extracted from bovine can also be taken from swine. The difference is the size of the animal. Therefore, it is a great option to make that charm on the barbecue with noble cuts such as prime rib, tomahawk, short rib and roast strip.

The strip roast is nothing more than the pork ribs in longitudinal cuts. Ask them to cut from the fleshiest part of the rib, with up to six bones.

The short rib is equivalent to bone-in beef, also called loin cup – and it’s delicious!

Tomahawk and prime rib are cuts extracted from the steak. The difference between the two is bone size. In prime rib the bone is shorter, and in tomahawk twice the size of prime rib. Piece to cut three fingers thick to take to the grid.

Of course, in this case, the butcher’s goodwill will help you, a lot. So choose a butcher shop you can trust, make friends, and set aside that little box for coffee. You will see that never one ping has brought so many benefits.

Speaking of chicken now. Good cuts to invest are the wing, thigh and even the chest. Yes, reader, it’s possible to make a good breast without becoming parched and dry. The secret here is to prepare the breast with its skin, and over medium heat, to slowly roast it.

The good thing is that both pork and poultry cuts combine with any type of seasoning, from sweet and sour to everyday basics, such as onion and garlic.

Here I suggest three options: salt seasoned with herbs, Korean marinade and homemade marinade. Let’s go to the recipes.

salt seasoned with herbs


1 cup of coarse salt

1/2 tablespoon of rosemary leaves

1 tablespoon of thyme

1 tablespoon of basil


Place the coarse salt in a blender along with rosemary, thyme and basil. Pulse until the size of the coarse salt breaks by 1/3, forming a kind of parrilla salt. Stir with a spoon between intervals so that everything mixes well.

Korean marinade

The Korean marinade brings an explosion of flavors and is bittersweet, which goes very well with pork, chicken and fish.


1 tablespoon of Gochujang (Korean fermented pepper paste).

1 tablespoon of sesame oil.

¼ cup of glucose syrup.

1 tablespoon of rice vinegar.

¼ cup of soy sauce.

1 tablespoon of grated ginger.

2 grated garlic cloves.

2 tablespoons of chopped chives.

Sesame to finish.


Mix ingredients and marinate for at least 2 hours, up to 24 hours.

homemade marinade


1 onion in pieces

3 cloves of garlic

3 tablespoons of oil

1 tablespoon of salt

1 tablespoon of parsley and chives

1 pepper girl’s finger

1 glass of water


In a blender place the chopped onion, garlic cloves, oil, salt, parsley and chives, pepper and water. This seasoning is enough to season 1 kg of pork or chicken, and the ideal is to marinate overnight in the refrigerator.

Try all three and then tell me how much you liked it!


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