Cupim (hump)
Once again, Dr. Flavio Ribeiro, a native of Brazil, a former graduate student in the Department of Animal Science, and current faculty member at Prairie View A&M University, came to ANSC 117, Texas Barbecue to teach the students something about Brazil and the very popular Brazilian style of barbecue. The Brazilian barbecue class always is a hit with our students, and wonderful beef was served to all.
The Brazilian style of cooking is very simple: meat, coarse sea salt, and fire/smoke. As usual, pictures are better than words, so here are some photos from class.
Flavio preparing the cuts:
Flavio preparing barbecue
Preparing sirloin flap
Picanha and sirloin flap
Cinder-block pit and sea-salt seasoning:
Cinder-block pit for Brazilian barbecue
Coarse sea salt going on
Meat cooking:
Cupim (humps) cooking
Brazilian barbecue cooking
Costela (chuck short ribs)
Chuck short ribs
Skewered beef cooking
Chuck short ribs
Slicing and serving:
Carving cupim (hump)
Flavio and Robert admiring barbecue
Carving cupim (hump)
