Churrasco gallego (Galician Barbacue)

The Essentials: Ingredients List (For 4 Servings)

Recipe Summary

• Prep Time 15 minutes

• Cook Time 60-90 minutes (low and slow)

• Servings 4 people (Generous Portions)

• Origin A Coruña, Galicia

• CuisineSpanish Barbecue / Grill

A. The Star Meats:

• 1.5 kg (approx. 3.3 lbs) Pork Ribs (Costilla de Cerdo), cut into strips of 3-4 ribs each. (The most essential cut)

• 750 g (1.6 lbs) Beef Short Ribs (Costilla de Ternera) (optional, often used to complement the pork).

B. The Seasoning:

• Coarse Sea Salt (Sal Marina Gruesa) – Do not use fine salt.

C. The Garnish:

• 20-30 Padrón Peppers (Pimientos de Padrón) (or Shishito/small green peppers as substitute).

• 100 ml Extra Virgin Olive Oil.

D. The Fire:

• Oak or Eucalyptus Wood Coals (preferred for the classic Galician aroma) or high-quality charcoal briquettes.

The Galician Barbecue: Mastering the Authentic Churrasco Gallego from A Coruña

When the scent of crackling oak and sizzling pork ribs fills the air in Galicia, you know it’s time for Churrasco Gallego. This is not your average American barbecue; this is a tradition focused on the pure flavor of quality meat, slow cooking over wood coals, and the simplest, most perfect seasoning. It is the cornerstone of every Sunday family gathering, neighborhood party (romería), and summer celebration across the region, especially in the province of A Coruña.

A Celebration of the Land and Fire

The term Churrasco in Galicia refers specifically to the grilling technique and the selection of cuts, primarily pork ribs (costilla de cerdo) and, less frequently, beef short ribs (costilla de ternera). The core of this tradition stems from the region's strong pork-curing heritage, maximizing the use of the animal in simple, delicious ways.

The unique flavor of Galician Churrasco comes from two key elements: the wood (oak or eucalyptus, providing a low, steady, aromatic heat) and the simplicity (coarse salt and nothing else). In A Coruña, where coastal influence meets the rural interior, the Churrasco is typically served with hearty accompaniments like French fries, pimientos de Padrón (small green peppers), and a generous bowl of crisp salad. Mastering this dish means mastering the fire and respecting the meat.

Process

Step-by-Step Mastery: The Galician Grilling Technique

1. Start the Fire: Light your chosen wood or charcoal. The key to authentic Churrasco is cooking with low, consistent heat from the coals, not high flames. This requires patience.

2. The Wait: Allow the wood or charcoal to burn down completely until it is a bed of glowing, grey-hot embers. This process can take up to 45 minutes. The ideal temperature is reached when you can hold your hand about 10 cm (4 inches) above the grill grate for no more than 4-5 seconds.

• Phase 1: Fire Preparation (The Low Heat Secret)

• Phase 2: Preparation and Initial Grilling

1. Preparing the Ribs: Cut the pork ribs into strips of 3 or 4 bones. Do not trim the fat; the fat is essential for flavor and moisture during the long cooking process.

2. Initial Salting: Before placing the meat on the grill, sprinkle the ribs generously on one side only with coarse sea salt. The salt will adhere and start drawing out some moisture.

3. Grilling Setup: Place the ribs (pork and beef) on the grill grate over the coolest part of the embers, salted-side up. The distance between the meat and the coals should be relatively large (15-20 cm / 6-8 inches).

• Phase 3: The Low and Slow Cook

1. First Side (Fat Render): Cook the ribs slowly for approximately 45 to 60 minutes on the first side. This long, gentle cook allows the thick layers of fat to render slowly, basting the meat and keeping it incredibly tender without burning.

2. The Flip: Once the meat facing the coals is a deep brown-golden color and the bone tips are starting to show, flip the ribs.

3. Second Salting: Now, salt the uncooked side (which is now facing up) generously with coarse sea salt.

4. Second Side Cook: Continue grilling for another 20 to 30 minutes, or until the interior meat is perfectly cooked through (pork must be cooked to a safe temperature, beef can be medium).

• Phase 4: The Accompaniments (The Padrón Pepper Trick)

1. Cooking the Peppers: In a separate frying pan, heat the Extra Virgin Olive Oil until very hot but not smoking. Add the whole Padrón Peppers (do not cut them).

2. The Sauté: Sauté them rapidly for about 3-5 minutes, flipping them often, until the skin blisters and they soften.

3. Final Seasoning: Immediately remove the peppers from the oil and drain briefly. Place them in a bowl and season only with a generous pinch of coarse sea salt. (Remember the famous Galician saying: "Os pementos de Padrón, uns pican e outros non" – Padrón peppers, some are hot, and some are not!)

• Phase 5: Serving and Presentation

1. The Rest: Remove the Churrasco from the grill and let it rest for 5 minutes covered loosely with foil. This allows the juices to redistribute, ensuring maximum tenderness.

2. Plating: Slice the rib strips into individual portions. Arrange the meat dramatically on a large, pre-warmed platter. Serve immediately alongside the pan-fried Padrón peppers and traditional French fries or a simple mixed salad.

Expert Tips for a Perfect Finish

• The Sizzle, Not the Flame: If fat drips and causes flare-ups, immediately move the meat away. Flames burn the exterior without cooking the interior. You are cooking with smoke and consistent heat, not fire.

• Serving Sauce: If a sauce is desired (often requested by non-Galicians), serve it strictly on the side. The traditional pairing is a light, sharp, homemade vinaigrette for dipping the potatoes or a simple mustard.

• Minimalist Seasoning: Resist the urge to use rubs, marinades, or sauces during the cooking process. True Galician Churrasco relies solely on the high quality of the meat and the simple application of coarse salt before and after the flip.