Full Experience Recipe

Prep all meats

Bring all meats to near room temperature (30–45 minutes). Trim excess silver skin from beef and veal, remove thick membrane from picanha leaving a generous fat cap, and pat each piece dry with paper towels to promote browning.

Season basic rub

In a bowl, combine olive oil (100 ml), minced garlic, chopped rosemary, smoked paprika, brown sugar and red wine vinegar. Whisk until emulsified. Lightly brush this mixture onto pork loin, pork belly, lamb leg, lamb chops, duck breast, veal cutlets, and chicken breast. For sausages, brisket and chicken thighs, rub with a light coating of oil and season with kosher salt and black pepper only to preserve natural flavors.

Salt finish and coarse pepper

Reserve 3 tbs kosher salt and 2 tsp coarse black pepper to finish beef cuts after resting. For beef picanha and ribeye, generously apply a thin layer of salt on the fat side before grilling to render and crisp the fat.

Preheat grill and setup

Preheat a gas or charcoal grill to a two-zone setup: one high-heat zone (~230–260°C / 450–500°F) for searing and a medium zone (~160–180°C / 320–355°F) for finishing. Oil the grates lightly to prevent sticking. If using skewers or rotisserie, prepare them now.

Sear high-heat cuts

Sear picanha (fat side first), ribeye, short rib (cut into pieces), lamb chops, duck breast (fat scored), and veal cutlets over the high-heat zone for 2–4 minutes per side to develop a deep crust. For picanha, after searing fat side, turn and sear meat side 2–3 minutes. Move to medium zone to continue cooking to desired doneness.

Cook through on medium zone

Transfer seared cuts to the medium zone: finish ribeye to medium-rare (internal 52–55°C), picanha to medium-rare or medium (52–58°C), short rib pieces to tender (use indirect heat and longer time ~35–45 minutes), lamb leg and chops to medium (60°C), pork loin to 63°C, pork belly low-and-slow on indirect heat until tender (internal 70–75°C but long render), chicken thighs to 74°C, chicken breast to 72°C, duck breast to medium (58–60°C), veal to 63°C, smoked brisket to 92°C (slow finish), sausages to 74°C and spicy sausages to 74°C. Use an instant-read thermometer for accuracy.

Grill chicken hearts and sausages

Thread chicken hearts on skewers and grill over high heat 1–2 minutes per side until slightly charred and cooked through. Grill sausages over medium heat, turning often, until evenly browned and cooked to 74°C.

Rest meats

Remove all meats from the grill and rest on a warm tray, loosely tented with foil, for 8–12 minutes (larger cuts like brisket and lamb leg require 15–20 minutes). During resting, finish beef cuts by sprinkling reserved kosher salt and coarse black pepper to taste.

Slice and arrange

Slice meats against the grain where appropriate (picanha, flank, short rib, brisket) into thin slices. Carve chicken, lamb and pork into serving portions. Arrange on heated platters in sections by protein, keeping sausages and hot items near sauces. Garnish platters with lemon wedges and sprigs of fresh herbs.

Serve with sauces

Offer chimichurri, barbecue sauce and lemon aioli alongside. For smoked brisket, provide extra barbecue sauce; for lamb and pork, suggest chimichurri; for chicken and fishier meats, lemon aioli complements well.

Prepare base greens

Wash mixed salad greens, baby spinach, arugula and romaine hearts thoroughly in cold water. Dry in a salad spinner and chill. Tear romaine hearts into large bite-sized pieces and keep in an airtight container in the refrigerator until serving.

Prep vegetables & fruits

Halve cherry tomatoes, thinly slice cucumbers, red onion and radishes. Julienne or shred carrots. Core and slice apples and pears, toss with a light squeeze of lemon to prevent browning. Roast beets and sweet potatoes ahead until tender, then cool and cube. Blanch green beans in salted boiling water 2–3 minutes, shock in ice water and drain.

Prepare proteins & legumes for bar

Cook quinoa and cool. Rinse and drain chickpeas and black beans. Keep mozzarella pearls refrigerated and feta crumbled in bowls. Warmed roasted sweet potato and cooked corn kernels can be held warm for the bar or refrigerated depending on service style.

Assemble toppings and small bowls

Portion olives, pickled vegetables, artichoke hearts, marinated mushrooms, toasted pine nuts, sunflower seeds, dried cranberries, croutons and cheeses into shallow bowls for easy self-service. Label each bowl clearly.

Dressings and seasonings

Place balsamic vinaigrette, creamy ranch, olive oil and red wine vinegar in squeeze bottles or pouring jugs. Provide salt and pepper grinders. Place lemon wedges and fresh herbs within reach for guests to add.

Set up salad bar

Arrange bowls in logical order: bases (greens) first, then vegetables, proteins/legumes, cheeses, grains/roots, toppings, dried fruits and seeds, dressings and seasonings. Keep cold items on ice or refrigerated inserts to maintain safe temperatures. Replenish frequently to maintain freshness and tidy presentation.

Bread and compound butter

Warm artisan bread just prior to service (oven at 160°C / 320°F for 6–8 minutes). Serve with herb compound butter at room temperature for easy spreading.

Sauces and final touches

Place chimichurri, barbecue sauce and lemon aioli in serving bowls with spoons. Arrange lemon wedges, fresh herb sprigs and any reserved finishing salt next to the meat platters. Provide tongs and serving forks for the hot meats and salad bar utensils for the salad items.

Service recommendations

Maintain hot meats on heated platters or chafing dishes and cold salad items on chilled surfaces. For unlimited salad bar access, monitor replenishment, rotate perishable items, and keep proper cold-holding temperatures (below 5°C).