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Brazilian barbecue (churrasco) was invented in the 1800s by gaúchos, nomadic horseback riders not so different from the American cowboys of the Wild West. Gaúchos lived in rural areas and had access to plenty of cattle for their meat. They developed a style of roasting beef on skewers over the embers of a fire, which brought out the natural flavor of the meat and made it more succulent.

Churrasco was often a multi-family affair. The gaúchos would prepare skewers of meat for a large gathering of their friends and family. All throughout the dinner, the gaúchos would come around and slice off slabs of beef, supplying an endless stream of helpings. This style of serving was called rodízio, and it is still popular in Brazilian barbecues around the world.