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Episode 108: The Brazilian Grill


This recipe is used with Picanha with Molho À Campanha and Farofa (Spit-Roasted Sirloin with Country Salsa and Toasted “Flower”) in Planet Barbecue Episode 108: The Brazilian Grill

A popular accompaniment to picanha, farofa (typically made from cassava or manioc flour) is a flavorful sponge for the beef’s meaty juices. Here, Japanese panko (bread crumbs) sub for sometimes hard-to-find cassava flour. Even our Brazilian guest on the show approved.




  • 4 tablespoons butter, unsalted or salted
  • 3 slices bacon, diced
  • 1/2 red bell pepper, cored and diced
  • 2 scallions, trimmed, white and green parts thinly sliced
  • 2 cups panko or cassava flour
  • Coarse salt (sea or kosher)
  • Freshly ground black pepper

Recipe Steps

1: On the stovetop or the side burner of your grill, melt the butter over medium heat in a skillet. Add the bacon and sauté until the bacon begins to brown and renders its fat. Stir in the bell pepper and scallions and sauté for 3 to 5 minutes, or until the vegetables begin to soften.

Stir in the panko and season to taste with salt and pepper. Sauté until the bread crumbs are golden brown. Serve warm.

Recipe Tips

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Steven Raichlen’s Planet Barbecue is a production of Barbacoa, Inc., and Resolution Pictures. © 2023 Barbacoa, Inc. Photos by Chris Bierlein