Brasa Club

Every cut asks for its own fire.

Brasa Club is an online barbecue course plus a community of people who already grill well. Learn to choose the cut, build the fire and hit the point, for 9 USD.

Get the course · 9 USDRead the blog

One-time payment through Hotmart. 7-day guarantee.

Cut chartTap a cut
ChuckRibeyeSirloinPicanhaRoundBrisketShort ribsFlank

Picanha

Rump cap · coulotte

Fire
Strong direct heat to sear, then the cool side
Time
Steaks: 3–4 min per side. Whole: 35–45 min, fat side up on the cool side
Target
54–57 °C (130–135 °F) for medium-rare, then rest 5 min
Tip
Cut steaks with the grain, slice to serve against it. Coarse salt just before it goes on.

Times are a starting point for 2.5–3 cm steaks or whole pieces as noted; your grill, fire and the meat decide. Food-safety agencies such as the USDA recommend 63 °C (145 °F) plus a 3-minute rest for whole beef cuts.

Five decisions, in order.

A good barbecue is not luck. It is a short chain of decisions made before and while the meat is on the grill. The course teaches them in this order.

  1. Cut

    Read the counter: grain, fat and thickness tell you how a piece wants to be cooked.

  2. Fire

    Charcoal or wood, how much, and how to light it without lighter fluid.

  3. Zone

    A hot side to sear and a cool side to finish. Most problems are solved here.

  4. Time

    Use a thermometer and a plan, not guesswork, so everything lands together.

  5. Rest

    Rest, slice against the grain and serve while the table is still talking.

What's on the board

The course, module by module.

  1. At the butcher's counterChoosing cuts, reading fat and grain, how much to buy per person.
  2. Building the fireCharcoal versus wood, lighting cleanly, setting up two zones.
  3. Salt and seasoningWhen to salt, coarse versus fine, simple rubs that don't hide the meat.
  4. Steaks on direct heatPicanha, ribeye and flank: searing, flipping and pulling on time.
  5. Low and slowRibs and larger pieces on indirect heat, and how to keep the fire steady.
  6. Rest, slice, serveResting times, slicing against the grain, carving for a table.
  7. Cooking for a groupPlanning quantities and timing so the grill keeps up with the guests.
Steaks searing on a charcoal grill, turned with tongs
Photo: Unsplash
A man in a denim apron tending a kettle grill outdoors

The club part

Barbecue is learned faster next to someone who already does it well. With the course you also join the Brasa Club community: a place to ask questions, share your cooks and pick up what works from people with years at the grill.

  • Ask about a cut before you buy it
  • Post your cook and get honest feedback
  • Swap fire setups, rubs and timings

From the blog

All articles

One price. No subscription.

The full course and access to the community for a single payment. Checkout is handled by Hotmart, which sends your access by email once the payment is confirmed.

9 USD

One-time payment

  • Every module of the course
  • The five-decision method
  • Access to the Brasa Club community
  • 7-day guarantee through Hotmart
Get the course · 9 USD

Questions

How do I get access?

Payment is processed by Hotmart. After your purchase is confirmed, Hotmart sends the access details to the email you used at checkout.

Is there a guarantee?

Yes. Purchases through Hotmart include a 7-day guarantee. If the course is not for you, request a refund through Hotmart within 7 days of purchase.

Is it a subscription?

No. 9 USD is a single payment.

What equipment do I need?

A charcoal grill of any size is enough to start. The one tool worth buying is a digital probe thermometer.

Do I need experience?

No. The course starts at the butcher's counter and builds up from there. If you already grill, the method helps you get consistent results.