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A charred picanha on a dark end-grain carving board, half sliced to a rosy center with juices on the wood, a carving knife, chimichurri, coarse salt, grilled limes and blistered peppers on a rough wooden table, as a cook's hand in a denim cuff lays a slice on a stoneware plate beside the fire.

Smoke & Pestle

Brazilian-style open fire: whole cuts and sausages hung over the coals, vegetables charring in the embers, and picanha carved from the skewer straight onto your plate.

The fire is the centerpiece, and everyone ends up gathered around it.

Where it fits

Courtyards, terraces and open-air events

At night in a brick and plaster courtyard, a cook in a canvas apron tends a long fire pit where onions, peppers, sweet potatoes and a pineapple char in the coals, beneath an iron bar hung with whole cuts of beef, pork belly and sausages, while four guests in evening wear laugh at a wooden table beside it.