Not sure if there is a correct way. It's basically skewered hunks of meat on a wood fired BBQ
You can do your own Churrasqueira by using a Weber "kettle" style BBQ or a B.D.S. (Big Drum Smoker). Use long steel skewers (or swords!) for your meat and BBQ away
Thick steaks of beef and lamb work well. Also try chicken drumsticks and some small Chorizo (spicy sausage)
Don't marinate the meat, but toss some coarse salt onto the meat surface before and during cooking. Don't go crazy with it, but it seems to absorb the roasting flavours and really boost the taste
Use a smoky fire, if your wood won't smoke add some fresh wood or herbs that do. Try lavender bush (wood and flower), grape vine or kiwifruit vine cuttings, or any other fresh cut aromatic wood
Watch the amount of fat dripping onto the hot coals; too much will make the meat taste bad. Shield the coals as required or trim off large chunks of fat
There is no need for motorised skewers that takes the fun out of it. Occasionally turn the meat by hand while enjoying your favourite beverage, and "chewing the fat" with a friend
Serve by taking a skewer to the diners plate, and hold skewer nearly vertically above plate. Use an extra sharp carving knife and slice onto the plate with a downwards cut so juices and other slicing splatter goes onto the plate and not onto the diners
If you are having a Churrasco party, give each diner a flippable symbol (e.g. red/green) to indicate to the server (probably you) "GIVE ME MORE!", or "I am stuffed". Serve a round of each meat as their outer layer becomes done
Coolest Churrasco cooker I could find
The rails on the top are what the skewers rest on
Following the car theme, some more cool Churrasco cookers here http://autozine.com.br/inusitados/churrasqueiras-automotivas
Best Answer
My recommendations would be as follows.
First, buy a cooker that will do everything you need, but is priced reasonably. You will want something that fits the following criteria:
The basic Weber 22.5" (57cm) kettle grill fits all these needs, on a modest budget at that. You can set it up for high heat grilling, low heat barbecue, and just about anything in between, just by how you arrange your fuel. When you close the lid and arrange all your fuel to one side of the chamber, the parts of the chamber that are not over the fire heat very evenly, allowing you to cook things like pulled pork and brisket. The vents make it easy to control temperature by limiting or expanding the flow of oxygen to your fuel. Finally, there are numerous after-market accessories available to if you decide you want to expand your horizons, such as cast iron grates, pizza stones, inserts that make your grill into a pizza oven, etc. So you can start off with a small investment, and then build on piecemeal with accessories. I would recommend the 57cm model, as the 47cm one makes it difficult to cook with indirect heat. Link here: http://www.weberbbq.co.uk/product/one-touch-original/
Once you have your tools, make these sites your bibles:
Both are full of great information for making good food on the grill.
This is exactly how I got started. Eventually, after I felt proficient enough with my Weber grill, I purchased their Smokey Mountain smoker, as well as a couple of additional grills. It's become an obsession, and one that I have been able to get into fairly cheaply.