What You Need to Know
Involves thermal decomposition of lignin (wood) into guaiacol/syringol phenols while simultaneously rendering intramuscular fat through collagen hydrolysis (120-160°C). Key reactions include myoglobin denaturation (red→brown) and Maillard reactions at meat surface.
Creates a gradient from crispy bark (outside) to succulent interior via controlled heat penetration. Traditional cuts include beef ribs (costillas) and sweetbreads (mollejas), often served with chimichurri to cut richness.
Key Parameters
Temperature
°C - °C
Time
3-4 hours (2-inch thick cuts)
1 hour (skirt steak) - 6 hours (whole ribs)
Equipment
Parrilla grill (adjustable height)Quebracho/hickory woodMeat fork (no piercing)
Steps
- 1.
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The Science
Primary Reaction
Combustion pyrolysis + Maillard cascade