Description
Brazilian churrasco grilling involves high-temperature grilling over open flames to achieve a charred crust and a juicy interior.
Technical
The Maillard reaction occurs during churrasco grilling, resulting in the formation of new flavor compounds and browning of the meat. The grilling process involves the application of high heat to the meat, causing the proteins to denature and the connective tissues to break down, making the meat tender and easier to chew.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
smokycharredmeatywoodyherbaceouscaramelized
Wine Analogy
Full-bodied Malbec with smoky oak notes
Coffee Analogy
Dark roast Brazilian Santos with caramelized sugar notes