Description
Churrasco is a high‑heat grilling technique that sears meat on a rotating spit using charcoal or wood fire.
Technical
It relies on temperatures of 250‑300 °C to initiate the Maillard reaction at surface temperatures above 140 °C, producing brown crusts and volatile pyrazines. Phenolic smoke compounds from hardwoods such as quebracho penetrate the meat, enhancing aromatic complexity, while fat drippings can cause flare‑ups that generate PAHs and bitter char.
Science
Primary Reaction
Maillard browning
Sensory Profile
Aroma ()
smokycharredmeatyphenolicpyrazinewoodycaramelized
Origin & History
Civilization
Argentinian/Uruguayan