What You Need to Know
Utilizes the Maillard reaction and pyrolysis of wood smoke compounds, with meat proteins (particularly myoglobin in beef) undergoing thermal denaturation while intramuscular fat renders. The vertical rotation ensures even heat distribution and self-basting.
The hallmark technique of Brazilian steakhouses, producing meats with distinct smoke rings, caramelized exteriors, and juicy interiors while allowing continuous service from rotating skewers.
Key Parameters
Temperature
300°C
250°C - 400°C
Time
45 minutes
20 minutes - 90 minutes
Equipment
Espetada sword skewers (stainless steel)Vertical rotisserie mechanismHardwood charcoal (e.g., quebracho)Meat hooks for service
Steps
- 1.
Picanha na Espetada (Rio Grande do Sul): Renders fat cap while preserving ruby-red interior
- 2.
Cordeiro no Espeto (Santa Catarina): Even cooking of irregular lamb cuts