Description
A traditional Brazilian grilling technique where large meat skewers are rotated vertically over open flame to create succulent, evenly-cooked churrasco.
Technical
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.
Culinary Significance
The hallmark technique of Brazilian steakhouses, producing meats with distinct smoke rings, caramelized exteriors, and juicy interiors while allowing continuous service from rotating skewers.
Science
Primary Reaction
Maillard reaction (140-165°C)
Parameters
Temperature
300°C optimal
250°C to 400°C range
Time
45 minutes
20 minutes – 90 minutes
Equipment