What You Need to Know
Combines Maillard reactions (140-165°C) with collagen hydrolysis (60-70°C) over extended periods. Smoke compounds (guaiacol, syringol) deposit on meat surfaces.
Creates crust development while maintaining interior succulence through controlled heat distance and ember management.
Key Parameters
Temperature
180°C
120°C - 300°C
Time
4 hours
2 hours - 8 hours
Equipment
Parrilla (adjustable height grill)Quebracho/hardwood logsAsh rakeMeat hooks
Steps
- 1.
Tira de asado (Argentine beef ribs): Cross-cut ribs allow smoke penetration between bones
- 2.
Choripán (Buenos Aires street food): Pre-smoked chorizo gets final char over embers
The Science
Primary Reaction
Maillard Reaction