¿Parrilla o Barril? La verdad definitiva para tus asados

Did you know that the red juice that oozes from your favorite cut of meat is NOT blood? 🤯 In this new episode of Behind the Name, we travel to 345 Steakhouse for a true masterclass on grilling, smoke, and premium cuts with its chef and founder, Camilo Currea. Camilo tells us about his incredible journey: from making sancochos over a wood fire with his grandmother in the Valle del Cauca region, to abandoning his systems engineering career to earn a culinary scholarship in Chicago. After working in Michelin-starred restaurants and honing his techniques in Spain, he survived the pandemic in Europe by cooking as a private chef and returned to Colombia with a clear vision: to revolutionize the way we eat meat. In this episode you will learn: 🔥 The great myth of myoglobin: why red meat doesn't "bleed." 🥩 What exactly is dry aging and how does it transform meat for up to 240 days? 🧬 The key differences between Brahman, Angus, and the exclusive Japanese Wagyu breeds. 🪵 The power of cooking with a live wood flame at exactly 345º Fahrenheit. ⚖️ The ultimate debate: Which cuts are best grilled and which were born for the barrel? If you love a good barbecue and want to take your technique to the next level, this episode is for you. Prepare your senses! So, are you team grill or team barrel? 🤔 Let us know in the comments! We want to hear from you and find out which tricks from this episode you'll use at your next barbecue! 👇 THREE FOUR FIVE SOCIAL MEDIA Instagram:   / trescuatrocincobta   BEHIND THE NAME SOCIAL MEDIA Instagram:   / detrasdelnombre   TikTok:   / detrasdelnombre   🎙 HOST: GABO DURAN Instagram:   / gabo.duranc   🎥 AUDIOVISUAL PRODUCER: DIEGO ESPINOSA Instagram:   / diegoespinosac   🎧 Don't forget to subscribe, like, and turn on notifications so you don't miss any inspiring stories behind your favorite restaurants. #BehindTheName #GastronomicPodcast #CamiloCurrea #345Steakhouse #Barbecue #CutsOfMeat #DryAged #DryAging #Wagyu #GrillVsBarrel #Entrepreneurship #ColombianGastronomy #ChefLife #WoodFiredFood