Chorizo de Wagyu – E como fazer a reação de maillard! | Netão! Bom Beef #6

Want to improve your barbecue?!... Sign up and check out the full schedule at: http://www.churrascodonetao.com.br In the online workshop "Churrasco do Netão!", I'll share the best techniques and secrets I've learned in over 17 years as a butcher and barbecue chef. Come with me and I'll show you what you need to UPGRADE your barbecue! How to prepare Wagyu chorizo and the best way to achieve the Maillard reaction! Understand the origins and differences between Wagyu and Kobe beef. These and other questions will be answered in this video! I hope you enjoy it and leave a comment below to let us know what we can improve! Workshops: http://www.bombeefsantos.com.br Oh! And be sure to follow us on Instagram @netaobombeef @bombeefsantos Pinca video:    • Picanha – Como cortar e peso ideal | Netão...   Strip steak video:    • Bife de Tira – E como acender a churrasque...   Capture and editing @brunomizogutti Thanks! See you next time!