On the occasion of the celebration of the Midsummer this 23 of June as usual every year, in this article we want to give you recommendations and important aspects about how to make a good barbecue. Although there are people in this miss 2020 cannot celebrate that day with family or friends because of the coronavirusIt never hurts to remember some key points for a luxury feast. The palates are delighted thanks to the unmistakable flavor left by the embers or carbon in the pieces of meats and even vegetables. Of course, the preparation of these delicacies can only be a resounding success if you know how to perform with this cooking. Look out for the following tips!
Star products on the embers
Before we go into how to make a good barbecue, you should know what the ideal foods for her. Not all of them offer you delicious results after going through it heat and smoke. Among those star products are meat, whose texture and composition make them perfect to come into contact with the grill. Different types of them can help you to obtain a irresistible taste and smell to any meat loving diner. No doubt the pig It cannot be missing from the set chosen for grilling, in particular the bacon, the ribs, the chistorra, the chops, the blood sausages or the chorizo.
There is also the lamb, a more select delicacy but that in a barbecue, from its chops to the ribs, is essential. Although if you want to offer a variety of meats, including veal is not a bad option, specifically the sirloin, the entrecote or the ribeye. Of course, you will have to have a larger budget to purchase cuts of these two exquisite but somewhat more expensive meat products. Above all, regarding chicken, the great bargain of the group. Thighs, wings and even a whole one is juicy and tasty after going through the grill.
Variety of flavors and even desserts
Although the star products are already mentioned, if you are more than fish and seafood, these foods can also provide variety of flavors to your cooked. Specifically, sardines, monkfish, sea bream, prawns, crabs, cuttlefish, squid or mussels. Thus specialized in such delicacies grilled There are several establishments in the Guipuzcoan town of Getaria, a place to enjoy this culinary excellence.
Of course, the foods that you can cook with this method do not end there, since if you really want diversity of smells, textures and tastes exclusive in the mouth, bet on vegetables. Roasted potatoes, onions or aubergines are our proposals that go to desserts. Yes, what a surprise! We recommend you to assemble delicious skewers with different fruits (apple, pineapple, banana, grape, peach ...) and give them a 'smoky' touch.
Tricks on how to make a good barbecue
The first thing is the heat source, since not all act the same. You can use firewood shoots from small trees or the typical carbon black. Although this last element is more recommended from the point of view of the duration of the embers and constant heating power, the use of branches contributes more flavor to food. All thanks to the wood, although it needs to be more aware, constantly feeding the source to avoid unwanted blackouts.
In relation to their own embers, they must be fine by now mature (whitish or greyish). Then, you must place the grill grates not very close of them and already have patience to roast little by little.
But before putting your hands in the dough, you must plan well the amount of food you need according to the number of diners who are going to enjoy lunch or dinner. How to make a good barbecue It also depends on correctly preparing the meat before grilling:
- Keep the pieces at room temperature at least an hour in advance, not in a cool place either, better next to the barbecue, so that those meats start to 'sweat' a little.
- Aromatize with a little herbs or spices to taste (rosemary and thyme are ideal) to add a touch of flavor to the product.
- Do not add the salt before grilling, rather once these meats are cooked.
- Ready different formats or cuts like the ones we have already mentioned above so that diners can choose and taste different textures.
This is how you should grill the meat
Perhaps the most crucial point is this in the whole process of how to make a good barbecue. It manages the roasting times of each product well, which is not the same for all cuts. Ideally, you should place the parts in central or hottest areas. While they roast, leave the following ones right next to them, but inside the grill, but in those parts where the calorific value is lower. You must not continually turn around to each piece, but do watch that when it reaches its point, turn. Of course, larger sizes require more time on the embers.
On the other hand there is the issue of roast order. We recommend starting with sausages, bacon and pork sausage to continue with the chicken pieces. Fish, in particular, need more minutes also in the heat while meats always depend on the costumes. Take the food out little by little until finished.
Finally, and not least, there are both the off and barbecue cleaning. Don't use water to drown it, you simply have to let it lose its potency. Set aside the charcoal or vine shoots that have not been burned and that's it. Once it is cold, its cleaning consists only of passing a metal scourer for the grill bars to make them perfect for the next cooking time.
Follow these tips and tricks on how to make a good barbecue! It is sure to be a success!
