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Cooking with a barbecue grill

The good weather invites you to enjoy the sun and the outdoors. And of course, to eat out. Barbecues are one of the most entertaining ways to enjoy a nice lunch or dinner in your backyard. Also, depending on the foods which grilled taste we like, we can even eat lighter, as this form of cooking just needs oil. Vegetables, meat, fish, meats, seafood… nothing resists the flavor that barbecue gives us.

Before getting down to work, it is important to choose and buy quality foods. It is also essential to choose the right barbecue. The grill often resorts to firewood, coal or fuel as energy sources. If you choose wood, opt for the one that heats slowly, such as oak, orange or ilex. On the other hand, gas is very useful because it allows temperature control and you can extinguish the flame whenever you want.

Choosing meat

 Choosing meat

Choosing meat

Beef, lamb, pork, or even chicken. Meat is the star of the barbecue, especially considering the irresistible flavor from the grill. The cooking system allows pieces to be cooked quickly with little fat. But, what pieces to choose? Experts specializing in marketing and promotion of fresh meat offer a few tips to make a good buy:

Pork: ribs or bacon are the highlights of the barbecues. However, we can test the various cuts of pork due to its high marbling fat is ideal for this type of cooking, because of caramelization which occurs on the outside of a piece to receive a source of intense heat.

Lamb: chops, ribs and both leg and shoulder are a must on any self-respecting grill. Usually it involves baby lambs, which are cheaper and more delicious.

Veal: Veal, tenderloin, and steaks are the best options. ‘Other cuts involved, notable for its tenderness and juiciness, and roast,’ point out experts.

Chicken: Although it is unusual in barbecue, it remains as an alternative. However, chicken (also pork) sausages are quite common. A whole chicken on a barbecue grill is also perfect.

Cooking the meat

 Cooking the meat

Cooking the meat

Although there is no most common routine when making grilled pieces, indeed, as everyone usually randomly arrange the barbecue, it is advisable to follow some basic guidelines that will guarantee a good taste and result:

Take the meat from the refrigerator two hours before grilling.

To make it more varied and appetizing, choose different cuts of different meats. Thus, in addition, you’ll have it to everyone’s liking.

Before putting it on the coals, make sure that the contact surface is very hot and at a height of no more than 3 or 4 cm. You want it to give you strong heat wave to seal the pores of the meat and avoid excessive runoff of juices. Later, you can raise it up to 5-6 cm, depending on the desired point. If after a while of cooking meat some blood still comes out, it means you have to wait for some more. Part of the secret of barbecue flavor is that the meat remains in contact with the grill, offering a delicious roasted crispy surface.

It usually takes 20 minutes for red meat to get grilled, so it is advisable to cook large pieces first.

Sometimes chicken or pork, and even hot dogs, toasted on the outside appear to be raw inside. Wrapping them in foil will solve this issue.

With regard to salt, you know it’s better to use it moderately. Use it sparingly, and let you guests to add it to get the taste they want.

Another trick is telling us that we must keep the fire on one side of the grill (for example, occupy a quarter of the total area of the barbecue) while preparing the meat. The calorific value of the coals, never with open fire, should not be high (300 ° C), not to dry out the meat.

Vegetables and seafood grills

 Vegetables and seafood grills

Vegetables and seafood grills

Although the meat seems the most essential food for barbecue, fish, seafood and vegetables also can surprise us on the grill. Salmon, tuna, bream, monkfish, sea bream… the options are many. Furthermore, although it must be clean of guts, no need to remove the skin before cooking, because once grilled, it is removed very easily. The temperature should be high, and fish has to have salt, fat or sauce marinade.

It is important to oil the fish from time to time, but more fat species such as mackerel, salmon or emperor don’t need too much oiling. The distance between grill and fish has to be between 10 and 15 cm, but it also depends on the size (small are closer with high heat, and large and medium sized are further).

Also, vegetables are excellent to barbecue (potatoes, peppers, leeks, eggplant, tomatoes, artichokes, onions…) It is convenient to roast sliced vegetables or, if you prefer them whole, puncture them and thus avoid bursting. For its preparation, it is best to start with a heavy fire and then reduce it as vegetables get grilled. This will prevent them from toasting too much.

Some supplements

 Some supplements

Some supplements

Besides the foods mentioned, there are other less common ingredients in the barbecues you can try to cook. This is the case of fruit (seasoned with margarine or butter and honey), cheese (always consistent and done on low temperatures) or bread.

The skewers that combine more than one food are varied and intelligent choice to enjoy the barbecue: meat or fish with vegetables, bread and cheese, prawns with cherry tomatoes. If previously macerated with herbs and mustard you will get surprising results.

The spices are very interesting when cooking on the grill: rosemary, thyme and pepper give an excellent touch to meat, while the dill or tarragon are perfect with seafood.

A barbecue is the perfect time to share laughs and have conversations with family and friends. It is a delicious way to eat all kinds of food. Make your choice and start up the fire!

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