The perfect barbecue: all the keys to a successful celebration
Beyond the pieces of meat, there is a whole world of foods suitable for grilling
The fire was man’s most ancient way of cooking and has survived to this day with great success. We still have time to organize a kamado bbq uk, although what may seem simple at first glance requires a whole ritual. We will never reach the virtuosity of the grill masters, a respected and meritorious category in cooking, but we will try to give you all the parameters to arrive at a good one. And you have to use your imagination and not limit yourself only to meat.
It will be necessary to calculate a total of 400 grams per person in meat and fish, except for vegetables, which weigh less. Regarding the former, the most appropriate are those that contain some fat, such as lamb chops (the ideal piece) or Iberian pork.
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As for beef, some Argentine cuts such as entraña and emptio give very good game and are cheaper than entrecote, the best noble cut for grilling. Do not forget good pork chorizo, black pudding, or sausages, and think that fruits and vegetables are another interesting possibility.
Fish and poultry for the barbecue
As for fish, it is preferable that they be blue and there is a wide variety: salmon, tuna, swordfish, mullets, sardines, mackerel… they are more oily than white fish and are tastier.
Poultry in general will be more juicy when made with its own skin , previously macerated or chopped on a skewer with vegetables, which will give it wateriness; the chicken wings are crispy and delicious.
In the case of vegetables, the options are numerous: onions, ears, peppers, mushrooms, aubergines, pumpkins… in general, especially vegetables and all those that do not have green leaves such as lettuce or chard. Nor should you give up fruits such as pineapple, figs, or apples, as an excellent dessert.
We give you some premises to successfully finish a barbecue:
The fire and the grill: You always have to put in abundant coal and light the fire about 35 minutes before starting.
Macerations, marinades, and sauces: 0.4º olive oil is essential, coarse salt (food loses less juice than with fine salt), and pepper. The meats can be seasoned at the moment of grilling them with soy sauce, Perrins, and whatever your imagination prefers… don’t forget the chimichurri. In the case of fish, there are specific mixtures you can buy, although tarragon or a dressing of olive oil and lemon with dill will be suitable.
Grilled red mullets. Pexels.
In the case of macerations, the food has to remain submerged in the chosen mixture for a time prior to putting it on the fire; an ideal is olive oil, a splash of vinegar (balsamic if possible), salt, some pepper and oregano at will. The maceration is ideal for drier meats such as chicken and also, in general, to give flavor to the most insipid raw materials. Sweet and sour sauces, made from vinegar and honey, will always give poultry and pork an original and sophisticated touch.
Necessary utensils: Some long-handled tongs, a spatula, a natural bristle brush, scissors, and bellows to stoke the fire (at home, a newspaper used as a fan also works) would be the basics. Also, a brush to clean the grill between fish, meat or vegetables, and fruits.
How to use the grill: The main objective is for the food to be juicy on the inside and with a thin crispy layer on the outside. To achieve this, the grill must already be hot and over medium heat. With a brush, spread them generously with oil or with the chosen sauce that we will have previously prepared; once on the grill, if necessary, sprinkle with salt.
Skewers: The union of marinated lean meat and vegetables is perfect, although they can also be reserved for desserts; If it is the latter case, the fruits coated with icing sugar will be caramelized and delicious.
The grilled and battered fruits with icing sugar are exquisite.
Garnishes: In addition to the traditional mixed salad, you can look for more original options such as guacamole, crudités (carrot, cucumber, celery… raw) or some spicy mixture (with chili powder with oil and parsley). The traditional roasted potatoes in silver foil should not be forgotten.
The barbecue is one of the most playful activities that good weather allows us. And achieving good results is in your hand.
