This blog about "the keys of a good barbecue" is especially dedicated to the families with previous or without prior knowledge about barbecue and roasts. To the one who, with his good humor and leadership, faithfully takes care that no one is left without a good piece of meat. These tips are for all parents, to celebrate their day and exalt their existence, so that step by step they become all Master Grills.
When we talk about masters or expertise in roasts we must refer to Argentines, their knowledge of the trade, management of cuts, raising and care of livestock, makes them the best in the world in this area. Therefore, in the previous investigation of this content we rely on its teachings to achieve the best results.
Hands to work and meats to the grill!
1. How to choose meat?
- Choose a trusted butcher shop where you can be assured of a quality raw material.
- The meat should have a good color (pink) and should not have any bad smell.
- If you notice that the meat has some bruises, it is that the animal has been mistreated in the sacrifice for which we do not advise its purchase.
- Choose cuts with a good quality of grease, the grease streaks should be white, if they tend to a yellow color it means that it is from an old animal.
- The most recommended cuts are the chorizo steak, rib eye, “punta de anca” and T-bone, characterized by having intramuscular fat which gives them an exceptional flavor.
2. Cleaning the grill
The cleaning of the grill between one barbecue and the other is essential, since the fat that remains stuck to the iron is rancid and can contaminate the new meat damaging its flavor. It is recommended to heat the grill a little, pour water on it and clean it with a hard bristle brush.
3. The secret of a good fire
There are many preferences when setting the fire for a barbecue, some people prefer only coal and others only firewood, in Team® we recommend a mid-point. Half firewood (hard wood) and half charcoal that must be added gradually. In this case according to the experts, the wood gives flavor to the meat and the coal the cooking temperature.
During roasting and when the embers are white, they should be distributed well under the grill. The key at this point is never to snatch the fire so as not to damage the cooking point or burn the meat.
4. Salt before or after?
Many experts agree to salt the meat before taking it to the grill and use fine salt for thin cuts and coarse salt for thick cuts.
5. Times, patience and wrist
Argentines call the talent of the barbecue "Muñeca" to determine the terms and points of the meats. The first thing is to determine the temperature of the grill: put your hand about 10 cm from the grill and count in seconds the time you can hold, very hot (2 sg), hot (3 sg), medium (4 sg), low (5 sg), very low (6 or 7 sg).
Remember the levels of doneness of steak:
This example is based on a 1.5 inch thick steak.
Round and round:
Also called blue and / or blue. Sealed on the outside, raw and very juicy on the inside. Its cooking is achieved with only ½ minute per side at very hot temperature.
Red or English:
A little more roasted than the round trip. Red and very juicy Its cooking is achieved from 5 to 6 minutes per side at low temperature.
Known as the ideal term for the meat, with a slight marking of the grill and a red and juicy center. Cooking 6 to 7 minutes per side at low temperature.
Here the meat begins to lose juiciness and flavor. The edges of the meat are perfectly cooked and the center becomes a clear coffee. Cooking 7 to 8 minutes per side at low temperature.
Well roasted term:
It is the term that we least recommend, in this, the meat loses up to 70% of its juices and let's not talk about the flavor. Cooking 9 to 10 minutes per side at low temperature.
Tips if you use a gas grill:
- Preheat the grill to medium high temperature for at least 15 minutes, with the lid closed.
- Try to maintain a cooking temperature close to 250 degrees, this will make the meat evenly roasted and therefore more juicy.
- To achieve a medium term, we recommend grilling the piece of meat for 7 minutes on each side and keeping the grill lid closed.
Tips if you use an electric grill:
- Preheat the grill to its maximum temperature between 2 and 3 minutes.
- Never put the meat to roast with the cold grill, this can cause dehydration losing its tenderness.
- For an electric grill, we recommend smaller or individual pieces of meat to achieve the desired point in an ideal and easy way.
- On the grill never carve or open the meat because its juices will escape, you will dehydrate it and you will get a dry cut with very little flavor.
And for it to be a perfect barbecue, accompaniments can never be absent. How about crispy French fries with Gourmet Family® Oil and a fresh and delicious acevichado mango salad seasoned with Aguacate® Gourmet Oil:
Crunchy French fries:
- 3 medium potatoes
- Gourmet Family Oil®
- The first thing to keep in mind, is the cut. The thickness does matter. Peel the potato and cut it in the form of sticks. The size of it should be about 1 centimeter thick. This is the standard size and most common in a fried potato. With it, we make sure it has a crunchy shell and a soft and tasty interior.
- The next step is to wash the potatoes. With this, you will eliminate the excess of starch that they contain and you will obtain that they do not stick to each other and that they remain more crunchy to you. So place them on a colander and wash them with plenty of water.
- Excess water drains well and proceeds to fry them. Put in a frying pan or fry plenty of Gourmet Familia® oil over medium heat; enough to cover the potatoes completely. Let them cook for about 10 minutes, depending on the hardness of the potato. When it is soft, remove them from the oil and let them rest for a while to cool. This time, it is crucial so, if you have time, do not skip it.
- After this time, heat the Gourmet Family ® oil to 185 ° (high heat) and put the potatoes back. When they are golden and to your liking, you take them out and put them on absorbent paper.
*Add the salt until the end, because the salt softens the potatoes during cooking.
Acevichado mango salad:
- Purple Onion.
- Chonto tomato (without seeds).
- Mango pintón.
- Gourmet® Avocado.
- Crispy corn
- Calendula petals (as decoration).
We hope that these tips and tips Team® for a good barbecue have served to become very short time in large barbecue. And as the renowned Argentinian chef Christian Petersen always says at the end of his television program Maestros del Asado: "a round of applause for the grill!".
Happy #Fathersday for everyone!