Who doesn't love a good barbecue?
If you are a fan of good barbecue then you are in the right place!
In this article I will teach you 5 tips to make your barbecue even more succulent and memorable.
However, first I will take the opportunity to highlight a few points.
First of all, cut the meat while it is still cold, as this makes cutting easier.
The average thickness of the cut should be two fingers.
Remember to choose a good piece of meat, as the quality of the piece will determine the final result.
Prepared?
So, let's get to the tips!
Right temperature
Take your meat out of the fridge just 10 minutes before putting it on the grill, because if you put the meat still cold to roast, it becomes more difficult to get the doneness right.
However, it is important to avoid leaving meat out of the refrigerator for a long period of time due to the proliferation of bacteria.
Considering that every twenty minutes one bacteria becomes two, that is, if you leave the meat on the barbecue outside the refrigerator this can lead to problems such as intestinal infections, for example.
The best option is to take only the exact amount you will use from the refrigerator and do the same throughout the barbecue.
Fire access in advance
Never leave the coals to light until you are roasting the meat.
Start lighting the flame at least an hour in advance so that it becomes very strong.
Understand that charcoal that has already caught fire is unlikely to start a flame, as the lower the number of flames, the better your barbecue will be.
The other reason why we should start this process in advance is to get the grills really hot, which seals the meat and browns it more quickly.
This tip applies to all types of barbecue, whether gas, electric, frying pan, as well as charcoal barbecue.
These tips will prevent you from having dry meat on your barbecue, without any juiciness.
Hit the spot
The meat's doneness is directly linked to the temperature that the meat reached in its center.
Where each point has a different temperature, whether rare, medium rare, or well done.
To know the correct temperature for your barbecue, you can place a thermometer in the center of the meat. For those who don't like piercing the meat, you can just touch the meat, as its texture will change over time.
The ideal point for barbecue is between 57ºC and 58ºC, however, there is no exact time.
After roasting, let the meat rest a little before serving, this way the liquid will be distributed evenly and the meat will be very juicy.
Do not use a fork to turn the meat
Every time you turn the meat with a fork, you pierce it and lose a little liquid, which leads to dry meat.
You can stir the meat as many times as you wish, however, choose to use barbecue tongs, this way there will be no risk of punctures or loss of juiciness.
salt
Use finely ground coarse salt, with parrilla salt or fleur de sel being the best for salting your meat.
These types of salt provide a better experience when eating your meat, giving the right texture and flavor.
Did you like the tips?
So, take the time to check “4 delicious recipes for you to make in the cold”.
