The 9 essential tricks to become the master of barbecues
The family and friends meetings often have as protagonists the embers of the barbecue. Today we are going to give you the 9 essential tricks to become the master of the barbecues so that your barbecues and roasts are the best of the summer.
The first thing you have to keep in mind is that with organization and planning, your barbecue will come out better. It’s not enough to buy meat and charcoal and assume that everything will be fine. It’s important to do some work beforehand that will simplify the tasks when friends and family wait hungry for their grilled meat pieces.
1. How many will come to the BBQ
Find out how many people will attend, albeit approximately, and calculate an average of about 350-400 g of meat per person, among the starters type chorizo, bacon, chicken wings and main meats to be roasted, distributing equal parts of that amount.
For example, for 10 people, it will be necessary between 3 and a half and 4 kilos of meat, that is to say, approximately 2 kg of chorizos, morcillas, panceta, etc and 2 kilos of lean meat such as ox loin, chops or hamburgers.
2. The perfect embers
There are many advices that we can give you on the embers, among others those that we told you when speaking of the 11 errors to avoid if you invite an Argentinean to eat barbecue. We can summarize them in patience, distance and time.
That is to say, embers already mature, whitish or grayish, the grill not very near the embers and time to make slowly the meats until they are in their point. If we do not do so, the meat will burn too much on the outside and yet, it will not be cooked in the center.
3. Choosing the heat source
It is not the same a barbecue made of wood tarugos, twigs and pineapples or a charcoal. Keep in mind that its calorific value is different and that its duration is also different. Charcoal is the safest, because the coals last a long time and maintain a constant power.
The barbecues of branches or vine shoots are the richest, but require a continuous feeding to continue making embers on the side of the barbecue to avoid the flames that could scorch the food cooking it before time. These are the best small gas grills
4. Safety first
It is a good idea for the grill operator to have the necessary items on hand for his or her own safety. Long tweezers to be able to turn the pieces without puncturing them, gloves to move the grills and some long iron for the embers. You should also have a vaporizer or spray to extinguish a flame or to cool down, as well as a cap to prevent heat stroke.
5. Meat Preparation
Preparing meat for later roasting is a simple task that will make all the difference when we put it on the grill. You can’t make a barbecue taking care of all the details and then take the meat out of the fridge and put it on the coals. To get a perfect result with the meat you have to respect the following tips:
Don’t forget to keep meat at room temperature at least one hour before grilling. You can keep the meat close to the grills so that the pieces will sweat, but don’t put it on the grills.
If you want to aromatize the meat, you can put some aromatic herbs such as rosemary or thyme on the sides of the barbecue so that these herbs give a touch to the meat.
Try different cuts of meat. In addition to chops, hamburgers and entrecots, it is interesting to discover the pleasure of the Iberian pork prey or the Argentinean entrails or the strip roast to introduce variety in our roasts.
6. How to roast meat and order on the grill
Barbecuing meat requires your time. Place the pieces on the grill and let them grill quietly. In areas with less heat, farther away from the embers you can go putting the next pieces that you are going to roast. Do not touch the meat or spin it continuously. Let them do it quietly and turn them only when they’re done.
As for the order on the grill, start with chorizos, pancetas and morcilla and then prepare chicken pieces such as wings or thighs and skewers. Then, as you take them out, place the larger pieces that will need more time, so that they are roasted while your guests eat the starters.
7. Salt and spices
Don’t salt the meat before you put it on the barbecue. It is preferable to season the meats once they are cooked, adjusting each one the salt to its taste. In addition this way the meats will conserve their juices and they will be more tasty and it will be more pleasant the moment.
Don’t forget to bring other condiments and spices, such as black pepper to grind on the spot, garlic powder and aromatic herbs. This way we will be able to enjoy the meats with different flavors in each piece or even in each bite.
8. Marinades and marinades
One way to succeed at barbecues is to prepare marinades and marinades in which to leave the meats a few hours the night before the barbecue. Thus, when roasted on the coals, the smoked, roasted and marinated flavours are mixed, giving the meat a special flavour.
9. Turning off coals and cleaning
When the barbecue is over, we have to keep in mind that even if the coals look dead, they are probably still very hot. If the barbecue has a lid, we can leave it on to drown the fire. If it does not have a lid, we should put aside the charcoal and firewood that have not been burned and wait for the embers to be extinguished. It is better not to extinguish the fire with water, but the important thing is to leave the fire well extinguished, so if it is necessary to leave we will have to resort to that option.
Cleaning the grill is another important issue. Taking advantage of the fact that it still has a temperature, we can use a metal pad to leave each of the sheets as new. It is much easier to do it now than to find the dirt the next time we are going to gather around the embers.
We have more tricks and tips for you
In addition to these 9 essential tricks to become the master of barbecues, we have some extra tips to ensure your success at your next barbecue. Relating to the preparation of sauces, side dishes and drinks. With them, you are assured of success.
Sauces for meat
Preparing homemade sauces is a good option to complement and reinforce the flavor of grilled meats. There are many side sauces you can prepare. As we indicated a few days ago, speaking of the 5 perfect sauces to surprise everyone on a barbecue, preparing our own meat sauces is a great way to dress a special day of meats and embers.
Other ingredients and dishes to prepare
A self-respecting barbecue master must have in mind that his guests will not want to eat only meat, so he must have prepared recipes for starters, salads, side dishes and other starters and aperitifs, so that the menu is more varied and balanced. You should also think about desserts so that everyone leaves with a good taste in the mouth without exceeding the consumption of meat and fat.
The best thing is to prepare an Andalusian gazpacho or a traditional Cordovan salmorejo so as not to neglect the intake of vegetables and make some simple salads that accompany the meat well and do not fill up too much. As desserts, we suggest a classic tiramisu or some cheese tarts.
Hydration is an important issue that should not be neglected as barbecues are often spent outdoors and near the source of heat. This also applies to those who act as master grillers who should not forget to drink plenty of water to avoid heat stroke.
It is important that in addition to beers, sangria and other products with alcohol, we do not forget to have available abundant water, juices or lemonades and other refreshing drinks, especially if children are going to attend the barbecue.
With these 9 essential tricks to become the master of barbecues, all your friends and family will want to attend the ones you prepare or they will want to invite you to the ones they organize. Summer has only just begun. Enjoy the embers and if you have any extra tricks, leave them in the comments.