Comments on experts on important suggestions to find out how to create a good barbecue and surprise all your guests
THE barbecue It is very traditional in Brazil: more than one meal, this is a real meeting for free time between families or groups of friends. However, despite being so common here, the barbecue requires some knowledge To be really good And surprise all the guests.
This is because, from the choice of the barbecue to the meat point, everything interferes with the quality of the barbecue. And to help you swing at the next family meeting or friends, so look at the advice of experts on how to make a good barbecue:
Churrasqueira chice
It all starts with the choice of the barbecue (or improvise). There is no need to have a masonry barbecue or professional equipment to create a good barbecue. The portable, electric or even brick network can manage the message as long as you take care of safety and heat control.
“The important thing is to guarantee a stable base and use good quality coal. The grill should be about 30 cm from the grill, with strong heat, but without flames,” says Eliane Londrina, teacher and barbecue specialist at the Gourmet Institute.
The time to illuminate the barbecue
After choosing a barbecue, you have to know how to turn it on correctly. The correct thing is to use your own lights (solid or liquid) and avoid products such as alcohol or petrol, which are dangerous and compromise the taste of meat. It is also worth remembering that the best grill is the uniform one, without high flames.
Choice of meat
Theme by many, this is one of the main moments to guarantee juicy meat on the plate at the end of the process. Tagni as a skirt, picanha, countersign and ribs are classic, each with its ideal taste and preparation time.
“When choosing the piece of meat, check the marble, which are those” white lines “in the meat. They are an excellent indicative of softness and flavor”, explains Eliane. Avoiding meat with whitish color or strong smell is also fundamental.
Spices
Many people think that coarse salt is the only possible seasoning for a barbecue, but this is not necessarily true. Marinated with herbs, garlic and olive oil can be interesting for thick cuts or white meats such as chicken, fish and pigs.
The most important thing is to season the meat in advance, according to the expert, so that it absorbs the flavors better.
The point of the meat
Already on the grid, you must be careful to reach the right point of the meat, so as not to obtain raw or borrower. The noble meats, like Picanha, should be maximum from 5 to 7 minutes on each side, depending on its thickness. The rib requires slow and prolonged preparation and can request from 4 to 6 hours on low heat to reach ideal softness and taste.
In both cases, patience and attention is required. Turn the piece only once and respect the rest time after leaving the fire are things that make the difference in the result.
Beyond the meat
Finally, it should be remembered that it is not only the meat that should be in a barbecue, but it is important to invest in contours. Options such as garlic bread, baked vegetables and curd cheese are an excellent choice and please everyone, including that vegetarian friend! To complete the classic barbecue dish, a dissolved rice with Tropeiro and Vinaigrette is essential and will guarantee congratulations.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
