With the heat coming, more and more people want to get together with their friends to enjoy a good meal outdoors, and there’s nothing better for that than a good barbecue. The unique taste of grilled food is an experience that no one who tries it can resist. And now that barbecue season is back on, we’ll tell you the tricks to make a good menu perfect.
The first is the first. embers need timeThey cannot be done in haste. You have to make the first decisions, such as whether to use pine cones, twigs and firewood, or to use conventional charcoal. The touch they leave on food is subtly different, and it’s up to each person to choose one or the other. Once lit, they must be allowed to become ripe, grayish or whitish embers and flameless, especially if we are to make fatty meat that drips to feed the warmth of the fire. If you want to show off, you can add a light aroma to the food you are cooking by placing herbs such as thyme and rosemary on the edge of the barbecue.
Another thing to keep in mind, especially when cooking meat, is that placing the grill too close to the coals makes the grill ready outside quickly. However, the inside will not be well roasted and may even remain practically raw. It is better to separate the food from the stove so that it cooks slowly. It’s for novices, like burning meat, leaving it raw. Don’t make this mistake.
If we’re going to focus on a meat brazier, you need to prepare partitions before being placed on the grid. They need to stay at room temperature for at least an hour, and depending on the weather it may even be appropriate to put them near a fire (without putting them on) so that they sweat. And of course try to expand your taste. Hot dogs and burgers are delicious and popular, but there’s more to enjoy. Try the Iberian hunt, taste the void or discover how delicious the guts are.
Check well which parts are made faster and which need more time. This way, you can plan so that there is never a shortage of food on the table while larger meals are cooked slowly. And when you’re done grilling them and you’re going to take them out of the barbecue… this is the best time to season them. Add other seasonings such as salt and pepper, garlic powder or herbs to leave the perfect pieces.
We also leave you three recipes that you can make on the barbecue, which will be quite exotic for those accustomed to the most classical methods of preparation.
If there’s a piece of star on the barbecue, it’s mutton chop. They don’t need anything to be delicious, just heat until crispy and salt in moderation. However, if you want to get away from the most mundane recipes, you can give them a delightful Moorish twist by using this spice mix: 20 grams of cumin, 30 grams of coriander fruit, 1 tablespoon of paprika, salt, 20 grams of fennel seeds, 1 teaspoon of dried mint, 30 grams. white pepper, 1 tablespoon of garlic powder and 10 grams of cumin seeds. Use this pre-ground or mortar-crushed mix to impregnate the brushed chops with olive oil before grilling them.
If you like the resulting flavor, you can make a sauce by mixing the spices with 120 grams of roasted red pepper, 1 small clove of garlic, 10 grams of olive oil, a few red peppers, some lemon juice and salt to your taste. . Blend everything in the blender until you have a lump-free cream and enjoy how it combines with the chops. If you find it too hard, you can add yogurt to soften it.
This sepia It’s a delicious dish and doesn’t need extras to be memorable like a cutlet. However, as is often the case with cephalopods, few things complement it better than a lemon. To prepare the sauce, we will use the juice and zest of one lemon and one lemon, add a sprig of fresh mint, a stick of lemongrass (also called lemongrass or lemongrass), about 5 centimeters of ginger, 50 milliliters of olive oil. olive oil and a touch of coriander, cumin and pepper.
We put all the ingredients in the blender, mash until the sauce is thin and lump-free. It should be strong and tasty. We clean the cuttlefish, remove the nets that cover them and the eye, this will help a lot to make the texture more pleasant. We paint them with dressings and let them rest for a few minutes.
The squids are first cooked upside down until they turn colour. Then we turn it upside down and add the inner mortar of the cuttlefish and turn off the stove. It will need to be allowed to cook until it reaches the point and turns a nice color.
After the meat and fish are taken care of, it’s time for the vegetables. One of the best options to put on the grid right now, Asparagusand we’ll dress them in homemade lemon mayonnaise.
Before we start, we prepare a bowl of cold water, ice and parsley. First we will wash the vegetables in cold water, remove the skins and the hard end of the end with a potato peeler (down from the yolk) and set aside to cream if desired. We put the asparagus in a bowl so that it does not oxidize, dry it, drizzle some olive oil and salt and pepper.
We will always put them on the barbecue until they are soft so that the fire does not hit them directly. Add the oil again and put it on a direct fire for a few minutes just before serving, so that they brown and take on an appetizing color.
To make lemon mayonnaise, we will add the citrus zest to the oil. Ideally, it should be gaining flavor over the course of a day, but not less than an hour. We will use this oil to make mayonnaise in the traditional way and add the juice of the lemon for a stronger citrus touch.
Only a few complements of our delicious recipes are missing. When the flames turn into embers, we peel a few potatoes, cut them in half and scrape them with a knife. We put pieces of peeled garlic cloves in the slots and put a knife of fresh rosemary on top of the potato. Put the two halves of the potato on top of each other, wrap them in aluminum foil and place them on the sides of the barbecue away from direct heat so that the meat gets very hot while it cooks, it will take a long time to cook. .time to be ready When we think they’re almost there, we stick a toothpick in them. If it sinks easily, it’s done. The garlic will have melted, remaining like butter, and the rosemary will have given them a delicious touch.