There is nothing better than a good vegetable, meat or fish barbecue to share with friends in the summer. However, you need to take your time. no rush because BBQ takes time, both to get a good grill and to prepare the necessary complements, whether sauces, salads or other preparations. We will tell you some tricks to make your barbecue at home perfect.
vegetable barbecue
Contents: carrots, asparagus, lettuce hearts, zucchini, artichokes, eggplant.
complement: You can buy kimchi sauce that adds a spicy touch to accompany the vegetables, or you can make tarragon mayonnaise (a mayonnaise with mustard and flavored tarragon oil), saffron mayonnaise (fried saffron with lemon and flavored oil) at home. Brava sauce also goes well with fried onions, garlic, tomatoes, and chipotle-based grilled vegetables marinated with a touch of spice. For those who prefer complete simplicity and stay away from sauces, a good extra virgin olive oil and salt flakes should not be missing from the table.
meat barbecue
Contents: sirloin, spicy, cutlet, neck, juvenile shoulder, sausage.
complement: Suitable for as little accompaniments as wood-roasted piquillo peppers, fried in olive oil and flavored with water, garlic and chili sauce. The broth is ideal for adding juiciness to meats. In addition, mashed potatoes made with potatoes cooked with water and salt, flavored with olive oil and processed with a fork, and arugula salad well flavored with oil, salt and pepper or a salad dressing of your choice are among the wonderful complements of the buffet. .
Fish and seafood barbecue
Contents: razor clams, kidney beans, mussels, turbot, Norwegian lobster, shrimp, squid, sardines.
complementPairing: Few accompaniments require a barbecue with the best raw materials, but the lightness of a salad made with fresh spinach leaves and seasoned well or based on carrots and green and white asparagus lamina provides an interesting touch of vegetables that go well with fish and greens. to seafood. The perfect complement as a sauce is made with lourdes juice (lemon juice, vinegar and extra virgin olive oil), traditional romesco prepared with oven-roasted tomatoes and garlic, hazelnuts, ñoras and olive oil, or also with pickled garlic, roasted garlic, chili peppers and extra virgin olive oil.