A basic barbecue guide: see ten infallible tips – 02/18/2024 – Nação barbecue

Preparing a perfect barbecue goes beyond simply grilling meat. It is an art that requires care, attention to detail and a touch of creativity. From choosing charcoal to special seasonings, every step is crucial to ensuring your guests enjoy a memorable dining experience. With that in mind, here are 10 essential tips to make your next barbecue a real success:

1.Choosing coal:

Before even selecting the meat, it is important to choose the right charcoal. Make sure your coals have the right durability and heat to grill meat without overcooking it.

Choose charcoal with whole and long logs; very small or broken charcoals are not recommended.

Light the fire in advance, 30 to 40 minutes before the barbecue starts, to ensure the charcoal is ready at the right time.

2. Quantity of meat:

Make a proper calculation of the amount of meat required for your guests. For an event lasting approximately 4 hours, estimate around 500g per person, including side dishes. If there are no accompaniments, increase to 600g per person.

For children, a 250g portion is sufficient. With this estimate, you will avoid excesses and waste.

3. Diversify the types of meat:

Don’t limit your barbecue to just beef. Try different cuts, such as pork and chicken, sausage, as well as vegetarian options, such as curd cheese and mushrooms. A balanced mix of meats will make your barbecue more interesting and attractive for all tastes.

I suggest separating 50% beef and the other 50% a mix of the options above.

4. Take the meat out of the refrigerator before grilling:

Avoid thermal shocks and ensure even cooking by letting the meat reach room temperature before placing it on the grill. Remove 3 cm thick steaks from the refrigerator about 30 minutes before the barbecue and larger pieces, such as ribs or picanha, up to 1 hour before.

5.Side dishes:

If you choose to serve side dishes, calculate around 100g per person and offer a variety of options, such as farofa, rice, salads and grilled vegetables. Grilled pineapple can be a refreshing and digestive dessert to complement the barbecue.

6.When to salt the meat?

The right time to salt meat varies depending on the cut and cooking time. Use parrilla salt for faster cuts and coarse salt for pieces that require longer time on the grill. If you prefer, salt the meat at the end with fleur de sel for a touch of sophistication.

7. Resting the meat:

After removing the meat from the grill, let it rest for a few minutes. This allows the juices to redistribute evenly, making it softer and juicier. Don’t skip this crucial step to ensure the best flavor and texture of the meat.

8.Always cut against the fibers:

When serving, remember to cut the meat against the fibers. This makes chewing easier and prevents the meat from having a fibrous texture, that gum effect.

9. Quantity of drink:

Don’t forget the drinks!

Calculate approximately 600 ml per person of soft drinks, juices, teas, flavored water and water. For beer, estimate an average of 3 cans or 3 long necks per person, ensuring that all guests have refreshing options to accompany the barbecue.

10. Use spices:

Go beyond salt, make marinades for chicken and pork, marinate for at least 2 hours, or up to 48 hours to allow the seasoning to penetrate well.

The same goes for beef, I like to use citrus marinades for fattier cuts like banana (a cut taken from the rib bone).

Zest of 1 lemon, juice of 1 lemon, 3 cloves of pressed garlic, 1 tablespoon of red pepper, 1 tablespoon of salt and 1 tablespoon of chopped parsley, for 1 kg of meat, it is a delicious marinade for fatty cuts of beef , for chicken and pork.

I don’t add olive oil as the intention is to balance it with the fat of the meat, if the chosen cut is lean, add 2 tablespoons of olive oil.

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