BBQ Season: Useful guidelines for a perfect grill

BBQ Season: Useful guidelines for a perfect grill

We are officially in the barbecue season, so we have to be more careful than ever what meat we put in the shopping cart, how we prepare it and how we can enjoy the best taste.

No matter what dishes are prepared on the grill - from beef, to pork, chicken or fish - certain wrong moves can lead to serious complications, and we don’t want that when all those mouths are waiting to be fed. 

To avoid such situations, but also to make sure the grill will have the desired taste, there are several aspects we thought it might be worth considering.


The Grill

  • There are differences in taste and flavor that wood or charcoal give to grilled dishes;
  • The temperature of coal is higher than that of wood, so the former is suitable for meat, while for vegetables and fruits, wood can be used. Beech and oak wood is hard and very good for meat, while fir wood burns quickly, but has a lovely flavor;
  • Divide the grill in two, one area with wood and another with charcoal. You will have two different temperature values for meat and vegetables;
  • The combination of wood and charcoal works best. Put enough wood, and when consumed, add charcoal on the edge, not in the middle of the grill;
  • Light the grill for an hour, an hour and a half before putting the meat. Do not use gasoline or other highly flammable liquid;
  • The embers are just right for the meat when the coals turn gray and if when you place your hand over the grill you resist for 3-4 seconds.


The Meat 

  • The order of preparing a barbecue is: beef, pork, sausages, small, skewers, and others. 
  • Maturation can be one of the secrets to a successful steak. But, for the perfect beef steak, we must also take into account the following tips from the chefs: the grill must be very well heated before putting the meat. To avoid burning the oil, it is rather recommended to grease the piece of meat before putting it in the pan. The meat to be cooked should be marinated and then brought to room temperature and not prepared as soon as it has been removed from the refrigerator. Depending on your preferences, the steak must be prepared medium or even in the blood to remain tender and exceptionally well done, risking becoming hard, even if it is a tender meat.
  • Pork should be left in a mixture of spices (thyme, garlic, salt and pepper, to which you can add a little hot paprika or a few bay leaves or dried rosemary and a few sprigs of fresh mint), a tablespoon, two of balsamic vinegar or lemon juice, a few tablespoons of oil and a glass of red wine (can also be used white, if the balsamic vinegar is red).
  • The perfect marinade for chicken is made of oil, a little water, salt, pepper, 2-3 cloves of crushed garlic with the width of the knife, a tablespoon of fresh lemon juice and a drop of white wine. If you prefer, you can also add soy sauce. The chicken is done very well over a low heat to penetrate. If you put it on the hot embers at first, it burns on the surface and remains raw inside. A chicken leg is ready in 10-15 minutes.
  • Skewers must be made with vegetables and meat, for a special taste, and mandatory, onions and peppers. Use metal spikes. If you use wooden spikes, keep them in the water for at least an hour before using them.
  • Put the meat on the grill only after the flames have gone out and the embers are covered with white ash.
  • In the beginning you can keep the meat for 3 minutes on each side, on the hotter side of the grill, then let it get roasted, depending on everyone's preferences, in the area with softer embers. 
  • So that the steak does not come out dry, you can grease each piece of meat with olive oil or animal fat. 
  • To check if the steak is ready, you can cut it from time to time, to find out if it has been preserved. However, do not do this too often because you risk getting a dry steak and not a juicy one.


Tools and Accessories

  • A tough brush for cleaning the grill. Place the grill on the flame so that all the leftovers burn, then remove the slag;
  • A heat-resistant glove, which reaches to the elbow, so that you can handle the goodies on the grill, without getting burned;
  • Long forks, tongs, shovels to place, turn and take food off the grill;
  • At least two bottles of spray, one with fat (do not load foods with fat, but you must grease them evenly before placing them on the grill) and another one with water (to effectively and quickly extinguish the flames caused by the fat spilled from the meat on the grill);
  • A fan to ventilate the grill and light the embers.




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