We gathered the tips of those who understand professionally on the subject so you don’t make mistakes at the time of your gastronomic moment
When it comes to barbecue, the question is: what is your secret to a perfect barbecue and without having to spend too much?
Thus, our essay went after professional barbecue advice to help you at this important moment.
6 Secrets for a perfect barbecue without having to spend a fortune
1. The right coal will dictate the rhythm of your barbecue
There is no way, not every coal is the same and each brand brings a different benefit to its barbecue, it is important to know how to choose. The indication of the most experienced professional barbecues is to escape the very cheap and that burns fast and release a lot of powder. Prefer eucalyptus or acacia coal will make a huge difference in your roll.
2. The grill you use will say a lot about the quality of the barbecue
The important thing is not whether you have a well -structured electric barbecue or even masonry from the most tops. The secret is to have a good sturdy, well -clean and channel or adjustable height. Thus, who likes skewers, the tip is to use wide and flattened models, as they prevent meat from spinning on its own.
3. Rice and farofa are not proper follow -up
In renowned and traditionally famous steakhouses, these foods pass away as side dishes. Thus, they invest in good gastronomic immersion and have good vinaigrettes, garlic bread and a traditional drover beans to customers.
4. Be careful in the order of the meats you will have to bake
The most experienced barbecues say, “Learn to prioritize the type of meat so as not to interfere with the other flavors.” Thus, the indication is to start with more fat meat or sausages as they help grease the grill and prepare the environment. Chicken and simpler cuts later come, noble meats with the most moderate heat.
5. Season is coarse salt and nothing more
Knor broth, ready -made homemade spices, complex marinades, none of that. Experienced professional barbecues are very straightforward at the spice point: coarse salt and nothing more. Thus, the indication is to use the spice after the meat comes out of the ember to value the natural taste. For thinner cuts or poultry, lemon salt marinated and does not pass much of it.
6. Good meat doesn’t have to be expensive
Finally, there was a paradigm that to be good needs to be with very expensive meats and not quite. There are succulent and tastier cuts more affordable and even overcox, swine colors and side dishes that surprise in taste. Thus, everything is a matter of planning and talking to the butcher to prepare cuts with good and already clean fats.
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