HOW TO MAKE A PERFECT BARBECUE
With the arrival of the sun and the warm weather, the longer days are joined by a more pleasant temperature and we feel like enjoying them outside. What better way to do it than with a perfect barbecue?
Visualise it: a spectacular day, without a cloud in the sky and with the sun shining brightly. It doesn't matter where you are, patio, garden or terrace. You're having a great time with your loved ones, you've got your favourite drink in your hand and that unmistakable smell comes to you. It smells of embers, fire and cooking delicacies. You can already taste that special flavour in your mouth....
That's the essence of the perfect barbecue, do you want to get it? Pay attention to this post, we tell you all our secrets so that everything goes perfectly. We show you how to prepare the grill, give you tips on the best appetizers and starters and help you choose the meat. Take note!
PREPARING THE GRILL
If we want to achieve the perfect barbecue, there are many factors to take into account, from timing to the quality of the ingredients. But there is, without a doubt, one key element: the preparation of the grill.
The first point is to light the barbecue. The best option is to pile up a bunch of dry sticks and light them on fire using newspaper. When it has started to burn, carefully cover it with pieces of charcoal, creating a shape reminiscent of a volcano. Once the charcoal is lit, add the rest of the charcoal that you will need. It is important to leave gaps so that the oxygen can do its job and the fire stays alive.
Preparing good coals is an art in itself, as we cannot start cooking until they are ripe. That is to say, we will have to wait between 60 and 75 minutes until we see them covered by that characteristic greyish or whitish layer.
Why is it important to wait? Because if you place the meat on the grill before the time is up, it will start to release its fat over the coals, causing flames that will burn everything in their path. Patience!
THE APPETIZERS AND STARTERS
As we have already explained, getting the grill ready to start cooking our meat will take between 60 and 75 minutes. That is why it is important to have an appetizer to whet your appetite and to enjoy between portions.
In this case, we recommend that you opt for a light dish that will distract your hunger a little but won't fill you up too much. For example, you can start with a salad or a fresh gazpacho. You can also surprise your guests with a small delicacy such as Wagyu caviar.
While your guests are enjoying the appetizers, we recommend you to start cooking the starters, as they usually need more time to cook. You can include dishes such as Wagyu black pudding, chorizo, sausages, kebabs... A trick: to avoid them being too toasted on the outside but raw on the inside, move the grill about 15 centimetres away from the coals to allow them to cook gradually.
BEST BARBECUE MEAT: THE BEST WAGYU CUTS
After the appetizers and starters, it's time for the kings of barbecues, the most succulent pieces of meat. Do you know which cuts to choose?
When in doubt, a piece that can be used in any situation and in any way of preparation is the Wagyu sirloin. This cut is located next to the ribs and is the most tender and succulent part of the animal. If you want to get the best result, leave it to marinate for a few hours before cooking and add salt flakes just after cooking.
The loin -both high and low- is one of the star pieces in barbecues. It is found in the entrecote area and is highly appreciated for its tenderness and juiciness. The low loin is more tender than the high loin as it is obtained from the heart of the piece, which is why it is our favourite for a perfect barbecue.
But without a doubt, a good Picanha is a must in your barbecue. This piece is considered the star of Brazilian barbecues and has the honour of being one of the best cuts when it comes to grilling meat. This piece corresponds to the tip of the hip, one side of which is covered by a fatty rind, which gives it an extremely delicious flavour and a soft and juicy texture. The fat juices run down the meat as it cooks, which is why it is more tender and tasty.
To achieve the best results and serve the best meat on your barbecue, we recommend that you avoid overcooking at too high a temperature and avoid checking excessively for doneness. Simply leave your sirloin or tenderloin still on the grill for 10 to 15 minutes, depending on how well done you want it to be, so that it cooks evenly.