Las 5 keys to a good barbecue in Corsica – Brasserie restaurant in Salou
Barbecue meat is an ancient style of food that may seem very simple but it is not.. Below we propose the 5 keys to good grilled meat, tips for the perfect barbecue.
1. Have a proper barbecue and know how to make a good fire
The first of the 5 keys to good grilled meat is knowing our grill. There are many types of barbecue, gas, electric or wood and coal. Gas and electric barbecues are very comfortable, They can even be used in an apartment but their barbecues are not very authentic and the flavor never completely matches the flavor of a wood or charcoal fire.. That's why we will talk about wood and charcoal embers..
It is important to be careful to follow fire lighting safety guidelines for both wood and charcoal fires and avoid using chemical lighting accelerators as much as possible.. Ideally we use some paper (used for example newspapers) piled up under the charcoal that we light with a lighter or long match. For the wood fire we would use the same method adding thin, dry twigs and pine cones on top of the newspaper to help ignite the thicker wood that will give us the main embers for cooking..
You should avoid starting to cook when the flame is still very alive., Burnt meat can not only take on bitter flavors and black color but is also unhealthy!! The ideal time to start adding food to the grill is when red embers have already formed and are beginning to lose color and if the heat is still too strong., We compensate by playing with the height of the grill.
2. Choose quality meat and the right cuts for the barbecue
The next of our 5 The keys to a good barbecue are choosing quality meat, it depends a little on what we consider quality and what type of meat we prefer.. Prepared meat will not be the same (burgers, sausages, blood sausages) like a cut of beef, a cut of pork or a cut of chicken.
In the barbecue, the juices and fat do not remain on the meat unless there is nothing underneath., everything falls into the fire so choosing quality meat is important to have juicy and tasty results, especially if we do not like rare meat.. Choose noble cuts of meat with plenty of fat, but not excessive, It is essential to obtain these delicious results because the fat that melts keeps the piece tender and juicy while we do not overcook it..
If you prefer hamburgers, it is better to choose those with a high fat content for the barbecue., those with very lean meat are better left for the grill. One trick is to cover them with bacon so that it melts on top of the burger and adds some fat to the mixture..
3. Control cooking
The control of cooking does not really begin when we put the meat on the grill but from the moment we take it out of the refrigerator. (or defrost it if we do not have fresh meat available).
If we have to use frozen meat, it should be taken out in the refrigerator. 1 day before to defrost slowly. We should also avoid putting meat directly from the refrigerator on the grill., Thermal shock can toughen the meat and that is why we should take the meat out to room temperature a couple of hours before cooking it..
From the moment we put the meat on the barbecue we should carefully control the cooking because the temperature zones are unequal., We must also prevent the flames from touching the meat too much and make sure that the distance between the grill and the embers gives us a good temperature for cooking..
4. Take cooking times into account
It is important to take into account the cooking times, especially if we make a mixed grill so as not to end up with some pieces raw and others overcooked., since it won't take the same time to cook an entrecôte as a steak or a sausage or some bacon strips.. We also have to choose the places where we put each piece according to its cooking time and the temperature that best matches the size of the piece if we want to have them all ready in more or less the same time. (or we can make the quick-cooking ones first as a first course while we wait for the main cuts that require more time.).
5. Do not disturb the meat too much
Even though we have said that it is important to control the cooking on the barbecue, You should not overdo the movements of the meat or make it dizzy by turning it over all the time.. Above all, when handling the meat, do not overdo it when pricking the meat because it creates holes through which the juice escapes. (In the case of chorizos, a few holes should be made so that part of the juices can be eliminated and the entire packaging does not break.). To avoid unnecessary holes, use tongs to handle the meat..
We hope that the 5 keys to a barbecue on your next barbecue outing.
Now with Covid it may be that many of us do not have access to our favorite barbecue place and we do not have barbecue spaces in our homes. (especially living in apartments), So what can we do to enjoy a good barbecue in Salou?? Visit the Córcega Salou Restaurant to enjoy the authentic flavor of barbecue meat in an excellent atmosphere and impeccable service.
