Outdoor grilling. True synonymous with summer, summer, the desire to share spaces, times and good food.
The countless bridges of these days, the hottest and longest days, the presence of children undoubtedly represent an excellent opportunity, for many families, to finally set fire to the embers.
Whether this happens using a barbecue on the balcony or terrace of the house, in the garden of a holiday home or in one of the many common areas equipped with grills and fireplaces, it does not matter. to grill.
On the surface it seems like a simple thing. That it will never take you to put some meat on the grill and cook it. In reality, as they know overseas where the barbecue is a national institution, for a perfect grill, healthy as well as good, it is necessary to respect some fundamental rules.
Here are some of them.
Before proceeding, you need to get the raw material. The grill can be meat, fish or vegetarian. Let’s see, case by case, how to go shopping.
peppers, aubergines, courgettes, coppery tomatoes, radicchio, artichokes cut in half, onion, potatoes to be cooked directly in the embers in foil.
As for the cheeses, to be cut into rather thick slices, all the hard ones are perfect: Primo Sale, Provola (sweet or spicy), Smoked Scamorza, Tomini (the latter must not be cut) …
Cheese should never be marinated before cooking and should be removed from the grill before it begins to melt. Only at that point, it can be placed on a serving dish and seasoned as desired with spices, aromatic herbs, oil, pepper.
as for red meats, the most suitable for the barbecue is the beef which tolerates high temperatures well. Depending on your personal tastes, you can choose fatter or leaner cuts. In this case, however, it would be preferable to wrap the meat in thin slices of bacon that keep it soft during cooking.
As for the other types of meat, the pig it is definitely the protagonist of the grill and it must absolutely not be missing: whether it is in the form of bacon, sausage, salamella or rib, you cannot think of a barbecue without at least two different types of pork.
For the Easter period, theLamb, especially the ribs, which have an intense flavor and hold up well at high temperatures.
The chicken it can be added to the grill only after adequate marinating to prevent the meat from drying out excessively and becoming too stringy.
almost all fish lend themselves well to cooking on the grill as long as the temperature is medium and the fish has been previously well brushed with oil and left to drain thoroughly. Shellfish, which must be cooked in their shell, and cuttlefish are also perfect for grilling.
Remember that in your barbecue shopping, the following must not be missing:
– Extra virgin olive oil
– Vinegar (could be useful for marinating meat)
– Aromatic herbs, especially rosemary, oregano, thyme, marjoram
– Lemons (essential for grilled fish)
– Salt and pepper
RULES FOR COOKING AND COOKING
- Depending on whether you are using charcoal or wood, the ignition times of the grill change. In the first case it takes about forty minutes for the charcoal to become embers. In the second, at least two hours are needed. It is important to respect these times to avoid putting meat or fish on when the flame is still very high and the temperature is excessive with the risk of charring everything without cooking anything. In order to keep the temperature of the embers constant, then, if the food to be cooked is a lot, it is worth organizing a small corner where embers continue to produce embers even during cooking.
- As for the arrangement of the embers, this must have a thinner layer in the center and a slightly more consistent one on the sides exposed to the outside air. In this way, the entire temperature of the grill will be constant.
- For cooking times, you need to adjust a little with experience. As for meat, beef should be placed on the grill first, which with higher temperatures will tend to become crunchy on the outside while remaining soft on the inside. So salami, sausages and pork. And, lastly, the meats that require lower temperatures: lamb, chicken and veal.
- The meat should never be pierced during cooking. To turn it, therefore, a shovel or pliers must be used. Never the fork.
- Never salt the meat before cooking. Salt, in fact, tends to make you throw water and if used before the meat is cooked it will make it very hard. Better to add salt after cooking, when the meat will also be seasoned.