Tips For The Best Barbecue

Alejandro Zárate, master of the grill, offers some tips for excellent carnivore menu

Alejandro Zárate Central Culinary and expert in the art of grilling, shared with our friends Chilango some tips to make a good homemade barbecue.

The grill

You can use open Argentinean style grills, although the ideal is a barbecue with lid since they let you smoked and slow cooking.

Coal

To monitor the temperature, using briquettes and charcoal. To pin, do not use any oil or use a lighter fluid. The correct ways to do this are: turn it slowly with paper, using a gas lighter or put some coals in the stove direct fire and then they turn the rest.

The ideal menu

A barbecue should not focus only on the meat, the ideal is that you also include vegetables and chunks of chorizo. You can also make a barbecue with the main dish for burgers.

The marinated meat

There are two ways to marinate the meat: dry or liquid. The first is to rub the meat with ingredients like salt and some spices to make a crust around. This is used in American cuts like sirloin, T-bone and rib eye. The second is to put the meat in a bowl with lots of salt and water to pre moisturize and make it juicy. This is recommended with very large pieces and require a long cooking a pork leg or full Sirloin.

Marinate with alcohol

Can marinate in different ways, although it is not advisable to use drinks used for dessert. The basis of any marinade is having a salty taste (salt), sweet (sugar) and acidity (lemon, vinegar, wine or beer), and then add some type of alcohol. In addition, you can also make a marinated tomato puree to make it as a marinade.