When it comes to eager diners waiting to try a delicious barbecue, you can not fail.
This is why we share with you the best kept secrets of Francis Mallmann, the most famous roast chef in the world and the face of Tottus, so that you can take control of the grill and see this weekend.
How to make a good barbecue
1. The best fire is made with firewood or charcoalFor a traditional barbecue, there are gas and electric grills, but firewood or coal is ideal. "And if it's going to be charcoal, it's preferable that it be hardwood, like a charcoal," says Mallmann.
2. The meat must be defrosted
The meat should never be frozen when you throw it on the grill, "you have to remove it even one night before the freezer," says the chef.
3. Choose the best cuts of meat
As for the best cuts for the grill, the ones selected by Francis Mallmann are: "the roast of strip, the entraña, the loin vetado (eye of beef), the tapabarriga that is delicious and the tip of palette".
4. The meat is grilled with its fat
Is it necessary to remove or leave the fat of the piece of meat? "I like to leave all the fat, because, although one sometimes takes much longer to cook with fat, the taste improves a lot," is Mallmann's response.
5. Salt is cast at the last minute
Another technique of the chef is to pour the salt at the last moment, on one side, specifically the one above. For him, no other dressing is necessary before serving on the plate.
6. Some cuts of meat can be chopped on the grill
Is whole meat grilled or chopped before? For the specialist, they are different techniques and depend a lot on the cut. For example, with a veined loin you can make churrascos or steaks two centimeters thick to make them faster, but you can also make the whole cut very slowly. Now, there are also pieces that are always made whole, like the tapabarriga and the entraña.
7. Large cut, low fire and small cut, strong fire
An important aspect is the temperature of the fire. This will depend on the size of the cut. "The bigger the cut and the longer it will be on the grid, the farther and the colder the cooking should be. Now, the smaller the cut, the meat you approach almost to touch the embers, "Mallmann clarifies.
8. Meat is cooked with pincers not with pinchos
Another fact to keep in mind is not to pierce the meat with skewers or with the knife to see if it is ready, since it "loses the juice". It is advisable to always cook with tongs.
9. Wine and good company can not be lacking
Finally, the author of the book "Los Siete Fuegos" recommends enjoying the barbecue with a good company and a good Chilean wine.
See More Post:
- Four Keys to Make a Good Barbecue on Electric Grill
- The Tips for a Perfect Barbecue on Electric Grill
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