Barbecue
All Brazilian loves to do and enjoy a barbecue with family, friends, neighbors, bringing them, also feeling the warmth next to a barbecue.
Grill
It should be easy to clean, keep warm and be functional allowing the proper use of skewers, grill and plate.
A good architect can design a good barbecue.
One of the secrets of the barbecue is done right the hot coals and never calls. The fuel is coal.
Lighting the fire is easy
Use only one glass of alcohol (alcohol gel lighter is better). Never use kerosene, gasoline, paint thinner, etc.. as well as passing taste for the flesh, damaging health, there may be an explosion.
After placing the coals, put the alcohol slowly, in three different places and wait about 60 seconds. When coal is already popping (this shows that alcohol has penetrated inside the coal) to light a match and throw it over the coals.
If you do not catch fire, do not put alcohol again. Wait a bit and see that some coals caught fire. Then use the fan to get a small flame. Repeat the operation until you have a good shaking embers. Spread the coals, using the "spread embers." Give a few more swishes. Place meat on skewers, protected by fat or bone, as the case of steak and prime rib.
Equipment for a good barbecue
Knives
Whetstone
Meat cutting board
Skewers: wide, thin, double
Grid
Other equipment:
- Shaker fire.
- Iron to spread the fire.
- Tabua to serve the table.
- Take tweezers, to catch fire.
- Clamp spoon to serve meat.
- Fork, spoon.
- Gamela d'came to prepare garlic and salt in bowl.
Note: The barbecue skewer is the most used.
Roasting meat
Bake, is to expose the meat quickly and directly to a heat source.
Meat protein, albumin, such as self-protection, coagulates rapidly forming an impermeable layer that blocks out the juice. The meat shrinks and becomes slightly scorched. The fat that does not coagulate in the process are distilled and dripping on the coals. It is time to turn the spit, repeat all over again.
The meat's internal temperature increases and the high is not lost. The water volatilizes.
When meat is the point, is excessively dry, it loses too much water.
The time it takes depends on a grill for roasting heat of the grill, the meat chosen, cuts, quality of coal.
Salting meat
The barbecue is the salt of the salt. It's historical origin. The salt never wrong.
Half an hour before beginning the work of roasting meat, salt it. Put meat in bowl and rub the salt with your hands. Stick and light the fire, with the most fat down, as the case of steak.
Important: To remove the salt when the meat is ready, hold the stick still in the air inside the grill, hit the back of the knife.
Never salt the barbecue cooking with fine salt. Certainly the salt and the meat will stick will be too salty.
If you do not have salt, make a thin salt brine and go borifando periodically in the flesh, without removing it from the fire.
The average time for the preparation of each type of meat (referred to below - whole pieces), is approximately 40 minutes.
Note: the pieces being put in takes approximately 20 minutes
Meat for the barbecue favorite
Rump, has little fat, which must still be removed, leaving it perfectly clean. It must be cooked to the point or undercooked. Like the other meats first, should not be sliced but cut into chunks to be taken to the dish. It is the way to keep the point out, the cone, and juiciness inside.
Rump: it is soft and this is due to be one flesh without muscle and high blood volume, which marks the characteristic flavor. It should be served in chunks and the dish is that it will cut into small cubes to eat.
The right point of the steak is medium rare.
Counter-file: it is soft, strong tastes, lots of juice and hardly misses the point. It should be served rare to the point or, under penalty of losing the juice and then taste. To serve, cut into slices of medium thickness.
Titty rump or tip: must be served undercooked but accepts the point and be served up well done.
Filet mignon: characterized by being soft flesh and a slightly sweet taste. It has an obligatory presence in the best restaurants. For grilling steaks should be cut into thick and serve as point tenderness and juice stands.
Diaper: a meat is very tasty, good for baking but that is not a popular meat. It should not be overcooked. It is full of fat and flesh and nerves must be thoroughly cleaned to get to the grid.
Chuleta: it is a tasty meat but sometimes it is hard to be roasted. His point is the right medium rare. It is laced with fat, which keeps it juicy.
Rib, the meat is more typical of the barbecue. For barbecue, barbecue is synonymous with rib.
Formerly made up only of barbecue ribs and a few years back were they introduced other types of meat. It should only go to the fire when you are very clean, ie: the sight of a flesh and bone of another side. The rib should always go to the coals with the bone side down. Only when this part show that is well cooked you should turn the spit. Serve the point.
Besides the traditional barbecue, is used in Brazil other types of meat such as pork, lamb, chicken and fish, as well as sausage, chicken hearts, etc..
