The real barbecue is a slow cooking over a fire not too hot, preferably at a temperature not exceeding 100 degrees, which cooks meat without drying, even so hard as the bit cuts of beef and pork shoulder become moist and tender. The secret is patience, because it is necessary to keep adding small amounts of fuel to keep the temperature constant. The grid, unlike the barbecue, requires an intense heat, emitted directly or indirectly. The plan to have direct cooking food on a grill or a spit directly over the flame or coals. E 'ideal for smaller cuts that cook quickly, you want to toast to the meat undercooked, leaving the inside, or moist foods such as fruits, resistant to heat. For larger cuts of meat or vegetables is the indirect heat: we need to place the food on the side of the heat source so as to roast it slowly. If using charcoal, arrange on one side of the grid or around the edges.
These and other useful information on barbecue and grill are part of the content Little Black Book of Barbecue of Astraea that found in major bookstores and on www.ibs.it .
Good BBQ!
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