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Tuesday, May 24, 2022

4 Steps Before Cooking for a Successful Home Grill

Updated on 11/21/2021 04:42 pm

Whether for a weekend treat or a special family celebration, prepare a grill or barbecue at home it is a great opportunity to enjoy the taste of meat or chicken and spend a pleasant moment where one or more members become barbecue experts. For this experience to be 100% successful, there are certain steps prior to cooking that must be taken into account.

Valentin Dupuy, head chef at Zoyla Restaurante and barbecue expert, offers some techniques and recommendations:

  1. Have our cuts of meat at room temperature. Take them out of the refrigerator 1 hour before placing them on the grill. American roast, steak eye, thin entrails and tomahawk are the most recommended cuts.
  2. Be patient with the fire. Wait until the charcoal is red hot, do not use charcoal with black parts.
  3. The temperature must be optimal. To find out, we can put our hand about 3 centimeters on the grill and count a few seconds. If we have to take our hand off the grill between 4 and 7 seconds then we are fine with the fire to start cooking.
  4. Salt the meats when setting them on the grill. Doing it before does not make much sense if they are individual pieces. Enjoy the moment and try to offer the best of yourself to each of your guests.
  5. Accompany with a good garnish and a glass of red wine. A fresh salad and potatoes is the most recommended. Good company, a glass of some delicious wine and a lot of desire to talk. The perfect pairing always depends on the moment we are willing to live. Sometimes the wine that arrives at our table does not depend on us when we have guests eager to thank the moment. What you should keep in mind is that the less exterior fat the cuts we cook have, the less barrel presence the wine needs. Direct relationship would be (speaking of Res of course), the leaner the cut, the younger the wine.
To have a good grill at home, you have to put into practice the advice of the experts. (Photo: Zoyla Restaurant)

And if you still don’t feel up to the challenge, the specialist recommends starting grilling with medium cuts (2 cm wide). “You can start to practice managing temperatures with open book type chicken (with Bone). In this way you will have to use a good amount of charcoal, since you will be taking care of your chicken for no less than 45 minutes trying to maintain the same temperature. To achieve this, you will have to be attentive to your fire, which you will have to feed with coal repeatedly, taking care not to smother it or use so much as to run out of reserve. Once you get used to handling fire you can start experimenting with really delicate cuts or basic whole cuts. That is to say; first and fundamental advice, learn to manage the intensity and durability of the fire, only to later become expeditious in the world of meats, pizzas, vegetables and grilled fish “, shares Valentín Dupuy from Zoyla Restaurant that is characterized by its wood-fired pizzas, exquisite Wagyu burgers and juicy cuts of pork and beef accompanied by classic garnishes with great flavor.

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