TIPS FOR SUCCESSFUL BARBECUE CHEF
- The best meat is bought the night before, calmly.
- Prepare the meat before putting it on the skewer. Clean off all unwanted fat and grizzle.
- Split the meat between several skewers to make control easier and use the right Tramontina skewer for each type of meat.
- Prepare everything beforehand, but only loght the fire when your guests arrive.
- A good fire is lively, red and smokeless.
- Keep the skewers inclined inwards, as this will make the fat fall onto the hot coals, reviving the fire.
- Each type of meat has a right cooking point. Recpect this.
- Don’t panic. Don’t let the group pick up on any nervousness. A great mood is part of a barbecue.
Ribs and sirloin tips reign absolute at barbecues.
What are the best cuts for great barbecue? Ribs and rump covers are two top choices but other cuts have their own fans, and their namoes vary from place to place: sptriloin or sirloin, tip areas or flank steaks, rump, d-rump or top sirloin, tenderloin. There are also many types of sausage and who doesn’t enjoy barbecued chicken? Let’s not forget the special flavor of lamb, pork loin and ribs sprinkled with manioc flour whilw still on the grill. Not to mention xixo (all that plus onion and green pepper), roast suckling pig wuth crispy skin, and stuffed fish. You tell me: isn’t it time to invite your friends over and fire up grill?
Churrasco involves a little maths as well.
Every barbecue master with self-respect always carries a secret fear: will there be enough
meat for everyone? Sure there will be. You just need to do the maths. The basic measurement
is: 500g of boneless meat or 700g with the bone, per person. However, there are several
variables to consider: appetizes, accompanying dishes, if there are more women or men, if it’s
winter or summer, the space available, waiting time and especially, the skill of the barbecue
chef and if in doubt, leave two swekers prepared in reserve. At the first sign of excessive
consumption, put them on the fire.
HOW TO PUT MEAT ON A SKEWER
Each kind of meat deserves its own treatment.
Putting meat on a skewer demands a certain level of skill and the right skewers. The correct
position is to hold the skewer in one hand, parallel with the table, while you support the meat
with the other hand. Another way is to hold the skewer upright on the counter or table and
force the meat down, but this way can be dangerous. Cuts like pork loin, wholw tenderloin,
thin flank, rump and small rump covers, amongst others, come ready to be put on a skewer.
All you need to do is put the skewer through the meat, lengthwise. The same goes for classic
ribs, when cut in strips. A wide piece of tipe area or a full set of ribs, large pieces of rump cover
or tip steak require double skewers or reinforced simple ones, with the piece rising and falling
at several points, making sure the entire piece of meat is exposed to the fire. That’s why the
barbecue chef, when at the butcher’s shop, should keep in mind how the skewer is going to
look when serving.
There are a variety techniques available to salt meat, always using coarse salt. Nevertheless,
the most common method is to salt the meat before putting it on the skewer. In this case,
put the meat in a bowl and salt generously, rubbing the salt in with your hands on all sides,
including the bone and layer of fat. Don’t worry about the apparent excess. Before serving, you
should hold the skewer in the air, while still inside the grill, and hit the meat. You can use the
spine of your Tramontina knife to do this.
The first lesson for great barbecue.
Charcoal or firewood? Charcoal is easier to work with. Firewood is more charming, shows
more skill and lends a pleasant smell to the barbecue. It’s your choice. It may sound obvious,
but there’s one thing you should not forget: what cooks the meat is the heat, never the flame.
Therefore, we need to always keep the fire hot and crackling. So how much charcoal? In
general, you could say that 4kg bag of good quality charcoal is enough for a 10 person family
barbecue. However, in order is putto avoid unpleasant surprises, it’s always good to keep
some extra charcoal on hand. Losts of wind, cold, chicken, witch takes longer, or a grill that’s
eats charcoal too fast: all of the above and more can increase consumption and cause trouble
for the barbecue chef. At times, all you need to do is put three or four large briquettes on to
revive thefire, ensuring a happy ending. Well then, how far should the skewers be from the
fire? Usually, 50 com is the recommended height.
Where barbecue just feels right.
Cutting boards are fundamental for the barbecue chef to prepare the meat. It should never be
done on the table or countertop, because you might ruin your favorite knife. For this reason,
choose a good cutting board, one that is both heavy and solid. In order to serve meat at the
table, nothing is better than another good board. It’s all part of the decoration and of the
sophisticated environment that are characteristics of a well-served barbecue. Over time, the
cutting board will be marked by the cuts, which will only add to its charm.
The barbecue chef determines the time, not the clock.
You decide on the time. The type of meat chosen, the cut that’s going on the skewer, the quality of the charcoal,
the grill, the fire’s height, all lf these variables can speed up or slow
down your barbecue. The table below shows some approximate average times.
Boneless meat: rump cover, rump, tenderloin, tip steak, etc.
- Whole Piece - 40 min
- Cut in fillets - 20 min
- With Bone: Top sirloin/ribs - 40 min
- Sausage - 30 min
- Pork (well cooked) - 50 min
- Chicken - 50 min
- Lamb - 60 min
- Spring Chicken - 40 min
- Whole leg of lamb/pork - 1h30 min
- Bell Pepper/Onion/Eggplant/Potato - 30 min
Give them green.
Meat and salt demand something to balance them out. For this reason, be generous when
serving salads and choose simpler varieties like lettuce, chicory, arugula and watercress. Cut
the leaves in wide strips, seasoning with lime and olive oil, and then toss the salad before
sprinkling it with chopped parsley and serving. Or you can choose to serve the more tradicional
onion and tomato salad. If you would like to add a special toutch, serve fruit as well. Or follow
a few of our suggestions below:
- Potato salad with mayonnaise
- Farofa (toasted manioc flour)
- Cheese grilled on the fire
- Bread grilled on the fire with butter and garlic
- Roasted onions and bell peppers
- Grilled eggplant
- Grilled pineapple sprinkled with cinnamon
Be careful: if the cutlery is no good, guests will blame the meat.
A well-organized table is one of great barbecue’s charms. Nobody likes to eat with improvised
dinnerware, no matter how well-prepared the food is. Therefore, place the cutlery correctly
and take trouble over their arrangement. Another important aspect is the type of cutlery.
Knives should be serrated to make things easier for your guests. In addition, due to its informal
nature, barbecue requires more casual cutlery. Tramontina has a variety of choices to match
your style and the environment you serve your barbecue in. all with the quality of stainless