Do you know how to prepare your barbecue to achieve perfect cooking?

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The barbecue is one of the great stars of Spanish gastronomy. We all like have barbecues with family and friends or order grilled meat or vegetables when we go to eat at a bar or restaurant. But... did you know that before starting to cook on the grill or barbecue it is essential to prepare the food, the embers and the utensils that we are going to use?

In this case the order of the factors does alter the result, and a lot, too. That's why, from Jumaco Maestro ovens, barbecue and grill manufacturers we tell you how should you prepare your barbecue, whether you are an amateur or a professional in the kitchen, so that you can cook perfectly and leave your guests or diners in your restaurant with their mouths open.

Preparing the food

When preparing the food that we are going to cook on our barbecue We must take several aspects into account:

The menu: Before starting to cook we will have to have thought about what our menu is going to be. For example, are we going to cook vegetables, meat or fish? We will also have to plan if we want to accompany the main product with some Garrison like salad or vegetables.

The number of diners: It is essential to know in advance the number of diners for whom we are going to cook, since depending on this we will need more or less food. In addition, once we know how many diners there will be, we must also calculate the amount of food that we are going to prepare per person taking into account if we are going to also serve a starter or dessert to complete the menu and if there are children, since the latter will eat less than an adult. And, if they are going to attend our barbecue more than 20 diners, you may need pre-roast any of the foods and then give them the last touch before serving them in order to serve all diners at the same time.

meat temperature: so that the meat does not stick to the barbecue or grill it must be room temperature (20 ⁰C) for this reason you must take the meat out of the fridge at least one hour before you start cooking so that it is tempered.

The Garnishes: vegetables (zucchini, aubergine, pepper, onion, etc.) and potatoes and sweet potatoes are excellent companions for both meat and fish. If you opt for the vegetables We recommend that you cut them into slices or strips and if your grill is big enough you can cook them on one area of the grill at the same time as the meat. The potatoes and/or sweet potatoes you can prepare them in the same way as the vegetables or we can also wrap them in aluminum foil and place them directly between the coals. Another food that is great as a side dish are cheeses. You can cut them into wedges, slices or slices and grill them. So that they do not melt, we recommend you take them out of the fridge just before going to cook them and pass them through flour before placing them on the grill.

Controlling the embers

The control of the embers is essential if we want to achieve impeccable cooking of our food, since the control of the flames and the temperature will greatly influence the final result.

If your barbecue works with gas or electricity, you will not have to carry out any type of preparation since it will only be necessary to open the tap and we will already have a fire. However, if we are to cooking with embers yes, we must prepare and have on hand both the fire starting fuels such as, for example, fire starters, wax starters, and straw or pinecones (the choice of one fuel or another will depend on the tastes and preferences of the cook) as fuels that help us maintain the fire and create good embers like charcoal or firewood.

Also, if we are going to work with embers it is very important to know when to light the barbecue so that the food is ready on time. Here it should be noted that times may vary depending on the type of fuel, the type of barbecue and the air flow.

However, as a reference, you should bear in mind that with traditional ignition systems, a few 30 minutes to prepare the fire Y 40 – 50 minutes for the coals to be ready. To this we must add that once we have the fire and the embers it is necessary to let a couple of minutes for the grill to heat up and acquire the right temperature for cooking.

Don't forget to also keep in mind the time it will take to cook food and that will vary according to the types of food, the fat they have, the thickness and the amount of food to be prepared.

Utensils always at hand

Just as important as preparing food or controlling the embers is having the necessary utensils for each cooking point. In every good barbecue you cannot miss: a glove to protect our hands from the fire, an iron to remove the embers, some tweezers to handle food, a knife in case we need to make a cut, a brush to clean the grill and trays to remove the food once cooked.

Finally, it should be noted that to make a perfect barbecue you have to have a good barbecue. If you still do not have a barbecue and you are thinking of buying one or want to renew the one you have, do not hesitate to consult our Catalogue of barbecues working Y grills. In addition, we also manufacture industrial barbecues for restaurants, bars and grills. And the best, we can make you one custom barbecue to meet all your needs and goals.

Since Hornos Jumaco We hope that this article will be of interest to you and will help you prepare the best barbecues. For more information do not hesitate to contact with us. Our team of professionals will be happy to advise you on choosing the ideal barbecue for you.

Source:

Benayas, JM, Celada, E., & Hernández, A. (2018). Between embers: the secrets of the fire kitchen. Planet.