BBQ and salad.
With sunny weekends in the US, plans begin to appear that involve embers, cold drinks and good company. If we prepare it well, whether on a terrace in the middle of the metropolis, in a house in the countryside or in the places indicated for outdoor fire, the barbecue always gathers around the attendees to the event. A fire always dazzles, and if there are good products on the grill, is there a better plan for days off?
We begin at the beginning: fire. We must bear in mind that cooking with fire requires a longer time than the electric or gas stove. The ideal would be to use natural wood or branches (branches of the vines) but charcoal, easier to get in the city, is also a good idea. If we stay with this last option, we will have to wait until it is covered with a layer of white ash that will indicate that we can start cooking the meat. At this point, we may have waited up to 45 minutes.
In a good grill the flame does not take place , because it burns the pieces before cooking them. If it appears, it will be good to have a water sprayer to turn it off. If not, moving the embers will cause the fire to be mitigated . As instruments, it is necessary to have an iron cane that will help us move the embers and tongs to turn the food
We are used to meat barbecues. If we want to continue with the tradition, it is best that we choose those cuts with the highest amount of fat so that the result is as juicy as possible. Ribs and pork belly -presa, secret or sirloin if we choose to use Iberian pork-, chops of lamb or entraña, empty and roast of strip -the favorite ones of the Argentine grilling masters- if we work the bovine, they are some of our proposals.
A good beef steak well sealed in advance and then finished with indirect fire is a good choice for the exquisite. Attention: the experts assure that you will not have to give it more than two laps! If we also accompany it with fried potatoes and piquillo peppers confit (in a pan with oil and sugar), the dish will be round. At its height you can find a good rabbit, which must be painted oil throughout the process, or a chicken opened in crapaudine , with a cut in the belly and extended limbs ( crapaud is toad in French),
Wings and chicken thighs or grilled marinated skewers will be a good appetizer; also the typical products of the slaughter. Chorizos, morcillas, bacon or sausages will be made faster, so it is best to start with these ingredients.
Vegetables on the grill or wrapped in aluminum foil as a papillote – as we can also cook fish or spicy cheese chunks – and corn cobs will serve as a tasty accompaniment. We can also buy a fish cage to roast a hake, a turbot or a monkfish tail. Always adjusting the cooking times a lot.
Everyone will know what sauce they enjoy most with barbecues. In addition to ketchup, mustard or mayonnaise, we can try a tartar (chives, capers, pickles and parsley with mayonnaise) to accompany some potatoes that we have roasted in the coals. Also the mojos : green (garlic, cilantro, cumin, vinegar, oil and salt) and red (garlic, chilli, cumin, paprika, vinegar, oil and salt) accompany any cut of meat.
Same as the Argentine chimichurri (red pepper, red wine, onion, garlic, bay leaf, paprika, pepper, oregano, vinegar, oil and salt) and the Catalan romesco (ñora, tomato, fried bread, onion, garlic, chilli, laurel, parsley, pepper, vinegar, oil, almond and salt). Latin American recipes like Mexican pico de gallo (tomato, onion, garlic, lemon, salt, pepper and chili) or the Venezuelan guasacaca (avocado, tomato, onion, red pepper, oil, vinegar and salt) will make good crumbs with the meats and the butter mixture with garlic and parsley it will be a simple, but tasty dressing.