The Secrets of the Perfect Barbecue
We are at such a time of year that it smells like barbecue everywhere. No matter how much you like meat, this aroma will not leave you impartial. We have to admit that it is very tasty, and it is easy to prepare. However, there are some subtleties that are good to know when you cooking barbecue food to make sure you get the best results. We from Art Hotel Simona and Simona Restaurant have collected some tips and we are happy to share them with you.
Before that let’s go back into the time and trace the history of this way of cooking meat. People have used it since 1.8 million years ago, according to Planet Barbecue (Workman Publishing, 2010).
Briefly About the Appearance of the Barbecue
Well, in the form in which we now know the barbecue – grilled meat or oven, covered with spices and sauce, it is assumed that the tradition originated in the Caribbean. The first drawings of such cooking are by Spaniards who arrive in the Caribbean and discover that the locals roast the caught fish and game on fire, placed on special wooden panels. They themselves called the method “barbacoa”.
According to a legend, the man who carried the idea into European cuisine was the sailor Christopher Columbus. He arrived in these lands in the 15th century and was amazed by the cooking of the local tribes. The taste left him speechless, because he had never tried anything like it before.
Whether the story of Columbus is quite real, we can not be sure, but the reason for baking at low temperature for a long time is crystal clear. Wild meat is tougher and therefore needs longer heat treatment.
Modern Version of the Barbecue
In the current version, the barbecue comes from African slaves in the United States of America, who were given the worst part of the meat. That’s why they had to somehow prepare it to soften and make it more juicy. It turned out that barbecue is the most suitable option.
Tips for the Perfect Barbecue
Do not Use a Gas Barbecue
There are different ways to cook a barbecue, but most experts recommend not using a gas grill. With this type of barbecue you get the necessary heat, but the taste is completely different.
Do not Increase the Temperature
The right way to cook a barbecue is at a low temperature and slowly, so be patient.
Marinate the Meat in Advance
Prepare your favorite marinade sauce and let it stand for a few hours or even overnight. If you do not have that much time, you can speed up the process by leaving the meat out of the refrigerator. At room temperature it will taste and flavor much faster.
Cut Just Before Serving
After roasting the meat, also let it stand for a while – a few minutes. Cut just before you start eating to keep it juicy and tender.
Air Circulation is the Main Secret
The meat should not touch anything other than the grill, ie. the fire must be low. Bake on a flameless embers.
Prepare the Grill So That the Meat Does not Stick
It is good to grease it a few minutes before putting the products on the grill. Red onions also work.
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If you want to eat something tasty and you don’t want to prepare it, welcome to Simona Restaurant. Here we approach cooking as an art and always try to offer our guests uniquely delicious culinary masterpieces.
