Summer is the ideal time to have a barbecue. The time and energy we have at our disposal favor good times with our loved ones.
However, making a barbecue is not so easy like lighting the coals and adding a few pieces of meat to cook.
It is necessary to have a good organization, method and technique, so that the event is a good experience for everyone, a unique moment to enjoy with the guests.
Planning
The first thing to do is plan the event. You need to make a guest list and a menu. It is best to calculate 350-400 gr of meat per guest, where include all kinds of meats that are going to be cooked.
Often there are chistorras, blood sausage, chorizo, chicken (wings or thighs), ribeye, pork ribs, lamb or beef and, of course, beef.
Offer variety
We must ensure that the menu offers a variety of flavors and tastes. It is important include vegetables. This is the case of potatoes, onions, tomatoes or aubergines, as well as fruits or cheeses.
Must be remembered puncture the vegetables, to prevent them from exploding. Varied skewers can be made, with pieces of vegetables, or fruits, to be able to have an explosion of flavors.
Cooking
In order to have control of the cooking that the food acquires, it is useful divide them into small pieces. For example, we will look for the ideal types of cuts, for each type of meat. What's more, we will make sure cook when the charcoal is white, and without flame.
It is recommended use special cloths and utensils to barbecue, to have more control.
Season
All the meats should be at room temperature, when putting them on the grill. In addition, it is advisable to season them while they cook, since they acquire greater flavor. For this we will use coarse salt, spices and seasonings that add aroma, such as rosemary, or pepper.
Accompaniment
As an accompaniment to meat, they can be made homemade saucesUsing themes from different countries, for example, make a Mexican hot sauce. Nor should we forget offer the guests different drinks, alcoholic and non-alcoholic.
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