Summery barbecues

Summery barbecues
The haste, the accumulated oppression and stress in the work days invite to enjoy the time of leisure in comfortable atmospheres outdoors. The meals or dinners in barbecues are wonderful to relax and to enjoy the family and the friendly.

1. The barbecue
2. To prepare the fire
3. Products for barbecues
4. Whereupon to accompany it?
5. Practical advice

1. The barbecue

Fixed and movable barbecues exist, and generally firewood and coal work with, although in the electrical market also they are possible to be chosen of gas or.
The fixed ones usually lean on a stone wall and, frequently, they are painted, they are had with ceramic or stone laminae. They are by all this more attractive than the moving bodies.

For the garden, good complements are forged iron tables and chairs, since they support the inclemencies of the time and are easy to clean, and a good wood parasol or loneta in warm tones, essential to avoid rays of the sun.

2. To prepare the fire

Although diverse fuels exist to use in the barbecues, the coal appears like most suitable the being the one that confers a more characteristic aroma to cooked foods.

The coal can be acquired in blocks (produce a more lasting heat and it uniforms) or in tizones. In order to catch it, dry newspaper leaves, branches, or special tablets of ignition can be used. One is not due to begin to roast until the coal does not show a gray or white ash layer.

3. Products for barbecues

Typical. The Moorish thorns are very frequent in the barbecues. (Puleva Health)

- Calf.
It is considered by many as the meat stars of the grill, mainly when becomes in fillets with small fat veins, or when the meat has an alive red color, or a slight brown dye. To lubricate the grill, and to salar the meat after their baking are some advice who will allow us to obtain a better flavor of the food.

- Lamb.
He is another one of evaluated foods more. The ideal meat is the pink one of young pieces. Done in cutlets or fillets, the ideal is to slowly roast it so that the interior is tender and the golden and crisp outside.

- Moorish Thorns.
Its tasting offers a rainbow of flavors. In the skewers any variety of meat can be inserted (most typical it is the meat used in the Moorish thorns), it is possible to be alternated with fish or vegetables, and to be ripened to the taste of the palate of each. Before inserting the different portions, he is advisable to lubricate the skewers. In order to obtain that all the ingredients become of uniform form, those products will be cut greater than they take in becoming, like vegetables or fish.

- Inlays.
The pig meat (in the form of garlic sausages, blood sausages, sausages, etc) is very frequent in the barbecues. All the meat of pig does not contain the same amount of saturated fatty acids and cholesterol. For that reason, if we want to consume the more healthful pig meat, it will be necessary to make sure that the animal has been fed with acorns and not with fodder. Therefore the meat of Iberian pig, mainly the one of the shoulders and backs, is recommended in events of this type.

- Fish.
By his fragility he is preferable to cook it in a grill double oiled good, so that the return can be given him without it is broken. It is a healthful food since it contains insaturados fatty acids (Omega-3), whose action is beneficial to reduce the risk of coronary diseases, like infarcts, arteriosclerosis or embolias.

- Of vegetables.
An authentic one to please for the lovers of the vegetable and the healthy food. Peppers, onions, marrows, asparagus, tomatos, etc. play an excellent role in the barbecues. In laminae or taquitos ensartados in pinchitos they are a slight and flavorful option to enjoy a summery barbecue and the ideal complement to the meats and fish.

4. Whereupon to accompany it?

- Drinks.
For a good barbecue the ideal is a good wine, is red or pink. The drain, by its content in fruits and sugars, adapts less to a food of this type.

- Salads.
To complement the meat, salads of very different type can be prepared. On the base of tomato and lettuce, the ingredients to the taste of the companions at table can be included. The ideal? To leave imagination it goes off.

5. Practical advice

Complements. The sauces are an ideal dressing for the meats done in the barbecue.

- To maintain the meats to room temperature before putting them to the grill.

- Generally, he is recommendable to salar the meats to give them to a more intense flavor about 20 or 30 minutes before cooking them. It is possible also to be thrown pepper, parsley and garlic. One marinaded simple one is olive oil, lemon juice, minced garlic, grain pricked fresh grass and of pepper.

- In some cases, a good sauce barbecue (with its characteristic sharp flavor), roquefort, mustard… can be good complements for the meat.

- For the lovers of the exotic flavors a delicious option is to avoid the salt and to water the meat with bee honey. This especially is indicated in the pig or lamb meats.

- Not to extinguish to the barbecue throwing water of direct form on the incandescent coal or the ash in the base of the barbecue, since it can bring about the corrosion of the metal.

- Not to clean the fat of the metallic parts of the barbecue once finalized the roast, since to this it protects it fat of the oxidation.