For the meats:
- Take it out of the fridge 2 or 3 hours before.
- Make sure the grill is very hot before putting the meat.
- Do not start cooking until the white and flameless embers are gone.
- If we put salt in the coals they will last longer and cause less smoke.
- The large pieces are separated more from the embers so that they are done over low heat and avoid burning on the outside and remain raw inside.
- Use fat salt and add it on the second round or just before removing the meat from the grill.
- You can flavor the meat by adding to the coals: thyme, rosemary, sage or fennel.
- Do not prick foods such as sausage, blood sausage, sausages … if you do they will lose their juice and become drier.
- So that the ribs are very juicy and tender you must boil them for an hour, dry them very well, spread them with barbecue sauce and put them on the grill.
- The meat skewers do not spread with oil or butter, spread them with tomato sauce, mustard or herbs, a tasty crust will form and the meat will keep all its flavor.
For the fish:
- Just clean the viscera, do not remove the skin, once cooked it will be removed very easily and will be juicier.
- Cook them at high temperatures.
- Use a distance between 10 and 15 cm from the coals.
- Grease the fish from time to time.
- Larger fish farther and simmer, smaller ones closer.
- Cook them with fat salt.
- As spices use dill and tarragon.
- The crustaceans should be placed on the back of the grill, thus avoiding shrinking.
For the vegetables:
- Cut them into slices and if you make them whole, pinch them so they don’t explode.
- Start cooking over high heat and reduce, little by little.
- For a good cooking you can wrap them in aluminum foil, you will avoid burning outside.
- Sauces such as chimichurri, barbecue, tartar … will be an ideal accompaniment to our barbecue.
And we must not forget to have a good arsenal of refreshing drinks and delicious ice cream for dessert.