It is important to choose high quality meats and cook them properly to ensure that they are tender and flavorful. It is also advisable to marinate meats before cooking to add flavor.
Some popular meats to barbecue include: Pork ribs, Steak strips (entrecote, churrasco, etc), Grilled chicken, Beef burgers, Lamb ribs, Chorizo, Chicken al pastor, Beef ribs, Pork chops.
How to marinate meat beforehand?
There are many different recipes for meat marinades, but a basic way to marinate meat is to mix the following ingredients:
- Vegetable or olive oil: to help keep the meat moist and tender while cooking.
- Vinegar or lemon juice: to add acidity and help tear the meat fibers.
- Spices and herbs: to add flavor. Some popular choices include garlic, thyme, rosemary, oregano, cumin, paprika, chili, etc.
- Soy sauce, barbecue sauce, Worcestershire sauce, honey, sugar: to add sweetness.
To marinate the meat, simply mix all the marinade ingredients in an airtight bowl or container. Add the meat and make sure it is well coated with the marinade. Close the container and refrigerate for at least one hour, but if it can be left overnight, all the better. Remove meat from marinade before cooking and discard used marinade, as it may contain germs from raw meat.
Types of firewood for meat barbecues
The choice of barbecue wood will depend on the desired flavor and the type of meat to be cooked. Some popular options include:
- Oak: It is one of the most used woods for barbecue due to its smooth and smoky flavor. It is ideal for pork, lamb and poultry.
- Mesquite: It is a wood with a very strong and spicy flavor. It is ideal for beef and lamb, but should be used in moderation as it can be very potent.
- Walnut: Provides a smooth and smoky flavor. It is ideal for poultry and fish.
- Maple: Provides a mild and sweet smoky flavor, ideal for beef and pork.
- Apples: Provides a sweet and fruity flavor, it is ideal for poultry and lamb.
It is important to remember not to use treated or painted firewood as it can release toxic substances during cooking. It is also advisable to avoid using coniferous wood, as it can release bitter smoke and give an unpleasant flavor to the meat.
Is it possible to barbecue matured meats?
Yes, barbecues can be made with matured meats. Maturation is a process in which meats are subjected to a period of rest under controlled conditions of temperature and humidity, so that the meat’s natural enzymes break down proteins and lipids. This helps to improve the flavor and texture of the meat, making it more tender and flavorful. However, because aged meats have less water and are more concentrated in flavor, it is important to cook them carefully to prevent them from burning or drying out.
When cooking matured meats on the barbecue, it is recommended to cook them at a lower temperature than usual and to keep a close eye on them. It is also advisable not to marinate them as they already have a very concentrated flavor. It is important not to let them cook for too long to prevent them from drying out.
In general, aged meats are an excellent choice for barbecue, as they provide an intense flavor and a more tender texture than unaged meats. However, it is important to cook them carefully to ensure that they are perfect when served.
You can find a selection of meats for barbecues in our section: Barbecue packs.
