As lovers of grilling, we don't need special occasions to light the fire and throw our favorite delicacies on the grill.
Tips for grilling on charcoal or on a gas grill.
What temperature should the meat be before we cook it?
The meat must be at room temperature, which means leaving it out of the fridge for at least an hour before grilling.
Is meat tastier when marinated?
The longer we marinate the meat we are going to grill, the tastier the result will be. Ingredients like wine, onion, oregano, bay leaf, thyme, pepper and a little oil are the basic ingredients but we can certainly improvise!
When should we salt? At the beginning or at the end of baking?
Salt is not prohibited in the beginning, as it usually sounds. However, it is good to salt a little at the beginning and most of it at the end.
If grilling over charcoal, how far should they be from the grill?
About 10 cm.
How do we achieve meat that is dry on the outside and juicy on the inside?
One is the way: Very strong grilling at first, to get a crispy crust and armor, then medium to low heat, to cook the insides as well. To achieve the desired lines on the meat, let the grill burn well.
How do we make sure the meat is cooked properly?
It all depends on the size of the piece and the thickness of the meat. The safest way to check doneness is with a meat thermometer and, in general, the following grades apply to any type of doneness.
Veal: 57 °C (rare), 65 °C (medium), 74 °C (well done).
Pork: 77 °C.
Lamb: 65 °C (medium), 77 °C (well done).
How do we avoid burnt "straws" from skewers?
If we grill skewers, soak the sticks in cold water for half an hour beforehand, thus avoiding them burning during grilling.
From INVESTA Real Estate – Larisa real estate agents, we send you our warmest wishes for good family barbecues!
