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Barbecue time
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| For food-lovers everywhere, the return of warm weather means being able to enjoy the pleasures of cooking on a grill over hot coals. A passion one cannot indulge all year long and one that combines good eating with lots of conviviality.Cooking over the grill or, as they say in English-speaking countries, barbecuing has become not only a favorite way of cooking, but also of socializing. Let's begin with the name. The origins of the English term barbecue, abbreviated as Bbq in English-speaking countries, is shrouded in mystery. Some people contend that the word comes from the French expression, de la barbe a la queue, i.e. from the beard to the tail. The French used to cook whole animals in this fashion. According to another school of thought barbecue comes from the Spanish, barbacoa, i.e. interweaving, or grill. Although there may be a great deal of controversy and lack of consensus regarding the etymology, one thing is for sure; barbecuing is definitely one of the most ancient forms of cooking. As a matter of fact, around 400,000 years ago primitive man discovered that by cooking his food over hot coals, it became more enjoyable and digestible, as well as having benefits in terms of longer conservation. As a consequence the first cooking fires developed. Today, thanks to technological progress, this type of cooking has been significantly simplified and we can count on special equipment to make it easier. |
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Now let's move on to an examination of the various sorts of barbecue grills, starting with the classic charcoal-burning basin covered with an iron grill: a piece of equipment that can be placed on the terrace or in the garden, but in an area sheltered from the rain if possible. The simplest models, easy to fold up and transport in an automobile, are perfect for picnics in the countryside. They are even available in "single-use" versions that can be thrown away after having been used just once.Built-in models can be very elaborate, allowing you to keep the rest of the meal warm, for example, while you are finishing the meat course. Some are even equipped with electric rotisseries to facilitate the cook's job. Most barbecues are fuelled by charcoal briquettes, but you can also find barbecues that cook by means of lava rock heated by gas, eliminating ignition hassles. When it comes to selecting a grill, we recommend choosing one that enables you to collect some of the cooking juices, which is a great way to add flavor to meat when you serve it. In additions to the models in steel and sheet metal, there are also built-in versions in brick or stone, perfect for people who have lots of available space. Built-in barbecues are often part of cooking centers that also feature large wood-burning ovens.
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WOOD, CHARCOAL BRIQUETTES OR GAS? |
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Not only do you have to choose the model that works best for you, you also have to decide on the best fuel for your barbecue. In terms of practical performance, the model with volcanic rock fueled by gas certainly represents a very handy solution, but we feel that this modern version without coals causes the barbecue experience to lose much of its age-old appeal, besides, it's not easy to transport. Charcoal briquettes can be purchased in any supermarket and they come in different sizes of sacks. In addition to being more economical than wood, they are easier to use and require less experience .Wood, of course, has the advantage of imbuing your food with the hearty tang of burnt wood, a real plus that makes a big difference when grilling. When selecting wood, however, it's best to avoid aromatic or resinous varieties, which could actually compromise the natural flavor of what you're grilling.
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Whether using charcoal briquettes or wood, before attaching the grill you have to wait until the flames have died down to glowing coals. By adjusting the distance between the grill and the embers, you can control the amount of heat that reaches the food. In order to avoid burning what you are grilling, you should always keep an eye on the barbecue, making sure you turn the meat, fish or vegetables frequently. The fat that melts from the heat and drips onto the glowing coals can cause little bursts of flame that should be immediately extinguished in order to not compromise the cooking process.
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FOR AN EXTRA DASH OF FLAVOR |
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Cooking over the grill naturally enhances the flavor of any kind of meat or fish, but it's possible to further enhance the flavor both during and the before the cooking process by marinating what you are preparing before grilling. All you have to do is leave the meat in wine overnight with some cloves, juniper berries, bay leaves, rosemary (especially recommended for game and red meat). The important thing is to use spices with moderation so that their flavor does not cover up the natural taste of the meat. When it comes to flavoring the food while actually barbecuing, we recommend using a bouquet of the traditional Mediterranean herbs, rosemary, thyme, oregano and sage. You dip these in a mixture of oil and vinegar and brush them across the steak or filet that you are grilling. This technique also works very well for fish; from sprat to more sophisticated giltheads, from squid to prawns.Salt and pepper, however, should not be added until the final phase. Add them just before removing whatever you're preparing from the barbecue before serving.
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In addition to meat and fish, vegetables can also be successfully grilled to create authentic treats. Onions, red radicchio, eggplant, tomatoes: the list could go on and on, the important thing is to stick to vegetables that are in season. The cooking time is generally fairly short, just 5 to 10 minutes. We recommend preparing the vegetables separately, before doing the meat, and then keeping them warm until the main meat dish is ready to be served.
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