5 tips from Javier Goya to succeed with barbecue
The barbecue is the star plan of the summer. Write down these tips and become a master of the embers.
Gather with family and friends around an outdoor table with grilled meat and fish. What joy. kamado bbq uk is the national sport in summer. The best way to spend a great evening is in a casual format. Becoming a grill master is the dream of many during this time of year, but it is not an easy task. For this reason, we have compiled five infallible tips (plus one as a gift) to prepare the perfect barbecue.
Chef Javier Goya gives us these five keys to success this summer making barbecues. The most valuable advice? Leaving the classics and betting on birds. With turkey, chicken, and quail, we can really surprise our guests.
The 5 tips to succeed with a barbecue
- Get out of the routine: A kamado bbq uk does not always have to be chorizo, black pudding and bacon. The variety of meat and fish to cook on the grill is immense and, in addition, there are very healthy options such as poultry.
- Advance preparation: no more that the person in charge of the barbecue is aware of the coals all the time and misses the meeting. The key is to cook it the day before or a few hours before the start of the celebration so that by the time it goes through the coals it is as fast as possible, simply to get that characteristic flavor and color of the grill.
- Macerations and marinades: Grilled meat should not be synonymous with simplicity, of what is known as “round and round”. To give it a different touch and juiciness we can leave the meat marinating a few hours before with all kinds of spices and juices. In addition, poultry meat is especially receptive to this type of preparation, which gives it great juiciness.
- Combine sea and mountains: we have standardized a mixed paella, but if we talk about mixing meat with fish or seafood on the barbecue it sounds more strange to us. You have to dare! The mixture is delicious.
Leave the skin: Fat is the best conductor of flavor and is in the skin of poultry. Toasting it well on the grill and eating it without removing it will take the flavor of our barbecue to another level.