If you are a barbecue lover, you know that the choice of meat is a determining factor for the success of your event.
Often, the second-rate meats are left out, but believe me, they can surprise and provide a top quality barbecue.
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With that in mind, check out seven second-rate meat options below that will make your barbecue even tastier!
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The flank steak is a very versatile and tasty meat. With a good marinade, it becomes soft and juicy, ideal to be served medium.
Termite is meat with a lot of fat, which makes it very tasty and juicy. The secret to a good termite is to roast it slowly, so that the fat melts and the meat becomes tender and melts in your mouth.
The chuck is a meat with longer fibers, which makes it perfect for shredding. It can be prepared as a delicious barbecue in a pot, accompanied by vegetables and seasonings.
Maminha is a soft and juicy meat, much appreciated for its texture and flavor. It can be made whole, in steaks or skewers, always guaranteeing a barbecue Of Quality.
The rib is one of the most traditional meats of the Brazilian barbecue. With a good seasoning and slowly roasted, it becomes extremely tasty and juicy.
The fillet cape is a meat with a lot of marble, which makes it very tender and tasty. It can be served on thick steaks, ensuring a unique barbecue experience.
Needlepoint is meat with an intense and juicy flavor. With a good seasoning and adequate preparation time, it becomes a great option for your barbecue.
By now, you've already understood that it's possible to turn second-rate meat into real delicacies, right? With the right tips, it is possible to elevate the flavor and juiciness of these cuts of meat in a surprising way.
Spices
Marinades and seasonings are the protagonists in this mission to transform second-rate meats. Ingredients like wine, pineapple juice, garlic and fresh herbs are key to enhancing the flavor and tenderness of these cuts.
By using them, you will notice a significant difference in the result, making your meals even more irresistible.
Process
In addition, it is important to be patient when preparation. Second-hand meat benefits from slow cooking, which allows the fibers to slowly break down, resulting in a juicy, tender texture.
So, take your time and let time do its work, ensuring an unrivaled taste.
right materials
Also, don't forget the right tools! A good brazier, suitable tongs and a meat thermometer are essential to ensure the perfect point.
With these utensils, you will have the necessary control to reach the ideal cooking point, leaving your second-rate meats at the right point to enjoy a unique gastronomic experience.
