In Brazil, the barbecue It's a tradition beloved by many, but the choice of meat is essential to guarantee the success of the grill. After all, not all cuts are ideal for this preparation, due to their unique characteristics.
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This is because some cuts of meat can result in hard, dry and tasteless dishes, which can be a real detriment for lovers of a good barbecue.
Therefore, it is important to know the cuts that do not adapt to the barbecue, avoiding disappointments in recipes. Get to know some.
Muscle or Ossobuco
The muscle or ossobuco is a cut of beef that is located in the front part of the animal's leg. Due to its tough, fibrous tissue, this cut requires long cooking.
Therefore, it is essential to prepare it in the pan and finish it in the oven to avoid it becoming rubbery on the grill.
Needle point
The needle tip, which is part of the ox's ribs, has fat and bones that make cleaning difficult. In other words, it is not the best choice for the barbecue. Furthermore, when burned, it produces an unpleasant smell, making it undesirable for this form of preparation.
Beef Brisket
Beef brisket is a lean region that loses moisture easily, becoming dry and difficult to chew when grilled. Furthermore, their fabrics do not absorb seasonings well, requiring the use of sauces.
In other words, regardless of the type of grill, it is more appropriate to prepare beef brisket in stews and more elaborate dishes.
Lizard
Despite containing fat and being located in the rear part of the cattle, the layer of fat in the lizard does not resist heat. High temperatures dry out the cut, making it devoid of juiciness and flavor.
For this reason, the lizard is not the preference of professional barbecue chefs and demanding connoisseurs, who value the tenderness of the meat.
Duckling
Finally, the duckling, located in the front part of the thigh, has a pleasant texture, but does not contain enough fat. As a result, it dries quickly when grilled over charcoal or in an electric fryer.
Therefore, the duckling is best suited for use in mixtures, where its texture helps to bind burgers and meatballs.
Having a barbecue on the grill can be a simple and easy alternative. Here is a basic step-by-step guide to preparing a barbecue on the grill:
Prepare the barbecue
If you are using a barbecue coal, fill the bottom with charcoal and light it using a charcoal lighter. Let the charcoal burn until it is covered in a layer of ash (about 20-30 minutes). If using a gas grill, preheat the grill according to the manufacturer's instructions.
Prepare the grill
While the grill is heating, clean the grill with a brush to remove residue from previous barbecues.
Heat the grill
Make sure the grill is hot before you start grilling. You can test the temperature by holding your hand about 4 inches above the grill. If you can only hold your hand there for 1-2 seconds, the grill is hot and ready.
Place the meat on the grill
Place the meat on the hot grill, directly over the coals or flames. Make sure to leave space between the pieces of meat to allow the heat and smoke to circulate.
Cook the meat
Grill the meat according to your taste and the type of meat you are preparing. Use a meat thermometer to check the internal temperature and ensure the meat is cooked to the desired doneness. For example, for a rare steak, the internal temperature should be around 50-52°C; for a well-done, around 68-70°C.
Turn the meat
Use tongs to turn the meat periodically to ensure it is cooked evenly on both sides.
Rest the meat
Finally, after grilling, remove the meat from the grill and let it rest for a few minutes before slicing. This allows the juices to redistribute, resulting in juicier meat.
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