Tips for making the perfect barbecue

We have some tricks to make your barbecue even more perfect and tasty. 

Who doesn't love spending the day around the barbecue, savoring the most different types of meat, side dishes (and that cold beer). To make this moment even more enjoyable, we have separated some tips for you to prepare the perfect barbecue. Check out:


Grill maintenance

If you have bought a new grill or have not used it for a while, the ideal is to light the fire and leave it for at least 45 minutes before placing the meat. This eliminates the products that were used in its manufacture in addition to the fat from other barbecues.

Do not use frozen meat 

The ideal is always to use fresh meat, but if you want to enjoy what is in the freezer, let it defrost or reach room temperature before taking it to the barbecue.

Season only with salt 

In the opinion of the great roasters, using only salt as a seasoning preserves the flavor of the meat. For individual pieces, use fine salt or parrillero, after the barbecue is done. In pieces with more than 1kg, season with coarse salt before placing on the coals. 

Preserve the juice 

After removing the meat from the grill, let it rest for a few minutes before cutting. This trick is ideal to seal and prevent the loss of liquid, making it much more succulent and flavorful. 

Do everything on the barbecue

One of the privileges of barbecue is its practicality. Preparing all kinds of food on the barbecue is a guaranteed success! Bet on grilled vegetables, wrapped in aluminum foil, fruits and also take the opportunity to roast cheese on the grill. 

Choose the types of meat

Use the traditional cuts such as rump steak, breast, skirt steak, rump, beef rib, sirloin steak, filet mignon, loin, chicken and its parts such as: thigh, drumstick, breast and wing. In addition to the specials: rump kernels, ancho steak, baby-beef, pork ribs, pork chops, sausages, fillet medallion and boneless chicken. 

Be patient

Without a doubt, grilling is the best way to prepare the barbecue (for this you need to be patient). Wait for the fire to go down and then take the opportunity to start. It will definitely be easier to get the perfect cooking point on the meat..