When people start grilling, meat is the first ingredient that comes to mind. This is not surprising, as it is the main thing we see through the media. The moment you really start researching the subject, you realise that it's not easy. It's more than just having a grid and a firebox underneath, and then throwing some ingredients on it, and then after a while, and then, ta-da... you take it off and it's done. Barbecuing is actually a technology that has been around for a very, very long time and has evolved over time, and even taken several directions. There are many different types of grills, from the simplest, cheap ones to the more expensive, professional ones. Yet the essence is the same.
What makes a good barbecue?
What makes a really good meal on the barbecue is two or three things. The skill, the charcoal, and the ingredients. You can get the know-how by learning, it's no coincidence that there are workshops; when choosing charcoal, it's worth either doing your research or asking a professional. It is worth lighting the charcoal at least half an hour before you start cooking. Grilling on charcoal is ideal and will give you the right continuous stable heat. The third essential factor is the raw material. Of these, we will now take a look at grilled meats.
When you first start, you'll be surprised at how many new terms you'll have to learn, and how important it is to know what kind of meat, what kind, and what part of the cattle you're grilling. A steak everyone knows the term, but fewer people know that it is mostly used for beef, regardless of whether you know pork steak or chicken steak.
You can grill almost anything, but beginners should choose slightly fattier ingredients so they don't make the mistake of drying out the meat. For simpler ingredients such as poultry and pork, freshness is essential.
Grilling poultry
The advantage of poultry is that it can be prepared quickly, in up to 20 minutes, and is less likely to go wrong. The most suitable ingredients are turkey, chicken breast, chicken wing. To taste, if one wants to crisp it up, oil or marinate it before heating. It is also suitable for skewering, but you have to be careful and keep turning it, which has the advantage of keeping it more succulent.
Grilling pigs
For grilling pigs, the best choice is tarja. Thanks to its fat content, it is juicy, making it ideal for frying and grilling. A karaj lower fat content, so it dries out more easily, but is ideal for steaks. A borda a cut of meat recommended for advanced barbecuers, as it is also low in fat. It can be used whole or sliced. From go to although it is difficult to spoil and excellent for grilling, it takes longer to prepare, so it is only recommended for the patient.
Of course, the various marinades and preparations are always essential, but it is worth paying attention to never put frozen meat on the grill! Always keep it at room temperature! For those who want to be on the safe side, we recommend grilling meat that has already been prepared in advance, which you can MATUSZ-VAD and you can even choose what you like.
„Meat with less fat is tastier.”
Some beef varieties on the grill
RIBEYE
Let's face it, Ribeye is the best known steak and no one is unfamiliar with its sound. Essentially, it is cut from the high sirloin and the rib-eye middle. There are both boneless and boneless versions. Again, tastes differ, but the fat from the bone can add extra flavour to your steak. In the case of ribeye steaks with the rib bone left on, it is also known as a tomahawk steak. The fact that many people like it is no coincidence, as it has excellent soft tissue and can give you a very powerful steak experience. The king of grilling.
Steak
A much-heard term, sirloin, also known as kidney steak or tenderloin. But if we see Filet Mignon, then that's what they mean. It is recommended for barbecuers who do not prefer strong beef flavours, as they are less pronounced. It is one of the most pleasant of all meats, due to its texture. It has the characteristic of being tender, soft and low in fat.
Crossbill (Top Sirloin)
The meat part comes from the same place as the tenderloin. It is a fairly knit meat and also has a tougher texture. It is slightly leaner, but has a small layer of fat which makes it juicier. Its characteristics make it suitable for spit-roasting, but it also makes an excellent stew. It also has the advantage of being cheaper.
Hasaalja steak
Hasaalja Steak also known as Flank steak. It's basically used as a stewing stock, but the meat is quite lean, but the beef flavour is still very strong. It's quite a broad cut, so it's highly recommended for beginners. It is easy to handle and the price is not prohibitive.
PORTERHOUSE
The Porterhouse is an interesting steak because it consists of two cuts of meat. Interestingly, it is divided by a T-shaped bone. This makes it one of the most suitable cuts for steak. When cooking, one part of the strip should be placed close to the fire and the other half, the kidney steak, a little further away. This duality means that it cooks well and makes a delicious steak - no wonder it's so popular!
T-BONE
A familiar name, referring to the shape of the bone. Its unique taste is due to the fact that it is a high-quality cut of meat, especially for grilling. This steak is similar to Porterhous, except that a smaller part is left over when the animal is slaughtered. It requires skilled hands to prepare, so no one should start grilling with it. As we are talking about a large piece of meat (a large part of the tenderloin remains), gradual cooking is essential and care must be taken not to overcook the different layers.
Photo by Pixabay
by Tamás Budafoki / Airchef
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