Cutting the meat, marinating and cooking, these are the secrets to making a perfect barbecue. From beef steaks to pork steaks, through chicken and skewers, a true ritual that begins on Easter Monday, long weekends and trips out of town. Because it is the preparation that makes the difference, where red meat is among those that best tolerate cooking at high temperatures; for this fillet and sirloin are the recommended cuts. The protagonist of the barbecue remains the pork, including chops, ribs and sausages. For chicken, thigh, thigh and wings are the most suitable pieces, while for lamb they are ribs and mutton roasts.
With the exception of sausages and bacon which do not require it, marinating is a process that makes the meat soft and flavorful. From a minimum of 6 hours to a maximum of 24 hours beforehand, the preparation includes a sauce of extra virgin olive oil, sage, rosemary, whole cloves of garlic and black pepper. After having massaged the meat for 5 minutes, place it in the fridge in a container to rest overnight and take it out about an hour before cooking it; too strong a temperature difference between the meat and the grill would cause a sudden drop in temperature, with consequent loss of liquids in the meat, which would become dry and dry. As for cooking, a light white coating indicates that the charcoal is ready. It is important to avoid an open flame which risks burning the external part of the meat. One last tip: before placing the meat, clean the grill well. Remember, then, that white meats must never be cooked rare, but "to the point" like veal and lamb or even well cooked like pork, rabbit, turkey and chicken. Three recipes will be suggested for the occasion by Carni Sostenibili where the ingredients make the difference: beef skewers with chimichurri sauce, grilled chicken with mango and avocado sauce and barbecued pork with apple and ginger sauce.
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