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For barbecue, the best meats from Granada

It is the act of lighting the fire and listening to the crackle of the coal as it burns.

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For barbecue, the best meats from Granada

It is the act of lighting the fire and listening to the crackle of the coal as it burns. Then, celebrate the appearance of the flames. This is the first step in creating the embers, which will shape the barbecue we will enjoy from its first aromas.

They can be done in winter too, but the warmth and good weather encourage you to go out on the patio or terrace where the grill is situated. Generally, the grill remains unoccupied when it is cold. These butchers, who are experts on the subject, can confirm this. They have noticed how barbecues become more popular at this time of year. It's not the weather. The warm season encourages friends to get together with good food.

There are many options, from the simple barbecue with chops and longaniza to elaborate ones with thick veal meat steaks. The Argentine version, which uses cuts prepared under the gaucho ritual or the suggestion for those who are less carnivorous, includes grilled vegetables.

Skewers are a great way of combining the flavors of meat and vegetables. / PM

Maracena's El Chango butcher shop offers a variety of products for barbecuing. You can choose from the most basic, which may include bacon, longaniza or black pudding, or you can add brochettes, Iberian as prey, or secret to make it more special. This establishment is known for its steaks. It has a variety of breeds and different cuts.

Nestor Anguita is its owner and he keeps a variety of breeds in his fridge, including the Pyrenean, Retinta, and Galician blondes. Kaizen is his speciality. It is a brand that he has created. The name Kaizen is Japanese for "change for the better". It is meat they choose themselves, always seeking the highest quality.

Anguita explains that it is a cow from central and northern Europe. It is infiltrated in the manner of Japanese Wagyu but made in the continent with a yellow fat that attracts the eye. She also points out that it is a cross between Simmental and Friesian breeds. However, "the secret lies in the feeding and maturation that it receives." Although it is considered a top meat, she emphasizes its price. The Choco is another curiosity, a heifer from Finland that eats cocoa and has a mild flavor.

You must pay attention to the quality of the roast meat. The same applies to the preparation. The hand of the cook is what matters most. Nestor Anguita says that we put 50 percent of the meat here and 50 are put by the cook. He recommends that you grill it over a strong, live fire, but that you control the time so it doesn't dry out. The recommended steak thickness is approximately 4 cm.

Kaizen steak, house specialty. / PM

The expert says that the embers are not necessary. However, he adds that the meat can be cooked on a griddle or in a frying pan. But it is important to seal the sides so that the juices stay inside. He also suggests that you always warm your meat and leave it out for at least two hours before cooking. While it is common to only eat this kind of meat from the outside, it can be very tasty. You have to enjoy it as much as you like.

You need to be careful when choosing charcoal for your barbecue. Anguita recommends the use of holm oak for barbecue, as it "as a rule always has a very good taste, though there are some who add olive oil or vine shoots to it." He also suggests his Maracena-cured meats as tapas before the barbecue. This product is a traditional one in the area, but El Chango has taken over production.

Coviran San Pablo is a popular butcher shop in Almunecar. It's located in San Sebastian. He also sells a lot the traditional barbecue meats -chop and chorizo, bacon, longaniza or black pudding or pinchitos - but his specialty is Argentine Beef cuts. It is also true that his family, which settled in the area thirty years ago from Tucuman, comes from Argentina. It was a return to the roots, as Angel Garcia's parents were sexitanos. He is now retired but his son Pablo took the witness. Pablo highlights the need for his butcher shop from both his compatriots who long for the traditional barbecue of the pampas and from Spaniards who know him well and are not afraid to indulge in temptation.

The meat's origin is European, between Catalonia and France. However, the cuts are Argentine: strip roast, empty and entrails, or matambre. These are often accompanied by grilled sausage, black pudding, or the so-called offal (gizzards and chitterlings). This butcher shop also sells T-bone steaks made from a variety of veal breeds, including Angus.

These meats require a different method of preparation and are not recommended for those who are impatient. Roasting is a traditional method in Argentina. Once the fire has been lit, the embers are placed under the grill to slow cook. Pablo Garcia clarifies that "here you put a lot fire on it and it's done very quickly." He also clarifies that the Argentine style is "it is placed at a specific height and the embers added slowly." Slower cooking results in meat that is tender and more juicy. It is a very enjoyable process, especially if the grill has a wine or an appetizer with the diners>>.

While it might seem sacrilegious for meat lovers to refer to'vegetable barbecue' as if it were a cultural appropriation, it is actually becoming more common to find them on restaurant menus and homemade menus. Vegetarianism is growing in popularity.

As long as the meat is served with vegetables, they can be very good. Nestor Anguita laughs in defense of his guild. Brochettes are a great way to combine both. He suggests adding fresh asparagus, peppers in all colors, courgettes and cherry tomatoes to the grill.

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