Ingredients:
For the Meat Selection:
Sausage Steak
Roast Strip
Entraña
Blood sausage and Chorizo Criollo
Pork Brisket
Chicken in pieces (wings, thighs, breasts)
Sausages or Longanizas
For the marinade:
Olive Oil
Chopped Garlic
Chopped Fresh Parsley
Sweet or Smoked Paprika
Salt and Pepper to Taste
Lemon Juice or Vinegar
Garnishes:
Grilled Vegetables (peppers, onions, mushrooms)
Potato Wedges with Herbs and Olive Oil
Sauces and Dressings:
Chimichurri (can be purchased or homemade).
Barbecue Sauce or Mustard and Honey Dressing
Steps:
1. Preparation of Meats:
Wash and dry the meats.
Cut the larger pieces into manageable portions.
Season meats with salt and pepper.
2. Marinade:
Mix the marinade ingredients in a bowl.
Generously baste the meats with the marinade and let stand in the refrigerator for at least 1 hour (ideally, marinate overnight).
3. Grill Preparation:
Make sure the grill is thoroughly heated before placing the meats.
Create direct and indirect heat zones for cooking different types of meat.
4. Grilling the Meats:
Place thicker meats in the indirect heat area first to cook them slowly.
Cook thinner meats directly over the fire for quick searing.
5. Vegetables and Potatoes:
Roast vegetables and potatoes with olive oil, salt and herbs in foil or a roasting box.
6. Resting and Searing:
Allow meats to rest before slicing to retain juices.
Serve with sauces and dressings.
Important Tips:
Meat Quality: Opt for high quality cuts of meat for best results.
Grill Temperature: Adjust the grill temperature according to the type of meat and desired level of doneness.
Proper Tools: Use tongs and spatulas to handle the meat and avoid piercing it with a fork to retain juices.
Fresh Chimichurri: Prepare fresh chimichurri with garlic, parsley, vinegar, olive oil, salt and pepper.
Textural Variation: Alternate between juicy and crispy meats to offer a variety of textures.
Experiment with Sauces: Offer a variety of sauces to complement different types of meat.
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