Argentine Barbecue: Traditional Step-by-Step Recipe
Carnes
Glossário Culinário
Grilling
Grilling means cooking food over direct, intense heat, on a grill, griddle or embers, until browned outside and done to the desired point inside. Contact with strong heat creates the characteristic dark marks and a smoky, toasted flavor only this method delivers. It is the technique of barbecue, skewers, garlic bread over embers, fajitas on the griddle and grilled vegetables.
Characteristics
The secret of good grilling is high heat from the start, with the grill or griddle already preheated before receiving the food. The hot surface sears the outside quickly, forming the crust that holds in the juices. Turning the food few times, usually just once, guarantees beautiful marks and even cooking. Another golden rule is letting meat rest a few minutes after leaving the grill, so the juices redistribute and the meat stays tender when sliced.
Uses in the kitchen
Grilling suits beef cuts, chicken, sausage, firm fish, shrimp, coalho cheese, bread, vegetables such as zucchini, eggplant, bell pepper and corn, as well as fruits such as pineapple and banana, which caramelize over embers and go with meats. Day to day, a grill pan or griddle reproduces the effect well for those without a barbecue. Skewers alternating meat, onion and bell pepper are a classic example of how the grill cooks everything at the same time.
Variations
- Ember barbecue: charcoal or firewood in embers, without high flames, for steady heat. It is the method of gaúcho and Argentine barbecue.
- Gas or electric grill: practical for apartments, with easier temperature control and less smoke.
- Griddle: smooth, hot surface, ideal for fajitas, burgers and sliced vegetables that would slip through the grill.
- Oven broiler: the oven’s upper element that browns the surface of meats and gratins, working like an inverted grill.
Fun facts
The crossed steakhouse marks come from turning the food a quarter turn halfway through the time on each side, without pressing. Pressing meat with the spatula squeezes the juices out and dries the inside, so prefer tongs. Piercing sausages and meats with a fork has the same effect and should be avoided. And cleaning the grill while still hot, with a proper brush, keeps burnt leftovers from sticking to the next cook.
