Hi,
Maybe some of you should like to know how made brazilian bbq.
After the discovery of fire was easier to eat meat, so the barbecue is a very common food in almost all countries, it would take many pages of text to talk all about barbecue, some cultures are more creative and some regions rich in ingredients this makes a difference in the final result.
The meat should cook in the coals, not on fire, the fire should be lit well before the time of serving the meat, to get a brazier uniform and strong with more coals than fire. Salting the meat before the fire is ready, hardens the meat.
While the fire is being prepared, you can make appetizers for the guests. In Brazil the barbecue is eaten fresh, just out of coal, in chunks, with cassava flour or sauces, very well baked or roasted slightly, according to taste some people preferred to completing it with salad and fried ''polenta''.
To prepare a barbecue you need a good cut of meat, thick salt and charcoal or firewood(a gas grill also will do), put an substance to soften the meat is sacrilege, If the meat is tough/hard, its not good BBQ. The amount of meat per person is 500g of pure meat per person is sufficient, see what type of cut of meat, because some may contain bones and fat. Remember that besides the meat, it trims to accompany the barbecue! So it need not be as precise in calcutalions.
Coarse salt is best known seasoning for barbecue here. It is usually sprinkled on the meat to then be placed on the grill, after the meat is well cooked, beat it lightly on the meat to remove excess salt.
The large, boneless meat of the rump, titty, entrecot (sirloin steak) go to the grid. But rib, sausage and medallions of sirloin roast on spits better.
Fire ready and uniform, place the sausages and small meats more below on the grill and the ribs, boobs and the sirloin on top of the grill. Let the meat color and pick up heat before salt: remove from heat and spread - no exaggeration - for medium or coarse salt throughout the meat. For the more experienced the brine (hot water) is ideal, return to heat and let blanch the salt.
Never salt the meat before you put in the fire, it is hard and dry meat for sure!
The barbecue is served in two steps: one meat serving as a snack and another with the finest cuts. To begin, serves pork ribs, sausages and various chicken heart. Then, serve the larger cuts such as sirloin, steak and ribs, among others.
Bon appetit !
