A mouth-watering, fancy barbecue means excellent taste and high-quality cuts of meat that are appropriately prepared. There is no reason why restaurants should remove classic barbecue dishes from the menu. Here are a few hints that the meat prepared in the kitchen comes from a real barbecue pitmaster.
Well prepared meat
Meat that is tender but not too soft is a sign that the meat is well
prepared. Food connoisseurs argue over the merits of dry-grated ribs over wet
ribs, but most agree that rib meat falling off the bone is a sign of
overcooking. If you're looking for good pulled pork, it doesn't matter if the
meat is chopped by hand or machine. Brisket is a challenge because the grains
run in opposing directions, making it hard to prepare for consistent tenderness.
Test your briskets with a few pulls to check if it is done correctly. If it
gives just a bit, you have done it right.
Dry your meat before seasoning and pat it with a tea towel, as moist
meat will struggle to form a decent crust and absorb unpleasant, boiling meat
flavours.
Understanding the role of collagen in your meat is crucial to
understanding barbecue. Cheaper cuts of connective tissue without collagen tend
to be harder. To make tough, collagen-rich cuts from juicy to tender, you need
to cook the muscle over low heat. Good pulled pork should be tender and not
mushy.
Caramelisation
When your meat is on the thick side, regular turning helps prevent it
from getting stuck and burning. Place the meat on the grill and allow it to sit
for about a minute, turning and turning every minute until you have achieved an
enticing caramelisation. Move your meat away from the yellow flames and jump
over the grill - the fat catches fire and makes the meat taste smoky.
Bistecca Fiorentina
The Florentine steak, or simply Fiorentina, is a famous Italian dish.
This savoury steak is a cut of meat obtained from the loin that includes the
characteristic T-shaped bone. Bistecca Fiorentina is a traditional Florentine
steak recipe that is a favourite in almost every home in Tuscany in Central
Italy. The steak is from a cattle breed in Tuscany known for its high quality
and flavourful meat perfectly seasoned with local spices and grilled over
red-hot coals.
Conclusion
Cooking over the fire requires skill, and mastering the technique gives
you a special place of honour with your friends. Follow these tips, and you
will be Lord of the Tong, Master of the Flame. So get fired up; it's grilling
time.
