Basic Guide for Your Next Barbecue with Dad

Read in EnglishIf your dad loves grilling, don’t wait any longer and organize your next barbecue to celebrate Father’s Day. Just take note of these five basic tips to ensure your barbecue is a complete success:First: choose your grill! There is no barbecue without this utensil, so your best friend will be your grill. There are different types of grills, the most common ones are open-air grills, Argentine style, that have a grill with a 45-degree angle and chain mechanisms to bring it closer or further from the fire. These require full installation, so if you don’t have one, we recommend opting for a metal grill with a lid, which can roast and smoke, or a ceramic one. The former are the most economical and easy to find, while the latter are wood-fired ovens ideal for cooking thick cuts at low and controlled temperatures. There are also gas grills, which eliminate the fuel and allow you to preserve the natural flavor of the meat.Gather your basic grilling gadgets. Besides your grill, you will need some utensils that will allow you to have control over your next barbecue. The most useful are long tongs to flip your proteins on the grill; a board to place your ingredients; three cloths to clean your serving area or handle hot items, and of course, a sharp knife to cut the items that will make up your barbecue. If you’re going to cook chicken or another protein that requires more temperature control, a temperature probe will be very useful.Choose your fuel. You can use woods that give you aroma, flavor, and color, such as oak, mesquite, or hickory. If you go for this option, never use resinous woods like pine and huizache, as they contain carcinogenic components. Another option, which is easier and more environmentally friendly, is briquettes, a biomass composite that ignites easily and quickly, lasts longer than charcoal, and generates little smoke.Select your meat. Choose dad’s favorite cut and try to ask for it to be one and a half to two inches thick, to reach the desired doneness. The best doneness for meat is medium, as you can experience the three textures of cooking in a single cut: a ½ cm crunchy crust; ½ well done, and 1 ½ red doneness.Before you start cooking the meat, prepare the sides and accompaniments. And the most essential rule! Divide the fire on your grill to have control areas: one side for direct fire and the other for indirect. With the first, you sear, and with the second, you cook.Share with us your favorite cuts for a barbecue!