By
Kiwilimón - 2018-10-16T09:22:41.286866Z
Now that June has arrived and Father's Day is approaching, we would like to talk about one of Dad's favorite cooking methods: grilling. There are many ways to cook over coals, but there are also some cardinal rules that no one should ignore to achieve the best results, which is why today we are sharing our top 5 tips for the best barbecue. We also provide five delicious recipes ideal for grilling.
Always Marinate First
If you are going to use any marinade, make sure to let your protein soak up all that flavor at least three hours before, or even from the night before the barbecue. This way, your meat will be much more flavorful, and you will have more time to spend with your family or guests on the day of the event.
Marinated Ribs: http://www.kiwilimon.com/receta/carnes-y-aves/cerdos/costillas-de-cerdo/costillitas-marinadas-con-balsamico-blanco-de-miel-jengibre
Charcoal Over Gas
Whenever possible, use charcoal grills. It's not just for the old-fashioned way; charcoal itself is an ingredient and adds that barbecue flavor that we all love. If you add some wood like apple or cherry to your charcoal, it will also give a smoky flavor that will infiltrate the meat and make it spectacular.
Argentinian Grilled Meat: http://www.kiwilimon.com/receta/carnes-y-aves/carne-asada-argentina
Add Flavor
Always grease the grill to ensure that nothing sticks. We recommend taking half an onion and adding olive oil and herbs like mint and cumin, then cleaning the grill with it. This way, nothing will stick, and you will be adding flavor to whatever you prepare.
Pepper Prime Rib: http://www.kiwilimon.com/receta/carnes-y-aves/prime-rib-a-la-pimienta
It's Not All About the Protein
Yes, a delicious steak or a rack of ribs can be the stars of a barbecue, but don't forget that adding some vegetable preparations can give another dimension to your meal. Try grilled corn, eggplant, and even small onions to add a nice crunchy element to your barbecue.
Grilled Corn: http://www.kiwilimon.com/receta/guarniciones/elote-a-la-parrilla
Let the Meat Rest
Whether it's beef, chicken, or pork, if you are grilling meat, you must let it rest for at least five minutes after removing it from the heat. This way, all the juices will stay inside, and your ingredient won't dry out. If you cut it too soon, it will lose all its flavor.
Juicy Cowboy Steak: http://www.kiwilimon.com/receta/carnes-y-aves/res/cow-boy-jugoso-a-la-parrilla