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Heat-resistant gloves are essential for protecting your hands while cooking food on the grill. Make sure to choose gloves that are thick enough to protect against the high temperatures of the grill.

Food thermometer

A food thermometer is an important tool to ensure that food is cooked to the right temperature. Use a digital thermometer for greater precision in reading the internal temperature of food.

• Grill
• Tongs
• Slotted spoon
• Spatula
• Charcoal or wood chips
• Heat-resistant gloves
• Food thermometer

Now that you know what tools you need, you're ready to prepare the perfect barbecue!

Choosing meat and spices

The choice of meat is crucial for a successful barbecue. It's important to choose quality, fresh, and well-preserved meat. In addition, choosing the right spices can make the difference between bland and tasty meat.

Meat

For barbecuing, different types of meat can be used, such as chicken, pork, beef or lamb. The choice depends on personal taste and the preferences of diners. However, there are some general rules to follow:

• Choose cuts of meat with a good ratio of fat to lean meat. Fat gives flavor to the meat and helps keep it tender during cooking.
• Choose cuts of meat suitable for grilling, such as ribs, steak or skewers.
• Buy the meat from reliable suppliers and always check the expiration date.

Spices

Spices are essential for flavoring the meat and making it more tasty. There are many different spice combinations that can be used to marinate the meat or added directly to the grill during cooking. Here are some examples:

• Smoked paprika: perfect for seasoning chicken or pork ribs.
• Cumin: great for beef or lamb.
• Chili pepper: ideal for adding a spicy touch to steaks or sausages.
• Rosemary: perfect for seasoning grilled chicken.
• Garlic powder: great for marinating pork or beef.

It's important to carefully measure the amount of spices and always taste the meat during cooking to avoid overdoing it with flavors. In general, it's better to start with a modest amount of spices and add more as needed, rather than adding too much from the beginning and ruining the taste of the meat.

Firing up and controlling temperature

Prior to cooking your meat, it's important to fire up the grill and control the temperature. Proper management of the fire and temperature will ensure that the meat is cooked evenly and has a delicious flavor.

Choosing the Fuel

The choice of fuel depends on personal preferences and the type of barbecue being used. Some of the most common types of wood include:

• Dry wood: This is a popular choice for barbecuing because it burns slowly and produces a high amount of heat.
• Cherry or walnut: These woods produce a sweet and smoky flavor that is ideal for meat.
• Mesquite: This wood is perfect for Texas-style barbecue thanks to its strong smoky aroma.

Alternatively, charcoal can be used, which burns faster but produces more heat than dry wood. Charcoal is also easier to find in grocery stores compared to wood.

Creating the Fire

After choosing the fuel, it's necessary to create a solid and stable fire. There are two main methods for creating the fire:

• Direct method: This method involves lighting the fuel directly using a lighter or matches. It's the fastest method, but it can be difficult to control the temperature.
• Indirect method: This method involves using a fire starter to create hot coals and then moving them onto the barbecue grill. This method takes more time but allows better temperature control.

Controlling the Temperature

After creating the fire, it's important to control the temperature during cooking. The temperature depends on the type of meat being cooked and desired level of doneness.

For example, if you want to cook a rare steak, the temperature should be around 200°C. If you want medium doneness, the temperature should be around 250°C. For larger cuts of meat like ribs or roasts, the temperature should be around 180-200°C.

To control the temperature, you can use a barbecue thermometer. Alternatively, you can use the "palm test": simply touch the surface of the meat gently with the palm of your hand to assess the level of doneness (softer means less cooked).

With these simple steps for preparing the fire and controlling the temperature, you'll be ready to cook your favorite meat on the barbecue!

Cooking Meat: Techniques and Cooking Times

The choice of cooking method and cooking times are crucial to achieving juicy and flavorful meat. Here are the main cooking techniques:

Grilling

Grilling is the most common technique for cooking meat on the BBQ. The meat is cooked directly on the grill, in contact with the heat from the coals or flames. This technique is ideal for cuts such as steaks, hamburgers, and sausages.

• Steak: about 3-4 minutes per side for medium-rare; 5-6 minutes per side for medium-well done.
• Hamburger: about 4-5 minutes per side.
• Sausages: about 10-12 minutes total, turning every 2-3 minutes.

Smoking

Smoking is a technique that involves cooking meat slowly at low temperatures, adding smoked wood to give the meat an intense aroma. This technique is ideal for cuts such as pork ribs, brisket, and lamb shoulders.

• Pork ribs: about 4-5 hours at a temperature between 110°C and 120°C.
• Brisket: about 8-10 hours at a temperature between 110°C and 120°C.
• Lamb shoulder: about 5-6 hours at a temperature between 110°C and 120°C.

Cooking with Indirect Heat

Cooking with indirect heat is a technique that involves cooking meat away from flames, using only the heat of the embers. This technique is ideal for cuts such as roasts, whole chickens, and turkeys.

• Roast: about 1-1.5 hours at a temperature between 150°C and 180°C.
• Whole chicken: about 1.5-2 hours at a temperature between 150°C and 180°C.
• Turkey: about 4-5 hours at a temperature between 150°C and 180°C.

Cooking in a Pan or Pot

Cooking in a pan or pot is a technique that involves cooking meat on a flat surface, such as a pan or pot. This technique is ideal for cuts such as beef steak, pork tenderloin, and chicken breast.

• Beef steak: about 3-4 minutes per side for medium-rare; 5-6 minutes per side for medium-well.
• Pork tenderloin: about 8-10 total minutes, turning every 2-3 minutes.
• Chicken breast: about 6-8 minutes per side.

Remember that cooking times may vary depending on the size and thickness of the meat cut. Also, it is important to let the meat rest for a few minutes before serving it, so that the juices are evenly distributed.

Conclusion

Cooking meat on the bbq is an art that requires patience, experience, and knowledge of cooking techniques. With the right techniques and cooking times, you can get succulent and tasty dishes that will make you and your guests happy. Always remember to choose fresh and quality cuts of meat, prepare the fire well, and constantly check the cooking of the meat.