The barbecue season has begun! Tips for a successful barbecue!

With the installation of the beautiful weather and starting with the 1st of May, we can consider the barbecue season officially open. Whether you are used to grilling in the yard or, if you live in a block of flats, in specially arranged places near the city, the quality of the meat is essential, and the way it is prepared should not be neglected. There is nothing better than a juicy grilled steak with fresh vegetables.

For the steak to look worthy of a chef, you need to consider a few tips.

How do we choose the right barbecue meat?
Although most people prefer pork or chicken to grilling, we can also consider beef, mutton or game.

Meat must be purchased from specialty stores or markets
The pork, which is fresh, must be pinkish-red in color, have an elastic texture (when you press it with your finger, it must immediately return to its original shape) and have a few white patches of fat. Pieces of game-colored meat and questionable texture and especially those that are sticky or have a strong odor should be avoided. The product label and its shelf life must always be checked.

How do we marinate meat to get a juicy steak?
The marinade for the meat we want to put on the grill is made with wine (if we use pork) or beer (if we use chicken, mutton), salt, pepper, oil, special grilled spices, etc. It is necessary to add a liquid that is acidic, and here we can consider the juice from a lemon or balsamic vinegar. Spices and herbs, such as garlic, onion, rosemary, cumin, oregano, dried sage, watermelon, etc. should be pan-fried along with the alcoholic beverage we use for marinating. We must be careful with the quantities we use, so that the meat is not too aromatic or has a strong taste of alcohol!

Before cooking the steak or vegetables, the grill must be clean
For a tasty meal, it is essential that the grill you prepare is clean. To make cleaning easier, heat the empty grill. Thus, the heat will eliminate fat and encrusted bacteria. Put it on the fire for 5 minutes, until it heats up, then clean it with a special brush and a little grease. 

The grill should not be cleaned as soon as you have finished cooking
If you have finished cooking all the meat and left behind a grill full of burnt food scraps, leave it like this, do not clean it. These residues will protect your grill until the next use.

The quality of the fire is essential!
We suggest that when making a barbecue you use only quality wood, well dried, used in gastronomy to prepare quality smoked meats. Do not use charcoal and do not light the grill with liquid gas or oil.

The meat should not be turned over several times
When you put the meat on the grill, it must be placed initially on the areas with the highest heat, in order to close the cells on the surface and keep the juices inside. Then it can move to a slightly cooler area. But do not turn the meat several times. Leave it on one side until the blood rises to the surface and then turn on the other side for a few more minutes.

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