Haven't found that old BBQ thread so I'm creating this one.
I moved to a new apartment and now I have a freaking grill on the balcony. cooking some BBQ every weekend sofar, stoked.
I always loved to BBQ (brazilian BBQ, of course), but now that I have a grill in my place I'm doing some more research in order to cook the perfect meat.
American cuts have been all the rage lately, but to be honest I've been missing the mark and I'm not sure what I might be doing wrong. For example, Both the T-bone and Prime Ribs I cooked endedup a bit too firm. I seared themwith lots of heat for less then 10 minutes each side and then placed them higher on the grill so they could finish cooking with a bit less heat. They were still too firm though. not sure if I just overcooked them or if I did something else wrong.
Then looking at some american BBQ sites I found some intriguing information and a major difference between american and Brazilian BBQs...
Americans salt their meat like 1 hour before cooking?! In Brazil we either salt the meat 5 minutes before putting it on the grill (so the salt doesn't suck away the juices) or we only salt it after searing it... more meat flavor, more juice.
But what I read kinda makes sense and makes me wonder if I should try it.
They say that, after you salt the meat, the salt will suck the juices out (which is what brazzos don't like)... however if you wait long enough, that juice will be sucked back into the meat bringing flavor and most importantly breaking apart some of the fibers.
Is this legit? Were brazzos and argentinians just no patient enough to wait for a full hour and learn that the juice will be sucked back (and even make the meat softer)??
Hopefully we can start an interesting discussion here.
PS: I'm struggling a bit with the "american" cuts, but I can cook a mean Picanha!!
I moved to a new apartment and now I have a freaking grill on the balcony. cooking some BBQ every weekend sofar, stoked.
I always loved to BBQ (brazilian BBQ, of course), but now that I have a grill in my place I'm doing some more research in order to cook the perfect meat.
American cuts have been all the rage lately, but to be honest I've been missing the mark and I'm not sure what I might be doing wrong. For example, Both the T-bone and Prime Ribs I cooked endedup a bit too firm. I seared themwith lots of heat for less then 10 minutes each side and then placed them higher on the grill so they could finish cooking with a bit less heat. They were still too firm though. not sure if I just overcooked them or if I did something else wrong.
Then looking at some american BBQ sites I found some intriguing information and a major difference between american and Brazilian BBQs...
Americans salt their meat like 1 hour before cooking?! In Brazil we either salt the meat 5 minutes before putting it on the grill (so the salt doesn't suck away the juices) or we only salt it after searing it... more meat flavor, more juice.
But what I read kinda makes sense and makes me wonder if I should try it.
They say that, after you salt the meat, the salt will suck the juices out (which is what brazzos don't like)... however if you wait long enough, that juice will be sucked back into the meat bringing flavor and most importantly breaking apart some of the fibers.
Is this legit? Were brazzos and argentinians just no patient enough to wait for a full hour and learn that the juice will be sucked back (and even make the meat softer)??
Hopefully we can start an interesting discussion here.
PS: I'm struggling a bit with the "american" cuts, but I can cook a mean Picanha!!