Home » Time factor and hi-tech solutions, but the secret lies in teamwork: the new barbecue challenges

Time factor and hi-tech solutions, but the secret lies in teamwork: the new barbecue challenges

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Coal or gas, this is the question. In the time that marks the restart from the health emergency linked to the pandemic and the multiplication of opportunities to meet, the debate in the American press shifts to the inevitable ritual of the barbecue. To literally uncover the theme is a piece of Wired, which praises gas cooking, objectively and scientifically better than coal. But the time factor comes into play in the comparison. “Grilling on vacation or on your day off is easy because you can organize yourself better, but taking home-made charcoal, lighting it in the fireplace, creating a perfect multi-level fire and then lovingly caring for the rib becomes challenging and impossible when it is six o’clock. in the evening, you return from the office and are in a hurry to eat. After all, grilling on holiday is grilling as a hobby. This is the reason why the gas barbecue is essential ”, writes the American newspaper. In reality the temperature is also at stake of coals, which with coal is inferior. “Coal purists will argue that their favorite fuel generates better flavor. But even that doesn’t make sense because that characteristic flavor of grilled food comes from dripping, not fuel, ”specifies the header.

Barbecue, instructions for use
In reality, the two firings are complementary. This is explained by Daniele Merli, one of the leading Italian experts in barbecue cooking, author of the book Beer and barbecue and today engaged in a new entrepreneurial challenge: from Cesenatico, Merli is bringing the first barbecue-themed chain to the world, which started in full emergency last July. “In America they are very strict in the use of coal, while they give less value to gas. There is even one of the giants that markets barbecue that addresses the theme in its payoff: gas is for cars, not for barbecues. I believe that the best solution is the simultaneous presence of both cooking methods. The charcoal is for the Sunday grill, you light it and it takes longer. With gas, you can also decide to cook in the middle of the week ”, says Merli, who in the volume illustrates dozens of recipes to obtain the desired smoke. The American barbecue phenomenon is now also popular in northern Europe and Italy. “Perhaps also due to the post-pandemic phase we are experiencing a boom, which implies conviviality and the recovery of relationships. In recent years, Italy has experienced exponential growth, combined with a gastronomic and wine culture that favors zero kilometer and craftsmanship ”, says Merli. Everyone is crazy about the grill, but you have to be careful. “We always mix up barbecues and grills. The barbecue represents extreme values ​​of conviviality because it allows you to cook in absolute relaxation. On the barbecue, meats and vegetables are cooked, as long as they cook with the lid on. All this entails the value of slowness, emblem of healthy cooking because there are no fats, which instead burn on coal. The barbecue has a vegetarian and vegan declination, with the potato as the cornerstone ”, concludes Merli.

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Baking samples
There are also international challenges, with Italy in an excellent position. “There is no competition, but friendship. And it all comes from teamwork. Ours was an adventure born with seven friends. Today we are gathered in the All you can smoke association barbecue team to spread love, healthy food and conviviality ”, says Domenico Elicio, a sixty-seven-year-old retiree from Rho. On his Facebook page a message that sounds like a manifesto: the recipes are just a score on which everyone can create their own interpretation. Domenico with his team has been competing in Italy and around the world with the barbecue for several years. It all started on WhatsApp: the first challenge was faced and won in Carate Brianza five years ago, and since then it has been a crescendo of successes. The team won the third position in the Italian championships and in Ireland it ranks in 37th place out of a hundred, finishing eighth on pulled pork, one of the most complex cooking. “Technology is evolving: today there are i pellet barbecue with electronic temperature control thanks to sophisticated probes. Between lockdowns and restrictions we trained via Zoom and live on WhatsApp and we experimented. I made barbecue bread and many other delicious things. Now the next world challenge is in Belgium in 2022 ”, concludes Elicio. Another year and a half of slow fire training.

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