Cabana’s Best of Brasil – Grilling Do’s & Don’ts
At Cabana, we LOVE a party. And there’s nothing better than taking the party outdoors when the sun is shining! So we’re giving you our top tips to combine both and have the Biggest, Best, Brasilian, Barbecue Bonanza EVER! Just follow these simple do’s and don’ts to achieve the perfect Brasilian BBQ.
- Soak wooden skewers in cold water for at least 30 minutes before you use them, to prevent them scorching. If using metal skewers, wipe them with a piece of kitchen towel dipped in vegetable oil to stop food from sticking to them.
- Place bundles of fresh, hard-stemmed herbs and whole garlic cloves on the coals to add flavour to your food. Aromatic wood chip also work well.
- Make sure meat is cooked properly check it is piping hot all the way through and that chicken or pork juices are running clear.
- Leave time to get the meat up to room temperature before placing it on the grill. This will ensure that it cooks at an even rate.
- Be patient with charcoal. It takes 30 minutes to reach cooking temperature and should be white when you start to cook on it.
- Leave meat in the middle of the barbecue for the entire cooking time. Place foods near the hot coals to sear the exterior at the beginning, then move further away to prevent the outside from burning before the inside is cooked.
- Leave all the preparation for your side dishes until you’ve started barbecuing, or you’ll be faced with a mad rush.
- Poke the meat with anything sharp while it cooks, or the juices will escape; invest in a pair of tongs and put the meat on a side plate to check it.
- Let individual pieces of food touch on the grill. Keeping the meat separated will help it cook on all sides.
- And finally, be frustrated if the weather lets you down. Just heat up your grill oven, mix yourself a Caipirinha and say tudo bem: everything’s good.