Il Libro Definitivo Di Cucina BBQ E Affumicazione Alla Griglia
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La tecnica di arrostire la carne o altri alimenti sulla brace è in uso da quando l'umanità ha dominato il fuoco, forse la più antica forma di cottura utilizzata con variazioni regionali in diverse parti del mondo.
Il barbecue è il barbecue americano popolare negli Stati Uniti. Usa una più ampia varietà di ingredienti (dalle costolette di maiale e hamburger al pollame, pesce e frutti di mare) e salse saporite per condire. È anche comune utilizzare griglie elettriche al posto della tradizionale griglia a carbone durante la cottura alla griglia.
I grilli erano l'alimento principale dei gauchos che in passato lavoravano con il bestiame. Arrostiscono la carne in campo aperto con spiedi di legno adagiati su trincee. La carne era solo condita con sale. Grigliare è diventato popolare tra i cittadini delle fattorie. Iniziò ad essere cucinato in casa e gustato nei ristoranti tipici, le steakhouse.
Il barbecue Gaucho è fatto con carne di manzo arrostita sulla brace. I pezzi di carne posti su spiedi o griglie (legno o metallo) vengono lentamente esposti a una ciotola di carbone o legna da ardere. Le fiamme dovrebbero essere evitate poiché bruciano la carne all'esterno e la lasciano indietro. I salumi più apprezzati sono la bistecca, le costine, la costata e il filetto. La carne può essere servita al sangue, media o ben cotta, con insalate, pane e farofa come contorni più comuni.
Oggi anche salsiccia, agnello, maiale e pollo fanno parte del barbecue gaucho. La tecnica di preparazione è la stessa della carne bovina; in alcuni casi si possono utilizzare anche salse per condire e salare.
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