A quality charcoal helps keep the embers glowing for longer — hence more heat to prepare your meats.
A good start is to avoid coals with small pieces, as they burn faster. Choose packages of charcoal with large logs and, to be able to identify, feel the package and feel the size of the pieces.
To light the coals more easily, make a charcoal base with smaller pieces and, on the sides, arrange the charcoal so that it forms a little cabin, to have good air circulation – the air will help keep the fire going.
Solid alcohol lighters, or in match format, make life a lot easier. If you don’t have one of these, you can use paper towels or toilet paper by rolling them a few turns. Then, wet it with enough oil to soak, place it in the center of this little cabin and light it.
After 40 minutes, your ember will be ready to use!
To choose quality meat, prefer vacuum-packed pieces. Vacuum packaging preserves the meat, preventing browning and proliferation of bacteria.
Check that the packaging is intact, that it has not lost its vacuum, and that there is not much liquid — too much liquid is a sign that this meat has undergone temperature changes, losing its quality. Check the expiration date, but what will really make a difference is the date the meat was packaged. Choose pieces with between 14 and 21 days of production.
After the meat leaves the grill, it is very important to let it rest for a few minutes.
The heat of the coals causes the water present in the meat to escape from the heat and, as we brown both sides, this meat juice is retained in the center. When we let it rest, this meat juice goes back to the edges, ensuring a more uniform point and greater juiciness and flavor.
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