Type of dish: Barbecue
Monitoring Preparation: 30min
5 pounds of meat
seasoned with barbecue salt or our famos brazilian sal grosso
The right spot for the hot start is when your barbecue charcoal
is covered by a layer of white ash, smoldering
or smoke, the high temperature is very important, which can take up to 20 minutes to half-hour
It is important that the temperature is very high when you
put the meat, so that the heat sear and seal the surface .but without flames that will burn it. On this stage, put the seasoned meat on the grill pay atention for the flames not to get to high splashing water if necessary. When the side fat turn golden brown it is cooked mediun / to mediun well.
Cut the meat properly is also important:
Always in the opposite direction of the fibers, maintains the softness of the flesh.
Tip:Serve with white rice,yuca flour and potato salad.