With summer one of the star plans are barbecues, being a perfect occasion to enjoy a good piece of Artemonte meat. A perfectly cooked piece of meat on the barbecue is one of the greatest pleasures in life that we can provide to our palate, but it is perhaps one of the most complicated cooking techniques since it requires special attention when preparing it. Grilled or grilled meats should be prepared so that the surface is golden and the interior juicy, to enjoy all its flavor. We bring you some tricks so you can enjoy them.
Preparation
A tip to avoid contrasts of different temperatures is that the meat is at room temperature at the time of cooking. For this we can take it out of the fridge between 30-60 minutes before cooking it.
While our surface where we will cook is heating up, we will prepare the meat. One recommendation is to distribute a jet of oil throughout the piece, then season with salt and pepper to our liking. Next, we place the piece on the barbecue.
There are three key steps that we have to follow to enjoy Artemonte meats:
Brown the outside of the meat as quickly as possible evenly at a very high temperature.
We partially cook the meat at a lower temperature.
Let her rest.
These steps also depend on the taste of the point of each person’s meat, since some prefer meat that is juicier on the inside and others with a more uniform flavor. A trick to control the point of the meat is the juices. During the preparation of the meat the juices come to the surface, depending on it we can check the point of the meat. When the juices start to come out, the piece is “rare” or “to the point”. The darker the juices, the more cooked the meat is inside.
If you are like us and enjoy these tips, do not forget to visit our online store to learn about our delicious deer, wild boar, fallow deer and roe deer meat. Let yourself be surprised by the authentic taste of Artemonte.
