My 6 Year Old Complain Of Sore Legs

Germany Attention: How to properly grill! The

Finally it's here - the barbecue season! That's right, I am talking about Argentina, because this breaks from the summer. But even I was wrong: There is no real barbecue season ... As long as it does not rain, is always grilling season! Not like these fair-weather barbecue in Germany, where the day of the annual "Angrill" like a holiday is celebrated. No, the Argentines survived virtually to and for the barbecue. And if any one can, He.

Again short explanation: The "grilling" is called here Asado and "The Grill" is the Parrilla (pronounced Parriescha with rrrrollendem Caroline Reiber Memorial "Rrrrrrr").

Carnicería

Who's gone as a German, once the meat department at the supermarket knows what I'm talking about. Genuine Argentine beef. Where The typical Argentine rather not go to the supermarket but in the Carnicería is his confidence. Ok ok, I have often philosophize about the unique taste at this point, so I would like a bit today address the key differences in the preparation on the grill. My German friends like me-away stone, I am God knows no barbecue champion. My personal specialty is steak on the grill, charred outside, the inside still frozen. Once I discovered purely by accident during the preparation of breakfast in the pan a new physical state of bacon. The bacon was so crisp that it immediately in contact with cutlery in the gaseous state changed over, he pronounced almost fizzled into nothingness. The physicist speaks of the so-called fat-sublimation. I'm so among the candidates for the Nobel Prize in 2011, keep your fingers crossed!

But now to the grill differences:

1. The hardware
   
   The German Grill is a rather delicate and wobbly frame
   
   

   

   The German state Grill

   filigree wire, a three-legged chair, which is just the capacity for this transparent "minute steaks" trusts that you can stick exactly a pretty translucent window images to the balcony door. Yes, I am generalising, there are certainly one or the other Germans, the George Foreman Grill-Gas are on the freshly raked gravel in the garden. An Argentine would not perceive this as a device Grill to cheer at all if the first wood on it. With a smile. The Argentines are proud of their barbecue culture. I have the last BBQ event at showing me a birthday gift that I received in Germany: An electronic Grillgutprüfer indicating the temperature of the meat and Garheit. As the laughter died away, I was asked this "thing" please immediately removed from the eyes, it was a matter of respect . I think that says it all. So, now the challenger ...
   
   
   

   

   The Parrilla

   
   The typical Parrilla is at least a meter wide, usually a brick factory that is built right into the house or to the order and a significant portion of the floor space occupied. That's right, Argentina's "lives" in his quasi grill. On the side there is a crank and adjust the height of the grate can be continuous. The right of the grid often find a fire basket made of thick metal. As far as I know, this technique is from Uruguay and has been used for coal, or better prepare the wood for the asado. The rust of Parrilla consists of rods but not of strong V-carriers "that carry the leaking grease into the drainage channel so that it does not drip into the fire. Cleaned the rust is only with newspaper when it is hot. Who works the grill with cleaning products, commits a mortal sin and destroys the typical asado flavor. pure coal, alcohol druff:
   
   
2. Preparation
   
   Germany (More is better!), Light, clear the mustache and wait 30 minutes.
   
   Argentina: Who wants to eat at 16:00 clock must start 3.5 hours before, especially if one wants to cook with wood. Man coated on some wood in the fire basket and brings it together with paper and thin wooden sticks to burn. If the wood is burning well, the first usable pieces crumble by the fire basket down. Man-made carbon then distributes them with a fireplace shovel evenly under the grill, but very flat. The Argentine barbecue with heat but not with time. Up comes the first meat on the grill, have gone so loose 1.5 hours ...
   
   
3. Grilling
   
   Germany: When the charcoal is completely white, it has good heat and can carry out their work. Steak, sausage, ham and barbecue druff, the whole sensed at 12,000 degrees (the sun's surface has about 5500 ° C.) cook well from all sides. Approach time: Approx. 10 minutes I would say. At the German Grill do you change away so that all can eat quickly. crispy outside, juicy inside, if possible.
   
   Argentina: The Bife de lomo (fillet steak), the bife de chorizo (rump steak), the chorizo (spicy sausage small) and the Provoleta (a grilled cheese with herbs) on the Parrilla. That which needs more heat is put on the side of the fire basket, the rest on the side away from the fire. The whole boost so low that it just can hold her hand. From time to fire and distribute nachschaufeln. The Lomo is the way, bought as a whole and grilled, 2 kg lumps are normal. By the way, no wild marinade, for here the meat tastes just like that without anything. A rgentinische specialties on the grill but still including Ch inchulines (small intestine of veal), mollejas (Thymus glands of veal, see blog dated 08/04/2009 ) Matambre (flank), morcilla (a pulpy blood sausage) and otherwise just about everything the cow hergibt the more or less voluntarily. I think cows are exploited in this country to 100%. I mean, it's milk, where you can eat the wrapping! Booyah! A culinary highlight is "Matambre a la pizza ', pictured left, the colorful, big squishy thing. The Argentines used the meat for even as a pizza crust, it is covered with tomato sauce and pour over it PROVOLONE. I think he would like to make everything from meat ...
   The grill master is Asador, he served the food but does anyone else on the grill, since no one knows except him how long the big Lomo been in his current position is there. But he holds but also the best piece for the back end and get on the end of an appreciative applause. Duration of a Asados: Definitely more than 3 hours. For Asado there are usually otherwise only salads and wine or beer. Barbecue sauces are not utilized more frequently, than chimichurri, a spicy vegetable sauce right to make sure that you keep ready for the next barbecue!

It's just something special, the barbecue in Argentina. But nevertheless, would I also like to once again bite into a well-seasoned and marinated steak.

Finally, I refer to an article in the Argentine magazine "Planeta Joy," which has collected the 10 deadly sins of Asado . I will if I can just put together and translated. Consider: What is true in Argentina, can not be wrong for a German barbecue!

1. Do not use alcohol to light the grill! This affects the taste negatively. Dear drink ...!
   
2. not use any wood! It must be "maintained" and dry be stored.
   
3. not cover the meat with paper to "hold" to the heat. Do not cut
   
4. the meat to see if it is juicy. This is regarded as a crime against humanity. The juices come out then and make the meat to the shoe sole ...
   
5. Frozen meat is not on the grill. Only thaw in the refrigerator.
   
6. Not too much heat (See my specialty outdoor charred inside bloody)
   
7. bones are down so you can cook the meat for hours.
   
8. ready meat is not metal, which lowers the temperature too much. The meat is served on wooden boards better.
   
9. soft pieces of meat do not heat too much and too fast
   
10. patience! The fire does not try to speed with a hair dryer or other things and not constantly turn the meat and turn.
    

Enjoy your next barbecue event! Send me pictures, I like to publish here photos of the best grills filled! Show me that you what you have learned!