Summer is just around the corner and barbecues party with it! If you don't want to miss these unmissable summer events, here are some tips to help you choose the right barbecue with, as a bonus, some healthy recipe ideas. Follow the guide.
In summer, barbecue cooking is a real national sport. The proof:every year in France, 11 million barbecues are sold, the first brand being Weber with in particular its 57 or 47cm barbecues. The advantage? There is something for all tastes and for all prices, even if the charcoal barbecue has always been the top seller. This model is appreciated by lovers of tradition who love the smoky flavors of food and the authenticity of embers. In addition, it is now available in a very modern version. Exit the old-fashioned charcoal barbecues and make way for more sophisticated models:pizza stone, integrated worktop, brazier, wok, griddle, etc. It can be made up of wheels or not, equipped with a cover or not and comes in all kinds of shapes and sizes. Only downside:it is difficult to light and maintain.
To overcome the problems of the charcoal barbecue, many people rely instead on the gas model. The latter turns on instantly, which saves you a long chore. Thanks to the presence of the burners, it is possible to obtain a high heating temperature very quickly. Handy if you need to cook your food quickly. Conversely, you also have the option of reducing the heat for slower cooking. When choosing the right model, the number of burners must be taken into consideration. If your family consists of less than 6 people, a small cooking surface and a burner will suffice. For more than 12 people, a large cooking surface with two burners is better.
If you are located in an urban area where charcoal barbecues are prohibited, turn to the electric model, a little less authentic and traditional of course, but at least it will allow you to grill your meats and vegetables without disturbing surroundings with too much smoke and no risk of a fire starting. In addition, the electric barbecue is compact and fits into all spaces, even the smallest ones.
For a successful and above all healthy meal around a barbecue, avoid chipolatas, merguez sausages and other industrial and very fatty sausages and bet instead on fish and lean meats such as turkey, chicken, cod, veal cutlet, seafood and more. As they contain less fat, they will generate less smoke and allow healthier cooking.
Do not forget vegetables such as peppers, mushrooms, tomatoes, eggplant and zucchini that will bring out the flavors of your meat and fish. As such, for even more flavor, marinate your meat one hour in advance with a mixture of soy sauce, olive oil, lemon, garlic, herbs and spices. Finally, watch the cooking carefully so that the food does not char. It has been proven that meat and fish overcooked by flames lead to the appearance of compounds that may be carcinogenic.
