Question

Nesecito que me ayuden con esta tarea porfavor
Como hacer una parrillada todo en ingles por favor

Answer 1

· To make the fire uses a good coal. The ratio is 1 kg of coal per kg of meat.

· To ignite the fire it is best to put the coal on the grill and underneath, to light some sheets of newsprint.

· Add paper balls until charcoal matches.

· If you notice a lot of sparks, add more coal. · Wait for the coal to be turned into coals to put the meat on the grill. It can take between 30 and 45 minutes. · Do not put the meat when there are still high flames, because you will only get the meat to burn or have a bitter taste. · You must take into account the cooking order of the meat. The first thing you put on the grill are the viscera, then the chicken and finally the beef. · It is important that the grill has a grease trap. Otherwise locate the fatty area of ​​the meat towards the banks or where they do not fall directly to the embers. · Pour coarse salt before starting cooking. · Fast-cooking meats are salted when you turn them over. · Thicker cuts put them on the hottest side of the grill and pour salt only on the side that goes to the fire. After a few minutes transfer it to a less warm place. Repeat the process when you voltees. · It is important not to turn the meat more than once. · A good barbecue needs time to be ready, do not try to rush it adding more heat. · Let the meat rest in a warm place, for at least 10 minutes before cutting. · When serving, make small portions for your guests to eat hot. · If you are going to roast chicken it is advisable to put it in boiling water for 3 minutes before it is cooked and before throwing it on the grill, add a few drops of lemon. · In the case of pork you should be much more careful because it decomposes easily. When you take it out of the refrigerator, marinate it and place it on the grill immediately. · Chorizos or sausages are better roasted if you place them on the edges of the grill. · If you are accompanying with a garnish of roasted vegetables, leave them for a long time in the areas of the grill where the heat is less intense.

Answer 2

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Cómo hacer la parrilla de carne perfecta - Fácil
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How to Make the Perfect Meat Grille - Easy
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Borja López...
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Cambiar a españolHow to Make the Perfect Meat Grille - Easy
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Borja López
How to Make the Perfect Meat Grille - Easy
During summer months it is very common to make grills of meat in the garden of house in the field with all your friends, sea in the sea, you have to be very careful to follow the appropriate safety measures so that you do not suffer injuries or that you do not There is no fire, for many times, the main cause of a fire that devastates thousands of hectares, are poorly made and uncared grills. So carefully and enjoy the grilled meat.
You will need to:
Meat grill and forceps
Marinated pork chops.
Oil and Salt
Meat loin skewers.
Marinated sirloin steak.
arepas
Potatoes to paprika.
Guasacaca
Many types of sausages: spicy, garlic, pepper, etc.
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Instructions:
1
It preserves the meat in a cold place, it does not leave the meat until shortly before doing the barbecue of meat, since it could be in bad condition. Remember that the meat is not preserved for more than an hour and the temperature is 30 or more degrees Celsius.
2
Use two tongs, one to work with the raw meat that you will put on the grill and another to serve the meat and made.
3
The most dangerous thing about grilled meat is that there is no proper temperature for all the bacteria in the meat. Use an internal thermometer for the meat, to know if the meat reaches the right temperature.
4
Clean the grill before using it with soap and water. If you have not used the grill for a long time you should pass it through the fire before the remains stuck to it. Also clean with a newspaper and finally with water and soap