Summer and BBQ’s go hand in hand, there’s not much we can do about it.
It doesn’t matter which type you choose, the important thing is to enjoy the ritual and take your time.
In this mini guide we want to make sure that we cover all the basics to master the grill!
A few tips before you start
If you’re not an expert, let’s start from the abc with a few easy steps. Trust us, if you start well, you’ll end well!
Clean the grill
Before heating the grill, wash it well with water and vinegar, rubbing it with an abrasive sponge.
Prepare the embers
Take your time: the embers are ready when they are covered with a light layer of ash.
Choose the right ingredients
Rely on a high quality supplier: if the main ingredient is excellent, you are one step away from success!
Marinating is the key
If you grill meat, marinating is a must because it prepares the fiber for cooking. The embers will then enhance all tastes.
Cover the ingredients
Don't leave them in the sun, you risk ruining them. Keep them in the shade and covered to protect them from bugs and dust.
Heat the grill
Make sure the grill is hot and dry before placing the ingredients on top so they don't stick.
Although Piedmontese meat is excellent for many recipes, it is not the most suitable for grilling, because it is too lean.
Try the Bue Grasso (castrated ox): an excellent compromise for choosing Italian meat. Which cut? The rib or the belly.
Ribs, coppa and sausage are a must, but have you ever tried bacon? It has the perfect amount of fat.
The thighs are among the most popular cuts, but don't underestimate the wings. Put them on the grill first as they take quite a long time to cook.
The BBQ maximizes the quality of the lamb. Try the ribs and if you really want to enjoy them, use beech or cherry wood.
Large, fatty fish, such as sea bream and sea bass, are easier to cook.
Alternatively, try the sardines, you won't regret it!
Tuna, salmon and croaker are great classics.
Ask the fishmonger to cut at least two fingers thick to prevent them from drying out too much during cooking.
Prawns, lobsters and scampi are a real treat.
The carapace protects the pulp during cooking, preventing it from drying out too much.
Veggies and others
The secret is to place the cobs wrapped in their leaves on the grill at the highest possible temperature!
If you like its slightly bitter taste, this is for you.
Cut it in half, grease it with oil and give it a pinch of salt. Cook it over medium heat.
Tofu or seitan burger
If you want to make them tasty, marinate them overnight with oil, white or red wine, vinegar, carrots, celery, garlic, pepper and aromatic herbs.
Bananas and chocolate
For all BBQ purists, you can only finish with the grilled dessert. Creamy, to eat with a spoon and just delicious!
Dive deeper in the subject…
Here are some of our articles about BBQ.
by Michela Giuliano
by Federica Crucitti
by Nicolas Roncea
by Michela Giuliano
Your BBQ in Langhe & surroundings
Some areas equipped for a barbecue with the usual friends, but in a different place. Prepare the cooler bag with everything you need and load wood or charcoal in the trunk, you can find the grill on the spot!
In Alba, a real park suitable for kids and adults.
In Montaldo Roero, a picnic area immersed in a chestnut grove.
San Michele's Chapel
In Lequio Berria, a paradise in the shade of pine and birch trees.
In Pezzolo Valle Uzzone, a Via Crucis that goes into the woods.
Baladin Open Garden
In Piozzo, a park where beer is always chilled.
Parco Isola Verde
In Castagnito, complete with a playground
Parco Forestale del Roero
In Sommariva Perno, it is also possible to book naturalistic and cultural themed workshops