{"id":227603,"date":"2021-06-30T09:23:00","date_gmt":"2021-06-30T07:23:00","guid":{"rendered":"https:\/\/langhe.net\/?p=227603"},"modified":"2023-03-30T10:21:42","modified_gmt":"2023-03-30T08:21:42","slug":"barbecuing-advice-from-three-langa-chefs-vol-2","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/227603\/barbecuing-advice-from-three-langa-chefs-vol-2\/","title":{"rendered":"Barbecuing: Advice From Three Langa Chefs Vol.2"},"content":{"rendered":"\n

One of the classic get-togethers <\/strong>at this time of year is the barbecue<\/strong>.<\/p>\n\n\n\n

For some it is a real passion<\/strong>, a ritual to be celebrated regularly with trusted friends, where nothing is left to chance<\/strong>.<\/p>\n\n\n\n

For others, it is an occasion like any other<\/strong> to get together with friends, no matter what is sizzling on the grill.<\/p>\n\n\n\n

However you look at it, there is always something to learn<\/strong>, and again this year we asked three chefs<\/strong> from the Langa to give us some tips <\/strong>to make this ritual even more delicious.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

At this link<\/a>, you will find the first episode<\/strong> with other chefs.<\/p>\n\n\n\n

Stefano Paganini <\/strong>from Corte degli Alfieri<\/a>, Manolo Allochis<\/strong> from Vigneto di Roddi<\/a> and Emiliano <\/strong>from La Cantina<\/a> di Verduno share their tastes<\/strong>, tricks <\/strong>and tips <\/strong>with us.<\/p>\n\n\n\n

What is your favorite type of meat -and cut- on the grill?<\/h3>\n\n\n\n

Stefano, Corte degli Alfieri<\/strong><\/h4>\n\n\n\n

Let’s say right away that I couldn’t wait to get back to grilling <\/strong>with friends!<\/p>\n\n\n\n

My choice goes to ribs<\/strong>, they really drive me crazy: the bone gives them a special flavour<\/strong>, and then I like the fact that they can be eaten with the hands<\/strong> and reflect the informality of a lunch with friends.<\/p>\n\n\n\n

As an alternative I propose a lesser-known cut: veal belly<\/strong>, a cheap but very tasty cut!<\/p>\n\n\n\n

Manolo, Vigneto di Roddi<\/strong><\/h4>\n\n\n\n

I must say that unfortunately Piedmontese meat<\/strong>, although excellent for many recipes, is not the most suitable<\/strong> for grilling because it is too lean.<\/p>\n\n\n\n

Ideally, South American cuts<\/strong> of meat should be used, but let’s just say that the famous Bue grasso<\/strong> (mutton ox) is quite close<\/strong> to what good meat for grilling should be.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

As a cut, I would say rump<\/strong>, which comes from the upper quarter of the adult beef and has the right amount of fat<\/strong>.<\/p>\n\n\n\n

Emiliano, La Cantina<\/strong><\/h4>\n\n\n\n

The dish that for me should never be missing from a barbecue is pork ribs<\/strong>, a great classic that is however often snubbed<\/strong> because it is not so easy to cook.<\/p>\n\n\n\n

Or rather, it looks easy, but without the right care<\/strong>, the ribs easily become tough or burnt.<\/p>\n\n\n\n

What tips do you have for preparing and cooking this cut?<\/h3>\n\n\n\n

Stefano, Corte degli Alfieri<\/strong><\/h4>\n\n\n\n

For ribs<\/strong>, the ideal would be a 2-stage cooking process<\/strong>, although it requires special equipment that not everyone has but is becoming more popular in recent years.<\/p>\n\n\n\n

I cook them for a couple of hours in a vacuum<\/strong> with flavourings and at a low temperature<\/strong> using the Roner<\/strong>.<\/p>\n\n\n\n

In simple terms, this is an electric heating element<\/strong> that keeps a container with water in which we have immersed the vacuum-packed bag with our dish at the desired temperature.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

After this cooking, I place the ribs on the grill<\/strong> for a quick sear, which gives the typical taste.<\/p>\n\n\n\n

You will see how wonderful it is when the meat comes off the bone effortlessly<\/strong>!<\/p>\n\n\n\n

If I were to use a more traditional barbecue, I would still be careful to keep the ribs far enough away from the fire<\/strong> and cook them<\/strong> very slowly<\/strong>, even closing the lid if possible.<\/p>\n\n\n\n

Manolo, Vigneto di Roddi<\/strong><\/h4>\n\n\n\n

For me it is very important to marinate the meat<\/strong> with oil <\/strong>and herbs<\/strong> for at least 12 hours. That way it will have time to absorb all the flavours well and the fibre will be more ready for cooking.<\/p>\n\n\n\n

If I know I’m going to have a barbecue, I like to organize it<\/strong> so that I don’t need too much time for cooking and so that I don’t have to bring little meat to the table having to share it among many.<\/p>\n\n\n\n

So I cook at a low temperature<\/strong> and then freeze it<\/strong>.<\/p>\n\n\n\n

On the chosen day, I just finish it off with a quick pass over the grill <\/strong>and it’s easier to manage even large quantities.<\/p>\n\n\n\n

Emiliano, la Cantina<\/strong><\/h4>\n\n\n\n

I have a somewhat unusual <\/strong>but impressive preparation for ribs<\/strong>: the crown!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

This is a loin of ribs tied together in a circle<\/strong> to form a crown. The preparation and cooking takes a little time, but it is worth it.<\/p>\n\n\n\n

We have to marinate the meat<\/strong> for at least a few hours, then we arrange the chops vertically<\/strong> and tie them<\/strong> with kitchen string.<\/p>\n\n\n\n

We then place them on the barbecue, preferably closed, and cook them for about 3 hours<\/strong>, sprinkling them with apple juice<\/strong> from time to time.<\/p>\n\n\n\n

Which side dishes and which sauces to combine with the dishes you have suggested?<\/h3>\n\n\n\n

Stefano, Corte degli Alfieri<\/strong><\/h4>\n\n\n\n

My favourite side dish is onions<\/strong>, lightly boiled and then grilled with a drizzle of vinegar.<\/p>\n\n\n\n

On the other hand, the sauce I cannot resist is diavola<\/strong>, the spiciness goes too well with smoked meat!<\/p>\n\n\n\n

Manolo, Vigneto di Roddi<\/strong><\/h4>\n\n\n\n

Together with meat, I like to prepare a salad <\/strong>with bread cubes, tomatoes, cucumbers, peppers, oregano, vinegar and oil.<\/p>\n\n\n\n

It is a very fresh<\/strong> dish <\/strong>that I like to put in between courses, a kind of vegetable break!<\/p>\n\n\n\n

On sauces I am rather a traditionalist, I like fresh homemade mayonnaise<\/strong> and rubra<\/strong>.<\/p>\n\n\n\n

Emiliano, La Cantina<\/strong><\/h4>\n\n\n\n

I am not a big fan of sauces, because I always feel that they cover too much of the flavour<\/strong> of the meat.<\/p>\n\n\n\n

Rather I like to prepare vegetable creams<\/strong>, which can be used both as a sauce<\/strong> and as a side dish<\/strong>, for example a cream of courgette and dried olives, or Jerusalem artichoke.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

But let’s also say that grilled potatoes <\/strong>are <\/strong>always nice.<\/p>\n\n\n\n

Do you have any general advice for all ‘budding grillers’ who will try their hand at grilling?<\/h3>\n\n\n\n

Stefano, Corte degli Alfieri<\/strong><\/h4>\n\n\n\n

From a more technical point of view, I recommend paying attention to<\/strong> hygiene<\/strong>, because grilling takes place outdoors: don’t leave the meat in the sun, cover it to protect it from insects or dust.<\/p>\n\n\n\n

Having said that, it must be a festive moment<\/strong>, where conviviality is privileged over the gourmet experience.<\/p>\n\n\n\n

Manolo, Vigneto di Roddi<\/strong><\/h4>\n\n\n\n

In my opinion there are a few simple tips that should always be followed before starting: heat the grill well <\/strong>and clean it well using vinegar<\/strong>.<\/p>\n\n\n\n

Then we try to keep the coals not too close to the meat, favouring slow cooking<\/strong>, it is a moment of relaxation so banish the hurry!<\/p>\n\n\n\n

Emiliano, La Cantina<\/strong><\/h4>\n\n\n\n

My advice is not to forget the marinade<\/strong>.<\/p>\n\n\n\n

This step in the preparation is very important, it adds flavour<\/strong> and personality to your meat.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

It also allows you to indulge and vary the ingredients, to try different marinades <\/strong>on the same meat.<\/p>\n\n\n\n

For example, with my wife we have our favourite marinade: honey<\/strong>, oil<\/strong>, salt<\/strong>, pepper <\/strong>and 24 hours in the fridge.<\/p>\n\n\n\n

All that’s left now is to get the grill out<\/strong> of the cellar, call the butcher, the right friends<\/strong>, and have a good barbecue everyone<\/strong>!<\/p>\n","protected":false},"excerpt":{"rendered":"

We asked three Langa chefs to give us some tips to make your BBQ even more delicious. There is always something new to learn<\/p>\n","protected":false},"author":2476,"featured_media":227613,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1567],"tags":[1826],"lgarea":[],"class_list":["post-227603","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eat-drink","tag-barbecue-bbq"],"yoast_head":"\nBarbecuing: Advice From Three Langa Chefs Vol.2<\/title>\n<meta name=\"description\" content=\"We asked three Langa chefs to give us some tips to make your BBQ even more delicious. 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