{"id":92782,"date":"2017-08-10T11:20:12","date_gmt":"2017-08-10T09:20:12","guid":{"rendered":"http:\/\/langhe.net\/92782\/barbecuing-advice-from-three-langa-chefs\/"},"modified":"2023-03-23T12:19:51","modified_gmt":"2023-03-23T11:19:51","slug":"barbecuing-advice-from-three-langa-chefs","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/92782\/barbecuing-advice-from-three-langa-chefs\/","title":{"rendered":"Barbecuing: advice from three Langa chefs"},"content":{"rendered":"

The warm season, with its beautiful days, is that time of year when one’s passion for cooking<\/strong> can be combined with a nice barbecue get-together.<\/p>\n

If we’re lucky, all we need to do is meet our friends with some beer<\/strong>, a bottle of wine and maybe the right sauces<\/a>, an omelet or a sweet.<\/p>\n

But what about when we’re the ones<\/strong> who have to take care of lighting the fire and starting the grill?<\/p>\n

As in the past, we don’t want to leave you alone,<\/strong> although this year it will be three young Langhe chefs<\/strong> who will be giving you a helping hand.<\/p>\n

Andrea<\/strong> from the Ristorante Argaj<\/a>, Beppe<\/strong> from the Antico Podere Tota Virginia<\/a> and Giampiero Vento<\/strong> from the San Maurizio Truffle Bistrot<\/a> will be telling us how they prepare the “perfect barbecue”.<\/p>\n

What is the type of meat – and cut – you prefer to cook on the grill?<\/h3>\n

Andrea – L\u2019Argaj<\/strong><\/span><\/h4>\n

For a good barbecue, my favorite meat cut is the easiest to find: chicken wings<\/strong>.<\/p>\n

Usually they’re placed on the grill first<\/strong> because they have a longer cooking time than other cuts and they’re eaten last<\/strong>.<\/p>\n

\"Chicken<\/div><\/div>


Chicken wings<\/p><\/div>\n

They’re much more enjoyable because their skin offers crispness and softness<\/strong> at the same time.<\/p>\n

Nevertheless, pork ribs<\/strong> too allow us to indulge in seasoning and processing, as well as giving great satisfaction when eaten.<\/p>\n

Beppe – Tota Virginia<\/strong><\/span><\/h4>\n

For my ideal barbecue I choose pork chops<\/strong> because they combines the right amount of fat<\/strong> with lean meat<\/strong>, making them unique and tasty.<\/p>\n

\"\"<\/div><\/div>


Pork Chops – Photo credit”Giallo Zafferano”<\/p><\/div>\n

Giampiero – Truffle Bistrot<\/strong><\/span><\/h4>\n

The meat cuts I prefer are rib-eye steak<\/strong> (preferably Fassona) and lamb spareribs<\/strong> because I think this type of cooking exalts their qualities.<\/strong><\/p>\n

\"\"<\/div><\/div>


Rib-eye steak<\/p><\/div>\n

Thanks to the high temperatures, the grill gives the meat a succulent inner sweetness<\/strong> and also a pleasant smoked fragrance.<\/p>\n

What advice can you give when preparing and cooking this cut?<\/h3>\n
\"\"<\/div><\/div><\/div><\/p>\n

Andrea – L\u2019Argaj<\/strong><\/span><\/h4>\n

For both cuts (chicken wings and ribs) I like to prepare a marinated sauce a few days before cooking<\/strong> so as to acquire tastes that are then exalted by the charcoal fire.<\/p>\n

I mean a dry, oil and fat free marinade<\/strong> with a mix of herbs and spices<\/strong> to create, along with the chicken skin or the crusty layer that is formed on the meat, a base that has an intense taste.<\/p>\n

Beppe – Tota Virginia<\/strong><\/span><\/h4>\n

With regard to preparing pork chops, we must first take the entire piece<\/strong> and marinate it with the various flavors (rosemary<\/strong>, marjoram<\/strong>, mint<\/strong>), then add some white wine and extra virgin olive oil<\/strong> for a few hours.<\/p>\n

Shortly before cooking, when the grill is at the right temperature, it is cut<\/strong>, possibly not too thin, then soaked a few seconds in the marinade<\/strong> and placed on the grill.<\/p>\n

Giampiero – Truffle Bistrot<\/strong><\/span><\/h4>\n

I prefer marinating meat only with aromatic herbs<\/strong> (thyme, sage, rosemary, lemon grass and laurel) along with good extra virgin olive oil<\/strong> and some organic lemon peel.<\/p>\n

Furthermore, an “important” ingredient, often overlooked when grilling, is wood<\/strong>.<\/p>\n

I prefer beech or cherry<\/strong>; in fact, these two types of wood give that typical aroma<\/strong> of a BBQ.<\/p>\n

Which side dishes and sauces would you pair with the dishes you suggested?<\/h3>\n
\"Sauces\"<\/div><\/div><\/div><\/p>\n

Andrea – L\u2019Argaj<\/strong><\/span><\/h4>\n

As a seasoning for chicken wings and ribs I would suggest herbs like rosemary<\/strong>, thyme<\/strong> or sage<\/strong>.<\/p>\n

If you like sauces, I suggest you try some American-style<\/strong> barbecue<\/strong> sauces as well.<\/p>\n

The classic side dish like red peppers<\/strong>, zucchini<\/strong> and eggplant<\/strong> can give a great result.<\/p>\n

I suggest, if I may, to marinate the vegetables as well<\/strong>.<\/p>\n

Beppe – Tota Virginia<\/strong><\/span><\/h4>\n

As far as the ideal seasoning is concerned for pork chops I suggest tartar sauce<\/strong>, mustard<\/strong> and bagnetto verde (a sauce made with parsley and anchovies).<\/p>\n

As a side dish we can prepare classic grilled vegetables<\/strong>, baked potatoes<\/strong> or a fresh tomatoes and green beans salad<\/strong>.<\/p>\n

Giampiero – Truffle Bistrot<\/strong><\/span><\/h4>\n

With regard to side dishes to pair with a good rib-eye steak, I would choose vegetables like eggplants<\/strong>, zucchini<\/strong> and artichokes<\/strong> which, having a bitter taste, exalt their flavor 100% on the grill.<\/strong><\/p>\n

Sauces<\/strong> too are very important because they close the tasting loop.<\/p>\n

I don’t really like the ones that completely cover the meat<\/strong> and hide its taste, so I always recommend using simple sauces<\/strong> such as oil and lemon, oil and balsamic vinegar or Bernese sauce.<\/p>\n

Do you have any advice to give in general to all those “barbecue beginners” who will be grilling on Ferragosto?<\/h3>\n
\"\"<\/div><\/div><\/div><\/p>\n

Andrea – l\u2019Argaj<\/strong><\/span><\/h4>\n

Be patient<\/strong> and\u2026 be careful with the temperature<\/strong>!<\/p>\n

Our aim is to have the charcoal at the right temperature, that can cook without burning<\/strong> the meat, but not too low so as to avoid the “boiled” effect<\/strong> which is unacceptable when it comes to grilled meat!<\/p>\n

Once you’ve lit the barbecue, you need to set aside a part of the charcoal that is extremely hot<\/strong> and that will stay warm over time so you can then redistribute it under the grill where the meat is cooked.<\/p>\n

A second aspect, that is often taken for granted, is that patience<\/strong> is fundamental. There is nothing worse than removing a wing from the grill too soon<\/strong> ;-)<\/p>\n

Beppe – Tota Virginia<\/strong><\/span><\/h4>\n

My advice to “grilliators” is to avoid neglecting the raw material<\/strong>: remember the main ingredient on a grill is meat.<\/p>\n

Always go to a supplier that provides good quality<\/strong>!<\/p>\n

Giampiero – Truffle Bistrot<\/strong><\/span><\/h4>\n

My first bit of advice to “barbecue beginners” is to use a good grill<\/strong> that can reach high temperatures and keep them constantly.<\/p>\n

The second is to use high-quality meat<\/strong>: you can’t fix bad meat, even if you know all the right tricks.<\/p>\n

But the main piece of advice is to have a barbecue in good company<\/strong> :-)<\/p>\n","protected":false},"excerpt":{"rendered":"

The warm season, with its beautiful days, is that time of year when one’s passion for cooking can be combined with a nice barbecue get-together. If we’re lucky, all we need to do is meet our friends with some beer, a bottle of wine and maybe the right sauces, an omelet or a sweet. But […]<\/p>\n","protected":false},"author":410,"featured_media":92790,"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-92782","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<\/title>\n<meta name=\"description\" content=\"The warm season, with its beautiful days, is that time of year when one's passion for cooking can be combined with a nice barbecue get-together. 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