Barbecue for professional. Linea VZ guides: cooking techniques.

The cooking of the grilled meats is one of the foundations of our cuisine. Is one of the cooking methods more "natural". It is also suitable for outdoor cooking and convivial occasions such as picnics out of town or during the summer evenings in the garden with friends or with your family.

The cooking grilled can be considered the modern variant of one of the most ancient techniques, that realized directly on the fire. The food is cooked on a grill preheated, placed above a heat source to high heating power (the temperature can reach 600 ° C), which emits a considerable amount of infrared radiations, main responsibles of the cooking of food. The high amount of heat allows a rapid browning of the food, even if, when it is not metered to perfection, it risks to color the outer part without to cook the inside. The greatest difficulty of grilled cooking resides in the ability to achieve the right balance between the amount of heat and the distance between source and food, in relation to the thickness and type of food to be cooked. The main objective is to get from own cookings at the barbecue a dark outer crust, "crispy", full of countless complex flavors caused by caramelization, and an inside food cooked evenly, so as to result tasty and soft.

In order to achieve this it is important to know that there are three different cooking techniques.

The hot&fast cooking

To cook on the barbecue with this technique, you need to put the food directly over the heat source so that the radiant heat can invest it directly. Quick cooking and cauterization violent allow you to get a meat to the "blood" especially inside. The hot&fast cooking is suitable for thin and lean foods or small pieces of meat or that in any case not require more than 20 minutes of cooking. The heat is generally very high, up to 500 ° C. When you do this type of cooking usually don't you use the lid and you must turn often the food in such a way that the heat is applied only to the lower surface. Proceeding in this manner the hot side is cooled quickly and does not you run the risk of overcooking the inside.

The indirect cooking

The risk you run with the cooking to direct barbecue is that very easily burns the outer surface of the thicker cuts leaving maybe too raw the inside part, or even worse cooking too the inside  and is for this reason that often especially for to cook large pieces of meat is advisable the technique of indirect cooking, because in this case the barbecue is used as if it were an oven resorting to a medium-low temperature. The meat then is placed away from the embers and the heat comes precisely in an indirect way and as a result of an internal ventilation to the barbecue. In fact, lowering the temperature and by closing the lid of the barbecue, the heat transmitted to the outer layers has the time to move towards of the food center and this prolonged cooking melts the fat and the connective tissue, while maintaining the tasty meat and soft. Indirect cooking allows to accurately handle the heat and create a moist cooking environment, through the use of water bowls, ideal to keep the meat soft.

The low&slow cooking

The low&slow cooking has an American origin and is a technique typical of many preparations and traditional recipes of the Southern States. This technique envisages an indirect cooking, the use of a low firing temperature, never exceeding 120 ° C and a smoke component to give a smoked note more or less marked to the meat. The low&slow cooking requires passion, experience and above all a lot of patience. The cooking of large pieces of meat can take up to 20 hours! Patience and dedication will be rewarded with tender meat, rich, with a consistency never tasted before.

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