mleku on Nostr: did much better on the #espetada #madeira style (espetada madeirense) today 😁 a ...
did much better on the #espetada #madeira style (espetada madeirense) today 😁
a few tricks:
- slice the garlic thin and squash it onto between the chunks
- put the salt on it and let it sit for a while so the salt gets nice and stuck... for steak bbq enthusiasts this is called "brining" but it's not quite the same with skewers as is the espetada style
- push the chunks through, if they have a fatty segment on one side (eg picanha cut) push that fatty bit perpendicular to the spike
- it may look like it's burned, but i assure you, it has to be almost black to be burned
- inevitably, the fat will melt and drip all over the coals and make flames, this is ok, flames are nice, but they char more than cook
ultimately, it's still good that the inner parts are still mostly raw but warm, because actually raw meat is even better but not as safe to eat, or as tasty
so this leads me to my last tip:
- cut small segments, like, maybe 5cm max diameter or so, seems to be ideal
a few tricks:
- slice the garlic thin and squash it onto between the chunks
- put the salt on it and let it sit for a while so the salt gets nice and stuck... for steak bbq enthusiasts this is called "brining" but it's not quite the same with skewers as is the espetada style
- push the chunks through, if they have a fatty segment on one side (eg picanha cut) push that fatty bit perpendicular to the spike
- it may look like it's burned, but i assure you, it has to be almost black to be burned
- inevitably, the fat will melt and drip all over the coals and make flames, this is ok, flames are nice, but they char more than cook
ultimately, it's still good that the inner parts are still mostly raw but warm, because actually raw meat is even better but not as safe to eat, or as tasty
so this leads me to my last tip:
- cut small segments, like, maybe 5cm max diameter or so, seems to be ideal