If you’re wondering how to make a barbecue that truly surprises, you’re in the right place. At César Nieto, experts in ham and Iberian meats for over a century, we propose a gourmet experience that combines tradition, flavor, and technique. Organizing a barbecue with Iberian products not only guarantees a delicious result but also an unforgettable moment to share with family or friends.
Below, we offer you a complete guide on how to make a perfect barbecue, from lighting the fire to the last bite, using the best cuts of Iberian pork.
How to Make a Barbecue: First Steps
Before you start cooking, it’s best to have everything well organized. Having a good grill or barbecue—preferably one with a lid—is a great starting point. Choose a ventilated and safe space, and make sure you have quality charcoal and natural fire starters that won’t alter the flavor of the meat.
Distribute the charcoal in a volcano shape and light the fire using the fire starters. Wait about ten minutes until you have white, uniform embers—ideal for starting to cook. A solid base of embers will help the meat cook evenly and retain all its juiciness.
What Meats to Choose for a Barbecue with Iberian Flavor
Not all meats are the same, and if you want a standout barbecue, the choice of cuts is key. At César Nieto, we recommend:
- Iberian secret: juicy, with marbled fat and quick cooking.
- Iberian presa: tender and flavorful, perfect for searing and finishing to your taste.
- Iberian ribs: ideal for slow cooking over moderate embers.
- Iberian lagarto or pluma: versatile, quick, and packed with flavor.
Choosing these cuts is essential to understanding how to make a barbecue with true gourmet character.
Learn How to Make a Barbecue with Iberian Cuts
With the fire ready and the meat selected, it’s time to get to work. There are several cooking methods that can be applied depending on the type of cut:
- Direct cooking: perfect for thin cuts like pluma or lagarto. Grill directly over the embers for 2–3 minutes per side.
- Indirect cooking: suitable for larger pieces like Iberian ribs, where the heat surrounds the meat without direct contact.
- Searing and resting: ideal for cuts like presa, searing at high heat and then moving to a cooler area to finish cooking gently.
These methods will help you elevate your barbecue and better understand how to make a barbecue that everyone will remember.
Additional Tips on How to Make a Barbecue
Avoid piercing the meat to preserve its juices. Season just before or right after cooking, depending on the cut. Let the meat rest for a few minutes after removing it from the grill so that the juices redistribute.
Another tip: cook in batches. Don’t put everything on the grill at once. Respect the optimal time for each cut and adjust to your guests’ preferences.
At César Nieto, we ensure each piece of meat lives up to special occasions. Our carefully selected Iberian meats are perfect for transforming any gathering into a memorable experience.
Now That You Know How to Make a Barbecue…
…you just need the right products. Visit our online store and choose from our range of Iberian cuts that will bring flavor and personality to your next barbecue. With César Nieto, every barbecue is a celebration of quality and tradition.
