Four secrets for chef-style grilling with Mida Muzzolon

When it comes to barbecues, we all have in mind that pleasant feeling of being together, outdoors, with the aroma of cooked meat spreading in the air. But how to turn a simple barbecue into a memorable culinary event?

Thanks to our ambassador and chef Mida Muzzolon, here are four secrets to make the perfect meat and amaze your guests.

1. Bring the meat to room temperature before cooking

A common mistake is to cook the meat when it is still cold, directly taken out of the fridge. This thermal shock is not friendly to even cooking! To ensure that each steak or piece of meat cooks evenly, it is essential to bring it to room temperature before placing it on the grill. Leaving the meat out of the fridge for about 20-30 minutes before cooking allows the fibers to relax, ensuring more even cooking and a tenderer meat.
 

2. Let the meat rest after cooking

After grilling the meat, many are tempted to cut it and serve it immediately. However, this is another step towards mediocrity. Letting the meat rest for a few minutes after cooking allows the internal juices to redistribute within the fibers. This process makes every bite juicy and flavorful.
 

3. Slow cooking is better the next day

It's no secret that some dishes improve the next day, and this is particularly true for braises, stews, and other slow-cooked preparations. During the extended rest, the flavors have time to blend and intensify, making the dish richer and more complex. If you plan to prepare these types of dishes, consider cooking them the day before.
 

4. Salt the meat just before cooking

Salting immediately just before cooking helps create a perfect outer crust and keep the inside juicy and full of flavor; salting it too far in advance can cause moisture to escape, drying it out.

We thank Mida Muzzolon for these tips and invite you to apply them to organize barbecues like a true chef and impress your guests!

Mida Muzzolon