Today we talk about the grill, the secret love of Italians and many others.
In Italy, “grigliata” and barbecue are synonymous: we stick to traditional cooking tricks passed down from our grandparents. Grilling is perhaps the only culinary art always practiced by men, descendants of Neolithic hunters. It’s a very macho affair – and a drama if something goes wrong. It’s always personal.
No American-style grills here. No domed lids, no smoky cooking. Italian grilling means cooking over open flames or hot coals, outdoors.
Podere Pendolino’s grilling secrets?
- Never use artificial charcoal that can give meat a petroleum aftertaste. No chemical starters either.
- Well-maintained professional grills, tongs, and tools.
- Marinade (oil, spices, lemon juice, beer, etc.) at least half an hour before cooking.
- Cooking time: rare, medium, or well done. We monitor meat temperature by eye thanks to experience. If the inside seems undercooked, move it to a cooler part of the grill to finish slowly without burning the outside.
- Patience, lots of patience. Grilling is a ritual requiring time and love. Speed and grilling don’t mix.
What to avoid: chemical starters that leave a kerosene smell, overcooking on high flames that burn meat, and piercing meat which causes precious juices to leak.
Some say grilling is a religion loved by all, but everyone wants to interpret it their own way.