Check out the sauce suggestions to accompany the barbecue and make a successful Father’s Day lunch


Beef consumption is still high among the Brazilian population, despite the increase in sales of other animal proteins, such as pork and chicken. To get an idea of ​​the percentage, a study by the Brazilian Association of Meat Exporters (Abiec) showed that last year, the average consumption during the period was 34.3 kg per inhabitant.

Depending on the conditions of use, the most popular preparation is barbecue, which consists of beef slices, charcoal grills on skewers or grills. With a strong tradition, the dish is one of the favorite things to get together, and one of them, Father’s Day.

On the other hand, the increase in domestic prices has led to other options such as pork and chicken. The chef and instructor of Gastronomy courses at Senac EAD, Ken Francis Kusayanagi, explained that the new cuts have helped to replace, such as: mignon, sirloin, sirloin cup and steak, all pork protein.

As for chicken, there are also many options that stand out on the Brazilian table. “Among poultry farming, until now chickens are the most common in the country. From cuts such as winged drum, thigh, drumstick and bran such as heart and liver. In addition, there are options such as chicken or grilled whole chicken breast, on grill”, he said.

The tradition of cutting and seasoning

Another interesting thing in the preparation of meat for barbecue is seasoning. In Brazil, due to cultural differences, the materials used are different, for example, in the South region, where only soft salt is used, and in the Center-West region, where some areas use salt, garlic and other spices.

Ken pointed out that the changes happened under the influence of neighboring countries, such as Argentina. “Salt is a remnant of the tradition of tropeira, however, and chimuchurri It is added that, following the preparation method of Argentine parrilha. This seasoning is perfect for the tastiest and fastest cuts like sirloin and sirloin”, he suggested.

Another spice that conquers the palate is salt, it gives different flavors in the barbecue meat. It is also worth remembering some recipes that are famous in the world: the Argentine parrilla, the American pit smoke (a long cooking style that has strong meat and a strong aroma) and the Korean barbecue, which famous for spices.

“In national terms, the Midwest has always had good things about barbecue, such as the Maracaju sausage, for example, it’s just beef and spices passed down from generation to generation”, said the professor.

It is worth noting that some spices and seasonings provide a very tasty combination to some animal proteins. Check out the observations listed by Senac’s EAD expert:

– Fish: generally, fresh herbs such as sage, parsley, basil and coriander complex. The latter, in my opinion, is the best seasoning for fish, especially if it is prepared with a it’s fresh parsley of tomatoes, peppers and onions. Whenever possible, squeeze the lemon before serving.

– Chicken: Sage, thyme, rosemary, pink pepper, finger girl pepper and for more sensitive palates, Indian curry and yogurt marinade.

– Pig: thyme, sage, rosemary, garlic, white wine, mint and orange.

– Beef: there is more direct, m salt, black pepper, sometimes mustard (cutibana diaper in mustard).

– Lamb: meat has found space on the tables of families and restaurants, with options for “gourmet” barbecues. It is served in different parts and spices, with an emphasis on mint, oregano and garlic, typical of Uruguayan cuisine.

Sauces to accompany, how to choose?

In Ken’s opinion, one of the best sauces to accompany barbecue is chimichurri, however, the expert warns that it is not suitable for fish recipes. On the other hand, chutney, salsa criolla and aioli (Catalan garlic mayonnaise) are options suitable for different types of proteins.

As it is possible to follow, there are different types of spices for different types of animal proteins. In addition, barbecue sauce comes out very well when it is chosen well. We asked Senac’s EAD teacher, two recipes to enhance the Father’s Day barbecue, follow:

1- Chimichurri Sauce
½ cup fresh parsley
½ cup dried oregano
2 chili peppers
3 garlic cloves
2 tablespoons red wine vinegar
½ cup (tea) of olive oil
½ cup (tea) of water
½ tablespoon of coarse salt
Mode of preparation:
1. Prepare the brine: in a small pan, put water and soft salt. Place on high heat and let it cook until it boils. Transfer to a bowl and let cool. Meanwhile, prepare the other ingredients.

2. Wash, dry and finely chop the parsley leaves. Wash, discard the seeds and cut the bell pepper into cubes. Peel and finely chop the garlic cloves.

3. In a bowl with brine, add parsley, pepper and minced garlic cloves. Add oregano, vinegar and oil. Mix well and let it rest for at least 1 hour before using it – the longer it rests, the tastier the sauce.
* Note: if you want a thicker sauce, replace the fresh ingredients with the dry ones.

2 – Bulgogi (Korean Recipe)
8 tablespoons soy sauce (soy sauce)
4 tablespoons of sesame oil
4 tablespoons again
2 tablespoons of sugar
6 spoons of sesame
4 crushed garlic cloves
1 piece of grated ginger

Salt and black pepper to taste
1 chopped red pepper or chili pepper to taste
1 kg of sliced ​​sirloin (+/- 1 finger when thick) or sirloin

Mode of preparation:

1. In a bowl, mix soy sauce with sesame oil, sake, sugar, sesame seeds, crushed garlic, crushed ginger, salt and pepper to taste, and crushed pepper or hot sauce to taste.
2. In this mixture above, place the sliced ​​ribeye (+/- 1 finger thickness) or sirloin steak and leave to marinate for 20 minutes.
3. On a grill or grill plate (+/- 15 to 20 cm away from the ember), very hot and greased with oil or olive oil, place the sliced ​​meat and grill according to your preference.
4. Serve with grilled vegetables.

* Note: if you don’t want to cook the meat, use these ingredients only as a sauce, or brush the meat while it’s grilling. In the case of Korean barbecue, Bulgogi, the sauce recipe can be a meat marinade as well.

At Senac EAD you have many options for courses in gastronomy, to learn or develop in the preparation of recipes for commercial production or for different culinary traditions. Get in site and check out the available titles.

Senac EAD issues

With more than 75 years of experience in professional education, Senac is a pioneer in distance learning in Brazil. The first experience in this situation took place in 1947 with the Universidade do Ar, in collaboration with Sesc, which teaches courses by radio.

Since 2013, with the launch of the Senac EAD station, the center has expanded its operations throughout the country. Today, it offers a wide range of open, technical, undergraduate, postgraduate and distance learning courses, which serve the entire country of Brazil and support more than 350 assessment centers.
enter here The complete program of Senac EAD courses. There are also a variety of online courses that can be searched the institution.

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