A complete guide to making the perfect barbecue for the National Holidays

September arrives brimming with Chilean flags, cueca dances, and above all, the unmistakable aroma of a lit grill. The perfect barbecue for the Fiestas Patrias (National Holidays) depends on a combination of good cuts of meat, proper cooking times, and a few tricks that make the difference between a good barbecue and an unforgettable one.

This guide covers everything you need, from choosing the meat to the exact cooking point , to make the grill the center of the celebration this eighteenth.

Choosing the right cuts

The first step to a perfect Chilean barbecue is selecting the meat. Not all cuts behave the same over the coals, and mixing the textures well is key to satisfying everyone at the table.

The most recommended cuts of meat for the National Holidays are:

• Skirt steak : fibrous, juicy and quick-cooking, ideal for opening up the roast.
• Short rib roast : with bone and marbled fat, it provides intense flavor.
• Ribeye steak : with a marbling of fat that melts during cooking, delivering juiciness without losing tenderness.
• Goose tip : a lean and tasty cut, highly valued for its tenderness when cooked to medium.
• Malaya : fibrous and flat, perfect for cutting into strips after roasting and serving on a tray.
• Ribs : ideal for slow cooking over indirect heat, with a deep flavor thanks to the bone.
• Choripán (With chorizo or longaniza ): a must-have at any national celebration, perfect as an appetizer while the rest is cooking.
• Anticuchos : skewers of meat, sausage and vegetables that add variety and color to the grill.

For a gathering of eight to ten people, it is recommended to calculate between 300 and 400 grams of meat per person , including sausages and side dishes.

Preparing the grill: the step that many forget

A common mistake is lighting the fire and putting the meat on almost immediately . The grill temperature is crucial for even cooking. The charcoal or wood should form ash-gray embers before you start cooking, which usually takes between 30 and 45 minutes.

It's best to divide the grill into heat zones: one more intense to sear the meat and another gentler one to finish cooking without burning the outside . This technique avoids the classic problem of meat that's burnt on the outside and raw on the inside.

Cooking times according to the cut

Roasting times vary depending on the thickness and type of meat. As a general guideline:

• Skirt steak: three to four minutes per side .
• Short rib roast: between eight and 10 minutes per side, over medium heat .
• Ribeye steak: between five and seven minutes per side, taking care not to overcook .
• Goose tip: between six and eight minutes per side, depending on the thickness .
• Malaya: between four and six minutes per side, over medium-high heat .
• Ribs: slow cooking for one and a half to two hours over indirect and low heat .
• Choripán (With chorizos or longanizas): between five and seven minutes, turning constantly .
• Anticuchos: between four and six minutes per side .

A foolproof trick for these Independence Day celebrations is to use the touch technique: press the meat with tongs and compare the firmness to the palm of your hand at different points. The firmer it is, the more cooked it is.

For those who prefer greater precision, a kitchen thermometer is the most reliable tool : 55 degrees for rare, 63 for medium and 71 for well cooked.

Seasoning and marinating: the perfect touch for the National Holidays

The traditional seasoning for barbecue is usually simple: coarse salt applied before or during cooking, depending on the cut. For skirt steak and short ribs, many grillers prefer to salt the meat just before placing it on the coals, so that the salt doesn't draw out the juices prematurely.

A simple marinade with garlic, oregano, oil, and a splash of red wine can enhance the flavor of cuts like rump roast or flank steak during these Independence Day celebrations, always allowing the meat to rest for at least two hours before cooking. Ribs, on the other hand, benefit from a longer marinade, even overnight, as their extended cooking time allows the flavors to penetrate deeply.

Accompaniments that cannot be missing during National Holidays

No barbecue is complete without its classic side dishes. Among the favorites for the National Holidays are:

• Pebre : the essential sauce made with tomato, onion, cilantro and chili pepper.
• Chilean salad : tomato and onion slices, dressed with oil and salt.
• Roasted or ember-cooked potatoes : cooked directly among the embers.
• Homemade bread : perfect to accompany the choripán or to dip in the pebre.
• Wine : And if you're going to drink, give up the wheel.

Final tips for a memorable Independence Day celebration

Planning ahead is just as important as the cooking technique. It's a good idea to prepare the pebre (a Chilean salsa) and salads in advance , have the meat at room temperature before grilling , and coordinate the cuts of meat according to their cooking time, starting with those that take longer and leaving the quicker ones for last.

One mistake to avoid is piercing the meat with a fork , which causes it to lose its juices . It's also not recommended to constantly move the cuts of meat instead of letting them sear , and to speed up the cooking process with excessively high heat , which burns the outside before the inside reaches the desired doneness.

Another common mistake is not letting the meat rest after removing it from the heat . Resting for two to three minutes allows the juices to redistribute, resulting in a juicier cut when served.

With this guide, the perfect barbecue for the National Holidays becomes the star of a celebration that combines tradition, flavor and good company around the grill.

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