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Blog

07-02-2018
Tips for a Mouthwatering Arrosticini BBQ

Hosting a BBQ party that will make a lasting impression on friends or colleagues requires a combination of prep and the right grill. If you want to really impress them you can’t go wrong with Arrosticini, the traditional Italian skewer recipe from Abruzzo.

 

To serve a succulent, mouthwatering and irresistible Arrosticini, you have to harmoniously combine the right ingredients that complement each other to give it its famous intense flavors.

 

 

With Hitek Milan’s fornacella, you can have the perfect coal flavor and searing without burning the wooden sticks or the meat itself.

 

To cook a perfect Arrosticini, you’ll need to choose the right meat (lamb, goat or mutton), condiments and cooking method. You’ll need traditional ingredients like garlic, oregano, thyme, Mediterranean salt and parsley. Different recipes will use these in different proportions along with lemon, olive oil and other herbs.

 

You’ll also need to consider the right grill, like Hitek Milano’s perfect fornacella series. The Milano is designed specifically for skewers and coal grilling.

 

To help you pick the right meat for your recipe, keep this in mind:

 

A Blend of Meat and Fat in the Perfect Ratio:

 

The only way to achieve a perfectly charred Arrosticini BBQ is to have the perfect ratio of lean meat and fat. Some say that it has to be 70% lean and 30% fat. This level of marbling will give your dish an excellent texture alongside the incredible smokiness from coal on the right grill and the deep flavors of the meat.

 

Select Some of the Fresh Cuts:

 

When possible, try to get meat that has not been frozen for distribution. This is, of course, not the worst problem a chef can have, and frozen lamb can be made quite well. Yet, never-frozen and fresh cuts will guarantee the best taste and texture for your guests.


I can't wait to try this out, it sounds amazing!!!
Posted by: Becca | April 4, 2018, 12:46 pm
this looks amazing!
Posted by: Gordon | February 14, 2018, 12:24 pm
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