Buying for a barbecue: essential products

What meat to buy for a barbecue: options and tips

A successful barbecue starts with careful planning, selecting the right cuts and considering how they will be cooked.

For starters, chorizo, blood sausage, pork belly, and chicken wings are excellent choices. They cook quickly over high heat and keep hunger at bay while the larger cuts are prepared. Onion blood sausages are particularly good, as they don’t dry out as easily as rice-filled varieties.

Ribeye or sirloin steaks are the stars of any barbecue, prized for their flavour and juiciness. For a more traditional home-style option, lamb chops are unbeatable: flavoursome, easy to eat, and quick to cook. Strips of churrasco are also a great addition for those who prefer a stronger, more intense flavour.

Don’t forget the essentials: Iberian pork secreto and presa are top picks, as their marbled fat keeps them succulent. Pork ribs are also a guaranteed crowd-pleaser when cooked slowly and indirectly, so the meat falls off the bone.

Other staples include burgers. Chicken burgers are perfect for children and large groups, while aged beef burgers add a gourmet touch.

Vegetables for barbecue: the best choices for grilling

• Peppers: in any of their varieties, peppers are ideal for the barbecue. However, they take longer to cook because of their firm texture, so they should be among the first vegetables placed on the barbecue.
• Potatoes: cooking potatoes on the barbecue is always a great choice. They are delicious and make the perfect accompaniment to both vegetables and meat. It’s best to boil them beforehand so that the grill simply gives them colour and a slightly crisp finish.
• Aubergines: one of the most versatile vegetables for the barbecue. Their texture and flavour allow them to work either as a supporting ingredient or as the star of many dishes. Slice them into rounds and grill for about four minutes on each side.
• Sweetcorn: corn on the cob is an excellent accompaniment to grilled meat. Place each cob on the grill for around 10 minutes for an irresistible result.
• Artichokes: when grilled, artichokes develop a light smoky flavour and a texture that is tender on the inside and crisp on the outside. Drizzle them with olive oil and a little salt for a simple and delicious result.
• Mushrooms: with a texture similar to chicken, mushrooms are one of the best vegetables for the barbecue. In fact, they can easily become the star of the meal.
• Asparagus: fresh wild asparagus are particularly delicious when grilled with a little salt and olive oil. They also have strong diuretic properties and require very little cooking time.
• Tomatoes: their juicy texture makes them the perfect complement to grilled meat, adding a distinctive flavour. Because of their high water content, make sure they are cooked properly on both sides.
• Onions: onions, as well as leeks and calçots, especially popular in Catalonia, are excellent on the barbecue. Their natural sweetness isn’t only delicious on its own but also enhances the flavour of other foods.

The best sauces to accompany a barbecue

• Alioli: also known as ajolio or ajoaceite, this is one of the simplest barbecue sauces to make. Whisk together crushed garlic, egg, lemon juice, olive oil and a pinch of salt for a rich, creamy sauce that pairs beautifully with meat.
• Barbecue sauce: true to its name, this sauce is essential for any barbecue. Ideal with ribs and burgers, it balances sweet, smoky, and occasionally spicy flavours. Typical ingredients include ketchup or crushed tomato, onions, garlic, brown sugar or honey, olive oil, and optionally, pepper, Tabasco, and sweet or hot paprika.
• Romesco: traditionally served with calçots, this sauce is also fantastic with barbecue meats and vegetables. It’s made with tomato, garlic, toasted almonds and hazelnuts, bread, water, vinegar, olive oil, and the key ingredient, ñoras (dried Mediterranean peppers used for seasoning).
• Chimichurri: the star of Argentine barbecues, this vibrant sauce is made from parsley, garlic, oregano, vinegar, oil and crushed chilli. It’s perfect with juicy cuts of meat.
• Mojo picón: a culinary treasure from the Canary Islands, this spiced sauce is based on oil, garlic and salt. For mojo picón colorado, add paprika and cumin. It complements meats and potatoes beautifully. For a fish barbecue, you can make a green version by replacing the paprika with a handful of fresh coriander.