How to make the barbecue pay off without chewing the fat?

Overeating and getting satiated as quickly as possible seems almost like a barbecue rule. Following this same thought, those who organize the party see it as a nightmare for diners to leave the gathering “hungry”. The easiest way out of the dilemma is to grill sausages, chicken drumsticks, and anything else that will “fill” the stomach.

But are there ways to make the barbecue pay off while keeping the beef as the protagonist?

A good strategy may be to grill whole pieces, so that it loses less liquid and therefore has more volume. More watered meats, such as tenderloin, tend to shrink even more. The skewer serves as a backbone that keeps the meat from shrinking. This way it stays irrigated longer and maintains the juiciness that only it has. And the same cut is enjoyed by everyone, being able to adapt it to the “customer’s” point.

THE CHOICE OF CHARCOAL ALSO MAKES A DIFFERENCE IN THE POCKET AND QUALITY OF THE BBQ

Ecotok coconut shell charcoal provides substantial savings on barbecue, around 2/3 of the amount used with traditional charcoal. Not to mention the practical packaging, which with the same weight as a traditional charcoal, occupies 1/3 of the space, even providing savings for storage.

Another important aspect of Ecotok is that it is a flameless charcoal, therefore it avoids the burning of meat and other foods, which could cause losses. At the same time, it maintains the juiciness of the meat, choosing the point that pleases the most.

Finally, it is worth remembering that Ecotok yields much more because it also burns longer, on average up to 5h, at a constant high temperature. This ends up being economy and tranquility for the organiser of the meeting and the barbecue lovers fraternize together, and everyone leaves the party satisfied.