This Sunday, August 14, from 10 a.m. to 6 p.m., the fourth edition of the Bundeschampionat in roasting on Av. 9 de Julio, between Av. Corrientes and Av. de Mayo.
During the event there will be cultural and leisure activities for the whole family, with gastronomic offers starting at $500 and with 23 professional barbecue representatives from each province and 1 from the city of Buenos Aires who will compete for the best barbecue in Buenos Aires prize Land meters from the obelisk.
“That Bundeschampionat in roasting It is an event that aims to promote the gastronomic sector and promote the professional development of the participating grillers by choosing the best grill in Argentina,” he commented in turn, Hector GattSecretary of State for Gastronomic Policy.
Desired roast
Martin “Cacho” Barriawill be the grill that represents Santa Cruz in which Bundeschampionat in roasting. native of Desired portCacho is an experienced griller and will bring all his knowledge to this competition, one of the most important in the country. Martín Barria spoke this Wednesday The radio opinion in LU12AM680 and shared how it got started on the grill.
“I started making grills as a boy, made my first when I was 15 and haven’t stopped since. Also, I’m lucky to have an uncle who is a chef who came from Buenos Aires to live in Deseado again and I’ve always worked with him and traveled around Patagonia making grills,” he commented.
“Cacho” is an electrician and works in State Public Service Company (SPSE) however together with his uncle Josephenjoys his passion for grilling, which was no longer just a hobby but has become a lifestyle.
“I went Commodore, Trelew, Rio Gallegos. We made a stew there in boxing and here in Deseado we made big, popular roasts,” he said, explaining that he cooked a whole cow and 300 sausages in Comodoro, in addition to making a roast for more than 600 people.
With that in mind, Cacho commented that he’s usually hired for birthdays, weddings, and all kinds of events. “Last month I roasted 18 days in a row, I stopped for two days and then did five more days. There are seasons, especially in November/December, we roast all the time, these months are full,” he added.
The secrets of a good barbecue according to “Cacho” Barria
On the other hand, the experienced griller shared some secrets and customs he has when it comes to preparing good meat on the grill.
“The fire is the main thing, there are a lot of people who say, ‘The best grill is the one that uses less firewood,’ the roast isn’t hot, you don’t like it,” Cacho said.
With that in mind, he recalled some classic roast tips, such as preparing cuts with bones.
“He’s always going to the side of the bone on the grill. The bone lets you play so he takes it off more smoothly. It’s always classic for the bone to go down,” he said.
In addition, he added that he always calculates to cook barbecues for a large number of people half a kilo of meat per person.
In this context, he gave important advice for cooking lamb for several hours: “Everything is done with patience, when I work I try drinking water, drink me, because sometimes it’s very hot days. I had to work with 28 degrees and make 15 lambs”.
What will the Federal Asado Championship look like?
Secondly, Martin Barri He explained what the renowned championship, which selects the best grills from all federal states year after year, will look like.
“The tournament consists of three cuts, spices and vegetables, which the jury raffles off. With this we have to prepare three dishes with one type of sauce Chimichurri and the garrison,” he said.
The competition takes place on the avenue July 9thbefore the obeliskwill have extensive media coverage and even be televised nationally.
Regarding the prize, “Cacho” commented that he didn’t even ask what it was and that he only sent the presentation video this Tuesday, in addition to finalizing some other details of the upcoming tournament. “We will do everything we can to get the medal,” concluded the Santa Cruz grill