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In Colombia, the barrel has become the star of long weekends, birthdays and weekend barbecues with family or friends. The secret lies in the enveloping heat: the meat cooks evenly, retains its juices and develops a smoky flavor that sets it apart from grilling.
Chef Migue Viscido, Minerva Foods’ partner in Colombia, explains which cuts to choose, how to control the temperature and which mistakes to avoid so that your next barrel barbecue turns out just the way you imagine.
What is meat in a barrel and how does this technique work?
Meat in a barrel is a cooking method that uses a metal cylinder in which the heat from the coals circulates around the meat. Unlike a traditional grill, where the heat mainly comes from below, in a barrel the temperature is distributed more evenly.
That is the main difference from grilling, where the heat primarily comes from below. The final result depends on the cut, its fat content and how well the fire and cooking time are controlled.
How to roast meat in a barrel step by step?
According to Chef Migue Viscido, these are some recommendations for achieving better results:
- Preheat the barrel to approximately 200 °C before starting the cooking process.
- Make sure the heat comes from the coals rather than direct flames, to prevent the meat from burning on the outside while remaining raw inside.
- Control the barrel’s air inlets and ventilation, avoiding opening it constantly in order to maintain an even temperature.
- Add a heat-resistant container with liquids, herbs and spices to create moisture, provide aroma and help preserve the meat’s juiciness during cooking.
What is the best meat for a barrel?
For Viscido, cuts with a good amount of fat perform best in a barrel: the fat slowly renders, protects the meat from the heat and keeps it tender. In Colombia, there are three options that are easy to find and meet this requirement:
- Chata (chata): chata is one of the favorite cuts for roasting thanks to its balance of meat and fat. In a barrel, it develops a tender texture and an intense flavor, provided the temperature remains stable from beginning to end.
- Ponta de anca (punta de anca): known in Brazil as picanha, it is one of the most popular cuts in Colombia. Its fat cap is the star: as it renders, it bastes the meat and gives it the flavor that makes it so highly prized. To get the most out of it, roast it with the fat facing upward (toward the outside) and slice it against the grain.
- Colita de cuadril (colita de cuadril): also known as ponta de ganso in some countries, this is a versatile cut that adapts to different techniques. Because it is leaner than the cuts above, it requires close attention to cooking time: prolonged exposure to heat can make it tough.
To explore more alternatives, check out our guide to the ritual of the coals and the best meat for a barbecue.
In addition to selecting the cut, it is important to check the meat’s characteristics before buying it. A distinctive red color, a good fat cap and a firm texture can help guide you toward a good-quality piece of meat.
A different barrel barbecue for your next gathering
In Colombia, a barbecue is the perfect excuse to bring family and friends together. The barrel adds a new touch to this tradition: less time watching the fire and more time at the table.
For sides, you can’t go wrong with criolla potatoes, cassava, arepas, fried ripe plantains, guacamole and a good hot-pepper sauce (ají). Choose a good cut, keep an eye on the temperature and give yourself the pleasure of trying something new.
