{"id":19659,"date":"2026-06-29T16:56:07","date_gmt":"2026-06-29T16:56:07","guid":{"rendered":"https:\/\/mordestefoods.com\/blog\/?p=19659"},"modified":"2026-06-29T16:56:52","modified_gmt":"2026-06-29T16:56:52","slug":"trucos-carne-parrilla","status":"publish","type":"post","link":"https:\/\/mordestefoods.com\/blog\/trucos-carne-parrilla\/","title":{"rendered":"20 trucos para hacer carne a la parrilla"},"content":{"rendered":"\n
Cocinar carne a la brasa<\/a><\/span> forma parte de nuestra condici\u00f3n humana. Parece f\u00e1cil pero no lo es. Tanto la preparaci\u00f3n de las brasas como la cocci\u00f3n de la carne tiene su intr\u00edngulis.<\/span><\/div>\n\n\n\n

Por eso hemos recopilado los mejores consejos de los expertos para que puedas hacer una buena parrillada de carne:<\/span><\/p>\n\n\n\n

    \n
  1. Calcula una media de unos 350-400g<\/strong> de carne por persona.<\/span><\/li>\n\n\n\n
  2. Frota la carne con aceite y mantenla a temperatura ambiente 2-3 horas<\/strong> antes de la cocci\u00f3n.<\/span><\/li>\n\n\n\n
  3. Coloca la parrilla -bien limpia- no muy cerca<\/strong> de las brasas.<\/span><\/li>\n\n\n\n
  4. Con un trinche, pincha un trozo de cebolla untado en aceite y engrasa la rejilla<\/strong> para evitar que se adhiera la carne.<\/span> <\/li>\n\n\n\n
  5. Elige carb\u00f3n de encina o le\u00f1a de calidad<\/strong> (de encina, olivo, roble o naranjo). Si usas carb\u00f3n tardar\u00e1 unos 20-30 minutos hasta convertirse en unas brasas perfectas para asar la carne. Con la le\u00f1a deber\u00e1s comenzar el fuego al menos 45 minutos antes.<\/span><\/li>\n\n\n\n
  6. Las parrilladas de le\u00f1a aportan un sabor adicional a la carne que puede gustarte o no. Adem\u00e1s, necesitan una alimentaci\u00f3n constante. El carb\u00f3n es m\u00e1s seguro ya que las brasas duran m\u00e1s y la potencia es constante. En nuestra opini\u00f3n el carb\u00f3n respeta mejor que la le\u00f1a el sabor original de la carne, aunque tambi\u00e9n nos gusta el sabor a brasa de madera<\/strong>.<\/span><\/li>\n\n\n\n
  7. Coloca el carb\u00f3n o le\u00f1a (nueva) en forma de pir\u00e1mide. Enciende el fuego sin pastillas ni l\u00edquidos de encendido<\/strong>.<\/span><\/li>\n\n\n\n
  8. Para reducir el humo incorpora el combustible poco a poco<\/strong>.<\/span><\/li>\n\n\n\n
  9. No eches carb\u00f3n o madera nueva<\/strong> despu\u00e9s de poner la carne en la parrilla.<\/span><\/li>\n\n\n\n
  10. Comienza a cocinar cuando la brasa est\u00e1 todav\u00eda roja pero empieza a volverse gris. Para cogerle el punto muchos cocineros acercan la mano a la parrilla -a la altura de la carne-<\/strong> y tratan de aguantar 10 segundos. Cuando los soportan bien la brasa est\u00e1 lista.<\/span><\/li>\n\n\n\n
  11. Puedes poner alguna hierba arom\u00e1tica<\/strong> (romero, tomillo\u2026) en los laterales de la barbacoa.<\/span><\/li>\n\n\n\n
  12. Coloca las piezas de carne en la parrilla y deja que se hagan tranquilamente<\/strong> sin tocarlas ni darles la vuelta continuamente.<\/span><\/li>\n\n\n\n
  13. El carb\u00f3n prende cuando le caen gotas de grasa. Mueve la carne a otra parte de la parrilla<\/strong> para que no le alcancen las llamas.<\/span><\/li>\n\n\n\n
  14. Cuando la carne est\u00e9 asada aproximadamente por la mitad de su espesor puedes darle la vuelta con unas pinzas. No las trinches. La segunda vuelta debe durar menos que la primera<\/strong>.<\/span><\/li>\n\n\n\n
  15. Antes de darle la vuelta a la carne echa sal gruesa por el lado que est\u00e1 sellado<\/strong>. De esta manera se formar\u00e1 una deliciosa costra crujiente que potenciar\u00e1 al m\u00e1ximo el sabor de la carne.<\/span><\/li>\n\n\n\n
  16. Antes de que acabe el tiempo de cocci\u00f3n puedes llevar la carne a la parte m\u00e1s alejada de las brasas para que alcance el punto deseado sin llegar a quemar el sellado<\/strong>.<\/span><\/li>\n\n\n\n
  17. Asa la carne un punto menos de lo que buscas<\/strong> para que quede jugosa y sabrosa. Para una carne de 4 cm de grosor a fuego directo y constante, se calcula por cada lado: 4 minutos para poco hecha; 7 a punto; 9 a punto m\u00e1s y 11 bien hecha.<\/span><\/li>\n\n\n\n
  18. Deja reposar<\/strong> la carne 5 minutos antes de cortarla.<\/span><\/li>\n\n\n\n
  19. Puedes acompa\u00f1ar la carne de vegetales asados<\/strong>: patatas, cebolla, pimientos, tomates, calabac\u00edn, berenjenas y esp\u00e1rragos. Las patatas tardan m\u00e1s tiempo en cocinarse: no les quites la piel, l\u00e1valas bien, envu\u00e9lvelas en papel aluminio y ponlas junto al carb\u00f3n.<\/span><\/li>\n\n\n\n
  20. Cuando la parrilla est\u00e9 fr\u00eda l\u00edmpiala con un trapo viejo y un poco de aceite<\/strong>. Deposita las cenizas en un cubo met\u00e1lico por lo menos 48 horas antes de tirarlas a la basura.<\/span><\/li>\n<\/ol>\n\n\n\n

    Bonus “track”: Cocina primero los cortes que tienen m\u00e1s grasa o que se hacen r\u00e1pido (chorizos, morcillas, panceta) para abrir boca mientras los cortes grandes (chuletones, entrecot) se van atemperando al lado de la parrilla antes de recibir el golpe de calor fuerte.<\/p>\n\n\n\n

    Espero que estos consejos te hayan resultado \u00fatiles para poder preparar tus barbacoas, sin miedos o dudas que te paralicen. Si te interesa, tambi\u00e9n puedes leer nuestro post sobre los cortes de carne m\u00e1s adecuados para tus barbacoas<\/a><\/span>.<\/span><\/p>\n\n\n\n

    P.D. Por cierto, si quieres probar nuestras terneras, en mordestefoods.com puedes comprar f\u00e1cilmente carne para hacer a la parrilla:<\/span><\/p>\n\n\n\n

    \"Selecci\u00f3n<\/figure>\n\n\n\n
    \n
    \n
    <\/a>
    \"\"<\/div>

    La sardinada perfecta<\/h3><\/div>
    <\/div><\/div><\/div>\n<\/div>\n\n\n\n
    \n
    <\/a>
    \"costera<\/div>

    Comienza la costera de bonito<\/h3><\/div>
    <\/div><\/div><\/div>\n<\/div>\n\n\n\n
    \n
    <\/a>
    \"Pulpo<\/div>

    De temporada en julio<\/h3><\/div>
    <\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

    Cocinar carne a la brasa forma parte de nuestra condici\u00f3n humana. Parece f\u00e1cil pero no lo es. Tanto la preparaci\u00f3n de las brasas como la cocci\u00f3n de la carne tiene su intr\u00edngulis. Por eso hemos recopilado los mejores consejos de los expertos para que puedas hacer una buena parrillada de carne: Bonus “track”: Cocina primero […]<\/p>\n","protected":false},"author":3,"featured_media":20567,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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carne a la brasa forma parte de nuestra condici\u00f3n humana. Parece f\u00e1cil pero no lo es. Tanto la preparaci\u00f3n de las brasas como la cocci\u00f3n de la carne tiene su intr\u00edngulis. Por eso hemos recopilado los mejores consejos de los expertos para que puedas hacer una buena parrillada de carne: Bonus “track”: Cocina primero…","_links":{"self":[{"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/posts\/19659","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/comments?post=19659"}],"version-history":[{"count":34,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/posts\/19659\/revisions"}],"predecessor-version":[{"id":28565,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/posts\/19659\/revisions\/28565"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/media\/20567"}],"wp:attachment":[{"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/media?parent=19659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/categories?post=19659"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/tags?post=19659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}