{"id":5014,"date":"2017-10-06T13:00:35","date_gmt":"2017-10-06T13:00:35","guid":{"rendered":"http:\/\/grillexperience.it\/en\/?p=5014"},"modified":"2019-01-29T12:21:15","modified_gmt":"2019-01-29T11:21:15","slug":"matching-barbecue","status":"publish","type":"post","link":"https:\/\/grillexperience.it\/en\/matching-barbecue\/","title":{"rendered":"Matching with Barbecue"},"content":{"rendered":"

A Graphic Evaluation Scheme<\/span><\/h2>\n

As far as we are concerned, as long as our desire is to burn the stages, we must accept the idea that Barbecue is only at the very beginning of an evolutionary path that is still very long if we intend it in its broader sense, the one that accompanies cooking expressions with a more consolidated history. Unfortunately, barbecue is often evaluated behind a cultural heritage that leads to conceiving it roughly as if it do\u00a0not deserve more than enough effort to be fully appreciated.<\/p>\n

It happens then that on Facebook I casually tap into a post by Jay Beaumont<\/em> on the page of the Australasian Barbecue Alliance<\/em> which graphically shows a spectrum of evaluation of the sensory profile of the pure barbecue. I find it extremely interesting and it is the first time I see approaching the BBQ tasting so analytically. Obviously recognizing all the credits, I decided to translate it and make it available to you.<\/p>\n

\"Abbinamento<\/a><\/p>\n

Here it\u00a0came to my mind to try to continue this elevation of barbecue tasting to another “evolved” theme: that of balancing in the combination. I do not know how much you love wine but in that case, you probably know a graphics chart\u00a0used in AIS training, which turns out to be useful in breaking down perceptions experienced in tasting wine and food and making it extremely clear which of these should be counterbalanced and to what extent to make the matching\u00a0balanced.<\/p>\n

\"Scheda<\/a>The board provides two overlapping schemes, devoted respectively to the sensory evaluation of food and wine. Each scheme consists of three trees arranged to form a triangle, each of which contains evaluation criteria and values. The two triangles are arranged so that their respective vertices are opposite. By evaluating along the aces the values of food and wine in the respective triangles and combining values with rows, two\u00a0areas result. To simplify the concept, the perfect match is when:<\/p>\n

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  1. The two areas have two opposite shapes, so the values contrast and form a balance<\/li>\n
  2. The two areas have the same surface, so the so-called “wideness” of flavor is similar. To understand, a truffle braised meat has an important wideness\u00a0that would “kill” a shy Erbaluce<\/em> wine. The opposite would happen to a Caprese<\/em> with a Barbaresco<\/em>.<\/li>\n<\/ol>\n

    I wanted to try to reuse this setting to evaluate the possible combination of foods in the barbecue area. By leaving unchanged the three-axis scheme devoted to food, which would specifically be intended for the evaluation of generic food or seasoning to be combined with, I would like to replace the wine one with\u00a0a similar scheme, always in three axes, but centered on the characteristics of the pure barbecue. Barbecue is also a food, of course, but it has some characteristics that commonly share all its dishes. I therefore wanted to take it for granted and concentrate more on the peculiarities that make a barbecue dish different from the other, focusing on them the matching criteria. More specifically, the three axes of the scheme would be the following:<\/p>\n