3 termite recipes on the grill to serve a delicious barbecue

Because it is a part of the ox with a lot of fiber and fat, the termite is a meat that divides opinions. But to teach you how to prepare it in a way full of flavor and with a soft and tasty result, check out the termite recipes on the grill below.

1. Termite wrapped in cellophane and aluminum foil

Ingredients

  • 1 piece of termite
  • Cellophane paper
  • olive oil to taste
  • salt to taste
  • Aluminum paper

Method of preparation

  1. Place the termite piece on top of the cellophane and spread oil all over the meat;
  2. Season with salt, skewer the meat on a double skewer and wrap in cellophane;
  3. Wrap in aluminum foil, closing the ends well and take it to the barbecue;
  4. Leave on the grill for about 3 to 4 hours, turning every 30 minutes;
  5. Remove the papers and return the termite to the ember just to brown;
  6. Cut the edges of the meat, season with more salt and return to the grill to brown again;
  7. Serve the meat cut into slices.

2. Termite on the barbecue with lemon

Ingredients

  • 1 piece of termite
  • Cellophane paper
  • 2 lemons
  • salt to taste

Method of preparation

  1. Use something sharp to poke holes all over the termite’s surface. Place on a large skewer;
  2. Arrange on top of cellophane to season with lemon juice and salt. Wrap the termite well with the paper, making several turns;
  3. Use cellophane strips to tie the ends, so as not to lose any liquid;
  4. Leave it on the grill, but be careful not to let the fire get close to the cellophane. Let it bake for 3 hours, turning it aside a few times;
  5. Remove from the grill, wait for it to cool a little and tear the paper. Shred the termite with the help of a fork and it’s ready.

3. Termite on the grill with butter

Ingredients

  • 1 piece of termite
  • Aluminum paper
  • butter to taste
  • Parrilla salt to taste
  • Black pepper to taste

Method of preparation

  1. Place the termite piece on a grate in the strong brazier. Turn until all sides are sealed on the outside;
  2. Transfer the meat to aluminum foil and spread butter over the entire surface. Wrap in aluminum foil making several turns;
  3. Let it bake on the second floor of the grill for 5 hours. Before taking it out, check if the meat is tender when you skewer it;
  4. Off the heat, open the foil and let the meat rest for 10 minutes. Shred the meat with your hands, season with salt and pepper, then serve.

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