Charming places where you can find our grilled meats
Alcala de Henares, Madrid
This city located in the Cuenca del Henares, It was declared a World Heritage Site in 1998. World Heritage is the historic site of Alcalá, developed from the Middle Ages, and in which a Jew, Muslim and Christian lived in tolerance. So is the University, founded by Cisneros 1499.
Atesora unique archaeological sites, an excellent medieval urban fabric and especially the perfect City of Knowledge and City of God, who designed by the hand of Cardinal Cisneros, Today we can enjoy a unique set magnificent buildings of Renaissance and Baroque.
Alcala found the restaurant Scorching Casa Benito, perfect place to enjoy a good grilled meat, made in their coal furnaces, which makes the enjoyment is complete.
Almagro, Real city
The discovery 1954 the Comedy Corral was the starting point our festival. Almagro and complemented its impressive architectural heritage Building a Baroque, which they took place in the plays in the sixteenth and seventeenth centuries and is, day by day, the best preserved of all the Spanish Golden Age.
It should highlight its beautiful Plaza Mayor always with a cheerful atmosphere and its arcades full of local shops where you can buy something as typical, craft as tablecloths made of bobbin lace, wicker chairs or Almagro famous eggplant.
The restaurant is located Scorching Almagro, a charming place, perfect place to enjoy the best grilled meats and Iberian pork beef, Come and enjoy this grill.
Here do not ask Juana la Loca. For the inhabitants of Tordesillas, the queen will I always Juana. Our ancestors lived with her and handed us I was not crazy not broken deeply in love and grief over the death of her husband. Here he lived almost 50 first years he imprisoned his father, Ferdinand, and then your child, Carlos I.
Come and experience the exciting and sad story of the Queen could not reign but never abdicated his title, All the more reason to believe that he was always rope.
It would be a shame to spend a great day in Tordesillas and not enjoy your food, Scorching Restaurant in Astral you can enjoy the best grilled meats, I fell in love the taste of grilled meat.
From Vetones, the first settlers in the 400 a.c., then the Romans, and later it will be a Muslim city that would last 500 years, again in the twelfth century fall into Christian hands, according to legend, by a revolt of Christians who gathered on Mount their clothes and weapons are coated with moss giving the appearance of monsters, thus allowing them reconquer the city. Today you can see them represented "Men of Moss" in the procession of Corpus Christi. Since then Muslims coexisted for centuries, Jews and Christians.
From the city we have 3 km the hamlet of "El Castañar" where in the middle of a forest of oaks and chestnuts the shrine of Our Lady of El Castañar is. And very near the Sanctuary, the bullring of Bejar is located, the oldest in the world, since 1711.
Bejar also features the ski resort of La Covatilla, a perfect place for those who love snow sports, which makes this city a great place to visit also in winter.
Abrasador A Armando Restaurant is located on the square, a perfect grill to enjoy the best grilled meats accompanied by the history of this great place.
El Campello, Alicante
Their 23 km of coastline, the largest of the province of Alicante, They are an oasis for the senses. In this long shore, you'll find, golden beaches such as Muchavista and Carrerlamar give way to gentle coves that appear after Illeta: from Morro Blanc, to the Carritxal. Beaches and coves, All of them, suitable for water sports, they have earned the distinction of blue flags, and the ISO 14.001 for the quality of its waters, services and infrastructure.
The Muchavista Beach is a magnificent beach with an extension of 3300 meters and 80 meters wide, ideal for enjoying bath, sun and water sports such as windsurfing, Besides having an ideal place for walking or running walk through its more of 3 km. Notably in the northwest corner of the racó Zofra where forms a beautiful place where we find small boats resting on the shore.
And for eat? For lunch we find the restaurant Scorching Graná, their views of the beach and the quality of its grilled meats, They make taste the beef and Iberian pork are incredible.
Campo de Criptana, Real city
Criptana field is believed to have been in the Sierra Mills where Cervantes was inspired to tell the most famous adventure of world literature, Donde Quixote against "Los Gigantes". Among the set of mills are located in the Sierra, are the only three mills in the Iberian Peninsula that retain the original structure and machinery of the XVI century, suitable for grinding grain as years back. You can also visit the cave houses that are on the slopes of the Sierra de los Molinos.
Adjacent the mills is the suburb of Albaicin, manchego archetype neighborhood, Arab house with tile and painted white and indigo.
A place of "story" could not miss a decent place to eat legend. Scorching in the saddlebag of Sancho restaurant you can enjoy the best grilled meats place.
of Moorish origin, namely the eighth century. Berchules is located 1330 meters above sea level, It is the third highest village Spain. Because of its geography, especially mountainous, this alpujarreño people It has been adapted to uneven, why their houses are staggered and facing south, to take advantage of the good weather mediterranean. Streets, and winding layout cobblestone, invite you to walk, breathe, calm and tranquility.
In Scorching Restaurante El Cercado, They will make you know and enjoy a good steak, tasting its Iberian pork and beef.
Two sisters, Sevilla
Located on the Guadalquivir river depression, we find this beautiful town, on which we want to emphasize one of its fairs, declared of national interest. We talk about the fair that takes place in May.
Its onset is marked by what he called the dinner "fish", Wednesday night event that takes place before the famous lighting fair, and where attendees tend to show off their finery.
This act is only reserved for members of each house as a twinning, welcome to the show a year. Even though, noteworthy, the fair Dos Hermanas is distinguished precisely by being open character in its hundred booths, and with streets of Albero, more of 40 attractions and stalls 80 horse hitches.
Daily free performances by musical artists of national reputation enjoyed in the Municipal Caseta and, during the weekend, prizes are also awarded to the best booth, best horsewoman and caballista, etc.
also excel in Dos Hermanas other parties like the Pilgrimage of Valme and Easter, both also declared of national tourist interest.
And to finish with a flourish a visit to this beautiful city Sevillana, it is essential to enjoy a good grilled meat at the Restaurante Casa Pedro Abrasador, reference from 1979 in offering a typical cuisine and extensive land.
This celebration takes place on Easter Sunday, If we had to highlight something she would pregón, since it is ironic satirical proclamation of the events in Carcabuey that are what make modern life in the village.
The name of the festival comes from an ancient brotherhood, that the days of Lent were fasting and penance, so from Easter Sunday organized large parties that could last even three days, this is what we now call the Passover of the Moraos, since they wore purple robe.
Notably, the feast of the Aurora, with the election of the queen of the festivities and traditional bull rope during the day 22, 23, 24 Y 25 August and the celebrations of the patron, the Virgen del Castillo, with lunch and popular verbena and the traditional release of heifers through the streets of the village day 6, 7 Y 8 of September.
With all the activities proposed Carcabuey we have to regain strength, the best way is to visit the Scorching Restaurante La Ronda and enjoy one of the best grilled meats.
At nightfall, the city is transformed. Toledo artistic lighting to discover details impossible to see in daylight, while it is representing a strong and firm commitment to the city with sustainability, respect for the environment and energy saving. such iconic buildings as the Cathedral, City Hall, the door hinge or the Castile-La Mancha (XVII century former convent) show its beauty and splendor centenary.
The panoramic view of the city from the area “Valley” It gives the visitor an unforgettable memory of Toledo.
In the cradle of Abrasador, We find two restaurant to enjoy the best Iberian pork and beef, one located on Avenida Europe and one in the street Tendillas, Located in the historic center of Toledo. Enjoy this magnificent city full.
Would highlight two holidays, such as the Moors and Christians and the Mystery of Elche. It is also very visited the vast palm grove, with more than two hundred thousand copies becomes the largest in Europe, which together with the care of ilicitanos, He has managed to be declared a World Heritage Site by Unesco.
The holiday Moor and Christian born as a commemoration to a stage of Muslim power in the Iberian Peninsula and battles alternated power Muslim-Christian. This event takes place opposite the Palace of Altamira and consists of a theatrical performance with several parts that perfectly represent all this historical stage.
The mystery of Elche is a theatrical performance, held in the Basilica of Santa Maria, in which disclosed death, Assumption and Coronation of the Virgin Mary. This work is unique in its genre, since it is the only one preserved until today, Surviving ban Concillo of Trento to represent works in the church and its scenic and musical values.
If we delve a little we found the Scorching Restaurante El Raco de Mama Lola, a perfect grill to enjoy one of the best Iberian pork and beef.
Declared of national tourist interest, It is a complete representation of huertanas traditions linked to the history of the city.
We can highlight the Bando de la Huerta, an explosion of color and joy with their parades of giants and big heads, floats and dancers and marching bands, in this typical work and elements shown Murcia orchard.
Burial of the Sardine, party dating from the nineteenth century, which it is basically a parody of a burial of a sardine, a step for the people. This festival was born as a complaint with the prohibition against eating meat during Lent and burial symbolizes the passage to a period of freedom, where you could do all that was normally prohibited.
But to eat, better than visit the restaurant Scorching Canovas to enjoy the best roast Murcia, enjoy your meat, you will leave happy.
Canet de Mar, Barcelona
With great weather, beach zones over 2 km and all the forests surrounding the town, is Canet de Mar, a modernist place on the coast.
It notes that in this population lived architect, Teacher, cartoonist, political and humanist Lluis Domenech i Montaner, which he gave life to such important works as the Palau de la Musica Catalana and the Palau de Sant Pau and Santa Creu. It is a perfect place to enjoy its architecture.
We can not forget the Castillo de Santa Florentina, dating from the eleventh century and in the sixteenth century joined the lineage “Montaner” It is restored in the late nineteenth century by Luis Domenech i Montaner.
And for modernism, Scorching restaurant dishes La Graella, It is a perfect place to enjoy grilled meat offering Abrasador.
High tops, springs, archaeological sites and monuments together with history and traditions to make this place a charming site.
It holds the peaks of Veleta and Mulhacén, Also note that one can see beautiful places following “The sidewalk star”, from this route we can see the “Rope tresmiles” which they are the highest peaks of Granada, peak Alcazaba, Mulhacen, an old mining and to complete the way we enter the secret cave, which it is an artificial cave made on a large rock.
Also the restaurant we present Scorching Las Lomas, wonderful place to enjoy magnificent views while enjoying the Iberian pork and beef grilled.
The history, the legend of highwaymen, where bullfighters and artists are forged…Ronda make an amazing place.
You can enjoy the Arab medina still retains some of its walls, cross the new bridge and walk around the mall Tajo. It covers part of the Sierra de las Nieves and Sierra de Grazalema. These parks are home to a large wildlife, even with some details that make them unique, as it is the pinsapoo and mountain quejigo.
It also features a theme park dedicated to Mediterranean pasture breeding bull and Andalusian horse.
In a place he could not miss a good place to eat grilled meat, this is found in the Scorching La Carreta Restaurant, Enjoy this perfect grill.
Muela Castle began to be built in the tenth century in the splendor of the Caliphate of Córdoba, It is finished in the thirteenth century by the Knights of the Knights Hospitaller. Today you can visit in one building the remains of three different castles.
This castle was transferred in the year 1183 knights by Alfonso VII, After the fort was lost several times between Christians and Muslims to lie with the Kingdom of Castile.
In this great place we found the Scorching Restaurante La fireplace Turleque, great place to enjoy the best grilled meats.
Genave Bridge, Jaen
With a magnificent natural setting, as much with the Sierra de Segura and Cazorla Natural Park, It is this magnificent village, which has gradually been increasing its tourism.
Notably, the Roman bridge, located on the Guadalimar, river that crosses this locality, the bridge side found an ancient mill, which was very important in the development of the people. They are very striking towers Peñolite of the seventeenth and eighteenth centuries, located on an escarpment in the stream valley Peñolite.
And lunchtime arrival, Scorching highlight the Restaurante Sierra de Segura, perfect to enjoy a good Iberian pork and beef grilled.
Costa Tropical of Granada, Carchuna
This small coastal town is La Costa Tropical Granada, located between the Costa del Sol of Malaga and the Costa de Almería, perfect to enjoy the tranquility and relaxation that offers this beach and lets us know close places and charming towns:
A few minutes from Carchuna, you can not miss the cliff Calahonda.
Granada, Nazari City only 60 minutes Scorching Don Cactus Restaurant, you can visit the Alhambra, know every corner as the Generalife, Cathedral,... and lose yourself in the streets of the Albaicín.
Sierra Nevada, in less than an hour you can change the towel by skis, and enjoy the mountain's altitude of the Iberian Peninsula.
La Alpujarra, Poqueira Gorge, Pampaneira, Bubión, Capileira, Fuente Agria, Board of Rivers, Trevélez, are some of the towns that compose.
Ideal to learn the customs of yesteryear Grenadine saw and lose yourself in the trails enjoying nature.
Salobreña, The main population center is nestled in a rock topped by a Moorish castle.
Almuñécar, worth visiting tropical bird park, Park Majuelo Botanical Garden, old town, etc.
And lunchtime arrival, we want to know the best grilled meats hand Scorching Don Cactus Restaurant, where you will enjoy the best grill area.
Located in the Valle del Jerte, we find the town of Navaconcejo, a place surrounded by nature, precious nooks and crannies where you can lose.
Formerly it was also composed of people of Peñahorcada, but a rise of Rio Jerte destroyed the town and the inhabitants moved to Navaconcejo. We can visit several gorges and several natural areas, among them we can highlight the throat of hell and throat of Nogaleas.
We navaconcejo have to eat at the restaurant Scorching Rio Jerte, wonderful place to enjoy grilled meat while relaxing with nature.
In this suburb we can enjoy a myriad of leisure and culture.
We can find for sightseeing Castle Villaviciosa, its construction dates from the fifteenth century by the counts of chinchón, was downing 1521 and in 1538 He turned rebuild changing one of the towers and making it different from the others. Can visit, but in order group subscriptions.
We can also enjoy large parks such as the regional park Soto and the middle course of the Guadarrama river and its surroundings, perfect places to walk around and have a good time.
Here we find the restaurant Scorching Rainbow, Wonderful place to eat a good steak grilled Iberian pork and beef.
Ruidera, Ossa de Montiel, Albacete
We arrived at the lagoons of Ruidera, the turquoise paradise, a place where you fall in love instantly see, a place you always want to return.
It has several waterfalls, many gaps, Rochafrida apart Castle and reservoir Peñarroya Castle and the Cave of Montesinos. This great place has many activities that make a day in the lagoons of Ruidera is something great and fun.
Within this great place we found the restaurant Scorching Los Batanes, to complete this great experience it is best to enjoy a good grilled meat in this lovely Abrasador.
A great place with lots of history, thanks to the remains found, Illescas know that leads inhabited since prehistoric times, all this data we know thanks to the remains found at the site of Cerrón also indicate that was populated in Roman times.
It consists of a palace built in Moorish times with some fortifications that were taken by Alfonso VI who later Bishop of Toledo dono.
Illescas came to lose favor Real, after being a playground for the same, war of the Communities.
Lunchtime arrival, we have no doubt, Illescas the best place is the restaurant Scorching Capri, a perfect place to enjoy the best grilled meat.
Come up with this perfect place for leisure, filled with sites which enjoy a very good day it becomes very easy.
Torrelodones is part of two major tourist routes, the imperial route and castles. Among all the services and activities offered at this place, Casino Gran Madrid stands, build in 1981.
We can also see the Atalaya Castle Torrelodones, Dating back to being the IX and XI centuries. It is one of the best preserved Muslim watchtowers time
In this great place we can enjoy a good steak, Scorching Zeppelin Restaurant, perfect place to eat a good grilled meat.
His good demographic situation, climate that offers its ancient villas and beautiful gardens filled, make Navajas receive tourists from the eighteenth century, which it is not surprising given the charm of this small town in the region of Alto Palancia Castellonense.
We can highlight the Parish Church Virgen de la Luz, built in the eighteenth century dedicated to Immaculate Conception and has a nice dressing room dedicated to the Virgen de la Luz, patron of the place. Tower of Altomira, 5 building plants ending with battlements that make the shape of a crown.
If we refer to nature, We can not leave without visiting the famous Olmo, a tree planted in 1636 with 14 meters high or jumping bride, a wonderful place located in the Palancia river where the waterfall is also Armband, a waterfall of 60 meters high.
This beautiful Torre takes its name Scorching Restaurant Altomira, a perfect grill to enjoy a wonderful grilled meat Navajas.
Our next stop is Villacañas, a place with a lot of architectural interest, which can not miss if we are in this beautiful place.
It has several hermitages, each more interesting, we can highlight the chapel of Christ the eighteenth century in neoclassical style, the hermitage of San Roque built in 1835 in style of folk architecture and the hermitage of the virgin conception dating from the sixteenth century, with a popular style.
It should also enhance the ethnographic museum silo, a house dug into the ground, due to lack of financial resources in the eighteenth century, this property emerges, dug by hand by a journeyman, which only needed a peak, a shovel and lime to build a place to live.
In this pretty village, Scorching we find the Restaurante El Capricho de los Torres, a wonderful place to enjoy a great grilled meat.
Villarrubia de los Ojos, Real city
We stop along the way in this beautiful land of Ciudad Real, which gets the name of the blonde color Villarrubia terrain. Place after the reconquest stand and where Sanchez-Jijon brothers founded the oldest cattle ranch fighting bulls in Spain, thus creating, the “caste jijona”.
It is a place to get lost among all its hermitages and parishes, each more charming, Noteworthy in this place the clock tower and the Museum of Agriculture, where we can see and farming tools and everyday objects, some with more than 300 years old that are conserved in perfect condition.
We are in this place with the Scorching Mirador Restaurant de la Mancha, a wonderful place to enjoy a good steak grilled Iberian pork and beef.
Callosa de Segura, Alicante
We can say it is a place with a long history, since the first known site dating from the Bronze Age and attached to the Argaric, which is considered the first metallurgical civilization of the Iberian Peninsula.
With a large number of places to visit, in highlighting their hermitages and churches, some of which are from the sixteenth and seventeenth centuries. We should also mention the Castle of Callosa, known as “the Castillico”, which is located in the Sierra de Callosa, It is from the Islamic period and is listed as cultural interest.
One of the things you can not miss is the living representation of the Passion of Christ. And as a curiosity we can tell, the protagonist who plays Christ is Javier Amoros, Scorching Niagara's restaurant owner and Restaurante Morote.
To enjoy a good grilled meat, We found the restaurant Scorching Nigara's, a magnificent steakhouse that does not disappoint.
This magnificent village has a special charm, thanks to its mills and castle, antiquity showing that counts Consuegra.
Castle building is located in the tenth century, during the Caliphate of Córdoba. In the year 1097 Diego Rodriguez dies, son of El Cid, during the Battle of Consuegra, happened to be Muslim two years until these, in 1099 They were finally withdrawn from Consuegra.
Mills from the nineteenth century, although there is one that comes from the sixteenth century, There are some who still have all the original machinery, Another is an exhibition of wines , one of them has an exhibition of handicrafts Toledana, which makes them all something worth visiting for leisure and history of Consuegra.
In the square of Spain, We found the restaurant Scorching cinnamon and lemon, a great place to enjoy a good steak grilled Iberian pork and beef.
We have come to the land of conquerors, place from where Francisco Pizarro, conqueror of Peru, which we see honored in the town square with a statue and Francisco Orellana, discoverer of the Amazon.
If it is worth noting a time Trujillo, we highlight the average age, leaving us in this population the castle, Arabas as they built the fortress in the ninth and tenth centuries, the castle was built in the thirteenth century. It was a walled city, which we can still see four of the seven gates that had: Gate of Triumph, from Santiago, de la Vera Cruz and Coria.
We also have the house museum and the palace Pizarro Pizarro Orellana, in honor of these two discoverers of which we spoke earlier .
In the Plaza Mayor, Scorching have the restaurant Corral Del Rey, a spectacular place in which to enjoy a good grilled meat is something you can not miss.
Júcar riverside and Huecar, we found this beautiful city, declared world heritage, It is a place where getting lost is incredible.
We can enjoy the cathedral, the hanging houses and ancient stone streets are calling to enjoy all the history that counts here.
The story begins in terraced houses 1565, since this year the painter Anton van den Wyngaerde onto its box “Cuenca from east”. Today only remains a small part of them, But it is more than enough to drop by and contemplate why Cuenca.
And after tourism, better than taste good grilled meat in Embid Finca Restaurant located next to Cuenca.
Located in the valley of Valderredible, we find Polientes, a place flowing with nature at every step, the Ebro to its passage by the municipality, make stroll along its paths is something unique, To which we add that we can enjoy the Ebro River Park.
The town is around the Plaza de la Olmeda, which it is the nineteenth century, We add to this the house of José Casado and entnográfico Museum Polientes, in which traits that make us know better the culture of this wonderful place are preserved.
In nature we find the restaurant Scorching Cantabria, a quiet place to enjoy a wonderful grilled meat.
Pozuelo de Alarcón, Madrid
Pozuelo known as a place in which to spend a great day, If we talk about entertainment, as it has many places to spend a pleasant and entertaining time, such are cinemas, restaurants, parks, bares…
We do not know is that it is a place where life remains the oldest in the world found, I pass the average age being home to great personages of the time and which owes its name to, in 1632 It was sold to the Alarcon family, giving this name to the municipality.
After many economic progress, the passage of the civil war was devastating Pozuelo de Alarcon and returned to an era of poverty as he had earlier centuries, which he got out and today is one of the cities with the highest per capita income in Spain.
And great place there must always be a great restaurant, I speak of the Scorching Restaurante El Abuelito, where you can eat a wonderful grilled meat Iberian pork and beef.
"We are what we eat". This so categorically summed up the health of a person philosopher and anthropologist Ludwid Feuerbach in his book "date teaching food" in 1850. For those dates, German and predicted that eating habits was the main external determinant of health status with physical activity and lifestyle.
In fact, proper nutrition has become one of the main concerns of human beings because there are many diseases that are directly related to our diet. Nowadays, the company has a large lagoon on the nutritional properties of food.
In the diet of anyone's beef is a key element in the food pyramid because they are high in vitamins and minerals vital for the body, as vitamin B12 or zinc and phosphorus, so experts recommend consumption three to four times a week. further, for people suffering from anemia is highly recommended for being rich in protein and minerals like zinc, potassium and iron.
But what is the beef Anoja? The Anoja female calf beef is beef that has more than one year of life. It is a tender meat pinkness, due to feeding said animal, based mainly on grasses and cereals accompanied. However, the quality of the meat of an animal is exclusively linked to proper nutrition. In this case, We are talking about ruminant animals that need this type of food.
Scorching group has its own cutting room where they make the finest cuts of beef Anoja, and livestock, from their farms in Castilla la Mancha and Extremadura, It is self-rearing and household fully controlled both feeding and aspects of health and well being animals. From there, Anoja beef that is high quality and one of the best in Spain and might even say, Chef and cooks as many call, one of the best steaks in the world.
In Group Mission sealed in the veins carry the slogan "less is more" so they are totally in favor of eating fewer but higher quality meat. Gourmet opt for fresh cuts, traditional and artisan cut and packaged form more naturally one by one without inert gases. And they are not supporters of processed and processed products in factories with additives and binders, as frankfurter type sausages are (German) and Mortadella and all that kind of processed foods and injected. So always bet, by eat less meat and balanced, but it fresh and higher nutritional quality.
This beef is very easily digested and has a fresh taste, suave, tasty and juicy. It is multiple properties and benefits of consuming this meat, It should be consumed in moderation and in proportion recommended for a healthy diet.
We have to mention that the 50 % saturated fats such meat, son monoinsaturadas, which they are the type of fat that has olive oil, for example and other 13 % stearic acid is not influencing cholesterol elevation in blood. This type of meat contains a high content of sarcosine. This plays an important role in improving muscle, as it can supply energía.Una of the advantages of handling ourselves veal meat female Anoja, is that by not seeking performance, but quality on the plate, We can make clean cuts and fat containing only the fat marbling that is the most beneficial. Besides we do analysis of each piece and in our catalogs and website you can see the nutritional value of each cut to choose and properly advise our clients.
This meat has a significant amount of protein that are very important for the feeling of satiety as needed to control weight and improve our energy reserves. The veal Anoja, also, It contains essential nutrients such as vitamin B12, Omega 3, antioxidants vitamin E and.
The Anoja beef is characterized as a lean meat with great nutritional power, since it has a high content of high quality protein and is rich in water. For this reason, is one of the first meat ingested can start in infancy, from the 6 O 7 months of life. Some 100 grams of beef bring to our body 21 grams protein, 77 grams of water, 2,8 grams of fat and 70 mg cholesterol, and it provides us with essential minerals to function properly, as iron, potassium, magnesium, calcium and zinc.
Scorching group offers numerous dishes and pieces of high-quality beef Anoja innovative and adapted to modern tastes of our customers courts.
In short, eating healthily is essential to keep the body in good condition and Abrasador Group handles that can be carried out with care and exhaustive control of their own meat and livestock breeding veterinary, cutting room and all facilities to be top quality and the consumer is the main beneficiary of it.
A draft sustainable restaurants to look over our planet
in Scorching we care the most of the environment, we know that a planet sustainable can get a better quality of life.
Love for the field causes we care every detail that directly or indirectly affect natural resources, For this reason today we come to speak of ecological coconut charcoal ago we met 15 years.
Being a project meats Grilled our farmer and rancher of the Scorching Family Julio Ramirez (father) and he warned his children that the oak is a natural product very valuable and your pruning can draw some wood but looked like something sustainable for the field that coal companies do all the coal Holm oak. Besides it was a very dirty product to manage our stores and our kitchens.
And as if by magic, He appeared this coconut shell charcoal in the hands of Julio Ramirez (son) He presented to its members and sisters M Carmen y Esperanza and did not hesitate to launch in the kitchens of restaurants own Abrasador. Later they would show and transmit the benefits to all partners and gradually restaurants all have been adding this product in your cooking system.
The Most will wonder how this coal, What advantages does it have, or simply, Why change, If we are accustomed to Normal coal, which it has been used throughout life. As well, change people and professional cooks and chefs who use this system ember, is very large. By not releasing soot and dirt it is much healthier for the cooking with this grill and helps maintain hygiene and cleanliness of the kitchen better.
Legacy and mission of Scorching Group is to improve the supply of people with the best quality meats own upbringing through the hotel so it is very important to us that everything goes according to improve the quality of life of customers and fellow of the restaurants that join this project.
Y Now let's focus on the advantages of this charcoal and this Brasa:
The more accurate definition we can give is that it is a type of carbon, ecological, made with coconut shell, which should not be confused with charcoal comes from firewood from trees. This coal it We obtain from coconut shell, instead of discarding, It is reused For this end, which makes it a material 100% natural and ecological.
If we focus on its advantages, we find a huge improvement in the normal coal:
Avoid cutting trees to make charcoal vegetable.
It has a high calorific power, making with less product heat get more space than we It allows heating ordinary carbon.
The heat is distributed equally, since this charcoal lights so uniform and at the same time, which makes the heat is well distributed.
He lights 7 minutes and therefore it is agile and quick and effective.
One of the most significant is the lack of smoke, this coal reduces the emission of fumes and odors considerably, which makes cooking with it much more comfortable and healthier.
Do not you has passed, when some wind rises, moves the ash caused by the coal and fills the meat residue? Coconut coal also puts you solution to this, reducing, almost to a minimum, ash caused by its combustion.
You can forget The sparks, is just light a barbecue and sparks fly them to us cause a burn.
Avoids the risk of fire it does not produce flames. The flames produced is due to fat that may fall from the grill but that mitigated using coal to furnaces closed to control the flames with shots by the absence of oxygen.
The most important, ECOLOGICAL, It is all natural, As we said before, with the advantages would find why everything was so related, Y is that, thanks to being a very sustainable product, does it reduce the pollution.
in Scorching care to detail, so we use sustainable materials or a very low pollution, we know that in a healthy world and care, the quality products will be better, which will make the quality of life people also is.
We love our environment! Become Abrasador
The chef of restaurant partners say
Placido Nuñez Scorching Almagro Restaurant
We started with charcoal and now we are with this type of coal organic coconut and the truth that the difference was noticeable, not only for cleaning and work with carbon, but also for performance, although at first seems a bit expensive but when you realize that it is profitable notes, recommendable 100%.
Humberto Martin Scorching restaurant La Chimenea de Turleque
It's just a matter of starting, when you do not want to change the typical traditional charcoal, summarize gain in functionality, costs, versatility, cleaning, stress in service and endless improvements. Do not limit, Test it! And then you reflect and decide.
Jose Manuel Sanchez Scorching Capri Restaurant
The choice of coconut shell charcoal is an option more than successful, because besides easy storage and on is a great product because it has a high calorific power, It does not generate smoke and also is environmentally friendly, which makes the meat gets cooking and texture unmatched.
Armando de Scorching restaurant Armando
Outlasts charcoal, does not create flames, virtually smokeless, few ashes, neutral taste and smell, low consumption for long service life, environmental Protection.
Oscar de Scorching Rainbow Restaurant
A wonderful option for cooking with perfect grilled intensity and a peculiar smell for our grilled meat.
Miguel Angel Scorching Restaurant Toledo
In the environment customers have congratulated us over the years, because since we do grilled with this charcoal, hardly clear odors and does not smoke as did the oak charcoal we used before. And finally my point of view, It brings a special flavor to meats enhancing its natural flavor being made grilled .
Carlos Torres Restaurant Abrasador El Capricho de los Torres
The guys on the team are delighted kitchen for when we have quiet times and do not know if there will be reservations with grilled meats, They can light the charcoal coconut directly when requesting a barbecue dish or other grilled and 7 minutes, while preparing the drink and a recess, you are ready to make grilled meat.
Jorge Zurita Restaurant Scorching Graná
Only the knowledge we do not need cutting down trees to make an exceptional grilled love. With this I think we have taken a very important step forward. And on top is coal that provides better tasting and more calorific than coal furnaces our control we can not spend excessive heat in our kitchens.
It is a very durable coal combustion over other. Why pays off, besides that with meat it works well because it gives no odor or taste to meats and acquires a good flameless.
I like to cook with charcoal grilled ecological because it does not smoke, Do not Mess kitchen, is environmentally friendly and easy storage. They are all advantages.
Also note that the pieces to make this coconut charcoal has much calorific sealed before and a part that takes 12 minute open grill in our system of closed furnaces with this coal takes 4 minutes made.
Ramón God Restaurant El Meson de Fuencarral
I love preparing grilled and last us more than two hours each charging hard and very powerful calorific. And especially to do service in the middle of another half load if I need it and add all the glowing embers without you come down the oven grill.
livestock interview by the magazine Extremadura flow to Abrasador Group
- How arose Searing project, what objectives and volume has been reached regarding marketing of meat and nOmero restaurants?
When still we had my sisters 21 Y 19 years respectively, and me 23 years, My father sold a small farm in Herrera del Duque and with that money bought a store in Toledo, in one of the areas of further trade.
We decided to mount a café-restaurant with my mother and my sister Olivia, While we studied, creating a S.A.L (labor corporation with five partners). And we began to ask my father that we will select the best that he had to offer our customers in the menus of the day.
Following there began testing systems and testing ember which were the best cooked and 4 years later we set up a second restaurant specializing in grilled and, Asador Europe Young. And after the tremendous success we had, we decided two years creating the Scorching brand with an initial franchise project.
As the franchise project did not work with inexperienced entrepreneurs hostelry. We saw that the project only worked with restaurants success They are incorporating our own parenting meat. And we created a business model of corner franchise brand to incorporate meat into successful restaurants and brand.
Currently we already 32 partner restaurants throughout Spain and other 114 Restaurants are customers and when carrying over a year value together, the possibility to incorporate them into the network of restaurants Abrasador. This year there are signed other 8 Restaurants are incorporated into the brand Burning. Which has its own application, your web, APP, its central reserves and is already more than 1.000.000 of loyal customers seeking Scorching meat restaurants to go eat a good grilled meat.
Billing 2018 as group restaurants is about 9.600.000,00 € more 1.520.000,00 € billing meat and products of own upbringing.
2. What Unlike the beef and That you furnish the Iberian frenyou to other?
Security have always selected the same quality without fluctuation prices throughout the year.
3. You have several ranches in CAceres and Badajoz. What kind of cattle is the that young in them, what number you have actualmente and how It has been vuestra experience in the field extremeño?
Primarily in cattle we breed cross Charolais and Limousin race, and Iberian crossing pure Iberian with Duroc Yersey. Currently our brothers number about 950 Life cows and a 2200 heads kept feeding.
Undoubtedly one of the best land in order to have gained extensive is Extremadura. His field is especially good for food and space for cows belly. Since we had 4 years, we were with our father in the truck, a Avia 3000 Extremadura in search of good cattle. Then we feed my people based on good grain and more nutrients to make a special meat that is what we serve in our restaurants.
And now we on the farms themselves with spaces to look carefully those selected cattle, we feed very carefully for one year, with shelter from rain and bad weather, with shadow without passing cold and stress. So we only need them to music and give them beer as they did once say Japanese.
4. From your point of view, ¿which are the main challenges raised the extensive livestock sector today?
We could say that the main challenges are:
1.- Feeding healthy cattle: For as they say, of what you eat are raised. Healthy eating is transmitted directly to the then we eat meat. To do this we must ensure that the lands do not chemical fertilizers used. We use only fertilizers natural and organic.
2.- Combating climate: Another challenge is the care of the planet to maintain an optimal climate in our lands, the spring and fall seasons again become large. Well now much are cut and there is further feed the cows for many months.
3.- Another important challenge is the selection genetics, to do a good choice for very prolific mothers, very dairy, rearing calves with high conversion rate, selection also ideal stallions, for good calves with high rate conversion and their meat marbling, marbled, with good texture, good flavor and good color.
4.- Another great challenge is get all the cows each livestock they can give birth so that they are primables and thus must be well groomed. Thus more competitive and productive beef space is achieved in the European Economic Community, It is giving us aid prductiva cow breeding to make this sustainable and profitable livestock profession in our country and in particular in this community.
5.- And finally the biggest challenge coil is to fight tuberculosis.Hunting habitat shares with cattle. And the hunt is carrying the bacteria Mycobacterium bovis that causes tuberculosis. It is a disease notifiable is a zoonosis and therefore are required to meet minimum health program in which annual tests are done or semester by province, and is a great struggle, because they leave many positive due to contact with hunting. Getting eradicate this disease we could say that would be the biggest challenge.
This question has been answered by my little brother, Alfonso Ramirez Camino, Veterinary and Livestock the group Abrasador.
5. The meat of extremeña beef It is of exceptional quality, thanks todo a la Dehesa, but maybe It is less known that the Galician name or the Ávila what le for lack mons known by the consumer?
The first thing you need is to have and inform the final consumer about the product. And the second is to establish methods to ensure customer homogeneity and price stability.
And we know that today in a market global, we have to be competitive crossings select the best genetics to achieve The best meat, sticking to the best of our traditions and improving everything in which we are not competitive.
But anyway I think to date, in Spain at least, we know that Dehesa de Extremadura is one of the best places in the world to have won in extensive.
6. In the latest yeathe, fresh meat of Iberian They have become very fashionable ¿Have you noticed it too you in demand for property hasecimiencough Hospitality?
In the year 1994 when we started our first restaurant, my sisters, my sister in law, my mother and I, my father came start raising Iberian pigs, Besides beef and learned from Extremadura, Guijuelo and Huelva. As of today we have an extraordinary quality, with which they are very happy all the associated restaurants Scorching brand and therefore those millions of customers throughout Spain that at some point have visited over 30 Scorching restaurants and more 115 Restaurants are also clients and our meats own parenting, although some of the latter have not yet grilled and so are customers but they are not associated with brand Abrasador.
From my point of view, the Iberian pig is not a fad but a tendenhere. Eat Healthy, Healthy food, fits perfectly with the Iberian pig, which has more than one 75% or put in place of the poly-unsaturated fats and that It makes it beneficial for food.
Our mission as a group is "Feeding Improve human being through through hospitality with meats own upbringing ", and why we choose to produce these two types of meats, beef and Iberian, they are for us and our customers the best for all we know. But we remain open to know, making and improve everything our partner restaurants will offer suing us the best grilled meat market.
The grilled meat were the protagonists of our I Technical Conference Abrasador the is 2019, and we had the opportunity to celebrate in the restaurant "El Meson de Fuencarral" in Madrid
An intense day of training for all restaurants associated with the brand, which began with the "Cooking Show" Chef Carlos Torres, showing new dishes created for charter changes this season.
Then we had the presentation of the reservation book itself, along with the application itself we already had created some time ago for Scorching restaurants. Both it supposed to restaurants associated significant savings in reserve management, because they do not represent any cost, as if they do booking portals.
Later we had Ramon's paper God, founder Gastrocoaching Ceo restaurant and where this technical conference was held, Meson de Fuencarral. Ramon gave a masterclass "Management and control of your restaurant" for all attendees.
Taking advantage midmorning and the "brunch", We show different "corner", like ember, Iberian and covers events, with our signature format. Accompanied this time of craft beers brewed for Scorching and wines from winery Rejadorada, with some of the broths chain homologated to accompany grilled meat Abrasador
A little later on the terrace of Meson de Fuencarral, Chef Carlos Torres gave a workshop on Brasa and very interesting and useful for all, They ended with Show Cooking – Grill and presenting the most famous courts in the world that are served from the Scorching Group.
And to finish the morning we had the presence of three prestigious Chef, they presented and told some of the secrets of success in their restaurants. Celia Jimenez of Restaurants Celia Jimenez, sand Bar Y Restaurant Avio de Córdoba, Pep Romany of Sec point de Denia (Alicante) Y Antonio Sánchez Restaurante Corral del Rey Trujillo (Cáceres).
As usual and to top end, Scorching Group since we wanted to acknowledge the "Top 10" of chain restaurants, and ending with a spectacular meal consisted of tasting dishes made 10 hands Humberto Martin The burning fireplace Turleque, and winner of the award for best Scorching recipe 2018. Javier Donaire Scorching El Mirador de la Mancha, Carlos Torres Scorching El Capricho de los Torres, Ramón God Meson de Fuencarral and Brasa corner for Abrasador 124 diners who tested four of the best cuts of veal and Iberian pork Anoja the group breeding farms their farms and Extremadura and Toledo Menasalbas.
At lunch we were very well accompanied by three good friends, as they are Alejandro Vesga, director Entrepreneur magazine, Raul Andres and Daniel Manzano program Factory of Ideas of Spanish Television. At three we wanted to deliver recognition for their important journalistic work.
Route to know theFinca and theLivestock farms own parenting. As well asSlaughterhouse YCutting room. Invitation to aFood-tasting in the restaurantScorching Toledo to meet the supply and quality of the brand.guests: all candidates hospitality, interested in meats Scorching Group who have previously received the Information Dossier Abrasador.Documentation to be submitted to attendees: Price lists, Rates and escandallos, catalogs, Informative Dossier conditions, Order forms, Business Cards, etc. to begin marketing meats Country Grill Scorching group.Schedule: of 10:00 h a 17,30 hours.
Monday 21 and Tuesdays 22 October 2019 Scorching annual convention
Meeting point or Teeing: In Scorching of Avda. Europe, 8 Toledo to 10 hours
Note: it is essential to contact the Central, to reserve seats on phones 647 22 13 93 O 630 89 35 22 or via e-mail, email@example.com Oalvaro.firstname.lastname@example.org . Contact persons: Julio Ramirez OAlvaro Martin.
After doneness, This is the other great debate that revolves around the world of flesh ..."How salt the grilled meat".
Sure you match us when we say that opinions are mixed, and do not know which one to. We as experts in beef and Iberian pork grilled, We will give our view on the relationship between salt, grilled meat and.
When we take the salt meat?
Add the sea salt once we give the first round, over the part and sealed, in good quantity because the meat will catch the salt you need. because if you put salt before cooking, a reaction in which the meat issuing the water contained therein is produced, and this is the main reason for not putting up that has not been sealed,to prevent lose succulence.
And in turn we can add something else while making ends. Once we removed, that fat is necessary to shake well and would be ready salt. But if we look great, add a few flakes of Maldon salt (the scales), but only to decorate. It is the best way to cook meat.
How much salt we miss?
Needless to say you spend with salt, not only make your flesh can not eat, but also be detrimental to your health. Assuming you already know this, We will not reveal any secrets if we say that the amount depends on the size of the piece. This at first glance may seem obvious, but it is not so much when we say that perhaps the appropriate amount would be between 5 Y 10 grams of salt per kilo of meat.
What kind of salt is best for grilled meat?
This is a frequent question we usually receive in our coal formations in partner restaurants.
There are different types of salt, which can enhance much the flavor of the meat, as can be the "pink Himalayan salt", "Red Hawaiian salt", the "flaked salt or Maldon" , among many others with different thicknesses. But as we said at the beginning, U.S for grilled meats Iberian pork and beef Anoja Abrasador, fat salt prefer when cooking, and then a touch of flaked salt or Maldon to present the dish.
We hope we have helped you, and despejarte doubt about How salt the grilled meat ....