Paco Boigues is one of the most experienced chefs, gastronomy bloggers and grill masters in Spain. In his barbecue seminars in Valencia, only the best ingredients are put on the grill - and then, of course, on the table. FIRE&FOOD visited Paco to see - and taste - the perfect preparation of Spanish chops.

Txuleta – just the sound of this Spanish beef speciality makes your mouth water, doesn't it? To ensure that it tastes as delicious after preparation as the olfactory perception promises during grilling, we made our way to Paco Boigues in Valencia. He is the Spanish king of good taste when it comes to refining meat with smoke aromas. "To achieve an optimal result when grilling a Spanish beef chop or steak, two factors are crucial: the tool and the material. The first includes the grill, but also the charcoal. We need one that offers us a constant temperature over time and a suitable coal size for the grill we want to use. I prefer to use premium oak charcoal, so we are safe from surprises. We also work with an excellent steak raw material, so we are on the safe side." ... WOULD YOU LIKE TO READ MORE?