Grilled head meat with roasted potatoes

Elaboration

For the roasted potatoes

1. We wash the potatoes. The first step is to carefully wash the potatoes, removing any traces of soil. This step is important, since we are not going to peel the potatoes and, therefore, we will eat the skin.
2. We cook the potatoes. Cooking the potatoes for 15 minutes before putting them on the grill will help them cook faster (we can avoid this step, but that will mean that they will have to be on the grill longer).
3. While the potatoes are cooking, we put the grill on the fire so that it heats up.
4. Drain the potatoes and prick them with a fork in several places. Next we add a splash of oil and a touch of rosemary or thyme to taste.
5. We wrap the potatoes with aluminum foil.
6. We put them on the coals (which must be very hot) and roast them for about 10 minutes. The time will also depend on the size of the potatoes, so before removing them from the heat, try opening one and prick it with a fork to see if it is done.

 

For the head meat

Important! The most important previous step is to prepare a good fire on the barbecue and get some good coals.

1. We take the Balfegó bluefin tuna morrillo out of the refrigerator so that it reaches room temperature.
2. We place the grill over the coals, add a splash of oil to hydrate it and leave it for a moment to warm up.
3. Next, we place the Balfegó bluefin tuna morrillo on the grill. It is important that the embers are strong.
4. We will cook it for about 3 minutes on each side, making sure it does not cook too much, as we run the risk of it drying out. Ideally, it should be cooked on the outside and juicy on the inside.
5. When it is cooked, all you have to do is enjoy it.