How Not To Spoil The Meat And Picnic

The issue of cooking barbecue excites us every year, especially sharply - on warm days. We begin to look for the "same" magic marinade, invent new ways of cooking and keep the meat in mayonnaise-vinegar-berries for days.

The issue of cooking barbecue excites us every year, especially sharply - on warm days. We begin to look for the "same" magic marinade, invent new ways of cooking and keep the meat in mayonnaise-vinegar-berries for days.

We decided to figure it out and answer all the important questions about barbecue.

What is a barbecue?

 

Initially, shish kebab was called a dish of lamb pieces on skewers, baked on charcoal in the grill. Today, shish kebab is associated more with the method of preparation - pieces on skewers. Thus, you can cook any meat, vegetables, poultry, seafood, fruits. Bake barbecue on the grill or in the oven.

What kind of meat is suitable for barbecue?

For barbecue, it is better to take meat with fat, i.e. with fatty streaks inside the piece. Large pieces of fat located on the surface of the meat are best cut off.

Lamb: round medallions on the ribs, pieces of brisket with several ribs, meat from the thigh, hip part with bones.

Pork: neck, shoulder, brisket.

Beef, veal: parts of the carcass with fatty streaks (brisket, thin edge, rump).

What fish, poultry, offal are suitable for barbecue?

 

Chicken: breast, thighs, drumsticks, hearts, kidneys.

Goose, duck: breasts.

Any small fish.

What else is barbecue made from?

Shish kebab can be prepared from seafood - crayfish necks, shrimp, squid. Vegetables and mushrooms are baked on skewers: potatoes, sweet potato, zucchini, tomatoes, corn, eggplant, pumpkin, garlic, onions, bell and hot peppers, mushrooms.

 

What is dry marinade?

This is the easiest marinade made from onions, salt and black pepper. Onions need half as much by weight as meat. And salt and pepper, a teaspoon per kilogram. Such a marinade is suitable for meat. If marinating lamb, add zira, pork - ground chili.

Why barbecue onions?

Onions give the meat juiciness and incredible flavor. For 1 kg of meat, take 500 g of onions. Cut into large rings. Before frying the kebab, remove the onion pieces, otherwise they will simply burn.

What is the best way to marinate chicken?

 

It is good to marinate the chicken in fermented milk products - kefir or natural yogurt, as well as with lemon juice. Add other spices to your taste. For lemon marinade, take soy sauce and honey, for kefir - grated ginger, turmeric, garlic, salt.

How to cut a barbecue?

Cut the meat on the barbecue into approximately the same pieces as a matchbox.

How long to marinate barbecue?

Good meat is marinated for no more than three hours.

Ready charcoal or wood firewood?

It is better to barbecue on wood. To ignite the coal, a mixture is added, the smell of which may be unpleasant for someone.

Is the shape of skewers important?

The skewer should lie tightly on the grill, be long and wide enough, the handle should be comfortable. Vegetables are usually fried on thin skewers. 

Thread the meat on skewers tightly, across the fibers.

How to prepare barbecue for baking?

 

Remove the onion pieces, remove the spices. Pat the kebab dry with paper towels to keep the meat dry, otherwise it will stew first. It is better to fry the meat at room temperature, so it should be selected from the refrigerator in advance.

How to water the barbecue during frying?

Pour the kebab with the juice that stands out during the kebab marinade in onions, salt and pepper. Traditionally, light beer, water with lemon juice are also used.

How long does it take to barbecue?

Do not flip the kebab to the other side until a characteristic golden crust appears on one side. Fry the meat over high heat for about a minute until light brown on each side, then you need to move the coals and fry over low heat for about 10 more minutes. Check the readiness of the kebab by cutting the largest piece, the meat should not be pink. 

What side dish is suitable for barbecue?

It is good to put the meat on bread or serve in pita bread so that the juice is absorbed. Barbecue is served with grilled, fresh or pickled vegetables, fresh spicy herbs, boiled rice.

What sauces to serve with grilled meat?

 

The simplest barbecue sauce options are made from mayonnaise and garlic, as well as tomatoes canned in their own juice.

For mayonnaise sauce, finely chop the peeled garlic, put in a saucepan, add a little water, cook for 2 minutes, drain the water. Mix garlic with mayonnaise.

Put the peeled tomatoes in their own juice into a blender bowl, add a few peeled garlic cloves, chopped herbs and beat.