How To Cook The Perfect Barbecue

Not everyone can cook the perfect barbecue; the choice of meat, marinating and the frying process itself are often confusing.

Not everyone can cook the perfect barbecue; the choice of meat, marinating and the frying process itself are often confusing. We ate the dog at the kebab business, and are ready to share with you a couple of secrets for making the perfect kebab.

Barbecue selection

 

It would seem that the main thing for cooking barbecue is meat, and the rest is nothing. But no: it depends on the brazier how evenly and quickly the kebab is baked. It is ideal to use a forged stationary brazier of a semicircular shape, but ordinary prefabricated models are also suitable. Remember: the brazier should be 1/3 filled with coal. It is also important to calculate the distance from the meat to the firewood - no more than 11-12 cm, so that the barbecue turns out juicy and evenly fried.

Tree variety

 

Ready-made industrial coal is ideal for barbecue - it heats up quickly and gives a lot of heat. But you can prepare coal yourself. Wood from fruit trees, birch or alder firewood is considered popular. Depending on the variety chosen, the kebab will acquire one or another note of aroma.

Marinade

 

How many cooks in the world, so many marinade recipes. It is rather difficult to determine the ideal one - each is good in its own way: alcoholic softens meat, starch creates an appetizing crust, mineral (on soda) keeps juice inside the meat. The choice of ingredients is yours, but do not add vinegar - it is better to replace it with lemon juice, kefir or kvass.

Marinade recipes for barbecue >>>

Meat for barbecue

 

Pork and lamb are considered classics of the genre, as shish kebab from these types of meat will be juicy and tender with any marinade. With beef, everything is more complicated: the meat is often too tough, so it is recommended to take only the neck for barbecue. It is important to keep the meat in the marinade for at least three hours so that it slightly oxidizes and becomes softer.

Offal can also be cooked on the grill. You do not need to pickle them, just soak them in lightly salted water. Fish is best baked in foil, after watering it with lemon or pomegranate juice.

Shish kebab size

 

The juiciness of the kebab largely depends on the size of the pieces of meat. Finely chopped meat marinates faster, but becomes dry after frying. The optimal size of the barbecue is 6x6 cm cubes. Offal should be cut twice as small, and the fish can be baked whole.

A few more secrets:

Onion will help to make the meat more tender - just cut it into a small cube and add to the marinade. Don't over-salt the marinade, as the salt draws the juices out of the meat. It is better to prepare a salty sauce or salt the kebab just before serving. If you want to get a golden crust on the barbecue, add a few tablespoons of honey to the marinade. For cooking barbecue, use only fresh meat - thawed meat is not suitable, as it loses its taste during storage. String the kebab along the fibers - so the juice will flow out less.

 

In no case do not use coniferous wood for cooking - it worsens the flavor of the dish. Drizzle the kebab periodically with wine, beer, soda, or water while grilling to keep it juicy. After cooking the kebab, let it rest for 5-10 minutes so that the juices inside are evenly distributed.