What to do barbecue turned out tough. Cut the meat on the barbecue correctly
And why not talk to us, dear and beloved, about the dish of all times and peoples - shish kebab? A speech turnover about the past days and people who have tasted this dish, in this case was not used for the sake of a red word - really, try to think about when a person first cooked a barbecue? Surely our primitive relative, roasting on fire the carcass of a furry beast killed with a spear with his own hands, could not imagine that several millennia later his followers would also bake meat on a fire, while naming their dinner delicious word"shashlik".
However, we will not delve into history, let's rather talk heart to heart about how to cook delicious meat on the grill. Surely in your family there are a couple of family secrets that you will never tell anyone about. And if " magic food» share your knowledge, will you give away your secrets? We won't tell anyone else, honestly!
15 tips for those who want to learn how to cook the perfect barbecue
1. How to choose meat for barbecue
Not everything is barbecue that smells delicious.
It's not a secret for anyone that if you do everything right, right and traditionally, then for cooking barbecue gotta get lamb. However, firstly, this type of meat has a rather strong specific smell, which not everyone likes, and secondly, it is not so easy to find high-quality lamb tenderloin in our stores and markets, so another one has long taken root almost traditional version – pork skewers.
When choosing meat, pay attention to its fat content: a piece that is too lean will be dry and tough after cooking, a piece that is too fatty will remain unpleasantly greasy. Here, as in no other case, the golden mean is important. If we are talking about pork, usually buy the neck. Less often - a shoulder blade or a ham. Korean is not taken at all– despite the fact that this is the most beautiful part pork carcass, for barbecue, it is not suitable categorically.
In addition to pork, you can use veal (beef High Quality), chicken meat, turkey meat. In addition, shish kebab is also prepared from some types of fish - catfish, salmon, sturgeon.
Sharing family secrets of delicious barbecue, most people share marinade recipes. So, don't believe it! Pledge the perfect barbecue- just the right meat. It is impossible to cook a juicy, soft, appetizing kebab from cheap, stale, old pork, you don’t even have to try. And vice versa: it is very difficult to spoil fresh, high-quality meat, it is amazing and beautiful in itself, therefore, the kebab from it will most likely be perfect.
2. How to make the perfect cut of meat
Shish kebab does not tolerate female hands.
Film "Moscow does not believe in tears"
To make the barbecue tasty and juicy, it is important to correctly approach the issue of cutting meat. There are two key points.
The first is the size, strange as it sounds, of course, it matters: too small pieces of meat will simply dry out on the fire, turning into dry hard "chips", and large chunks will not have time to fry, they will burn on top, they will remain raw inside. Again - the golden mean: not big and not small, even and neat and - important! - everything is about the same size, otherwise some of the meat will be overcooked, some will remain undercooked.
Second - the meat must be cut across the fibers. simple truth, which rarely anyone follows, trying to cut the meat as it turns out - instead of doing it right. And in the end it turns out, of course, in different ways, but more often - harsh, dry and unappetizing.
3. How to calculate the product
Make sure that neither the barbecue nor the skewer burns.
There must be a lot of barbecue! This is an indisputable truth, a law and simply an axiom that does not require any reasonable proof. There should be so much kebab that it will definitely remain (by the way, have you ever tried to stew potatoes on a kebab, cook pea soup or cook pilaf? No? oh-oh-oh-very in vain!). Meat is usually bought at the rate of 300-400 g per person. More is possible, less is not worth it. Do not forget that in the process of cooking this product will definitely lose weight.
4. The best barbecue marinade
They didn't eat shish kebab, but they were blinded by the smoke.
About how best to marinate shish kebab, ask real professionals - those who cook this dish constantly and regularly, who were born and raised in a country for which shish kebab has long been an element of culture, who fry it, no longer striving to improve perfection. In many Caucasian countries, barbecue meat is marinated in own juice, adding only salt, black pepper and onions to the chopped pieces. This minimalism has a special meaning, each ingredient is dictated by experience and common sense.
However, if you want to find another special recipe marinade for barbecue and every time, preparing to fry meat on a fire, you try new way, do not forget that in most cases it takes time for the meat to marinate properly. Ideally, we are talking about 10-12 hours, in the minimum format - at least 4-5 hours.
5. To salt or not to salt?
Do not part with the lamb - stay without barbecue.
What a question, you ask, of course, salt! Ok, salt, but when? Before frying or after? There is a widespread belief that salt "pulls" juices out of meat, so you should not add it to the marinade, it is enough to salt it immediately before frying or after it.
Believe me (and if you don’t believe it, arm yourself with scales, a notebook and a smart look and check it experimentally!), Pre-salting the meat at the marinating stage in no way affects the dehydration of the product. Salting the finished kebab is quite problematic: salt will not penetrate inside through a dense meat crust, it will remain on the surface and will be felt only on upper layers meat piece.
To be completely fair, it is worth noting that the cooking time affects the dryness of the kebab much more strongly (if the heat is not intense enough, you will have to “marinate” the meat over the coals for a long time and tediously, which will naturally dry it out much more than this supposedly make salt) and the size of the piece of meat (this was already mentioned above). Therefore, we salt without hesitation, because as unsalted meat it is horror what it is, a translation of the product and generally nonsense.
6. Seasonings: to be or not to be? That is the question!
Life is easy when you eat barbecue.
In recent years, supermarket shelves have sagged under the weight of all kinds of seasonings - for chicken, pork, lamb, just universal meat, grilled meat, barbecue and other trinkets. At the bazaar, it is impossible to calmly pass by the beautiful hills filled with oriental spices and spices - you will be offered anything, and you will not even have time to look back, as you will receive disposable bags of ingredients mixed from spices that you do not understand.
If you approach the issue reasonably and restrainedly, it is certainly delicious. However, be very confident in your reasonableness and restraint, because otherwise you risk getting something meaty instead of barbecue, but poorly recognizable behind a thick crust of all kinds of spices.
And do not forget that everything that protrudes, sticks out and hangs down on the meat will definitely burn. Herbs and seasonings are easily flammable - whether you want to eat in in large numbers embers?
7. Skewers or grill?
A house is not built on seven winds, a barbecue does not argue on seven coals.
Traditionally, shish kebab is fried on skewers, beautifully and confidently turning them over the coals. However, if you feel more comfortable putting the meat on the grill grate, then lay it out! Why not? Of course, this is not a classic of the genre, but, for example, pancake pans did not always exist either - this is not a reason to still fry pancakes on a hot stone.
By the way. If you decide to fry meat on skewers, try to heat them well on the grill before stringing meat on them - this way you will not only disinfect the metal (this is important for some), but also ensure the coagulation of proteins inside the meat piece, which will allow the juice not to flow out from the barbecue or flow out in a much smaller volume.
8. A little imagination - for beauty and aroma
Only a sheep can refuse barbecue.
Barbecue is a creative business, it does not need exact proportions, ingredients adjusted to the gram, strict adherence to the recipe, and that's great! You can always improvise, try your options, realize your own fantasies. Try to play with the marinade - who knows, maybe you will be able to discover a new component, thanks to which your barbecue will become famous throughout the city?
Another topic for creativity is stringing meat on skewers in turn with additional products. Most often, of course, we are talking about onion rings, however, feel free to try everything that comes to your mind. Looks absolutely incredible chicken skewers, which is put on skewers interspersed with large berries grapes. Courgettes and zucchini cooked on coals are amazingly tasty - maybe you should try cooking them at the same time as meat? Bell peppers, pieces of bacon, pumpkin, tomatoes, eggplant, peaches, apples and everything that comes to your mind. Try!
9. Bonfire and coals
If you like barbecue, love and fire up the grill.
Connoisseurs say that the most delicious kebab comes out on fruit firewood. Cherry, pear, plum are considered the most suitable, while it should be understood that a rare specialist, having tried a shish kebab cooked, for example, on cherry wood, will distinguish it from a shish kebab cooked on oak branches.
In general, you can use any deciduous trees - linden, birch, poplar. At the same time, it is worth remembering: in no case should you take resinous (coniferous) wood species for cooking barbecue. Resins will give meat characteristic aftertaste and flavor than just spoil the meat.
10. Grilling barbecue
Shish kebab is not far from the barbecue.
It would seem, what could be easier? I strung the meat, put the skewers on the grill and spin it for yourself until the kebab becomes appetizing, and everyone passing by comes running to the smell. However, barbecue requires a careful approach, with a running start and without experience, you are unlikely to cook delicious meat, and even a heap of various theoretical knowledge will still not be enough until you fry it yourself at least a dozen times.
The first thing to remember is that the barbecue is cooked over coals. A banal, uninteresting truth that many neglect. Hurrying to quickly serve the meat to the table, would-be chefs lose their patience and start frying the shish kebab on the wood that has not completely burnt out. The result is a hard, burnt crust and a raw, unchewable middle.
Another common mistake is neglecting the flames that sometimes appear on coals. If suddenly fat or any other flammable ingredient gets on the burned-out firewood, the coals instantly react - harmful and very aggressive lights rise, which strive to ruin your picnic. Always ready (yes, always, even if you are sure that this will not happen to you) should be a bottle of water. For convenience, make several holes in the lid - this will allow you to gently spray water over those areas that require your intervention, and will help not to flood the rest of the coals.
11. Checking the readiness of the barbecue
Communication in Russia is so important that external circumstances cease to matter. Several times I happened to fry a barbecue in the cold and in the rain - if we decide to go to the park for barbecues, we do so, regardless of the vagaries of the weather.
Anna-Lena Lauren, “They have something with their heads, these Russians”
The barbecue is checked for readiness very simply: with a knife, cut the thickest piece of meat to the skewer, lightly press. If the secreted juice is colorless, the kebab is ready. If blood is visible on the cut, it is worth waiting a little more.
12. Serving barbecue
Lamb is not invited to barbecue.
It’s beautiful, of course, if the barbecue is removed from the fire and immediately laid out on the table right on skewers - in some restaurants from this simple action create real shows. In general, yes, spectacular and amazing, but ... very uncomfortable. Firstly, the skewers immediately occupy an irrationally huge space on the table. Secondly, eating meat from the “skewer” is, of course, magnificent in a primitive way, but hardly pleasant: even the ears get dirty.
The choice is yours - entertainment and theatricality or simplicity and comfort.
13. A little secret before the kebab hits the table
One had a beard on fire, and the other was grilling shish kebab on it.
After you have removed the meat from the coals, it is not bad to let it "reach" a little. You do it anyway - usually this is just the time it takes for guests to, having heard the signal “kebab is ready!”, wash their hands, move to the table, fill their glasses and say the first toast. Ideally, the meat should be under a lid or wrapped in foil - this is how the “steam effect” is ensured, which helps the barbecue to relax a little, release the juices, and finally and irrevocably soften.
For a special zest, try drizzling over cooked meat. a small amount pomegranate juice (amazing!) or dry wine (spicy!). If desired, add fresh herbs and chopped onions to the bowl - after 15 minutes, the kebab will acquire a special aroma and taste.
14. Accompaniment to barbecue
The arba broke - lazy firewood, the bull died - a shish kebab for a bum.
In our tradition, for some reason, barbecue is always associated with vodka or beer. No one is calling you to sobriety, however, think sometime at your leisure whether the comrades mentioned are really best friends barbecue.
Again we make a mental reference to Caucasian traditions and remember that most often festive table a jug of wine is standing by a Caucasian, we draw conclusions and try to serve red to the barbecue dry wine, tart and thick.
Well, let's not forget about fresh vegetables and herbs. The more juicy cilantro, bright parsley, tender dill, spicy basil, sweet cucumbers, sugar tomatoes will appear on the table along with meat, the tastier the barbecue will be.
By the way, the bread that you serve can also be slightly held over the coals - it will become fragrant and crispy. If a couple of sheets of pita bread are lying around in the house, wrap cheese, tomatoes, herbs in it and fry over coals - it will be unrealistically delicious!
15. Sense of proportion
The turkey also thought until he got to the barbecue.
Film "Cards, money and two barrels"
Barbecue is an event, of course, very exciting and creative, however, in your creative impulses, try to keep a sense of proportion. Do not dump all the above tips and secrets into one huge bowl of meat. A hundred marinade ingredients are unlikely to make the kebab tastier - when trying to implement your recipes, think about moderation. If you want to string along with the meat additional components, you should not interfere with lard with grapes and strawberries with fish in one pile. If you are pouring wine over the meat during the frying process, you probably should not sprinkle it with additional lemon juice when serving. Sense of proportion, dear ones, sense of proportion in everything!
Barbecue Marinade - Top 10 Best Recipes
1. Shashlik in red wine
In the process of preparing a pair of alcohol, as in many other recipes using wine, cognac or other strong drinks, evaporate, leaving only a subtle subtle fruity flavor and an incredibly rich, beautiful color.
For 1 kg of meat you will need:
300 ml dry red wine;
3-4 bulbs;
5 cloves of garlic;
Wash the meat, dry it, cut into portions. We put it in a saucepan, salt, pepper, squeeze the garlic, mix everything thoroughly, add the onion sliced in circles, pour in the wine. Mix again, then cover with a plate or lid, smaller in diameter than the diameter of the pan, put a jar of water or other load on top. We leave for 6-7 hours.
2. Barbecue in kefir
A combination that is very strange at first glance will surprise you as a result of cooking the barbecue: the meat will be most tender, the taste will be a little creamy.
For 1 kg of meat you will need:
200 ml of kefir;
3 onions;
salt, freshly ground black pepper to taste.
Wash the meat, cut into portions, salt, pepper, pour kefir. We spread the onion, mix well, put it in the cold for at least 5 hours.
3. Barbecue in mineral water
Fans of marinating barbecue in mineral water claim that this is one of the most quick ways pre-prepare the meat for cooking on the fire. By itself, such a marinade is quite neutral, therefore, to give the kebab a “zest”, try adding it to mineral water suitable spices- hot ground pepper, paprika, coriander.
For 1 kg of meat you will need:
250 ml of mineral water;
2-3 bulbs;
salt, freshly ground black pepper to taste.
Wash the meat, dry it, cut into portions. Shift in layers with chopped rings onions, in parallel, salt, pepper. We fill mineral water, leave in cool place for 1-3 hours.
4. Kebab with kiwi
But this is definitely the "fastest" of all possible marinades! Thanks to organic acids, which are part of the green exotic berry, collagen is destroyed in meat protein which makes the meat very, very soft. However, be careful: overdo it a little - and instead of shish kebab you will get minced meat: kiwi in this way acts on meat quite quickly. The method is very useful in cases where you have chosen the wrong meat - tough and sinewy.
For 1 kg of meat you will need:
5 kiwi;
5 cloves of garlic;
salt, freshly ground black pepper to taste.
Puree kiwi and garlic, mix with washed, dried, cut into pieces, salted meat. Cover with a lid and leave for 40-60 minutes, periodically checking the condition of the meat and testing it for softness by simply piercing with a knife.
5. Shish kebab in onion-tomato marinade
Spicy and aromatic. Meat marinated in tomato-onion dressing will be juicy and unusual.
For 1 kg of meat you will need:
3 ripe tomatoes;
1 large onion;
1 tsp hops-suneli;
salt, freshly ground black pepper to taste.
Grate the tomatoes. Onion cut into rings.
My meat, dry, cut into pieces. Salt, add pepper, suneli hops. Mix with tomato puree, shift with onion rings. We leave for 8-10 hours.
6. Oriental pork or meat in honey
The marinade, frankly, is not for everyone, however, if you are a fan of oriental trends in cooking, you will surely enjoy the spicy-sweet flavor that this marinade has on the barbecue.
For 1 kg of meat you will need:
3 art. l. honey;
2 tbsp. l. soy sauce;
2 tbsp. l. mustard seeds;
1 tsp dry ground ginger;
1 tsp acute ground pepper;
salt, freshly ground black pepper to taste.
Wash the meat, dry it, cut into pieces.
Mix with honey, soy sauce, hot and black peppers, ginger, mustard, salt. We leave for 5-8 hours.
7. Kebab in vinegar
Many barbecue connoisseurs believe that vinegar makes the meat coarser and tougher, however, there is another opinion: thanks to this additive, the meat becomes spicy, spicy and very tasty. To understand whose camp you are in, you should at least once try to cook barbecue marinated in vinegar.
For 1 kg of meat you will need:
4 tbsp. l. table vinegar (9 %);
10 st. l. water;
3-4 heads onion;
salt, freshly ground black pepper to taste.
Wash the meat, dry with disposable towels, cut into portioned pieces. Salt, pepper. Mix water and vinegar, pour meat. Stir, shift with onions, leave in a cool place for 3-4 hours.
8. Shish kebab in mayonnaise
Yes, yes, mayonnaise - cold sauce, yes, of course, when heated, it breaks up into a mountain harmful substances, of course, this is generally bad manners - to use it when cooking meat. But once you can, right? And if you really like it, then sometimes, just a couple of times a year? Quietly - so that no one knows?
For 1 kg of meat you will need:
200 g of mayonnaise;
4 onion heads;
salt, freshly ground black pepper to taste.
Wash the meat, dry it, divide it into pieces. Salt, pepper. While stirring, gradually add mayonnaise. We shift in layers, alternating with onion rings. We leave for 5-10 hours.
9. Barbecue in pomegranate juice
Gentle, juicy, bright, fragrant, berry - what else to add so that you understand that such a marinade is worth trying at least once in your life!
For 1 kg of meat you will need:
250 ml fresh pomegranate juice;
4 heads of onions;
salt, freshly ground black pepper to taste.
We wash the meat, cut off the excess, dry it, divide it into portions. Salt, add pepper and pomegranate juice, knead properly, shift with onion rings, leave in a cool place for 8-10 hours.
10. "Quick" onion marinade
This marinade is very ... very, let's say, for an amateur, because in the process of cooking barbecue, the onion mass burns quickly if you do not first clean it from the meat, however, a significant plus is the special juiciness that onion juice gives to meat, and the breathtaking smell that peculiar to shish kebab cooked with onions. It's definitely worth a try!
For 1 kg of meat you will need:
0.5 kg of onion;
salt, freshly ground black pepper to taste.
We rub the onion on a grater or chop it in a blender. Wash the meat, dry it, cut it, mix with salt, pepper and onion mass. We put under oppression for 5-8 hours. Before stringing meat on skewers, we clean the meat from onions as much as possible.
Well, that, savvy with theory, it's time to start practicing? We wish you many, many sunny days, wonderful occasions for picnics, great companies and, of course, delicious kebabs. And yes, Magic Food fulfilled its part of the contract, told about secrets - now it's your turn to reveal family secrets.
No one summer holiday not without barbecue. Any trip to the country or a trip to the forest almost always ends with this widespread and popular dish. For true connoisseurs barbecue is not just a dish, but a whole philosophy. On the web you can find great amount various tips, recommendations and technologies of amateur culinary specialists. For beginners, you should first familiarize yourself with the basics of the basics.
1. Choice of meat
Pork skewers are almost impossible to spoil. This meat is juicy and soft. Ideally, you need to take a piece called the "neck" - this part is located along the ridge on the neck. The meat from here is the most tender, the streaks of fat in it are evenly spaced. From one carcass, 1.5-2 kg of collar is obtained.
Also for barbecue suitable meat located along the ridge on the back. Fat from it is best to completely remove. From the back of the carcass you get a dry and tough barbecue, because the meat here is the leanest.
Beef kebab is popular, but it turns out to be tougher. To avoid this, it is better to choose tenderloin or sirloin for the dish.
The classic barbecue is made from lamb, but now it is difficult to find high-quality meat. When choosing lamb, it is better to opt for a leg or ribs. You need to eat such a barbecue right from the fire, because the lamb quickly freezes and becomes tasteless. It is better not to take a spatula for barbecue.
The meat should be of a natural color, evenly colored. The piece should be glossy, not matte. Beef is red, pork is pink, mutton is red with layers of white, but not yellow, fat. Too dark meat is old, of course, it is better not to take it. Quality meat should not be slippery and ooze blood. A piece is good if it is elastic, with a normal liquid content (more - the meat is stale).
2. Marinade
To give the meat an original and unique taste it is marinated different ways. Some marinate kebabs in vinegar, freshly squeezed pomegranate juice, kefir, lemon juice, mayonnaise, tomato sauce, red wine, mustard. Sometimes barbecue is marinated with tomatoes, and always with onions. He, onion, is used as an additional side dish.
A common marinade ingredient is vinegar. Nevertheless, some chefs believe that it is impossible to use it when cooking barbecue - supposedly it "kills" the taste of meat.
3. Dishes
It is necessary to marinate meat in enameled, clay or glassware. aluminum pan in the very best case spoil the taste of meat, at worst - make it a poison: metal oxides, interacting with meat and liquids, can give a toxic residue.
4. Firewood
True connoisseurs of the taste of barbecue are very responsible in choosing firewood for the barbecue. It is believed that the best for barbecue are firewood from vine. Next in descending order are white acacia, dogwood, blackthorn, beech, oak.
Coniferous firewood with resinous wood is categorically excluded - they will give the meat a flavor that is indestructible by any sauces. You can use ready-made charcoal - as a rule, it is made from birch chocks.
All types of fruit trees are well suited for barbecue: apple, pear, plum, cherry, sweet cherry, apricot, peach and others. Poultry and game can be roasted on them.
5. Measure of readiness
To bake meat on coals, of course, it is necessary on skewers. Connoisseurs of real barbecue say that you should turn the meat over the coals no more than twice. Otherwise, it may dry out.
Ready proper kebab This is meat of a certain standard. It must not be overdried. You can determine the degree of readiness of the barbecue by cutting a piece with a knife. spoke clear juice- the dish is ready. If the juice is red, bake further. The lack of juice indicates that the meat has dried out.
The material was prepared by the online editors www.rian.ru based on information from open sources
How to choose meat
PORK
Which part to use. Those parts of the carcass are best suited, the muscles of which were not particularly “working”, otherwise the kebab will be harsh. Therefore, choose a neck, shoulder blade, shank, loin on the bone or tenderloin - they will be the most tender. And here rear end will be fibrous and sinewy, dry and hard.
How to choose. The meat should be young - see that its color is light pink, without dark areas, with light fat.
Feel the chosen piece: really good meat will be soft. And if it springs, then the meat is old or the animal has only recently been killed. In both cases, the barbecue will turn out tough, and in the case of a recent slaughter, it will also be sour.
How to marinate. Pork turns out very tasty if you pour it with mayonnaise. Similar taste can be obtained by mixing vegetable oil and vinegar - they are part of mayonnaise. By the way, in this case, you will be more confident in the naturalness of all components.
In tomato juice - it gives the meat unusual taste and beautiful burgundy.
sour marinade ( lemon juice, vinegar, dry red wine, a mixture of onion and lemon juice) softens the fibers, makes the meat soft, gives additional interesting taste and aroma.
Pork marinated in kefir will be very tender.
If you add sunflower oil to the marinade, then a crispy crust will appear on the meat when frying.
MUTTON
Which part to use. For the most tender barbecue take a young lamb - the younger the meat, the more tender and aromatic it is. Give preference to the tenderloin or the back. Well, if the lamb is small, then you can marinate and fry it whole.
How to choose. The older the animal, the more red the meat will be, closer to burgundy. And the younger - the lighter it is, a pale pink hue (slightly darker than pork). The small size will tell about the youth of the lamb whole carcass and thin bones.
How to marinate. Perfect option marinade for lamb - dry red wine with sunflower oil and water.
Of the spices, rosemary and thyme are best suited - they emphasize the taste of meat, cilantro will add flavor.
BEEF
Which part to use. Ideal for barbecue beef tenderloin and the dorsal part (from the neck to the lumbar part).
How to choose. Color fresh meat- slightly reddish, but not burgundy, such will be the old one. Look at the structure of the meat: it should be homogeneous, soft, best with streaks of fat. When frying, the melting fat will add additional flavor and juiciness.
How to marinate. By pouring beef with kefir, you will get one of the most dietary kebabs.
As for pork, suitable for beef tomato juice.
Wine can be taken not only dry red, but also white, and fortified dessert. Each of them will add its own piquant flavor to the meat.
FRY
Shashlik cooked on open fire", is doomed: he needs the heat from the coals, but not the flame. It is best to use logs (not branches) from fruit trees, but not pine (wood resin will add bitterness), and not birch (the meat turns black from it). Lay out the fire in a figure of eight: in one circle, where the firewood burned out, the heat remained, in the second - they are still burning and, as needed, they are transferred to the first without a flame. On the coals, you can throw pieces of wormwood, thyme and a few grains of cardamom and dill. In the process of frying, pour the kebab for juiciness with mineral water or dry white wine.
The optimal height from skewers to coals is 15 cm.
If you fry kebab from any tenderloin, remember that this is the most tender meat, and it is important not to overdry it - that is, the coals should be well heated, and the skewers should be turned over very quickly.
You can mix salt with beer or vegetable oil. In the first case, the mixture should be poured over the barbecue during cooking, in the second - lubricated. As a result, you will get a delicious crispy crust on the meat.
If the marinade contained onion, cut into rings, then it can be wound on skewers between pieces of meat. The coals then need to be extinguished a little more so that the onion does not burn, and in this case the meat will be more smoked than fried. Or onion rings can be fried separately and served with ready barbecue. If the onion was grated, then it is removed from the meat, otherwise it will burn and add bitterness.
It is better to grease the grill or skewers with vegetable oil and preheat.
It is easy to find out about the readiness of the barbecue by cutting a piece sharp knife. If clear juice appears, the kebab is ready. If pink, the barbecue juices are not ripe, they need a couple more minutes. If there is no juice, the kebab is overdried.
Shish kebab in tomato juice
Ingredients: Pork (lean) - 3-4 kg; Onions - 1-1.5 kg; Tomato juice - 1 l; Seasonings.
Meat cut into small pieces. Squeeze the onion thoroughly with your hands and add to the meat. Then cover with a plate and put oppression. Put in the refrigerator for 1-1, 5 hours, after the first half hour add tomato juice and mix, and again put in the refrigerator. After half an hour, you can string on skewers!
Shish kebab in soy sauce and mustard
Ingredients: Pork 1 kg; Soy sauce 1 st. l.; Russian mustard 1 tbsp. l.; Honey 1 tbsp. l.; Black pepper, salt to taste.
We cut the meat large pieces. Mix soy sauce, mustard, honey, salt and pepper together, rub the pork with this mixture. We cover with a plate with something heavy on top, put in the refrigerator for at least 2 hours, you can do it all night. Roast on skewers or on the grill.
Shish kebab "Gentle"
3 kg of pork, 6 onions, 0.5 liters of sour cream, 3-5 raw yolks, 0.5 liters of mineral water, st. l. vinegar, 1.5 tbsp. l. sugar, salt and pepper to taste.
We cut the meat into slices, the onion into half rings. Beat the yolks with sour cream, add vinegar, sugar, salt and pepper to the mixture. Pour the resulting sauce into the meat, add mineral water and bow. Leave the meat for 6 hours or overnight.
Shish kebab "Piquant"
1 kg pork neck, 50 grams fresh dill, 0.5 tsp coriander ground and red ground pepper, 100 grams of dry white or semi-sweet wine, 2 tsp. utskho-suneli spices (you can buy on the market), add salt and pepper to taste.
For the sauce: tomatoes in their own juice, garlic, cilantro, onion, dill, black pepper.
We cut the meat in small pieces, chop finely dill. Add wine, finely chopped dill and other spices to the meat. We insist the meat from half an hour to a day in the marinade. Sauce: Mix the tomatoes together with the rest of the ingredients in a blender.
Quick barbecue
For 3 kg of pork: 1 kg of onion, head of garlic, lemon, ground black pepper, salt.
To quickly marinate the barbecue, you need to take the prepared meat, salt, pepper, add grated (on fine grater) garlic and pour in lemon juice (all to taste). Stir and lightly pour vegetable (odorless) oil. After 30-40 minutes, you can cook barbecue.
In kefir marinade
Pork (neck) - 1.5 kg; Bulb onions (large) - 3 pcs; Kefir (3.2%) - 1 l; Pepper (white, black, chili); Bay leaf; Salt.
Cut the meat into large cubes, pepper, but so that you can put it on a skewer. Onion cut into rings. Lay in layers: onion, meat, Bay leaf, spill with a part of kefir, then - onion, meat, bay leaf, spill with a part of kefir, etc. Put the marinade in the heat under oppression for 1.5 hours, then stir every half hour. As soon as kefir starts to turn sour, meat can be cooked on medium coals.
Azerbaijani barbecue
Cut the pork neck into pieces about 6x6 cm, 50 g each. 5 such pieces fit on a skewer - this is a good hearty portion. Place the meat in a saucepan. Chop the onion, salt, add paprika and vegetable oil (100 g of oil per 1 kg of meat). Marinate the meat for 2 hours, and then fry it on the coals for 10 minutes. In this way, you can make barbecue from any type of meat, except lamb. You just need to salt the lamb and immediately on the skewer!
To shade and enhance the taste of the kebab, you need to serve sauce to it. Take 500 g of carrots, red peppers, tomatoes. Boil vegetables: first 10 minutes. boil the carrots, then add the pepper, after another 5 minutes. - tomatoes. Cool the vegetables and scroll through the meat grinder. Add some vegetable oil, garlic, finely chopped onion and cilantro. Mix everything and serve to a hot barbecue.
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Pork turns out very tasty if you pour it with mayonnaise. You may not read further.
As practice shows, to turn a piece of fresh high-quality meat into a juicy, soft and fragrant barbecue not everyone succeeds. Although, it would seem, there is nothing complicated in this. There are many recipes for cooking barbecue, but, unfortunately, in all of them very little attention is paid to the technological aspects of roasting. As a result, many simply do not know how to properly fry shish kebab.
And so, consider the main mistakes that are made when cooking barbecue:
1. Roasting meat over an open flame. This is the grossest, but, unfortunately, a very common mistake when cooking barbecue. With this approach, the meat is not fried evenly; often it just burns on the outside, but remains raw inside. Therefore, the barbecue should be fried exclusively from the heat rays emitted by hot coals.
2. Wrong selection of firewood for barbecue. Unfortunately, few attach importance to the quality of wood, and some even manage to use charcoal, rotten paint boards from dilapidated buildings, and tree branches containing carcinogenic resins. And even if, according to the taste characteristics, the kebab cooked under such conditions can still somehow “go under the vodka”, it is definitely not worth harming your health. The best firewood fruit trees are traditionally considered to be used for barbecue, as well as thick vine twigs. They do not contain harmful substances, they make a good charcoal, and the shish kebab cooked on them has high taste characteristics. Also, logs of almost all deciduous trees can be used as firewood.
3. Improper preparation of coals for roasting shish kebab. The main secret of cooking coals is that immediately after making a fire, you need to put as many logs of approximately the same size as possible into the fire and after that do not add more firewood to the fire. Otherwise, you will never be able to get evenly heated coal - the logs that were thrown into the fire first will simply burn out and lose their heat. Therefore, there is a possibility that the heat is simply not enough to properly fry the meat, as a result of which it will lose its juiciness.
4. Wetting kebabs with cold marinade during roasting. Many believe that during the preparation of barbecue, it should be watered with marinade to preserve juiciness and improve taste characteristics. They just ignore the fact that the cold liquid cools the pieces of meat, as a result of which they are not evenly fried. Therefore, the marinade must be preheated (preferably to boiling point).
5. Vegetable layers between pieces of meat. What Russian craftsmen do not manage to string on a skewer - onions, tomatoes, bell pepper... which, often, simply burn out and do not spice up the kebab. Quite the contrary, in order for the barbecue to retain its juiciness, the pieces of meat are strung on the skewer closely, and the skewers are laid out on the grill as close to each other as possible to reduce the likelihood of igniting the coals.
Real barbecue is made only from lamb
Of course not. The skewers can be anything. Moreover, beef and veal are mainly used all over the world. I just quote in my book signature recipe barbecue from marbled beef, which I myself often cook at the dacha when friends come. Another thing is that our main kebabs are people from the Caucasus and from Central Asia. There is very good fat-tailed lamb, which is much better than the Russian one, and it makes really very good barbecue.
Shashlik cannot be marinated in vinegar
Yes it is. This tradition has been going on since Soviet times. For some reason, it was believed that if you pour vinegar on the meat, it will be softer. Then lemon came to replace the vinegar. In fact, acid-containing mixtures should not be used - from them, meat, on the contrary, will become tough when frying. Vinegar only helps preserve meat if there is no refrigerator. And the most best marinade It's onion, salt and pepper. This is quite enough.
A good kebab cannot be cooked on the grill
Strange myth. Most of world cooks meat on the grill. So it is better fried and has a very appetizing appearance.
Barbecue cannot be washed down with vodka
Can! What's a barbecue without vodka?
Best charcoal from fruit trees
Any coal - no matter what kind of wood - gives the same heat. This is where the smoke comes into play. We used to use saxaul charcoal. But then we came to the conclusion that we were burning a valuable tree in vain. Therefore, now we use ordinary coal, but sprinkle it with saxaul chips.
Barbecue can be cooked not only on coals, but also in a cauldron
Certainly. This is called Kazan-kebab. Oil, spices are usually used, and the meat itself is rolled in flour.
Shish kebab when frying should be watered with a mixture of water with vinegar or wine
The kebab is watered not so that it is saturated with vinegar, but so that it does not burn. Personally, when I cook barbecue in the country, I add garlic or white wine to the water.
Lamb skewers should be slightly damp
Oh no. Barbecue can not be with blood - it's not a steak. If the kebab is bloody, it means that it is simply undercooked, and the kebab man is a hack.
Shashlik is better not to eat with ketchup
You have to dislike yourself very much to use ketchup. The best thing Caucasian sauces: adjika, tkemali, satsebeli. You can just buy tomato paste, chop the garlic and cilantro there and squeeze the lemon.
Only a man can cook a good barbecue
Rather yes than no. Still, cooking barbecue is associated with fire, with high temperature, you need to quickly turn over the coals and hot skewers. Therefore, only a man can really fry.
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