What kind of meat is better to make barbecue. Pork skewers: the best recipes with juicy and tender meat

Hope K.
What part of the pork is best for barbecue?

Any picnic or vacation in the country is always associated with the smell of barbecue "with smoke" - juicy, fragrant, soft. But sometimes this dish from the grill turns out to be hard or dry. Why is that, because everything was done as usual? The basis of a good barbecue is fresh meat from the “correct” parts of pork. From what? How not to make a mistake when choosing? Answers in the article.

Which part of pork is best for barbecue

Experienced "barbecue people" are unanimous in their opinion that pork neck is the best option. A simple secret lies in a large number of thin layers of fat, and they help maintain the juiciness and tenderness of the pulp.

Advice. Sometimes the neck pieces are too greasy. In this case, excess fat is recommended to be removed.

Of course, this is not the only part of the pork carcass that is suitable for barbecue. "Worthy" brazier and scapular part. The fat is there too. Only, unlike the neck, it will marinate longer. In addition, there are many veins in the shoulder pieces that cannot be chewed. Therefore, if there is little time left before the picnic, it is advisable not to buy a spatula.

The resulting hard kebab can pretty spoil the mood of the guests. There are lovers of shish kebab from other parts of pork. Lean tenderloin or carbonade - for those who strictly follow a slender figure. There are practically no layers of fat there, this is a good alternative to more fatty pieces.

Advice. Before dividing the tenderloin into pieces, you should remove the film - it is located on one of the sides. Otherwise, the barbecue will turn out tough.

How to choose fresh meat

1. Freshness. If, when you press the meat pulp with your finger, a dent remains, the piece is not fresh.
2. Smell. It should not be strong, barely perceptible. An obvious rotten or sour smell indicates that the product is starting to spoil.
3. Meat color. The young one is pale pink in color.
4. Fat color. It should not be yellow or gray, only white.

If you have to buy pork parts for barbecue in a supermarket, you should consider some of the marketing "tricks" of the store. Dates are sometimes changed on packages, so you should not rely on it. It is advisable to ask to open the package and smell the pulp. The color of the pulp, which in the window seems pale pink, can also deceive. The fact is that the shop windows are illuminated with red lamps, which creates such an effect.

Preparing to cook barbecue

The meat pieces are bought, it's time to start preparing for their frying on a fire or barbecue. What should be done:

1. Rinse the meat, carefully removing small bones and cartilage, dirt.
2. If there is a film on the surface, remove it.
3. Remove wires if present.
4. Cut into pieces, mix with marinade.

There are many barbecue marinade recipes. You can use the classic: vinegar, onion and pepper.

Attention! The marinade does not need to be salted, otherwise the meat pieces will lose their juiciness.

Increasingly, barbecue gurus are ditching the vinegar marinade in favor of natural ingredients like soy sauce, lemon or kiwi. It all depends on taste preferences. Even without being an experienced cook, you can invent your own barbecue marinade recipe.

It is only important to understand that the main thing in it is the acid that is contained in the main ingredient. It can be citric acid, lactic acid in kefir, fruit acid in kiwi, etc. It is she who makes the meat soft. But its "overexposure" in the marinade can spoil the taste, "pulling out" all the juice. After frying, on the contrary, it will become hard. So, it is important to observe the "golden" mean. On average, the barbecue is marinated for 3-4 hours.

The choice of meat pieces for barbecue is a responsible task, but feasible. If you know which pieces of pork are best for barbecue, understand the criteria for choosing them when buying, the task will be completed with brilliance.

How to cook barbecue: video

A successful picnic will be only with a delicious barbecue. Therefore, the organizer of the event has a considerable responsibility in terms of choosing meat, marinating and cooking it.

Everyone knows that the meat for cooking barbecue must certainly be fresh, and in no case ice cream. But what part of the pork carcass to choose to make the barbecue soft, juicy and tasty? We will talk about this and how to properly marinate meat for barbecue below. And today you can not suffer and order a barbecue at home is not only convenient but also very tasty.

What part of the pork is best for barbecue?

Any barbecue specialist will unequivocally answer that the best pork meat for barbecue is the pork neck. It is from it that you can get the most tender, juicy and soft shish kebab cooked on a fire. The meat from this part of the pork carcass has a lot of fatty layers, which contributes to obtaining the perfect result. In addition, the meat fibers of the neck are always softer and softer than, say, in the shoulder or back.

Sometimes it happens that it is not possible to purchase a pork neck for barbecue due to its absence at the right time on sale. What to do in this case? Is it really possible to refuse a planned field trip? Or is it still possible to buy another part of the pork carcass and cook a barbecue from it? In fact, in addition to the pork neck for barbecue, you can also buy meat from the shoulder part. It also usually contains enough fatty layers. But unlike the neck, the shoulder blade is always more rigid and requires longer cooking. This can be corrected with a more aggressive marinade, which softens the meat fibers well. These are spicy mixtures based on kefir, mineral sparkling water, in which it is recommended to marinate meat for a day. For a quick effect, you can use a kiwi-based marinade, the pulp of which is added to the meat a couple of hours before frying the kebab. The juice of this tropical fruit will work wonders and make the meat incredibly soft. But in this case, it is not recommended to keep the barbecue in such a marinade for more than two hours, otherwise the meat can simply be spoiled.

Some also use pork chop or tenderloin for barbecue. Such meat, like the neck, is soft and tender, but its structure after cooking is much drier and even the most first-class marinade will not succeed in achieving its greater juiciness than that of the neck. However, carbonade barbecue also has its admirers. Among them are those who respect more lean, low-fat dishes, because fatty layers in such meat are very rare.

We decided on the meat and now you know which part of the pork is better to take for barbecue. It remains only to marinate it before frying for a few hours. Next, we offer a variant of the most standard set of spices and spices for marinating barbecue. Note that such a marinade is more suitable for the neck, as it is aimed more at giving the meat a taste, and not at softening it.

What is the best way to marinate pork skewers?

Ingredients:

Calculation for 3.5 kg pork neck:

• medium-sized onions - 5 pcs.;
• sunflower oil without aroma - 85 ml;
• black peppercorns - 17 pcs.;
• coriander peas - 17 pcs.;
• dried basil - 0.5 tsp;
• dried thyme - 1 pinch;
• ground red paprika - 1 teaspoon;
• bay leaves - 2 pcs.;
• coarse salt - 40 g or to taste.

Cooking

When starting to marinate the kebab, rinse the pork neck with cold water, dry it and cut it into medium-sized slices (approximately the size of a matchbox). Put the meat in a bowl, add salt and mix thoroughly. Now we grind the peppercorns and coriander in a mortar and season the meat with the resulting crushed mass. Add dried basil and thyme there, throw in ground paprika and bay leaves, add sunflower oil and mix.

Fragrant barbecue with smoke is an indispensable part of a pleasant outdoor recreation. The key to a tender and juicy barbecue with a crispy crust is the right choice of pulp. Next, we will figure out which meat is best for pork barbecue, how to choose and prepare the best pieces for frying, and what marinades will allow you to enjoy an incredibly tasty and juicy dish.

What part of the pork is best for barbecue

In order for meat slices with browned sides to be soft and moderately fatty when frying, you need to find out which part of the pork is better for barbecue.

The most delicious cuts for barbecue:

• Filet mignon (tenderloin) is the most tender part with almost no fat layers. When boning, it is recommended to cut off the film from the underside of the piece with a fillet knife, as it will become extremely rough during frying.
• The neck is the next softest part of the carcass, which contains a small percentage of fat. It is he who provides the shish kebab with an appetizing crust. To taste, excess fat from the pieces can be removed, as well as possibly falling elements of cartilage.
• Loin - also refers to the soft parts, but in terms of taste it is slightly inferior to the two previous options. The structure of the slices is uniform, and practically does not contain fat. It is imperative to clean the meat from the veins, since after cooking this will be problematic.
• Ribs - the meat between the bones is extremely tender. For taste, it is worth cutting off excess fat, and clean a piece of films. Such parts are more often chosen for barbecue.
• The ham is the part from the hind leg, it is tougher and does not like long frying. When choosing a ham, special attention should be paid so that there are no veins on the cut. The part of the ham, the so-called "apple", is very sinewy, and you should not buy it for barbecue.
• The shoulder blade, like the ham, contains sinewy layers, and when choosing this piece for barbecue, you should clean the meat well, cutting out the hard parts.

The choice of meat for barbecue depends on personal preferences for the degree of its fat content. It is important to pay attention to the correct cleaning of meat: remove the veins and films with high quality, leaving only the sirloin.

Criteria for choosing the "right" pork:

1. When pressing with a finger on the pulp, the dent should quickly straighten up. In this case, the piece is fresh.
2. The smell of the pulp should be barely perceptible, without foreign chemical impurities. The smell of acid or rottenness indicates that the piece is hopelessly damaged.
3. Young pork has a pale pink color. At the same time, the pieces from the shoulder blade and ham are a little darker.
4. Fat should not be gray or yellowish. It's just pure white.
5. When buying meat in supermarkets, you should focus not on the date indicated on the package, but on the appearance, smell and texture of the meat. You need to look at the piece closer in normal light. The fact is that the showcases are illuminated with special red lamps to create an attractive look for the products.

Steamed, chilled or frozen pork

Fresh pork is the meat of an animal that was killed no more than 3 hours ago. Many call this an advantage, because the pieces are definitely fresh. However, steam pork is not suitable for frying barbecue, as it becomes extremely tough in the process. Even the most delicate tenderloin in the form of a piece of barbecue is practically not chewed.

Only chilled raw materials can be tasty and soft in the finished dish. When the meat lies at rest for 6-8 hours, the muscles and tendons will completely relax. Such a product is quickly marinated, easily fried and it turns out incredibly juicy. The ideal meat for shish kebab is fresh, a little lying in the refrigerator at a temperature of +1 +3 degrees.

It is not always possible to stock up on chilled pork, since its shelf life in such temperature ranges is limited, so most often barbecue is prepared from frozen raw materials. It can be tasty only if the pork has been frozen once. When defrosting and re-freezing, the finished kebab will become tasteless, dry and tough. It is easy to understand that the meat has been frozen several times. You need to press your finger on the pulp. If the pork has been frozen only once, a dark spot will remain on it, and if the procedure is repeated, then no traces will remain on the surface.

Proper cutting of meat for grilling

To cook juicy and tender barbecue on the grill, you need to cut the meat correctly.

Preparation consists of the following steps:

1. We wash the meat, because during the deboning, chips from the deck and other dirt could remain on it.
2. We cut off films, cartilage, small bones and veins.
3. Pork is cut into oblong slices 5 cm thick and 8 cm long.
4. It is important not to grind the meat, as the kebab will turn out to be rather dry.

It is important to remember that the smaller the piece, the greater the heat of the brazier should be, since if the temperatures are not high enough, all the juice will come out of the slice and the fibers will become dry.

The best marinades for pork skewers

Once it has been decided which meat to choose, for the correct frying of pork skewers, you should choose the right marinade. Experienced skewers recommend abandoning the traditional practice of marinating with vinegar or mayonnaise. In this case, the amount of vinegar must be strictly dosed so as not to burn the meat. Mayonnaise sauce makes the dish overly fatty, and kills the true taste of the meat.

1. Citrus. The secret is to replace the vinegar with lemon juice. For 2 kg of pork we take 2-3 onions, cut into large rings, 4 tbsp. l. fragrant olive oil, a couple of pinches of freshly ground black pepper and a handful of peppercorns, optionally 2-3 leaves of parsley and other spices at your discretion. It is important not to overdo it with diverse spices. We put salt just before frying, or add it after laying it in the grill so as not to dry the meat.
2. coffee marinade does not involve the participation in the preparation of meat of any acid. For 2 kg of pork, add your favorite spices (it can be crushed coriander grains, zira, Caucasian seasonings), 3-4 tbsp. l. vegetable oil, 3 coarsely chopped onions and 1 liter of hot coffee (but not boiling). The meat in the marinade is left to cool in the room for 2 hours, and after that it is moved to the refrigerator shelf for at least 6 hours. Barbecue guaranteed delicate taste and original aroma.
3. Kefir filling. For every 2 kg of lean meat, we take 1 liter of fat-free kefir, spices and herbs to taste, and 4 large onions, divided into wide rings. Shake the bowl with pork well, and put it in the cold for 5 hours. This filling is ideal for preparing chicken, pork and beef, only if the meat is not too tough. The same mixture can be prepared on the basis of Greek yogurt without sugar and fruit additives.
4. Mineral water. For the same amount of meat we take 1.5 liters of highly carbonated mineral water, coarsely chopped greens, ground coriander, black pepper and suneli hops, as well as a pinch of salt, and chopped 3-4 onions. After 3-4 hours in the refrigerator, such a filling will turn pork into an incredible tenderness fillet. It is important not to fill the workpiece with table-medicinal mineral water, as it has a special smell and taste that will be transferred to pork.
5. Especially loved in the east pomegranate marinade: for 1 kg of meat we take 2 cups of freshly squeezed pomegranate juice, 2-3 bunches of any greens: cilantro, basil or mint, a handful of ground pepper and a chopped large onion. In such a filling, pork spends in the refrigerator from 10 hours to a day. In addition to pork, this marinade is good for lamb.
6. wine marinade will make the pulp much more tender, and give it a pleasant aroma. For 2 kg of workpiece, we take 1 liter of dry red wine, 3 large onions, a bunch of basil and a ground mixture of peppers. White wine is not suitable for pork, so it is used for turkey.

Properly selected and marinated pork will turn into a fragrant shish kebab with a fried crust and juicy pulp inside. Such a delicacy will become a real decoration of outdoor activities.

Long-awaited warm days are ahead, when it's so good to gather with friends in nature, make a fire and cook everyone's favorite "picnic" dish - shish kebab. Cooking meat on coals is, of course, an art, but even a novice cook can cope with it with the right approach. After all, success in this business requires little: suitable meat, proper pickling and a good mood!

The main factor is, after all, the choice of meat. The quality of meat is the key to success and a guarantee that the barbecue will turn out juicy, fragrant and truly tasty even in the hands of an inexperienced chef.

What kind of meat will be right for cooking on charcoal? Markets and supermarkets offer “barbecue meat” and “ready-made kebabs” without specifying cuts and their culinary features, while buyers have to rely on their experience and the decency of the seller. But it is better not to rely on luck, but to trust the professionals of MYASNOV! Our experts carefully cut the meat, removing films, bones, excess fat from the parts of the carcass that are most suitable for barbecue. You need to decide whether you want to perform the “sacrament” of preparing the meat for roasting on the fire yourself, or you prefer to use already chopped and marinated meat. For both options MYASNOV offers optimal solutions.

Meat for barbecue: full version (option for pros)

If you are an experienced culinary specialist, you know and know how to apply the basic principles of meat preparation, you like to personally deal with the entire cooking process, you will probably prefer to cut and marinate the meat yourself. MYASNOV will help you decide on the choice of a specific piece from which masterpieces “with smoke” will be created.

The meat should be quite soft and tender, because cooking small pieces on coals does not imply prolonged heat exposure, which means that the meat should have time to reach readiness as quickly as possible.

The meat should not be too dry - it should contain a small amount of fat, which will prevent it from overdrying.

If you prefer beef barbecue, MYASNOV recommends the meat of young bulls: it is juicier, it cooks faster than adult beef, but it has already managed to accumulate a maximum of useful substances, unlike veal. Best for barbecue:

The meatiest part of the carcass with little fat and tender connective tissue, excellent meat for lean barbecue;

Contains a small amount of connective tissue, requires longer pickling and cooking.

- excellent meat of the kidney part of the loin;

Tender meat with ribs from the front part of the loin, considered the most valuable part of the carcass in culinary terms;

- the central part of the loin, chopped across with the bone;

- the most popular part for cooking lamb skewers.

If you like to cook and treat your loved ones with home-made kebabs, choose the right piece of meat in MYASNOV, cut, marinate - and enjoy the amazing process and the result of "witchcraft" over the grill, accepting well-deserved compliments!

Meat for barbecue: light version(for those who save their time, and for beginners)

Cutting meat for barbecue requires some skill, and pickling requires time and knowledge of the proportions of a good marinade. For those who do not have the ability or desire to perform these operations on their own, MYASNOV offers ready-made solutions: various types of meat, cut in an optimal way and marinated.

Shish kebab pieces should be the same in size, shape and weight - our specialists have already taken care of this, who carefully cut the meat, removed excess films and fat, and then carefully cut the meat into even pieces. Only such carefully prepared meat pieces from one “correct” part of the carcass are ideal for barbecue and will be fried evenly and simultaneously.

To satisfy the most diverse tastes of our customers, we have prepared three lines of kebabs from different types of meat in marinades, which include only natural ingredients:

For the keepers of traditions - shish kebabs of pork, lamb, poultry with marinade according to the classic recipe: onion, spices, salt, vinegar;

For connoisseurs of diversity - meat in marinades based on olive oil, herbs and various sauces;

Choose ready-made products MYASNOV or culinary cutting meat MYASNOV for self-preparation of shish kebab. Let every trip to nature with MYASNOV be accompanied by a unique taste and vivid memories!

It is difficult to find a person who does not know what a barbecue is. The famous dish of the highlanders has become a real star in our country, not a single feast in nature can do without it. It evokes associations with summer, good company and a pleasant stay.

The secret of a good barbecue is not only the marinade, but also the right meat. Let's see how not to make a mistake in this important point.

What meat is better to buy for barbecue: the nuances and features of the best piece?

So, what kind of meat is better to cook barbecue? Pork, beef, chicken or other varieties. Whatever you choose, the main thing is that the meat for the barbecue must be fresh. Attention: in the store and even in the market you can be deceived. Truly fresh meat is distinguished by the following features:

• on the surface there is no mucus, blood, liquid, weathered areas;
• the piece is elastic, even, dense (press it with your finger - the surface should restore its shape);
• the cut of the piece is bright pink (but not red!), the surface is moist, but not sticky;
• meat juice is not cloudy;
• the aroma of the piece is pleasant;
• the fat is white, not sticky, without mucus and rancid smell.

What meat is the best barbecue? Of course, from the young. It comes out tender and literally melts when tasted in the mouth. A sign of young meat is the delicate color of the fibers and minimal fibrousness. An elderly animal has coarse, rich-colored meat.

What meat is better to make barbecue: fresh or frozen?

There is an opinion that you cannot make a good barbecue from frozen meat. Therefore, many people answer the question of which meat is better to choose for barbecue, they answer - steamed, sometimes chilled. This is not entirely true.

The chilled piece is indeed the best meat. It retains all taste properties and natural consistency. However, a delicious barbecue can also be prepared from a frozen product. But only on condition that the piece was frozen once.

Steam, contrary to popular belief, is not suitable for a dish at all. Its muscle fibers retain their natural tone, and the kebab is tough.

What meat is better to buy for barbecue?

When we figured out the quality of meat, let's see what kind of meat is best for barbecue. In principle, you can cook barbecue from the meat of paired and equids, as well as poultry (chicken, turkey). What kind of meat to buy for barbecue is better - it all depends on your taste and dietary preferences.

What is the best meat for lamb skewers?

Lamb is the traditional choice. The advantage of choosing lamb is the rich taste of the kebab. To make the dish fragrant and tender, it is better to take the meat of a 1-2 month old lamb, if it happens in the spring, and a one-year-old, if at another time of the year.

It is very important to know which lamb meat is better to take on a barbecue. Loin and tenderloin are ideal, as well as the flesh of the hind leg. Spare ribs are usually not used, although if you are original enough, then why not?

Important: eat lamb kebab immediately, otherwise it will cool down and acquire an unpleasant smell and greasy taste.

Meat from which part of the carcass is better to buy for beef skewers

The main disadvantage of beef skewers is its rigidity. In other dishes, it is neutralized by long-term stewing, but you can’t do this with barbecue. Therefore, experts recommend buying veal, as well as marinating meat longer. Try adding mineral water to the marinade for such meat, the gas will “loosen” the tissues, and the dish will turn out more tender.

When choosing which meat is better to take on a barbecue, stop at:

• fillet:
• brisket;
• back leg.

In the latter case, not all muscles are suitable, but only the parts located inside.

What is the best meat for pork skewers?

Which meat, according to the majority, is better for barbecue - pork, of course. So many will answer, and lovers of this dish will be right. Indeed, the pork version is tender, lean, soft and juicy. It is odorless and not dry.

What kind of pig meat is better to take for barbecue? Fits most cutting pieces. For example, tenderloin, loin, ribs, and even a piece along the ridge, if you remove excess fat from it, are suitable for skewers. If you chose a ham, be sure to marinate the meat, otherwise it will be too dry.

Many people ask what kind of pork meat is better to make barbecue so that it melts in your mouth? Looking for the perfect dish? Buy a collar. This part of the meat carcass is located along the cervical spine. Such meat is moderately fatty, and the fat layer is not local, but evenly distributed over the meat. Shashlik from the neck comes out moderately fatty, soft, very pleasant in taste, regardless of whether you use marinade or not.

What part of the meat is best for pork skewers

Which turkey and chicken meat is best for barbecue?

Frankly speaking, the bird is not the best meat option from which it is better to make barbecue. First of all, because chicken and turkey meat is a bit dry. The tastiest pieces are the chicken legs. They are cut, the bone is removed and presented on a wire rack, turning over. To make the barbecue juicier, you can marinate the bird. The best option is kefir, as well as a combination of honey, ginger, soy sauce.

In the ranking of what meat is better to use for poultry barbecue, the famous breast is in last place. Although this is definitely a dietary product - since there is no fat at all in this part, this is rather a disadvantage for cooking barbecue, besides, its fibers are very dense. No matter how hard you try, the kebab will turn out tough, dry and tasteless. Therefore, leave the breast for broths and cutlets, and buy chicken legs or thighs for barbecue.

Marinade for barbecue

When you have decided which part of the meat is best for barbecue and how to choose the most delicious meat, it's time to touch on an important issue: what to marinate.

Connoisseurs know more than 20 types of marinade. Here are five of the easiest ones to always have on hand.

Whatever meat you choose for barbecue, lamb, pig, turkey, it is better to use ceramic or glass containers for pickling, in extreme cases - enameled, but without scratches and chips. Aluminum and plastic are the worst choice: the barbecue will turn out tasteless, and besides, unhealthy.

So, now you know that the best meat for barbecue is pork (although other options also have enough fans), and when determining which part of the carcass will be optimal, you should choose a soft piece of medium fat content. Choose delicious, fresh meat, and enjoy fragrant, tender barbecue according to our recipes.