Which pork part is best for barbecue. Meat for barbecue: what is better to choose? The quality of the meat is indicated by the color of the fatty layers, they should be white or light yellow.

A successful picnic will only be with deliciously delicious. 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. And what part pork carcass choose to make the barbecue soft, juicy and tasty? We will talk about this and how to properly marinate meat for barbecue below.

What part of the pork is best for barbecue?

Any barbecue specialist will unequivocally answer that the best pork meat for cooking barbecue is pork neck. It is from it that you can get the most tender, juicy and soft barbecue, 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 more tender 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 scapula is always more rigid and requires more long cooking. This can be corrected with a more aggressive marinade, which softens the meat fibers well. These are spice mixes based on kefir, mineral carbonated water, in which it is recommended to marinate meat for a day. For a quick effect, you can use the pulp of which is added to the meat a couple of hours before frying the kebab. Juice given 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 for barbecue pork chop or clipping. 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 the more lean, Not fatty meals, 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 standard set 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

Starting to marinate barbecue, pork neck rinse cold water, dry and cut into slices of medium size (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 to the same place, throw ground paprika and bay leaves, add sunflower oil and mix.

Finally preparatory phase we clean the onions, cut them into circles, disassemble them into rings, knead a little with our hands and mix with meat.

Pork should be marinated in the refrigerator, but about an hour before frying it must be taken out and kept at room conditions.

The classic barbecue meat is pork. How to choose it correctly so that the dish is a success - that's what we'll talk about in today's article.

Most chefs adhere to the stereotype - we use meat pulp for cooking second courses, and meat on the bone is perfect for cooking first courses. To some extent, this is correct, why go into the anatomical features of the animal and choose which dish this or that piece of pulp is suitable for. But in vain, because if you know what part of the carcass is at your fingertips for cooking, then we can say that the issue of success is resolved by itself.

The preparation of any dish begins, first of all, with the choice - and you can make it correctly and thoughtfully not only in the market in a wide range, but also in the nearest store. For example, the most precious part of pork - tenderloin, is not suitable for making rich meat broth fragrant soup. And it’s not at all because this part of the carcass is bad - the whole point is that this cut has a completely different purpose.

Also, if you know that Ham great for baking in the oven, it is silly to use it for cooking chops or beef stroganoff. But the pulp of the shoulder blade, on the contrary, loves a long stew in the sauce, and you can make an excellent gravy from it.

Of course, all these tips only work if the meat is fresh and has not been repeatedly frozen. But the freshness itself must be correct - the meat must be ripe for 3 - 4 days before it turns into a butcher in the skillful hands of appetizing pieces. And then you can choose exactly what you need for cooking a particular dish.

So, the basic rules for choosing meat

There are several basic principles, and if you follow them, you can be guaranteed not to spoil the piece. good meat. How to choose pork for charcoal barbecue?

About the freshness of meat

Wherever a purchase is made - in the market or in the supermarket, the most important thing is to pay attention to the freshness of the product.

A piece of meat must be clean and dry, without blood and mucus on the surface;
The juice flowing from the meat should be transparent, and its cut should be evenly pink;
It is worth refusing to buy if it comes from meat bad smell. A slightly sweetish, unsharp smell should come from the meat. If something still confuses - make a purchase elsewhere;
The elasticity of meat and its consistency are important indicators. If, when you click on a piece, it does not return to its previous shape for a long time, the meat is clearly not the first freshness, and if it does not take its shape at all even after a while, then this product is old, spoiled and of poor quality;
An important indicator is the fat on the piece - if it is sticky and opaque, then the freshness indicator is clearly at the lowest point. And if the fat layer is gray and slimy, this indicates damage to the product.

A few words about age

In order for the dish chosen for cooking, including pork kebab, to be very successful, it is necessary to give preference young meat animal. But how to correctly determine the age and make optimal choice product, and what meat to choose for pork barbecue?

First of all, you need to pay attention to the color - light pink, bright red, but in no case gray or maroon. The color color is uniform and slightly glossy, the darker the meat, the older the animal is, which means it is drier, fibrous and tougher.

How can you simplify the task of choosing? It is enough to ask the seller to cut off a thin piece, almost transparent, and if it is easily torn by hand, then this is the fresh meat of a young individual.

About storage methods

Fresh meat

This category includes meat within 3-4 hours after the slaughter of the animal. It is this meat that is best suited for cooking kebabs and other tasty treats on open fire. However, the pulp must be pickled, fried without pre-marination and adding spices is not recommended.

chilled meat

The product is considered chilled only if the meat has been stored in a refrigerator up to +4C and has never been frozen. It is from such meat that a good barbecue will turn out, or fried on a grill or an open fire.

When choosing, you should be careful - an unscrupulous seller will try to sell the defrosted part of the carcass under the guise of a chilled product. An excess of excess moisture inside the meat may indicate this, and the chilled meat will look almost dry.

What kind of meat to choose for dumplings cooked at home with the family? It is from the chilled that you get a juicy and tender filling.

frozen meat

Far from the best perfect choice, but most supermarkets and shops offer the buyer just such products. However, upon repeated defrosting, the structure of the meat fibers is destroyed, and the original piece of meat loses not only its shape, but also its taste.

In conclusion about the freshness of the product

Do not be shy when choosing and carefully inspect and select the product, you should ask the seller to show you all the pieces you like. For the seller, this is not difficult, because this is his job and he is interested in buying, and for you there is a guarantee that you will make the right choice.

What part of the carcass is best for cooking pork skewers

After we figured out the degrees of freshness of meat for cooking pork kebabs and other dishes, it remains only to figure out how to choose meat for barbecue so that it turns out tender, juicy and fragrant.

According to professionals and amateurs on an open fire, the neck is best suited for cooking kebabs from pork carcasses. Meat with thin veins will turn out in any case, it will be juicy and tender, and there is no need to marinate the pulp for a long time and use strong mixtures for this.

The loin (back muscle) will also be good, this meat is dense in composition and will appeal to those who do not like fatty foods. A piece can be divided into 2 parts - cutlet and entrecote, both parts are ideal for baking them on charcoal or grill.

If it was not possible to buy a tenderloin or neck, then you can use a ham for cooking. Of course, it is not so tender, but if you cut it correctly into portioned pieces and pick up a marinade, then this part of the carcass can surprise and delicate taste and structure of meat fibers.

The ribs are perfect for charcoal cooking as well as for other dishes. For example, using them, you can cook the first and second courses in a cauldron or in a saucepan on the stove, the ribs perfectly give their taste to the broth. Additionally, it is worth noting that there is enough meat on them to make it tasty and fragrant.

Suitable for roasting on coals and brisket, but the whole excess fat it is necessary to cut off, and notch the skin of the fat without cutting through to the end. The piece must be well marinated with the addition of grain mustard.

The shoulder blade and shank are suitable for baking as a whole, but they will not work as a barbecue. These parts of the carcass require thoughtful and long pickling, but with proper experience, they can be amazingly cooked on coals.

What meat to choose for cutlets so that they are not tough, but remain lush and airy? Everything is simple here - a cut of carcass with fat is suitable for cooking, but the films must be cut off, a spatula for this is an ideal choice.

Almost any part of the pork carcass is perfect for grilling, provided that the meat is properly marinated and fried. If a piece of meat looks dry, you can give it juiciness by adding onion and vegetable oil to the marinade. And quite the opposite - if it is fatty, then it is worth removing the excess fat, and the addition of mustard compensates for the remnants and will help improve the taste of the product.

Where is the best place to buy good meat?

Having dealt with the issue of the freshness of meat, let's try to figure out where it is best to buy it. There are many disputes on this topic, between supporters of farms and markets, and stores with constant product quality checks.

On the one hand, buying desired part carcass in the market, you can carefully look at it, even turn it in your hands, smell the selected product, and even ask the butcher for advice. Taking into account the plan for cooking the dish, you can consult and choose the right cut. But on the other hand, the market is not the most hygienic place to buy, because besides you there are other buyers who want to make a purchase and check the quality of the piece of meat they like. So if you decide to make a purchase in the market, make it in the morning, when all the products are fresh and do not have time to stale and weathered.

There are also large supermarkets and small shops selling both fresh and frozen meat products. There constant control quality, compliance with expiration dates and optimal conditions storage. This is certainly a good sign, but to inspect the product as it is possible on the market is unlikely to succeed.

That's really all that I would like to tell you about right choice pork for cooking different dishes, both on a conventional stove and on an open fire.

Name of the dish:

What meat to choose for barbecue

With the onset warm days we all strive to spend our weekends in nature: in the forest, in the country, lake or river. Well, what can be outdoor recreation without a picnic and barbecue? And in order for the barbecue to be delicious, you need to choose the right meat for it.

Despite the fact that I grew up in Central Asia, it has always been a problem for me how to choose meat for barbecue. And only thanks to friends from Central Asia I learned to understand meat. The choice of meat is very important point in cooking barbecue. If tough meat, with veins or not fresh, then no marinade will help to make it tasty: be it with vinegar, wine or kefir, with the best spices and spices.

What kind of meat is suitable for barbecue

There is an opinion that proper kebab must be necessarily from lamb and preferably young. But personally, I completely disagree with this opinion. I quote authority oriental cuisine Stalika Khankishieva:

What is a barbecue?
In the narrowest sense, this is meat cut into relatively small pieces, strung on skewers and grilled over coals.
But speaking more broadly, it can be not only meat, but also poultry, fish, seafood, vegetables and even fruits, but definitely these are products baked on charcoal. Products can be pickled, seasoned, ground, they can be processed by almost any possible way before cooking, but one condition remains unchanged: the products must be cooked on coals.

"Classic lamb skewers"

Lamb has a pronounced taste and smell, has a sufficient supply of fatty layers to ensure a juicy baked shish kebab. As a rule, lamb is not marinated. It is enough to sprinkle it with salt, spices and chopped onions. Then mix, crush with force and wait 5-10 minutes. This time is enough for the meat to be salted and absorb the aroma of spices.

As a rule, for barbecue, they take the shoulder part (marked with index I in the figure), ham (index III), as the softest and juiciest meat. For lovers of meat on the bone, you should pay attention to the caret (index II). It is from this part that tender and juicy entrecote are obtained.

Here is what was found on the Internet about cutting lamb and eating its parts for food.

Pork skewers

Pig meat has great softness, has both fatty layers and large reserves of fat. For barbecue, you need to select pork that is not fatty, without large growths of fat, otherwise the barbecue will not be meaty, but with a “greasy” taste. The most suitable for grilling and bonfires in small pieces is the neck. In the neck part, the meat is tender, penetrated with small fatty layers.

Also suitable choice for barbecue there will be a shoulder part (index II), sirloin(thick place, number in figure III) and ham (number in figure IV).

Pork, as well as lamb, does not need to be marinated - just salt and pepper it, add onions, herbs, and let it rest for 15-30 minutes.

Meat for beef skewers

Beef is not the best meat for barbecue. On fire, beef turns out great. But when frying beef in small pieces, there is a high probability of overdrying the meat. Besides beef is enough tough meat. Therefore, if there is a desire to cook beef skewers, then it must be marinated. You can marinate from 4-5 hours and up to a day in the refrigerator.

To prepare a delicious beef kebab, you need to choose first-class cuts of cow carcass: in front, this is the pre-shoulder and shoulder part (index I); back part: thick loin and rump (II), rump and rump (III).

Greetings, our dear readers. Spring is in the yard, the first warm days, it's time to fry pork skewers. As they say: open the barbecue season. Shashlik - amazing dish, with very delicious meat. Bonfire, smoke attached spicy taste meat. Yes, this can not be cooked in the oven.

Today we will talk about the classics, almost. Traditionally, barbecue is made from pork. The meat is not expensive, while juicy and soft. You can always please family and friends with this dish.

There are a few simple tricks that everyone should know about. Then the barbecue will be amazing. Let's talk a little about this today.

Also in the previous article we already talked about juicy recipes, you can read, there is one awesome recipe, which makes even the driest meat juicy and tasty:

Well, now let's get started and consider the recipe, according to which we have been preparing delicious pork skewers for a very long time and often.

Subtleties of preparation and preparation.

Meat for barbecue.

If we are talking about pork, it is best to use the neck or neck. We usually take the collar. Always choose fresh, chilled meat. If necessary, films and excess pieces of fat can be removed. But do not remove a lot of fat, it gives juiciness to the meat.

How to cut meat for barbecue.

Pork is best cut into equal square pieces 3-5 cm wide. If you cut the meat too finely, it will be dry. If the meat is too big chunks, then in the middle it will remain raw.

Cooking coals for barbecue.

Wood-fired barbecues fruit trees are especially fragrant. But you can cook excellent barbecue on ordinary coals. Moreover, if you do not buy coals, then you can make a fire on birch wood. They give more heat and do not smoke much.

If you have a brazier, then everything is extremely simple. If there is no barbecue, then you need to show ingenuity and a little work to organize a place for cooking barbecue. You can make a fire right on the ground.

If you want to cook several servings of barbecue, then you need to prepare a place that will keep heat from heat longer. You can build something similar to a brazier from bricks or improvised materials. You can dig a rectangular small hole and make a fire in it. It is important to take into account that in order for the firewood to burn out, oxygen must flow to the bottom of the pit. To do this, either we make access for oxygen from the side, or we stack firewood with a house (tent).

How to barbecue.

Don't turn the meat too often as this can dry it out. Only at first turn the meat quickly. You will get a small crust, and then fry as usual.
Periodically sprinkle the meat with the remains of the marinade, wine diluted with water, beer ... so the meat does not overcook and retain its juiciness.
Do not let the flame appear, otherwise the meat will burn.
If there is not enough heat, turn the coals or inflate them slightly (avoid flames). This procedure is best done after removing the skewer from the fire.
The readiness of meat can be checked in several ways: cut the most large piece meat, juice should be transparent; we pierce the meat with a knife, if the meat is soft, then it is ready (again, pay attention to the color of the juice).
The temperature from the heat can be checked by holding your hand over the coals in the place where you plan to roast the meat.

A few words about the barbecue marinade.

Today we marinate shish kebab in onions. Onions have the ability to perfectly tenderize meat. In addition to the described technology, you can use several of its variations:

Marinate meat in onion juice. This pickling method gives an excellent result, but it is not always possible to get onion juice.
We grind the onion with a meat grinder, blender or grater and marinate the meat in this gruel. The meat marinates beautifully. But onions have the ability to caramelize, and if you leave pieces of meat in the onion "breading", it will burn very quickly. The solution was suggested by one friend - before cooking, rinse the meat in dry wine.
If you need a very quick result, then you can use the recipe described below, but in addition to onions and spices, add highly carbonated mineral water to the meat.

Classic: pork skewers.

This recipe is quite common, but we get it best of all, so we will describe it first. Quite simple, it takes time to marinate, it is better to start in the evening in order to cook kebabs the next day.

Ingredients:

Pork neck - 1.5 kg;
Onion - 500 g.

For marinade:

Onion - 1 kg;
Salt - 2 tsp;
Black ground pepper- 0.5 tsp

For pork skewers, it is best to choose a neck or neck. We cut the meat into equal pieces with a side width of 3-5 cm. If desired, you can make small cuts or punctures along the fibers, but this is not a mandatory procedure.

Peel the onion and cut into large rings or half rings.

Part of the onion can be left for stringing on skewers.

We put the meat, onions and spices in a suitable container. If desired, you can add any spices and seasonings to your taste.

Mix well with meat and onions. You need to knead the meat with onions until the onion becomes soft and acquires a dark shade. How juicier onion all the better.

The mixing process may take 10 to 20 minutes.

We tamp the meat with onions in a suitable container and leave to marinate, ideally all night.

If you need to speed up the marinating process, then you can pour the meat with highly carbonated mineral water, then the meat will be ready in 1-2 hours.

Step 6

Meat can be strung along the fibers on skewers in pure form, or you can alternate it with onions, tomatoes, bell pepper, eggplant, zucchini, potatoes, or other vegetables to your taste.

We fry the meat with onions, and we use fresh onions, not from the marinade.

The onion from the marinade has already given all its juice to the meat, and it doesn’t look very marketable, so we cut fresh onion rings.

Alternately string pieces of meat and onion rings onto skewers.

We string larger pieces of meat on the center of the skewer, smaller ones along the edges.

It is necessary to prepare all the skewers before sending them to the fire.

We check the temperature over the fire with our hand and put the skewers over the coals.

Important! The fire must burn well so that there are no flames, otherwise the barbecue will burn.

Turn the skewers as you cook the meat.

This should not be done too often, as otherwise the meat will turn out dry. During the cooking process, the meat should be sprinkled periodically with the remains of the marinade, diluted with water, wine or beer.

We monitor the temperature over the coals. If necessary, you can lower or raise the skewers / barbecue. If it is not possible to adjust the height of the skewers, then the coals can, depending on the need, either be lightly sprinkled with water, or mixed and inflated.

The readiness of kebabs can be checked in several ways:

- You can cut the largest piece and check the color of the juice, it should be transparent.

- You can pierce the meat with a knife, if it is soft and the juice is clear, then the barbecue is ready.

Serve the shish kebab hot, after removing it from the skewers. Meat is best served with bread, sauces and a large number of greens, bon appetit!

Pork skewers according to a very quick recipe (video).

Here good video how to make barbecue quickly, while it will turn out very tasty. Plus there are some secrets on how to make it real delicious barbecue. We look:

Vinegar marinade for pork barbecue with mustard.

very fragrant and spicy dish on coals. For such a barbecue, choose a pork neck for marinating. Marinade includes fresh vegetables, a little mustard and vinegar. The taste will be amazing.

We will need:

Pork neck - 1.5 kg;
Onion - 2 pcs;
Garlic - 5 cloves;
Tomatoes - 2 pcs;
Red Bell pepper- 2 pcs;
Vinegar 9% - 4 tbsp. spoons;
Mustard - 2 tbsp. spoons;
Vegetable oil - 50 ml;
Salt - to taste;
Seasoning - to taste.

Prepare the meat, rinse, dry. cut into portioned pieces removing excess fat and veins. Transfer to a deep bowl.

Do not cut off all the fat, it will only add juiciness.

Peel the onion and garlic. Cut the onion into half rings, chop the garlic finely, send to the bowl.

Cut the tomatoes into quarters, remove the core with seeds from the sweet pepper, cut into rings. Add to pork, mix everything with your hands.

Then add spices, I use natural kebab mix, grill seasoning. Mix well.

Pour in vegetable oil, vinegar. Add mustard, then mix thoroughly to coat each piece with marinade.

Cover the bowl with meat and put it in the refrigerator to marinate for 4-6 hours, it is even better to leave it overnight.

Before frying, string the pieces on skewers, fry on coals until tender. Have a delicious picnic, bon appetit!

Pork skewers in beer marinade.

Pork skewers, or rather its brisket - for lovers of fatty barbecue with big amount fried lard. Fatty meat does not require a special tenderizing marinade, so the beer in this recipe has the role of flavoring. Lard marinated in beer turns out to be very fragrant, with the taste of hops.

Everything is prepared quite quickly, spend about 3 hours.

Ingredients:

Pork belly - 600 g;
Onion - 2 pcs;
Light beer - 0.5 cups;
Salt to taste;
Pepper to taste;
Spices to taste.

Cut the meat into pieces, onion - in thick circles. Combine everything in a container, salt and pepper to taste, stir, rubbing the spices into the meat.

Pour cold beer and leave for 1 hour.

Thread meat with onion onto skewers.

Barbecue from pork belly on moderately hot coals to a crust.

Fatty shish kebab should always be served hot, in the cold it loses its taste qualities, and not everyone likes frozen fat. Therefore, if such a pork belly kebab has cooled down, it can be easily warmed up in microwave oven. Serve pork skewers best with vegetables, citrus slices and herbs.

Awesome marinade for pork kebab sleep matsoni (kefir) (video).

Pork shish kebabs this recipe we did as shown in the video. For those who cannot get yogurt, like us, we tried it for the first time on kefir. It is also very tasty, so we advise everyone to try it.

Marinade with nutmeg and lemon juice.

extraordinarily soft, spicy kebabs from pork you will succeed if the meat is pre-marinated in nutmeg with lemon juice. Great snack in nature will bring a lot of pleasant impressions.

We will need:

Pork - 1 kg;
Red onion - 8 pcs;
Nutmeg - 4 tbsp. spoons;
Juice of one lemon;
Salt - to taste;
Ground black pepper - to taste;
Seasoning for pork - 1 tbsp. spoon.

Cut the onion into rings, put some in a deep bowl. Lay the sliced pork on top. Add spices: salt, pepper, nutmeg, seasoning. Mix everything.

Then, in a separate bowl, mix the second part of the red onion with the juice of one lemon, while crushing the onion until the juice forms. Transfer the marinade to a bowl and mix thoroughly. Cover the dishes, remove to marinate in a cold place for 6 hours or more.

Fry the meat on skewers on the grill until it forms beautiful crust. Have a good mood you, bon appetit!

That's all we have, write your opinion in the comments. Also join us at Odnoklassniki and support us on our channel Yandex.Zen. All for now, opka and see you in new releases.

Pork skewers: best recipes with juicy and tender meat. updated: April 25, 2018 by: Subbotin Pavel

So, in order to start cooking a real and tasty barbecue, you must first choose the right meat. What kind of meat should you buy? Someone loves only lamb, others do not eat pork, and still others eat any meat. For good barbecue pork is excellent, not very fatty, only fresh and not frozen. What part of the pork to take for best result? I would not risk other parts of the pig meat, only to be disappointed later. Take the neck, and that's it. But, and right there, I will make one reservation. It has such a middle, without veins, slightly Pink colour, which goes along the spine on both sides. So, it is also not suitable for barbecue. And even if she gets on a barbecue, and this can always happen, then you will immediately start chewing like a chicken breast and without much taste pleasure, no matter what seasonings you use. Like all butchers, I will also assure you that frozen meat loses its main, taste properties. Although, what can I say, our brother cannot take something for nothing. It happens that somewhere fresh meat is found, but also over time it does not always work out. Therefore, listen to at least one piece of advice: do not marinate meat frozen or still. cold, let it first thaw to room temperature and all the blood water will drain. Pay attention to the color of the meat: if the meat is faded, dried up, then it is not fresh and the barbecue will not work out of it. Conclusion: fresh meat, frozen, is better than not fresh! And draw the right conclusion yourself!

First, wash the meat running water and dry it with a paper towel. Who knows how and who pawed him before you, and the moisture in the pickle is not needed, absolutely. If you buy meat at the market early in the morning, marinating according to this recipe right away, then in the evening you can safely turn it on the grill!

We figured out the meat, by the way, the lamb will be even tastier, and I have been convinced of this more than once and, always, I will affirm this. I had a chance to somehow cook a barbecue for a purely Turkish society, they bought the meat for me themselves. What was mo. surprise that they snatched pieces of meat almost out of their mouths even from others! The lamb was marinated exactly according to this recipe! Therefore, I still try to treat my dear and respected guests with fresh lamb!

Using this method, we cut the meat into transverse washers 3-4 cm wide, then into identical pieces, removing the bar and tendons. Strongly do not get carried away with the removal of fat, this will give some juiciness. After a good workout, you can get the same as mine, where each shelf with meat comes out with a difference of two to five grams !!! With lean lamb, it is recommended to wear between meat also fat tail fat. Let's leave this topic for lamb lovers.

Now the ingredients for pickling and the whole secret of my dish. We take from the calculation, let's say, 3-4 kilograms. The main system for marinating meat is not what ingredients to put there, it is even very important - in what order!

1. Salt (about 4-5 tsp). I’ll say right away that everyone has different tastes, I personally don’t add salt to anything on the table, I never even salt eggs or tomatoes. Two chemical compounds, sodium and chlorine, which make up salt, do not give anything good for the body, and the bones will spoil until arthrosis. Let's not talk about the fact that salt is simply necessary, it is impossible to do without it, etc. But under-salted kebab will be very inopportune, so it needs to be well and properly salted.

2. Black pepper and, I emphasize, LARGELY ground, as in the picture. No "dust" from the pepperbox! Better yet, crush the peas with the plane of the knife and then cut a little with the tip. When you chew the meat, these grains will give you a pleasant taste sensation. How many? 15 - 20 peas!!! Want more, for an amateur! By the way, black pepper is very useful for the body!!! Do you know vodka with pepper for colds? So, it is not vodka that gives a healing reaction, but black pepper itself!

3. Coriander. She is also cilantro. I think you are familiar with this name. Again, the question is how much? I think that also 15-20 peas will be enough. They need to be crushed in a mortar, first lightly fried. It may already be sold ground. But, in no case, maybe I, and I repeat, overdo it with seasonings - DO NOT! Otherwise, you will not get the real taste of meat. If the coriander is already ground: a little more than half a tsp. More precisely, it will be like in the photo. I have seen green cilantro skewers marinated, but in order to advise you, you need to check it yourself. I haven’t tried it - I don’t know, although I’ll definitely try to marinate it like that as soon as the opportunity arises.

4. Basil. I have it in a jar, dry. Sold in almost all stores. Take as much as ground coriander. In a teaspoon size, this is 1/2, a little more can be! This herb does not have such a sharp and pungent taste.

5. Thyme. He is the Thyme. One of the Asian spices, from which dry thyme greens are used. IN small quantities well complements vegetables and meat dishes and various salads. The use of thyme dates back to ancient greece where it symbolized courage. Roman soldiers bathed in thyme-infused water to gain strength, energy, and courage. In the Middle Ages, girls embroidered a sprig of thyme on the scarves of knights for courage. How many? Per kilogram - one, two pinches, rubbing lightly with your fingers.

6. Zira, she is Zra, she is Kumin. Do not confuse with cumin or dill. Such things do not go to the barbecue at all. Look in stores, with friends and it will pay off for you! I have not seen it in German stores, but in Russian stores there is for sure! Quantity? A very specific seasoning, a little less than half a tsp will suffice. Zira is very specific in taste, so be careful in its quantity. Zira is very similar to dill, do not confuse!

7. Bay leaf, a couple of pieces. Even if it breaks into small pieces while stirring. When you put meat on skewers, noticing it, just put it aside. They don't eat it!!!

8. Red pepper, paprika. Ground, sweet. You can have a teaspoon without a "slide". It will give a little desired flavor and beautiful colour when hot. Want to add spice? One clove crushed garlic, add spicy, Bell pepper, but I warn you that the taste of meat can be greatly interrupted, I think that you do not need it, because you wanted real barbecue, is not it?

9. Bulb onion. We cook in two ways: onions, which are smaller - in meat, larger onions - for a snack. First, cut large onions and only rings. Rings must be separated from each other. We sort it out neatly and separately add the rings to the dose, and mix everything else with the meat. Eat barbecue rings! And not some kind of waste or ponytails, chopped at random. Aesthetic culture and accuracy should be present in the first place! Approximately 5-6 bulbs will suffice. As some write, it seems to me that there will be a lot of onion 1: 1, just cut it correctly so that it gives the juice. For convenience, in the second way, you can pass the onion through a meat grinder, and then squeeze the resulting mass through gauze. This is what I use, it’s very convenient and I don’t have to mess with onion waste. It is even easier to pass through a juicer, it will be more practical, but there will be more trouble with washing the machine. The next day, onion rings can be sprinkled with vinegar diluted with water and sprinkled with red or black pepper, as you like!

10. Sunflower oil, do not confuse with olive oil, 5-6 tablespoons. Yes, yes, you absolutely heard right, sunflower oil! Imagine for yourself that you threw meat into a frying pan, without oil. And, no matter how non-stick pan you have, any meat will simply start to burn. This is what happens in the pictures of other kebabs, where charred edges stick out, and you need to chew them, because spitting them out is ugly, and simply inconvenient. Add the oil after all the added, mixed seasonings, in exactly the same sequence as it is written.

It looks like, someone, fried, in the picture, meat: a. pickled without oil;
b. too finely chopped onion and not all of it was removed;
V. this is the meat that goes along the neck pruning,
slightly pink in color, does not change its shape after pickling and does not have a real, juicy taste. How did it get burned? Can this be called barbecue?

11. And now, having put everything that is written above into the meat, passing between the fingers, we begin to mix everything well, adding no less important and, I will even say, effective product, this is LEMON. A good-sized lemon will suffice for half. Just be careful, squeeze out only when everything is already mixed with seasonings and oil. Getting a lemon on clean meat, it will immediately become a "stake", as after vinegar, so vinegar simply does not go into the barbecue.

Vinegar can be poured over already fried barbecue.

12. A quarter, maybe a half, of natural pomegranate juice will add even more compliments to you and even more reliably hide the clue to your recipe! pomegranate, in summer time, you are unlikely to find it somewhere, and it is better to neglect juices in the store. Many tests show that the pomegranate was not even nearby. So, let's leave your experiment until late autumn.

All this is thoroughly mixed and left tightly covered in a saucepan, pressing down on top with a plate suitable, approximately in diameter. Put something heavy on top and leave it until tomorrow. Although, as I mentioned above, if the meat is fresh, then it will also marinate for the whole day. In the morning, mix everything, now enjoying the smell that will already come from the meat. You can even lick it or bite it off, now there is nothing terrible in this meat.

And this is how fresh, soft, vigorous, pickled meat should look like. It can be immediately distinguished from bad meat. Conclusion: be friends with the butcher, at least find out on what days he slaughters. Exceptional case if you do it yourself. I will now also pay attention to the barbecue. It must also meet certain criteria. It is best to have iron, and even better with of stainless steel the thicker its walls, the better. It will retain heat better and fry the extreme pieces.

And do not torture yourself with hunger, making barbecue on bricks or somewhere on hanging chains.

My barbecue looks like this: length - 60 cm, height 15 (from the grill) and width 22 cm. The main mistake of those who make barbecues: the grill should not have a large number of holes. Let it be better to have a quarter of the bottom of the brazier at all only from the lattice, the rest is solid iron. You will see how the meat will simply blush, and fry to the full depth. And most importantly, it will not flare up under the flames of fire, where the meat will immediately take on a smoky color and lose the taste we all need. Do you want to eat soot??? Me not!!! Smoking is a completely different topic and in this case it simply will not be appropriate.

This brazier is for a small company or a field trip. At the moment, in the photo, my newest brazier is being tested. Now, when Sun. behind and the meat is eaten, I can say with confidence that he did not pass the test 100% and now there are some drawbacks: along the edge of the hole-free bottom, along, I made holes, after five centimeters and now everything is fine! Yes, there was still no damper for the blower, so I had to remove the meat from the place where the grate was, my welder said that he would fix this matter.

Also, I will not focus on the fact that the meat should be fried on good heat all the time, turning and, in no case, should not be doused with flames. Let the coals burn well, fan the ashes, and only then do the most beautiful thing in this art - fry the barbecue! Every self-respecting barbecuer should know this!

Next to the barbecue there is all my yummy marinated and put on skewers! Everything is very convenient, practical! As for lamb: be especially careful! If you overcook it, the meat will turn into dry and stale balls. Good, fresh meat is cooked quickly, just a couple of minutes is enough. Women especially need to learn one truth. they often confuse juice from fried meat with blood, so they ask for more toast. Although the meat is already quite ready.

And I will open my tradition to everyone. When the coals are hot, I always roast just one stick first. For the success of the event, I will pour a glass of good red wine and evaluate the quality of the future barbecue. I will give the guests a try, albeit not for everyone, teasing them to the limit. And then it went - let's go!

I, personally, had cases when close friends, one even a butcher by education, lost the power of speech while eating. And after 5-6 sticks, exhaling, he said that he had never eaten such a barbecue! Now, by the way, pickles just like that!

No need to make meter-sized skewers. By the time you get to the last piece while eating, it will already be cold. Secondly, waving a “sword” at the table, saying what a delicious barbecue, you can good friend gouge out an eye. And how wonderful it is to eat barbecue from a skewer when it is still hot. In this case, I use my own, short, total length 37 cm, skewers. If you have only 20 of them, then you have no friends, and you cannot invite someone to visit. Meat should be put on skewers to the last piece. Or do you do this: -Hey, Vovan, come on, finish your meal, come on, skewer, I need to fry Kolka!

I have 90-100 of them, they don’t rust, they don’t ask to eat, unless they put meat on them, and there’s enough for everyone. And on nature I take all the meat already put on and only on skewers. In a special container and from any insects hidden. I put marinated meat on skewers only myself and only at home. I do not bother my ladies with this work, if I have taken up the matter, then I will bring it to the end. I do not want to offend our dear and beautiful sex, but the meat should not scroll on skewers or hang down to the very coals.

As for the size of the sticks, while eating, it's better to take another, fresh, hot stick, so I plant 5-6 pieces each. For lovely ladies, one skewer is enough, she would like to try the second one, but with huge skewers she is afraid that she will suddenly fail. With my size, you can safely regulate the amount of shish kebab eaten. After all, we are not in the Stone Age with a spinning mammoth or in a competition: “Who will eat more!” Although, with a good barbecue, any thought of a diet simply disappears! And two or three skewers, your lady can always eat with pleasure!

Again, a case from life. The day dragged on with all sorts of things, there was a late evening, a sauna and, accordingly, a barbecue. One lady from a family circle was very indignant, like, at night, looking at such a dish!? From her youth, she knew the rules of nutrition, looked after her figure, and, by the way, she swallowed three sticks, and even a mug of beer upstairs !!! ...

The last condition and not least: always put guests at the table, let them skip one glass of salads. No walking around the barbecue, everyone must sit at the table! Let them inhale with their nostrils what you cook there. Your place is only by the fire!!! This is where you start serving them your barbecue!

Shashlik should only be eaten hot! And yet, if you treat you to a barbecue, let it be only a barbecue. Something from a snack, such as: pickles, tomatoes, squash. Sweet pepper, black olives, onion, dark bread and of course - good vodka! There should not be any manti and pies, because you treat only SHASHLIK!

I don’t know where they will kiss you later for this, but you will definitely be the first barbecue in the village! This is how the first skewer looks like, sizzling, roasting and not burning on a hot fire. And the juice, what juice is running, just look! If he drops on the fire, then this drop will immediately burst into flames, and at the bottom of the brazier with the least ventilation, this will not happen.

Below you will see that all batches of kebab fried by me look about the same, so you will succeed, I'm sure of it!

And here it is the first batch, the people are waiting, everything is poured, just give it!

And this is what lamb looks like: surprisingly ruddy and just melting in your mouth. It is this meat that you saw in the second picture above. What, exactly, served as a pickle? This cannot be said, most likely each ingredient has contributed to this work. And the fact that the first pancake can always be lumpy, you know that, but you will get the most correct lesson from this! In this case, if everything was clear to you, there simply cannot be mistakes.

Try my recipe, maybe you will like this dish too! Drooling, after all, flowed ???

PS: as one wise man said that: "We live in this world not to eat, but we eat to live !!!"