What parts of pork go for barbecue. The real barbecue

Meat for barbecue you need to choose the right one so that you can enjoy a delicious meat dish. A good pickling recipe, high-quality frying and well-chosen sauce - all this is an integral part of a delicious kebab cooked on an open fire. But it all starts with a trip to the market, where you have to explore a wide range of meats and choose the highest quality piece of tenderloin. Pork, lamb or beef - today you will find out and be able to deliciously feed the whole family in nature.

The best meat for barbecue

The first question you may have when choosing best meat for barbecue: chilled or steam? We note right away that the steam room (about 3 hours after slaughter) is not suitable, because it will turn out to be too hard, but in the chilled one the muscles are already relaxed, which means that the pieces after frying will remain soft and juicy. It is better not to take frozen ones, because after defrosting they have lost their juice.

In order for you to be able to distinguish a chilled tenderloin from a thawed tenderloin in the store and in the market, you may need a simple tip: you need to press on a piece with your finger and see what happens with the resulting notch. If the notch slowly disappears, then you have a chilled piece in front of you, and if it remains like that, then immediately pass by this butcher shop, they are trying to sell you a frozen thawed piece. A thawed tenderloin has a loose texture and a richer color, and when pressed, it releases red juice, while a chilled tenderloin has a colorless meat juice.

Do not be shy and smell the selected piece: the smell must be pleasant, without chemistry, dampness, rot and mustiness. You will immediately determine that this is not a fresh tenderloin in front of you, you should smell it.

Of particular importance is the appearance: the surface must be dry, slightly damp, slightly shiny and must have a uniform color. If you have meat in front of you that is too dark in color, then it is better to refuse to buy it, because it is old and definitely not suitable for. Don't buy a tenderloin with a wet, sticky surface, it's either not fresh or it's been loaded with chemicals and water to add weight.

If you have identified a suitable piece in appearance, be sure to ask the seller to show it to you from all sides, since often the veins and fat on the counter are hidden inside, and you will be disappointed when you open the purchased product at home.

It is better to choose a large whole piece so that it can be cut into any pieces at your discretion. Even if fat “hangs” somewhere near the selected piece, then at home you can cut it off and freeze it, and later use it for cooking homemade dishes and soups.

further choice, what meat is best for barbecue depends on your individual preferences. And we will tell you how to properly pickle any of the selected varieties.

What meat is best for barbecue

If we talk about proper barbecue meat, then it is certainly lamb, but due to the fact that it is difficult to find high-quality lamb on the market and in stores, traditionally in our country they choose a good low-fat piece of pork. If you are lucky enough to buy a tenderloin of a young lamb, then do not deny yourself the pleasure of trying a real Uzbek shish kebab.

In the countries of Central Asia and the Caucasus, mutton is traditionally roasted on coals, for this they choose only tenderloin of a young lamb, which has a bright red color, and if you are going buy barbecue meat on the market and noticed that it has a dark color, this indicates that the lamb is old, and therefore not suitable for this recipe. Old lamb will remain very tough after grilling. For our marinating recipe, you will need hindquarters, a loin, or a good tenderloin.

Lamb - 1 kg

Kurdyuk - 200 g

Parsley root - 1 pc.

Ground paprika - 1 tsp (without slide)

Onion - 100 g

Salt - 1 tsp

Vegetable oil - 100 ml

Purchased lamb should be thoroughly rinsed under running water and dried with a kitchen towel to remove any excess water. Then cut the pulp into pieces, about 20 g each, this is a piece weight of 2 by 2 cm. Fat tail fat is added to make the lamb juicier. In Uzbekistan, it is cut into the same slices as the tenderloin itself, but we suggest you cut it into 3 mm thick plastics. Put the prepared products in a large bowl.

Peel and chop the onion randomly, and then add to the bowl with the meat cubes. Next, spices are added - salt, ground coriander, paprika, if desired, ground black pepper, zira, etc. And then vegetable oil is poured into the bowl and everything is mixed so that the oil and spices are evenly distributed. Leave them to marinate for about 20 minutes.

Lamb should be strung on skewers, alternating pieces and plates of fat tail fat: on one skewer there should be 4 meat slices and 3 fat tail. Please note that in other recipes you may come across advice: never cut the flesh into small pieces, this rule does not apply to lamb, because it is with such cutting into small slices that a surprisingly tasty and juicy dish is obtained, well fried on coals.

The lamb will cook for about 10 minutes, in the process it should be constantly turned over so that it is fried evenly, but not burnt. When serving the dish from the fire to the table, be sure to serve spicy tomato sauce and pickled onions, this will be the best side dish for hearty lamb. Now you know how important it is not only to make the right choice, what meat for barbecue buy, but also how to properly cut and marinate it.

Meat for barbecue: pork

Speaking of the most popular barbecue meat, pork will become the absolute leader in sales on the eve of all holidays, when we traditionally go out with our families to nature not only to enjoy outdoor activities, but also to try a delicious dish cooked on hot coals.

Pork is a versatile option for a delicious dish, and with a wide selection in the markets, you can easily find a quality piece of meat. The color of the pulp should be light pink, and there must be small fatty layers in the structure. The neck is ideal, this is the part that is located on the neck of the will of the ridge, the part on the back, also located near the ridge, is also suitable. Fans of lean, dry pork can be advised to choose a loin.

Knowing what meat for pork skewers, you can easily cook very tasty and juicy meat dishes, it remains only to choose a decent marinating recipe. Here, your eyes may run wide, as each hostess solemnly declares that only her recipe allows you to cook a delicious barbecue. Pork is marinated in pineapple and kiwi, in onions and herbs, in mineral water and beer, in mayonnaise and yogurt. It is on the last option that we want to focus our attention:

Pork - 1 kg

Natural yogurt (without additives) - 0.5 l.

Onion - 2 pcs.

Chili pepper - 1 pc.

Rosemary - 3 sprigs

Marjoram - 3 sprigs

Paprika - 1 tbsp

Garlic - 6 cloves

As you can see, thanks to spicy greens and spices, the pork will turn out to be very fragrant, and thanks to the yogurt-based marinade, it will be surprisingly tender. Instead of natural yogurt, you can take yogurt or low-fat kefir, anyway, the result will pleasantly surprise you.

Pork should not be cut too small or too large slices: small ones will turn out to be too dry, and large ones will not have time to cook in the middle, when their surface is already “black”. The ideal size of a piece of pork is 3 by 3 cm.

Pork must first be washed with running water, if necessary, cut off excess parts that may hang on the sides, and then dry with paper towels. Cut the pulp into square pieces and put in a large bowl, send the chopped onion there. Pour half a liter of yogurt into a bowl, add chopped garlic to the same place as the rest of the spices and herbs.

Pork should be marinated for at least 2 hours in yogurt, but should not be left for more than three hours. Then the pieces can be strung on skewers and cooked on medium coals for about half an hour until each piece is well cooked on all sides and in the middle.

How to marinate meat for barbecue

If you can't choose best meat for pork skewers, because on the eve of the holidays, high-quality pulp is quickly dismantled. And you could get a piece of tenderloin from the back, which will be quite tough, so you need to choose a special pickling recipe for it, thanks to which the meat will become tender and softer.

There are truly unusual, exotic recipes, how to marinate meat for barbecue, for example, using tropical fruits - kiwi and pineapples. Thanks to the acid contained in these fruits, the meat fibers are destroyed, and therefore the pork becomes softer.

Marinating meat for barbecue in kiwi will not leave anyone indifferent, in such a marinade you can cook even the toughest pulp:

Pork - 1 kg

Kiwi - 3 pcs.

Onion - 3 pcs.

Garlic - 3 cloves

Salt to taste

Spices as desired

First, thoroughly rinse and dry the meat, and then cut it into medium pieces. Onions must be peeled and chopped into half rings, garlic should not be passed through a press, but it is better to cut it into very thin plates.

In a bowl, mix all the prepared ingredients with spices (it can be dried herbs, Khmeli-Suneli mixture, ground red pepper, paprika) and salt.

Now you can start kiwi: peel the fruits and grind in a blender in a puree, or you can grate the fruits. Puree should be sent to a bowl of pork and mix thoroughly. You can pour beef with the same marinade, it needs to languish in the marinade for at least two hours, but pork will be enough for half an hour.

Onion (large) - 3 pcs.

Wine natural vinegar - 5 tbsp.

Vegetable oil - 3 tbsp.

Beef should be cut into medium-sized pieces of approximately the same size and put in an enameled bowl. Salt and freshly ground pepper, finely chopped onion are added to taste. In Georgia, they are not indifferent to a variety of spices, so young coriander seeds and chopped coriander greens are added to beef. Vegetable oil and the specified amount of wine vinegar are poured into the bowl, thanks to which the beef will become softer. Then all the ingredients are thoroughly mixed, and the bowl is covered with a lid and put in the refrigerator for 12 hours.

Marinated barbecue meat cook quickly on good coals, just half an hour is enough and the pieces of beef will be ready. When you roast them on the coals, be sure to make sure that no fire appears. And in the process of frying the skewer, you need to constantly turn the pieces so that the pieces are cooked evenly from all sides.

Meat

Secrets of cooking meat for barbecue

1:502 1:512

Meat is usually the main dish cooked on the grill, and picnics are often arranged with the main purpose of eating kebabs. To make your kebab perfect, you need to choose the right meat for it, cut it, marinate and cook it correctly.

1:968 1:978

If you are not a professional in cooking kebabs, our tips will help you not to be disappointed.

1:1171 1:1181

How to choose meat for barbecue?

1:1250

Traditional shish kebab is made from pork or lamb, but some barbecue lovers do not always know how to choose it correctly. After all, it’s so insulting if the barbecue turns out to be tough, fatty or sinewy, although it would seem that the meat looked quite decent!

1:1705

1:9

- Do not buy frozen meat in the store, because there is a big risk that you will not get what you need. Moreover, fresh meat is much tastier. If you have a good piece of frozen meat in your freezer, you can slowly thaw it, marinate it, and cook it, as long as it hasn't been frozen several times.

1:599 1:609

- Before buying, inspect the meat well and make sure it has not been thawed: there are no traces of snow on it, no bloody smudges, and no puddle of water forms under it.

1:900 1:910

- The color of the meat should be light and in no case dark red, this may be a sign that the meat is old and tough. Bright red meat may indicate the use of dye. Also, the meat should be glossy, not matte.

1:1334 1:1344

- Smell the meat, its smell should be completely neutral and not sharp. If you experience discomfort, immediately refuse to buy, probably the meat is not very fresh.

1:1672

1:9

2:514 2:524

- For pork skewers, choose the neck area. Ask the seller to give you this particular part. Unfortunately, if your eyes are not trained, you cannot always distinguish the neck from some other parts of the carcass, so rely on the honesty of the seller or contact only a trusted butcher.

2:1046 2:1056

3:1561

3:9

- There are usually streaks and fat strips in the pork neck - this is the very thing! However, they must be thin. Do not take meat without layers of fat at all - there is a risk that the kebab will turn out dry. The secret is that a thin layer of fat melts during cooking.

3:503 3:513

- The meat should be elastic and not stick to your hands, when pressed, a hole should not form.

3:683 3:693

4:1198 4:1208

- With chicken meat, there are usually no problems with choice, however, make sure the chicken is fresh and not defrosted. By the way, it is very easy to determine the freshness of chicken meat by smell: fresh chicken should not smell of anything at all, and the one that has been in the refrigerator for several days or has just been thawed acquires a smell that intensifies over time.

4:1872 4:9

5:514 5:524

What meat is best for barbecue?

5:593

Which meat to choose for barbecue depends on your preferences and wallet. Pork, lamb and veal are usually not the cheapest options, but chicken is cheaper and just as tasty when cooked right.

5:1014 5:1024

The meat, of course, must be fresh, but not in pairs, as it is known that he should lie down for some time under the right conditions. Remember that fresh meat is usually much tougher than aged meat.

5:1398 5:1408

6:1913

6:11

The most traditional meat for barbecue is pork. If you are not on a diet, and your religious beliefs allow you to eat pork, then why not choose this meat? Young pork is very tender, and the right cut will be lean, but not dry.

6:512 6:522

What's more, pork meat is delicious even when it's cold. The neck area or tenderloin should be chosen, these areas of the pig carcass do not move much during the life of the animal, so they are more tender and tasty. A good pork neck for barbecue looks like this:

6:959 6:969

7:1474 7:1484

Lamb is an expensive and very specific meat, which is not always tasty, and sometimes may have an unpleasant specific smell that not everyone can tolerate.

7:1816

7:9

If you are convinced that you got the right piece of a young animal, then you can safely cook it. This meat is not particularly tasty when it is cold, so it should be eaten immediately after cooking. Usually they take the hind leg, ribs or loin of a young lamb.

7:490 7:500

8:1005 8:1015

Beef. For kebabs, it is best to use calf meat, since the meat of an adult cow is quite tough and can ruin your entire table.

8:1282 8:1292

Veal- dietary meat, so it is ideal for those who are afraid to get better and follow the figure. The best pieces for shish kebab are usually considered loin and tenderloin.

8:1630

8:9

9:514 9:524

Chicken. Usually, for cooking chicken barbecue, its fatty parts are used: chicken legs, drumsticks, thighs, wings. You can use the brisket, but it is not very fatty, so it can turn out dry. To prevent this from happening, pieces of meat are wrapped in thin bacon, strung on skewers and thus fried. The same applies to turkey meat.

9:1203 9:1213

10:1718 10:9

Delicious kebabs are made from quail meat. These little birds taste a bit like chicken, but they have their own special and unique taste. To prepare quail skewers, they can be put on skewers, fried whole on grills, stuffed with dried apricots, rice and raisins, or cut carcasses on one side and flatten them on grills. It should be remembered that tender poultry meat cooks very quickly, so it is important not to overcook it!

10:819 10:829

11:1334 11:1344

Rabbit meat. Rabbit meat is highly valued and not always easy to get, but if you manage to do it, try to make a barbecue out of it, you won't regret it. First of all, rabbit meat is valued for its delicate taste and dietary properties of meat. Portion pieces are marinated like any other meat, with spices and onions, then grilled. You can put pieces on skewers, or you can fry the whole carcass.

11:2086

11:9

12:514 12:524

How much meat for a barbecue?

12:582

Many who want to cook barbecue in nature, especially if they rarely do it, are wondering how much meat should be taken so that everyone has enough. Of course, it is better to take a little more meat and be calm that no one will go hungry.

12:1048 12:1058

On average, they take 300 grams of raw meat per person, but this is only if you have many other different snacks and side dishes, including mushrooms and potatoes. If, in addition to meat, there are only light vegetables, then it is better to take more of it - 500 grams per person.

12:1545

12:9

These are average figures when there are women, children in the company, but if it is a purely male company, which also takes a lot of alcohol with it, the amount of meat is likely to increase, since alcohol usually requires more food.

12:458 12:468

13:973 13:983

How to cut meat for barbecue?

13:1046

Pork, lamb or veal meat should be cut into medium pieces, the size of which can be determined by placing a piece completely in the palm of your hand. On average, each piece should be 5 by 5 centimeters.

13:1398

When you put the meat on the skewers, make sure it doesn't fall off. If a piece is too big, it won't fit in the palm of your hand. Moreover, large pieces will not bake well, and too small ones will be dry.

13:1821

13:9

14:514 14:524

Chicken is often bought already butchered- separately legs, wings, white meat. If you are making white meat skewers, they should be cut into square pieces about 4 by 4 centimeters in size.

14:887 14:897

15:1402 15:1412

One of the options for cutting chicken. The red strings show the incision sites.

15:1563 15:9

16:514 16:524

The rabbit can be cut into portions as follows:

16:648 16:658

17:1163 17:1173

And you can bake on the grill as a whole:

17:1245 17:1255

18:1760

18:9

Quails do not need to be cut, but can be cut along the breast and flattened with the back up:

18:189 18:199

19:704 19:714

If you have several pieces of meat, from which, in your opinion, not the best barbecue will come out - it does not matter. You can use them to make kebab skewers, also known as lula kebabs.

19:1096

This oriental dish is cooked on the grill. The meat for it must be passed through a meat grinder, and then minced meat, as for cutlets (with the exception of eggs and bread).

19:1389 19:1399

20:1904

20:9

Thread the minced meat onto a skewer about 5 centimeters in diameter, and then fry over the coals, like a regular kebab.

20:196 20:206

21:711 21:721

How to marinate meat for barbecue? barbecue marinade recipes

21:854

There are a lot of barbecue recipes, it all depends on individual preferences. Often they use those seasonings that are at hand, but thyme, bay leaf, rosemary go best with barbecue. All recipes include onions.

21:1347 21:1357

There are several classic methods for marinating pork for barbecue:

21:1489 21:1499

- In kefir: this method is ideal for kebabs that need to be marinated quickly before cooking. For 1.5-2 kg of meat, about 0.5 liters of ordinary kefir is used. Kefir quickly softens the meat and penetrates into it, so if you leave the meat in this marinade for too long (for example, overnight), it will become sour. Marinate the meat in kefir for no more than 4 hours. By the way, for a quick marinade, it is better to grate the onion rather than cut it into rings.

21:784 21:794

22:1299

Recipe:

22:1320

Cut 1.5 kg of pork neck into medium pieces, pour 500 ml of kefir, add 1 teaspoon of sugar, 5 medium onions cut into thick rings, salt, chili pepper (to taste), 2 tablespoons of curry seasoning. Mix everything, leave to marinate for 2-4 hours, preferably in a cool place, but not in the refrigerator.

22:1861 22:9

23:514 23:524

- In vinegar: some kebab lovers have long abandoned this method of marinade, believing that vinegar spoils the taste of the kebab. Vinegar, however, imparts a distinctive flavor to meat when added in moderation along with seasonings. In vinegar, you can marinate kebabs all night.

23:1001 23:1011

24:1516

Recipe:

24:20

Pepper and salt the washed and dried pieces of meat, put in a bowl. Between the layers of meat place chopped onion rings, chopped parsley, cilantro. Pour the layers evenly during laying with vinegar diluted in water in a ratio of 1 to 1. The meat should not float in the water. Leave to marinate for 10-12 hours.

24:592 24:602

25:1107 25:1117

- In mayonnaise: this is one of the most popular marinade methods. Marinated meat in mayonnaise can lie for about a day, while its taste will become even more saturated.

25:1429 25:1439

Recipe:

25:1458

For 1 kg of pork, take 200 grams of your favorite mayonnaise, preferably with a pronounced taste. Add a few tablespoons of spices for kebabs, 3 onions, chopped into rings, a couple of tablespoons of mustard, salt, pepper to taste. Mix everything thoroughly and leave to marinate overnight.

25:1963

25:9

26:514 26:524

- In beer: Beer will also help you marinate the kebab quickly - in 3-4 hours, giving it a peculiar beer flavor. For beer lovers, that's it.

26:790 26:800

Recipe:

26:819

Take 1.5 kg of meat, divided into pieces, pour a bottle of light beer (0.5 ml), mix with onion rings (3 heads), crushed garlic (7 cloves), 3 bay leaves, 1 teaspoon of dry rosemary, 1 teaspoon peppercorns, 1/3 cup olive oil, salt. During frying, you need to water the meat with this liquid marinade.

26:1440 26:1450

27:1955

27:9

- In wine: Sometimes shashlik is marinated in dry red wine. The meat acquires from this a peculiar wine taste and a dark burgundy color. Not everyone likes this marinade, so if you are making it for the first time, it is better to first make a small batch to try. You can use white wine instead of red.

27:562 27:572

Recipe:

27:591

For 2 kg of barbecue, take 0.5 ml of dry red wine, 5 onions, a teaspoon of sage, thyme, parsley, 1 grated apple. Mix everything and leave to marinate overnight (10-12 hours).

27:920 27:930

28:1435 28:1445

How to cook the right meat for barbecue?

28:1543

After you have poured the marinade over the meat, cover the pan with a lid and put something heavy on top. This will allow the meat to be pressed down, it will better absorb the marinade. If the meat is marinated overnight, it is better to place it in the refrigerator. No need to refrigerate for a quick marinade. Before frying, it is better to stir the meat.

28:569 28:579

29:1084 29:1094

- For grilling, it is recommended to take ready-made coals for the grill(but not coal) or firewood from trees such as birch, aspen, oak and other deciduous trees. Coniferous firewood contains a lot of fragrant essential oils and resins that can spoil the taste of the dish.

29:1629

29:9

30:514 30:524

- Place pieces of meat on skewers not too close to each other, but not too far, you can put onion rings or chopped vegetables between the pieces.

30:834

To prevent the meat from burning too much, brush the pieces with vegetable oil before putting it on the grill.

30:1031 30:1041

31:1546

31:9

- When cooking barbecue, you can not move away from it! This is an important rule that is often neglected. It is necessary to constantly monitor that the tongues of the escaping flame do not set the meat on fire, otherwise it will burn on top, and remain raw inside. To do this, there should be a container with water or some kind of drink (you can use wine or beer) or a liquid marinade that will allow you to extinguish the flame. Coals should smolder, not burn.

31:768 31:778

32:1283 32:1293

- You can check the readiness of the barbecue with a knife. The finished meat will not have blood inside. However, barbecue with blood also has the right to exist, there are lovers of half-baked meat.

32:1633

Before serving, you should not immediately cut the meat from the skewers and cut it, wait 5 minutes after removing it from the heat, covering the kebab with a bag. Then the meat will be more juicy.

32:298 32:308

Shashlik. Marinade option for meat on skewers.

32:404

33:911 33:921

When is barbecue season- discussion and testing of various barbecue marinades begins.

33:1137

There are probably as many options for marinades for meat as there are people. I post mine, it doesn’t shine with novelty, but this option is the most “sufficient”, for my taste. Moreover, barbecue, I'm not afraid of this word - everywhere - we love and respect. And when the barbecue season opens *ht*tp://your*meal.ru in the spring, the forests are simply covered with smoke from barbecues.

33:1788 33:9

For barbecue you will need:

33:60

• A piece of pork neck weighing 2.71 kg (judging by the price tag).
• 3 medium onions
• Balsamic vinegar (~ 40g.) (what was. It is replaced with wine. I use the usual one only for canning).
• Garlic, several cloves
• Ground paprika (1 tablespoon)
• Abkhaz adjika Amtsa (slightly more than a third of a small teaspoon)
• Salt.

We make a marinade for barbecue and prepare the meat.

33:728 33:738

Press the garlic cloves with the flat side of a knife and finely chop
Cut the onion (I cut it in thick half rings)

33:928

We put all this stuff in a container (glass or enameled) and, sprinkled a little with salt, press with our hands so that the onion gives juice.

33:1152 33:1162

We take a little adjika, I would like to say a special word about it. For me, the most delicious adjika you can buy. Very spicy, moderately salty and very fragrant, moreover, it is the “right” aroma. Produced in Abkhazia. It is good to use not only for spiciness, but also as a mixture of spices - really very fragrant. Over time, the aroma is practically not lost, if only the jar was covered with a lid. It is stored in the refrigerator and for a very long time (until one jar in the open state (just with a twisted lid) lives for more than 2 years).

33:2153

We take 40 grams of your favorite vinegar and stir adjika in it. I take so little adjika, because I don’t want the meat to be spicy from the beginning. You only need the smell of spices, not sharpness.

33:321 33:331

Then pour the whole mixture into a container with onions and garlic and sprinkle with paprika (about one tablespoon). Why paprika is still not clear to me, because it doesn’t give much color or taste, but once I made such a marinade, I liked it, so I don’t deviate from that recipe.

33:839

You can also add a little odorless vegetable oil, for this amount about 2-3 tablespoons. Mix again and crush with your hands, but without fanaticism.

33:1132 33:1142 33:1306

Next, mix all this stuff together with onions and garlic, cover with a lid and put in the refrigerator. I marinate from 3 hours to a day and a half. Since there is almost no salt (not counting the one that was added to the onion for juice), there are almost no liquids either, the meat does not give juice and is not soaked in the marinade. From time to time I just take out the pan, vigorously mix the whole thing and put it back in the refrigerator.

33:2018

33:9

At the onset of "Time H" we take out the skewers, string the meat, salt a little and immediately on the grill.

33:191

We fry the kebab on "gray" coals until cooked. We follow the process, do not forget to turn the skewers, but not very often. When an open fire appears, it is best to pour diluted wine over the coals. The main thing in cooking barbecue is not to overcook, not to overcook, so that the meat is juicy, and even more so, not to burn the barbecue.

33:798 33:808

For other types of meat, the marinade may also be different. For example, lamb skewers require one marinade method, and chicken skewers require a different marinade.

33:1108

For asado - beef skewers - marinade is not required at all.

33:1233

Name of the dish:

What meat to choose for barbecue

With the onset of 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 a very important moment in the preparation of barbecue. If the meat is tough, 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 the right shish kebab must be made from lamb and preferably young. But personally, I completely disagree with this opinion. I quote the authority of oriental cuisine Stalik Khankishiev:

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 in almost any possible way before cooking, but one condition remains the same: 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 a suitable choice for barbecue would be the shoulder part (index II), the sirloin part (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. In addition, beef is a fairly 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).

Whatever the inhabitants of the southern countries say about "unclean" pork, this meat has been and will be loved by the northern peoples.

Pork is not only tasty, it is useful in many cases.

Our body is not arranged at all like that of people from the south, and we need pork in certain quantities.
Because the body, forced to withstand the cold for six months or more, needs many of the nutrients that are found in pork and accumulate in fat.

Pork is not only tasty, it is closer in biochemical composition than other types of meat to the needs of our body.

Therefore, we will not enter into a discussion about the appropriateness of eating pork by the Slavs, but we will discuss which pork to choose for barbecue.
After all, barbecue is the most festive meat dish.

What parts of the carcass make the best kebabs.

• The neck part is considered the most ideal pork for barbecue.
  In this place, the muscle layers are densely intertwined with thin fatty layers.
  Therefore, baked meat from the neck always turns out juicy and soft.
• If it is not possible to purchase a pork neck, you can take the lumbar muscles, brisket or loin.
  In these places, the muscles are not too developed, and therefore the meat will not be tough.
  Although, in terms of juiciness, kebabs from the listed parts of the carcass will be inferior to those obtained from the meat of the neck.

But it also happens that none of the above can be found, then what kind of pork is suitable for barbecue and how to choose the most suitable piece from those that are available?

You need to make sure that the meat is not too lean, otherwise the kebab will be dry.
At least a little, but fat must be present. And the thinner its layers, the better.

The least fat is in the shoulder part and in the hams, so these parts are the least suitable for barbecue.

What should the meat look like?

What kind of pork to choose for barbecue according to organoleptic indicators?

Only fresh and not steamed.

Fresh meat is obtained immediately after the slaughter of an animal, it is so called because it has not yet cooled down, it maintains the temperature of the animal's body.
This meat is completely unprepared for barbecue or steaks.
For such delicate dishes, the meat must reach the standard, and this is a whole complex of complex biochemical reactions that require a positive temperature and time, usually 24 hours.

What is the most suitable pork for barbecue and how to choose it according to organoleptic indicators?

The most important condition is that the meat for baking should be chilled, not frozen.

The freezing process can be compared to a short cooking process.
The protein is partially denatured, the muscle fibers contract under the influence of cold, and interstitial fluid is released, which freezes.

When defrosted, ice crystals melt and precious juice flows out of the meat, taking with it vitamins and minerals, as well as the most easily digestible proteins, which circulate in a free state along with the lymph (the same interstitial fluid).
With meat juice, most of the immunoglobulins and essential amino acids are lost.

This is one of the reasons why thawed meat is not as flavorful as chilled meat.

The ideal meat for barbecue is a uniform pink crumb with small layers of adipose tissue.
Connective tissue films should not be, because sinewy meat cannot be cooked juicy and soft.
All fatty layers should be pure white or slightly pinkish in color.
No foreign odors should be felt.

Needless to say, barbecue meat should be absolutely safe. That is, obtained from healthy animals and fresh.
The fact that the animal was healthy can be judged by good exsanguination.
This is easy to check by blotting the meat with a white paper towel, it should not leave traces of blood.

The freshness of meat is indicated not only by its color and smell, but also by elasticity.
In stale meat, the fossa does not even out after pressing with a finger.

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 with the right approach, even a novice cook can handle it. 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!