What kind of meat is needed for pork barbecue. Secrets of cooking meat for barbecue

Barbecue is not only tasty and fragrant dish. Each meat eater appreciates not so much the dish itself as the process of its preparation, which is accompanied by pleasant communication with friends or relatives, inhalation of a wonderful aroma mixed with the smell of a forest, meadow or pond. Let's find out which meat is best for pork skewers.

When thinking about which pork to choose for barbecue, get used to the idea that you will need to boldly touch and smell the meat - this is the only way to determine its freshness. It will not be difficult for many to choose pork, and moreover good, for many, but nevertheless, for barbecue, it must meet the following criteria:

• the light pink color of pork cannot be confused with any other. It is the color of young gilts, gilts and piglets.
• in an old pig, the meat is dark and covered with a film.
• young pork is distinguished by thin white fatty streaks that resemble stains on marble. Juicy kebab from pork it will turn out from young meat.
• in the arsenal of your knowledge on the choice of meat for shish kebab must be - how to choose meat for shish kebab is not knura. A little difficult, but still possible to identify a boar by smell. The presence of the sex hormone androsterone in knur meat gives a specific bad smell during heat treatment. So, do not be shy, ask the seller to cut off a small piece, hold it over the flame of a match or under a lighter and smell it. If the smell is associated with the pungent smell of urine, then you have boar meat in front of you. Well, if the seller refuses to conduct this experiment, then either focus on the density of the meat (it is high at the knur) or buy elsewhere.
• pork is easier to digest than cow meat and combines both fat and soft tenderness.
• proteins, phosphorus, magnesium and B vitamins are all found in pork meat. And in fat there is also a natural antidepressant, such as selenium and arachidonic acid.

What part of the pork is best for barbecue?

The choice of meat for cooking the most delicious and juicy barbecue is important, because the most important picnic dish depends on the chosen piece. Below is a list of which part of the pork is better to take on a barbecue, and which one not to take:

• clipping - the most the best part barbecue pork, tender, juicy and soft
• neck - tender and very juicy meat with thin fatty streaks, similar to "marble"
• shoulder blade - contains a small amount of fat and connective tissue, and requires a long pickling
• ham - the meatiest part of pork, best suited for lean low-fat barbecue
• rear end- tougher meat, this part of pork is not suitable for barbecue, as it has a lot of veins.

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. Meat from this part pork carcass has a lot of fatty layers, which contributes to obtaining the ideal result. In addition, the meat fibers of the neck are always more tender and softer than, say, in the shoulder or back.

You should not take pork without fat, because absolutely lean meat is not suitable for barbecue.

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.

What is the best way to marinate pork skewers?

Marinades for kebabs are made in a variety of ways. Previously, meat was simply kept in fermented grape juice to keep it longer. Now, as soon as they are refined! Marinated in wine, pomegranate and lemon juice, in kefir, kvass, mineral water, mayonnaise and sour cream. The main thing in any marinade is to combine meat with onions, pepper and salt, adding an acidic component.

Pork skewers on kefir

For 1-1.5 kilograms of pork you will need kefir, mineral water with gas (in a ratio of one to one), salt, black pepper, spices, as well as onion cut into large rings. To marinate pork skewers in such a marinade, several hours are enough (ideally, at least 3). After that, you need to shake off the remnants of the marinade from the meat and you can fry the kebab on the fire!

How to marinate pork skewers in vinegar

You will need:

• table vinegar 9% - 4 tbsp. spoons (for 1.2-1.5 kg of meat);
• sugar - a teaspoon;
• onions - 2-3 large heads;
• water - 8 tbsp. spoons;
• pepper and salt.

Cooking

Clean the pork from films, divide into portioned pieces medium size (with a child's fist). Rub the pieces with pepper, salt, mix well. Peel the onion, chop into thick rings, pour over the meat. Dilute vinegar with chilled water, add sugar, stir, pour into a bowl with barbecue. Stir the contents, cover with a lid and oppression, put in the refrigerator.

Quick pork skewers recipe

Ingredients:

• 600 g pork (neck)
• 4 bulbs
• 3 art. l. vinegar
• 2 tbsp. l. Sahara
• 0.5 tsp salt
• 0.5 tsp pepper
• Chili pepper (optional)

Cooking:

The meat is cut into portions. The onion is peeled and cut into rings. Meat, onions, salt, sugar, pepper and vinegar are mixed in a container and sent to the refrigerator for a while to marinate. The meat will marinate in 2 hours, but it is better to leave it for more long time.
Shish kebab is fried on hot coals on the grill. Meat can be sprinkled with chili pepper for spiciness.

Pork skewers with pineapple

Ingredients:

• 450 g pork tenderloin
• 2 bell peppers different colors
• 1 bank canned pineapple
• 2 tbsp. l. honey
• 1 lime
• 1 st. l. vegetable oil
• green onion feathers
• grated ginger
• parsley
• ground black pepper
• salt to taste

Cooking:

Mix honey and 2 tbsp. l. pineapple juice, season with salt and pepper. Plant pork and slices bell pepper on skewers, salt and pepper. Grill, greasing honey mixture. Add pineapple chunks, lime slices, green onion, ginger and drizzle with oil. Garnish with chopped parsley.

How to barbecue properly?

In the question of how to properly fry a barbecue, there are a number of unshakable rules, as well as a dozen moments in which an amateur cook can show his creativity. Here are the secrets and mysteries:

• Coals should be heated evenly. To do this, it is necessary to maintain air circulation in the barbecue. If the coals have become weak or, conversely, too strong, they must be blown up accordingly or poured with water, wine or beer. Before this, it is imperative to remove the skewers from the grill, because when blowing and pouring, burnt ash rises, which settles on the meat and can spoil the taste of the dish.
• Before stringing pickled pieces on a skewer, skewers should be preheated. And keep over the fire for at least five minutes. On hot skewers, the strung meat immediately seems to “seal” the punctures, and the juice from them will not flow out when frying. This will make the meat both juicier and tastier.

• The meat should always be cut across the fibers, and put on skewers along the fibers.
• Large pieces should be located at some distance from each other, since in places of their possible contact they will remain raw.
• Consider also the following: the heat from the coals is stronger in the center of the barbecue. Therefore, larger pieces should be arranged in the center of the skewer, and smaller ones closer to the edge.
• Between the skewers on the grill, a distance of at least one, and preferably three centimeters, should be maintained. We consider it an excellent tradition to alternate pieces of meat with onion rings strung on skewers, halves of tomatoes, large pieces of sweet peppers or zucchini. If you decide to try eggplant as a companion vegetable, remember to pre-soak them so that the taste changes from bitter to the familiar and familiar eggplant.
• It is absolutely not necessary to sprinkle the meat with water, marinade or wine during frying, as the moisture that gets on the pieces begins to evaporate intensively, which leads to burning of the pieces and uneven frying. Water will be useful to you only when the coals suddenly flare up with fire to extinguish it.

When is the barbecue ready?

When the skewers are covered golden crust on both sides, you should pierce it with a knife: if blood is released, then you need to fry further. If the juice is white and there is not too much of it, then it's time to serve the food to the table (if in doubt, it is recommended to remove one large piece meat, cut it in the middle - so you will surely be sure of readiness). Usually frying lasts about 20-25 minutes.

The most piquant question for many - when exactly it is necessary to turn the skewer over the fire, has a very simple answer: at the moment when meat juice begins to stand out on the side of the meat turned to the fire, and the coals begin to hiss loudly, you must turn the skewer. And this should be done until the hissing disappears completely. After that, the skewers should be rotated often enough so that your kebab browns as evenly as possible.

Wherever barbecue is cooked and no matter how it is called, main secret is that it be prepared according to all the rules and with love, then you can enjoy the unusual, juicy and most delicious dish on the ground!

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 right approach even a novice cook can handle it. After all, success in this business requires little: suitable meat, proper marinating and 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 indication of cuts and their culinary specialties, while buyers can 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 specialists carefully cut the meat, removing films, bones, excess fat from the parts of the carcass 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 useful substances, unlike veal. Best for barbecue:

The meatiest part of the carcass a small amount fat and delicate 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 of the loin, considered the most valuable part carcasses 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 kebabs own cooking, select suitable piece 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 marinating - time and knowledge of proportions good marinade. For those who do not have the ability or desire to independently perform these operations, MYASNOV offers ready-made solutions: different kinds meat, optimally cut 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 are fried evenly and simultaneously.

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

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

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

Choose finished products MYASNOV or meat culinary cutting MYASNOV for self-preparation of barbecue. Let every trip to nature with MYASNOV be accompanied by unique taste and great memories!

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 good barbecue- 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 - the best option. A simple secret lies in in large numbers thin layers of fat, they help keep 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 slim figure. There are practically no layers of fat there, it is good alternative fatter 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 meat thoroughly 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" refuse vinegar marinade in favor natural ingredients, For example, soy sauce, lemon or kiwi. It all depends on taste preferences. Even without being an experienced chef, you can invent own recipe barbecue marinade.

It is only important to understand that the main thing in it is the acid that is contained in the main ingredient. It could be lemon acid, dairy in kefir, fruit 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

It is difficult to find a person who would not like barbecue. famous meat dish caucasian cuisine became a real hit in all countries of the world.

Kebabs - business card outdoor recreation. Everyone associates this dish with spring and summer mood, sun, green grass and pleasant smell campfire. The phrase “going to barbecue” means nothing more than a pleasant pastime on fresh air together with friends and family.

Apart from good mood in such a “outing”, the main thing is that the barbecue itself turns out to be juicy and soft. That is why it is very important to choose the right meat, marinate it deliciously and roast it properly on coals.

Let's figure out how not to make a mistake in choosing meat for barbecue.

Only fresh meat

Whatever meat you choose for barbecue, the most important thing is its freshness. There should be no mucus, blood, liquid on the meat. Each piece should be elastic and even.

Color fresh meat on the cut it is bright red, the surface is slightly moistened, not sticky, and the meat juice is transparent. Stale meat feels sticky and wet to the touch, and the secreted juice is cloudy.

Smell quality meat should not cause negative emotions. If it is unpleasant, you should not buy meat. The meaty smell should be pleasant.

A very important indicator of freshness is the consistency of meat: fresh meat is dense. This can be determined by pressing a finger on the cut surface. The hole formed in this case is quickly leveled. In meat of suspicious freshness, the pressure pit flattens out slowly. In poor-quality meat, the fossa does not even out at all.

Also, the freshness of meat can be judged by the consistency of fat. In meat of suspicious freshness, the fat will be dull, sticky, and in poor-quality meat, it will be gray-yellow in color, sometimes with mucus.

We give preference young meat

When choosing meat for barbecue, you need to pay attention to its age. Whenever possible, young meat should be chosen. The darker the color of the meat, the older the animal, the denser the muscle fibers. Shashlik from such meat will turn out tough.

The color of the meat should be natural and uniform, not dull, but glossy. Beef should be red, pork should be pink, lamb should be red with layers of white, not yellow fat. Too dark meat color is a sign that the animal is old.

The age of the meat can be checked with simple test: a thin piece is easily torn even by hands.

Fresh, chilled or frozen meat

Steam meat. Fresh meat is considered up to 3 hours after slaughter. For some reason, some mistakenly believe that preference should be given to just such meat. And this is the biggest mistake. Fresh meat is absolutely not suitable for barbecue. Such meat will be very difficult to eat, it will be tough, like a sole. But the aged meat will be soft. The muscles of the animal must be relaxed.

Chilled meat. Chilled meat should be stored at 0 to 4 degrees. If possible, chilled meat should be chosen for cooking barbecue. His taste qualities much higher.

Frozen meat. Frozen meat can be used to make delicious kebabs, but only if it has not been re-frozen. To distinguish frozen meat from re-frozen, you need to touch it with your finger. When touched, a dark spot will remain on the frozen meat, and the re-frozen meat will not change color.

Be careful. Sometimes sellers can deftly deceive a client by passing out re-thawed meat as chilled. It's easy to check. Wetter meat indicates repeated defrosting. Fresh meat does not leave a wet mark and has a slightly damp surface. But thawed meat, when pressed, releases meat juice.

So, for cooking kebabs, only fresh, young meat should be preferred. We choose either chilled meat (preferably!), or meat frozen only once.

Feel free to choose meat slowly, thinking and testing. In this matter, it is better not to rush anywhere, but to choose really quality product. Otherwise, not only mood, but also health will be spoiled.

Now it remains to determine which parts will make the best barbecue.

Lamb shish kebab

Previously, barbecue was generally prepared only from lamb. by the most the best choice tender milk lamb meat up to two months old is considered. However, it will be possible to enjoy such meat only in the spring. At other times of the year, preference should be given to the meat of young lambs up to one year old.

Lamb skewers will turn out delicious if you take the pulp from the back leg, loin or tenderloin. Not everyone uses lamb ribs for barbecue. However, if you are a bone lover, it is quite possible to try.

You need to eat lamb skewers immediately, without delay, because lamb freezes very quickly.

Pork skewers

Many people prefer pork skewers. Please note that the meat should not be very fatty.

For pork barbecue, it is best to take the neck - this is the part of the carcass located along the ridge on the neck. Here the streaks of fat are evenly distributed in the meat. Such a barbecue will be soft and juicy. You can also use tenderloin, loin, ribs. Even for pork barbecue, you can use meat located along the spine, while it is recommended to completely remove fat from it.

Less dry will be ham skewers - parts of the carcass with a small amount of fat. This part of the pork is better to marinate well. In general, pork is good because you can cook a delicious barbecue from many of its parts. The only question is how and for how long to marinate the meat.

But the meat located in the back should not be used for barbecue. The dish will be too hard and dry.

Beef skewers

Unlike pork, beef skewers can turn out harsh. Because of this, beef requires the longest marination. By the way, it is recommended to marinate beef in carbonated water.

If you decide to fry kebabs from this particular meat, then it is better to take beef fillet or brisket. back leg beef carcass also suitable for barbecue, however, it is recommended to use only the inner part or separate places from the thin and thick edges.

Of the beef meats, veal is considered the best choice for barbecue.

Marinade

The long-awaited warm days have come - warmth and sun allow you to get out into nature. Have a great time relaxing outdoors with friends and family. It is difficult to find a person who does not like barbecue. Everyone associates this dish with good mood and the pleasant smell of a fire. But in order for the barbecue to be remembered for a long time, it is necessary to cook it from very good meat. So how to choose meat for barbecue?

Oddly enough, but men always take on the preparation of kebabs. In general, men and meat have a special relationship. Not all men take the initiative in daily cooking, but barbecue on a weekend at a picnic or in the country is their strong point.

The main secret of a delicious kebab is the right meat for the kebab. And in order for the kebab to turn out juicy and soft, it is very important to marinate and fry it properly.

Let's figure out how not to make a mistake and choose the right meat for barbecue.

High-quality meat for barbecue is the key to tasty and good barbecue. Here are the basic rules for choosing meat:

It is best to take chilled meat

Fresh meat for barbecue is not suitable (especially beef), as it will turn out tough. It needs to be held for a while so that the muscles relax.

You should not cook barbecue from frozen meat, as it is devoid of some of the nutrients and will turn out less juicy.

To distinguish chilled meat from frozen and thawed, you need to press on it with your finger: the meat must be elastic. Thawed meat has a more intense color, loose texture and dark red meat juice.

It is very important that the meat for the barbecue is fresh.

Pay attention to appearance meat: fresh chilled meat - dry. The color should be uniform, with a glossy sheen. There should be no mucus, blood, liquid on the meat. The surface is slightly moistened, not sticky, and the meat juice is transparent. A very important indicator of freshness is the consistency of meat: fresh meat is dense, elastic and even. Cut color of fresh meat: pork must be Pink colour, and beef and lamb - red.

If possible, you should choose young meat for barbecue

The age of the meat can be checked with a simple test: a thin piece is easily torn even with your hands. The darker the color of the meat, the older the animal, the denser the muscle fibers. Shashlik from such meat will turn out tough.

Be sure to smell the meat: it should have a pleasant smell

The smell of quality meat should not cause negative emotions. If it is unpleasant, you should not buy meat. When pressing with a finger on the surface of the meat, the hole formed in this case is quickly leveled. In meat of suspicious freshness, the pressure pit flattens out slowly. In poor-quality meat, the fossa does not level out at all.

The quality of the meat is indicated by the color of the fatty layers, they should be white or light yellow.

In meat of suspicious freshness, the fat will be dull, sticky, and in poor-quality meat, it will be gray-yellow in color, sometimes with mucus.

Do not save time and do not buy already marinated meat for barbecue

firstly, it is impossible to determine the composition of the marinade, and secondly, it is impossible to correctly assess the quality of the meat. Flavor enhancers, preservatives and other additives harmful to the body can be added to the marinade.

Meat for barbecue should not be lean, otherwise the barbecue will not turn out juicy

Too fatty meat is also not good. Perfect option- This is meat with small layers of fat.

If in doubt about the juiciness of the meat, string it on a skewer small pieces lard, alternating with meat. This will add juiciness!

What meat makes the most delicious barbecue

More than juicy kebabs than beef, and it does not need to marinate for a long time. Veal is also great for barbecues. Very delicious kebabs from lamb.

By the way, on the coals you can cook poultry, offal and seafood.

Lamb shish kebab

Previously, barbecue was generally prepared only from lamb. Suitable for grilling meat young lamb. It is bright red. If the meat has acquired a darkish, ruby ​​hue, then the lamb is old. You need to eat lamb skewers right away, as lamb cools down very quickly.

Pork skewers

Many people prefer pork skewers. Please note that the meat should not be very fatty. Pork for barbecue should be light pink and with a little fat. Suitable for barbecue pork neck- meat located along the ridge on the neck. Here the streaks of fat are evenly distributed in the meat. Such a barbecue will be soft and juicy. The strip along the ridge on the back is also suitable, the loin will also turn out well. Less dry will be ham skewers - parts of the carcass with a small amount of fat. This part of the pork is better to marinate well.

Beef skewers

Beef meat is dry and harsh, so it is rarely chosen for barbecue. But if the choice fell on beef, then it is better to buy young, light veal. If you decide to fry kebabs from this particular meat, then take beef fillet or brisket. The back leg of beef carcass is also suitable for barbecue.