Meat for barbecue in oil. The real barbecue

May holidays are coming soon. And everyone, young and old, will be drawn to their summer cottages. It will probably be difficult for even the most sophisticated accountant to calculate how much meat will be eaten during these days. And of course, it’s not difficult to guess that most of it will be fried on the grill, in the form of everyone’s favorite kebabs and.

Prepared from lamb, beef. But the most popular and loved by everyone, of course, is it made from pork. One of the delicious recipes you can find. It is quickly pickled, quickly fried, it is tasty, juicy. It is for its taste and ease of preparation, she fell in love with millions of people.

Cooking barbecue is not just a culinary process, it is some kind of action! Already only one preparation for the process sets in a certain way. You need to buy everything you need, then decide which marinade you will use. Then fry! Everywhere you need certain skills and abilities.

So how do you cook a delicious, juicy, flavorful pork dish? It's no secret that someone's finished dish is juicy, and someone's dry; for some, it always turns out to be overcooked and tough, while for someone it is not at all fried inside.

In order for fried meat to be tasty, juicy and fried, you need to choose the right part of the right quality, keep it in the right composition, and fry it on the grill correctly.

Let's look at the different options first.

Properly marinating the pulp is an important step in preparing a delicious dish. The way you choose to do this primarily determines the taste of the finished product. Therefore, this stage is one of the most important. Even if you buy a great piece of pulp, but process it incorrectly, it may not taste like you expect from it.

There are a lot of cooking options. And by properly preparing them, you can make the finished product juicy, from almost everyone. The main thing is to observe proportions and time.

Sometimes it is found in recipes that vinegar is added to the ingredients. I don't add it. I think that when it is added, the taste of the main product is lost. It turns out tough and not juicy.

Maybe I'm wrong, or maybe I just don't know how to cook options using vinegar, but I never use it. What for? When there are a large number of natural products, thanks to which the meat is very juicy and certainly tasty.

In addition, the pork itself is quite tender, not at all tough, and vinegar is mainly used for softening. And in this case, there is absolutely no point in using it.

But let's look at other ways. In fact, there are many more, here are the most popular and in demand.

On kefir

Kefir also contains acid, and if you need to quickly make the pulp soft, then kefir will come in handy.

You just need to know that you don’t need to keep it in kefir for too long either. Otherwise, the result will be the same as if we keep the meat in vinegar - it will lose its taste and juiciness.

Keep in kefir should be no more than 3.5-4 hours. This will be enough to get a delicate taste.

We will need:

• pork neck - 2 kg
• onion - 1 kg
• kefir -05-0.7 ml.
• salt, ground black pepper to taste
• ginger - 1 tablespoon
• spices - I use mixes that include chopped coriander, cumin, paprika, nutmeg
• dried herbs
• red ground pepper

Cooking:

1. Cut the neck into pieces 5x5 cm. It is better not to cut smaller pieces, because in this case the pork will turn out dry. You don’t need to cut any more either, there is a risk that it will not have time to fry inside. Put everything in a large bowl.
2. Cut the onion into very thin half rings. Mash it up so that the onion releases its juice and add to the bowl.
3. Stir everything together, pressing lightly on the onion so that the juice is absorbed into the pulp.
4. Add spices, herbs, pepper, kefir. Mix again, lightly pressing on the contents so that the marinade quickly nourishes each piece.
5. Leave in a cool place to infuse. It is not advisable to put in the refrigerator. You can stir occasionally.

It is better to salt the prepared pieces 30-40 minutes before the moment when you start frying the kebab. Salt is not recommended before. The salt draws the juice out of the pulp. And if you salt it before, then the pulp will never turn out juicy.

This is one of the main secrets of making a juicy product. Do not ignore it, and then it will always turn out juicy for you.

With soy sauce and lemon juice

This composition also has an acidic base, only now lemon is used for this. And soy sauce will give the finished dish a piquant taste and a beautiful ruddy roast.

We will need:

• pork neck - 3 kg
• onions - 5-6 large onions
• lemon - 1 pc.
• spices for pork
• salt - 1 tbsp. spoon
• pepper - red and black
• soy sauce - 2 tbsp. spoons

Cooking:

1. Cut the meat into 5x5 cm pieces. Transfer to a bowl.
2. Stir everything together, pressing lightly on the onion so that it releases the juice.
3. Squeeze juice from lemon, add spices, pepper. Mix again, pressing lightly on the contents to quickly saturate each piece.
4. Keep in a cool place for 3.5-4 hours, stirring occasionally.
5. Salt 30 minutes before frying.

Delicious kebab using olive oil

If you purchased a leaner part for the barbecue, such as a tenderloin, then in order for the flesh not to turn out to be dry, you can use a marinade with olive oil.

We will need:

• pork tenderloin - 1.5 kg
• lemon - 1 pc.
• olive oil - 4 tbsp. spoons
• paprika -1 teaspoon
• ground coriander - 1 teaspoon
• pinch each - ground ginger, cinnamon, nutmeg
• pepper - red and black
• Bay leaf

Cooking:

1. Grind and mix all the spices, add pepper, chopped bay leaf. Pour the mixture with olive oil, mix, leave for 20 minutes so that the spices combine with the oil and the flavors combine.
2. During this time, cut the tenderloin into medium pieces and then put in a bowl with the finished mixture. Mix. Close the lid or cover with cling film.
3. Leave for 1-1.5 hours at room temperature, periodically mixing the pieces with spices and oil so that they are saturated with juice evenly.
4. Salt 30-40 minutes before frying.
5. Lemon cut into rings. Thread the pieces on skewers, alternating with lemon rings, fry on the grill until tender.

With mayonnaise - the most popular

This method is perhaps one of the most popular among the people. Well, we love mayonnaise ... It is also better to use it when cooking barbecue from leaner pieces, if it is appropriate to talk about pork.

We will need:

• pork - 2 kg
• onion - 1 kg
• mayonnaise -350-400g
• spices for barbecue
• mustard - 3 tablespoons
• salt, pepper to taste

Cooking:

1. Cut the meat into 5x5 cm pieces. Place in a bowl.
2. Onion cut into thin half rings. Mash it up so that the onion releases its juice and add to the bowl.
3. Stir the contents, pressing lightly on the onion, to form juice.
4. Add spices, pepper, mayonnaise. Mix everything.
5. Leave to infuse for 6-7 hours, preferably overnight. It is better to keep the sliced ​​\u200b\u200bpieces in mayonnaise in the refrigerator.
6. Salt is better 30-40 minutes before cooking. It is also not recommended to keep the pieces in salt for a long time.

In tomato juice and with tomatoes

The pulp is very tasty and juicy if you use tomatoes for the marinade. So that all the juice collected from tomatoes is preserved and does not leak out during frying, add a little vegetable oil.

We will need:

• pork tenderloin - 2 kg
• onion -1.2 kg
• tomatoes -1.3 kg
• fresh ginger - 30 gr
• vegetable oil -4 tbsp. spoons
• spices - 1 tbsp. spoon
• pepper - 1 teaspoon
• salt - 1 tbsp. spoon

Cooking:

1. Cut the meat into large pieces.
2. Onion cut into thin half rings.
3. Grind 800 g of tomatoes in a blender bowl with ginger. If there is no fresh ginger, then you can add it in powder.
4. 500 gr tomatoes cut into slices.
5. Mix all ingredients with onion, tomato juice and spices. Mash the contents so that the juice is better absorbed into the pulp.
6. Add chopped tomatoes. Mix gently so that the tomatoes remain whole.
7. Withstand 4-5 hours.
8. Salt and drizzle with oil for 30-40 minutes. Mix.
9. Thread onto skewers and grill until done.

On mineral water

Also a very popular option among the people. This is also a long way. It will be necessary to withstand pieces of pulp in water and onion juice all night.

The advantage of this method is that the water has a neutral taste. And the taste of the product is revealed in this case most fully. And the second plus is that the pulp softens with the help of mineral water, and becomes very soft, juicy and fragrant. And its fibers under the influence of mineral water become more elastic and spices are better saturated in them. And the finished product becomes more fragrant and remains tender at the same time.

We will need:

• pork - 3 kg
• onion -1 -1.5 kg
• highly carbonated mineral water - 1 liter
• spices
• salt pepper
• vegetable oil

Cooking:

1. Cut the pulp into pieces 5x5 cm.
2. Onion cut into thin half rings. Mash it so that the onion starts up the juice and add to the pulp.
3. Stir everything together, pressing lightly on the onion to release the juice.
4. Add mineral water. It is better to choose water with potassium and sodium salts.
5. Add spices and pepper. You don’t need to salt right away, this can make the meat tough, it’s better to salt it 1-2 hours before frying.
6. Leave the pieces in a mixture of water and onion juice for 12-15 hours, putting it in the refrigerator, stirring occasionally.
7. Before cooking, drain the water, remove the onion and add a little vegetable oil. In this case, when frying, the pieces will not burn.

Here are just some of the ways in which the finished dish will turn out tasty and juicy. However, there are still options for keeping the pulp in red and white wine (for lovers), in pomegranate and tomato juice. There are also recipes based on sour cream, and with the addition of balsamic vinegar. However, like regular vinegar. And lovers of beer and a specific taste, withstand the pulp in beer.

When the chopped pieces are mixed with all the ingredients, it must be tightly closed, and put under oppression, pressing down with something heavy.

If you use fast methods, for 3-4 hours, then it is better to keep them in a cool place. And if you need more time, then it is better to keep in the refrigerator.

But that's not all, for the barbecue to turn out well, it should also be properly fried.

How to barbecue properly

1. Before frying the chopped pieces, they must be properly strung on skewers. You don't need to string them too tight. There should be some space between them for better frying from all sides.

2. You need to string them evenly so that they are evenly on the skewer, and so that nothing hangs in separate pieces.

3. If onions were used for the marinade, then it must be carefully removed from each piece. If this is not done, then the burnt onion will give a bitter taste to the dish and deprive it of the desired flavor.

4. If no oils were used, then before frying, you can coat each sliced ​​\u200b\u200bpiece with vegetable oil. This is necessary so that the pulp is well fried inside and not burned on the outside.

5. Coal can be bought in the store already prepared, although there are many opponents of this. And opponents, as a rule, make the coals themselves. They take firewood from deciduous trees - birch, aspen, apple tree ..., burn them, and when coals appear, they fry on them. You should not only fry the pulp using coniferous firewood, this can spoil its natural smell and taste.

6. During frying on the grill, you must constantly turn the skewers so that the pieces are fried evenly. Care should be taken that the coals smolder well. If the heat is weak, then the pulp will dry out, and if flames constantly escape, then it will begin to burn. To do this, keep a bottle of water ready. And as soon as the flame breaks out, it should be immediately extinguished with water from a bottle.

7. During the entire frying, you must be near the barbecue to monitor the whole process.

8. When the kebab is browned, you can check its readiness by making an incision on the piece that is the lightest. If no blood flows out of it, and inside it is a pleasant pink color, then the dish is ready.

9. Remove it from the skewers to a large dish and cover with a lid for 5 minutes to let it rest. Rested, it will be even juicier and tastier.

10. Serve the finished dish with grilled vegetables, fresh vegetables, herbs and onions aged in vinegar.

The next topic, in fact, should have been put in the first place. But since the article is about marinades, they went first. Therefore, although belatedly, we will dwell on this important topic in more detail.

How to choose pork for barbecue

What kind of meat you choose for cooking also depends on what kind of barbecue you get. You can make an excellent marinade, fry the pulp well. But if it is bought wrong, then it will be difficult to prepare the perfect dish.

And it is best to use the neck or loin.

1. It is best that it is fresh. From this, the finished product turns out to be the most delicious. In extreme cases, you can use frozen, but only under one condition. If you bought it fresh, you froze it yourself, and thawed it only once. They thawed it just for this occasion, that is, for cooking.

2. It must be thawed at room temperature, in a natural way. No hot water or microwave.

3. Also, you should not buy a ready-made product in the store. After all, we don't know what's in there. And so the result can be unpredictable.

4. Pay attention to the appearance when you buy it. It should be pale pink in color, with thin fatty streaks. If it is red, then it may be old and it is best to discard it. The finished dish from it will be tough, no matter how it is pre-cooked and fried.

5. Taking too fatty pieces is useless. During frying, excess fat will drip onto the coals, burn on them, and this will give the finished dish an unwanted smell.

6. A fresh product should not have foreign odors, only a fresh, almost neutral smell.

7. When pressing on it, no blood should be released. And the trace from pressing should disappear almost immediately. If the trace remains for a long time, then the pulp was thawed and frozen again.

8. During an external examination, look at the consistency, it should not be matte, but glossy. It also shouldn't stick to your hands.

Now, when going to the store, always choose the right piece. And then any dish will turn out delicious for you.

Pork skewers in own juice without marinade

Despite the fact that I know different ways to marinade, I am constantly looking for new recipes for myself. And I found this original way.

This recipe differs from all those proposed above not only in this, but also in the fact that when choosing the main product, not the neck part is taken, but carbonade, and it is cut not in the usual pieces, but in thin plates in the form of steaks.

This is such an interesting and original recipe! How is he to you? Did you like it or not?

And in general it is very interesting, what methods do you usually use? Maybe you have your own original ways. It would be great if you share them with us!

In today's article, I tried to tell in great detail about all the nuances of preparing a delicious, tender barbecue. Attention should be paid to all stages of preparation. They are all equally important and significant. To cook a delicious dish, you do not have to ignore any of them. And only then it will turn out tender, juicy and very tasty.

Bon appetit!

We went to visit a friend at the cottage. She made barbecue according to this recipe. We were annoyed when we found out that she hadn't even marinated the meat when we arrived. But as a result, after an hour, meat and onions were already strung on skewers.
As a result, everyone was surprised how tasty and juicy the meat turned out to be. And that's just 40 minutes of marinating!
And the bow is just adorable!

Pork pulp - 1.5 kg
Vegetable oil - 100 ml
Onion - about 0.5 kg
Suneli hops - 1 tsp
Black peppercorns - up to 1 tsp
Allspice peas - up to 1 tsp
Coriander beans - to taste
Salt - to taste

In my notebook, or rather, in the notes on my computer, this recipe is saved under the name "pork shish kebab with onions from an old Armenian." With meat, everything is clear - this is any pork pulp (neck, ham, shoulder), the whole point is in the marinade in vegetable oil and in large pieces of onion.
It was stated that almost 40 minutes are enough for pickling, but meat can be stored in it in the refrigerator for at least three days. Onion quarters are soaked in marinade and then fried over coals along with meat - this is something ... Very tasty! Bulbs need to be taken medium-sized.
For pork skewers with onions in Armenian marinade, prepare all the ingredients according to the list, i.e. pork meat and everything for the Armenian marinade.
Prepare the marinade. To do this, combine vegetable oil with chopped (pressed) black pepper, allspice, coriander, a mixture of suneli hops and finely chopped one onion. Stir. Wait a little with salt, it will come in handy before frying.
When you peel the onion, be sure to leave the "tails", and you can also "spouts", so to speak))) This is done so that when cutting the quarters of the onion, they do not fall apart. They will then sit on a skewer, roast over coals along with meat, and at the same time retain their shape!
Cut the pork meat into pieces and place them and onions in the marinade.
Put the meat in the marinade
Stir so that the marinade gets on each piece of meat and the onion quarters are evenly distributed between the pieces of meat. Those onion quarters that are on top should be placed cut-side down. Before use, store marinated meat in the refrigerator and take it out at least 1.5 hours before cooking.
By the time the coals in the grill are red-hot and ready to fry kebabs, plant pieces of meat mixed with pieces of onion. Lightly salt the skewers before frying. Do not move the meat tightly to each other, let there be an opportunity for the skewer between the pieces of meat to heat up and give off its heat.
Grill pork skewers with onions over coals until the meat is fully cooked. Check readiness by slicing the pieces with a knife to the skewer. The color of the finished pork is familiar to everyone, there should not be any redness and blood.
Pork skewers with onions in Armenian marinade are ready.

Dear readers!

I suggest you cook barbecue in a marinade with vegetable oil. This marinade is interesting in that 40 minutes is enough for the meat to marinate, and the meat in it can be stored for a long time without a refrigerator, and, importantly, the meat is fried twice as fast.

AND INGREDIENTS:

• 1 kg of good pork meat
• 300 g onion
• 100 ml vegetable oil
• ground black pepper
• coriander
• spices for barbecue

Unusual marinade - barbecue in vegetable oil

COOKING:

We wash the meat, cut into portioned pieces. We cut coarsely, the skewers will turn out juicier.

To prepare the marinade, as you can see, you do not need traditional vinegar or mayonnaise. Pour vegetable oil into a container for marinating shish kebab, add black ground pepper, coriander or just spices for shish kebab, salt to taste. Mix the marinade well.

It is better to take a small onion. We clean it, we wash it. Grind one onion very finely, add a little salt and grind thoroughly until onion porridge is formed. Add it to the marinade and mix well.

The rest of the onion is cut into rings or lengthwise into 4-6 parts. If you cut along, then in order for the onion not to fall apart and not burn when cleaning, we do not cut off the tails and spouts.

We put the meat and onions in the marinade, mix well, preferably by hand, then every piece will definitely be in the marinade. We leave our kebabs in the marinade for 40 minutes. If you do not plan to fry them right away, if you have prepared them in advance, then the meat should be completely covered with oil.

The kebabs are marinated, we string them on skewers, alternately meat, onions and on the grill.

Do not go far, turn it over more often so that it does not burn, as the vegetable oil will drip and the coals in the brazier may ignite. Don't yawn, just fill them with water. Since I will have guests today, I cook meat skewers and . In the photo, he is in the background.

This is the best barbecue marinade I have ever tried. Armenian marinade, any meat is suitable: lamb, pork, beef.

No, I do not claim that the method is the only true one, but I got this recipe from one old Armenian. In general, this best barbecue marinade is interesting in several ways: it marinates quite quickly (40 minutes), the meat in the marinade without a refrigerator for three days feels fine (well, with such heat as last summer, I still didn’t I would take risks, of course, but at 25-28 degrees it’s normal, the main thing is not to put it in the sun), and it fries very quickly - one and a half to two times faster than usual.

No vinegar, mayonnaise, wine is required. Only normal, unrefined sunflower oil. Better homemade, of course.

Next up are the spices. Well, on the one hand, to taste, but there is something important: pepper (from hot ones) is only black, for flavor - fragrant. (Uhh… how I tried not to make it very spicy this time – people who were not used to my cooking were tasting…) Coriander is highly desirable. All this needs to be done quite coarsely - without pieces, but not into powder.

Ingredients for making the best barbecue marinade:

• meat 1.5 kg;
• onion 0.5 kg;
• unrefined sunflower oil 150-200 ml;
• ground black pepper;
• black pepper allspice;
• coriander;
• hops-suneli;
• dry cilantro;
• salt.

The barbecue recipe is very simple. Pour 150-200 milliliters of oil into the bottom of an enameled bowl, pour spices. That's not all. If you want, you can leave it at this level, but you can also make the meat spicy. Well, if you are too lazy to mix, you can pour good suneli hops, but in general - herbs to taste. Dry cilantro (only a little) and tarragon are welcome. Salt - count on the amount of meat. Mix well, sir. And let's drink.

Next we need a bow. A lot of. Half a kilo per one and a half kilograms of meat, at least. Another subtlety, but from another person from the Caucasus ... Georgian this time: we clean the onion, but do not cut off the noses and tails. Onions, of course, it is better to take small ones.

And cut them lengthwise, into quarters (if large, you can into 6 parts). One, the smallest, or half is very finely chopped and well squeezed with a little salt.

We throw everything into the marinade, knead well.

Only now it comes to meat. To be honest: in such a marinade, even dry beef will turn out quite well, but it is best to take a pork neck.

We cut the meat for barbecue coarsely, it will turn out juicier. Well, if you take lamb, you can and smaller.

We throw it into the best barbecue marinade, knead it well, knead it with your hand ... Turn the onions that are on the surface, turn the slices to the meat and press down. If you plan to fry not in the near future, I advise you to pepper on top and pour oil so that the meat is completely covered. Everything, the best barbecue marinade is ready!

Meat ... We string, sir, according to the classics: meat-onion-meat. The edges are meat.

And now I will explain why the onion was cut in this way. It must be strung on a skewer, piercing each quarter from the inner layer outward.

Then you will check out what a real skewered onion is! The nose and tail will burn and a delicious onion baked with meat will remain.

Now I’ll explain why it is with this barbecue recipe that it fries faster: the oil, melting and burning out, warms it up from the inside, but at the same time does not allow it to dry out. The only thing is that when dripping, fat often ignites coals, so you need to watch and extinguish, if anything. Well, it is desirable to turn them over more often.

Bon appetit everyone!

This recipe was recommended to me by a cook from an Armenian restaurant, in his words, this is the most correct barbecue.
Of course, the most important thing in barbecue is meat! The choice of meat is a whole science, I will share my secrets. I cook pork skewers (if you don’t like pork or it’s not allowed for religious reasons, you can take other desired meat), I usually buy meat in the market, it’s better from a seller I know (I don’t advise taking it in stores - it often comes across with water, not only fool for money, and instead of frying the meat starts to cook from the inside), meat on the market usually lies without a refrigerator, this is a guarantee of freshness (otherwise it would stink), the meat should be soft, when pressed with a finger, the hole should quickly tighten, it is better to give preference to the pork neck (the loin is just as good), you should not be afraid of white loose fat (such fat accumulates), it is better to choose lighter meat (it is younger), do not hesitate to smell it, twist it in your hands. On average, for 3 eaters you need about 2 kilos of meat (namely, meat and not marinated shish kebab).

So let's start cooking! cut the meat into small cubes (the size of a child's fist or a large chicken egg), remove various veins or films, we don’t need them!

The next most important ingredient is the well-known onion! it is better not to take red or white onions (it has been experimented many times, it behaves ambiguously), ordinary onions are better! we cut the onion in any order (rings, semicols, cubes, chop - AS YOU WANT). The main rule of onions should be 1 to 1 to the weight of the meat! 2 kilos of meat - 2 kilos of onions! we pour the onion into a deep container (pan, basin), and we crush what there are relics, squeeze our hands (we need juice).


We add our chopped meat to the onion and squeeze again, knead the meat and onion like dough!


pepper with finely ground black pepper (preferably from a mini mill), do not spare the pepper.


Next, we need one glass of mineral water, choose the water to your taste, just do not take water like ava minerals or bon aqua, you need real mineral natural water! Essentuki, Borjomi, Narzan are well suited from popular brands. (well, if you are an Armenian, then of course Borjomi).


knead everything well, cover with a plate of a smaller diameter pan or basin, put oppression on top (a stone from salting or a jar of water). leave for 12 hours (at night), you can do with 2 hours, you can stretch for a day. if time is short, leave at room temperature, if 12 hours are left, then in the refrigerator.

SALT!!! There are some fundamentals here! Some argue that you need to salt raw meat, because this way it is better salted inside. others argue that you need to salt the finished meat, because the salt in the marinade negatively affects the softness of the meat ... I have an alternative option, I salt the marinade 10-15 minutes BEFORE BAKING !!! 2-3 teaspoons per serving.

a little about the coals, the coals should be well occupied, be hot, but it’s too early to cook, you need to wait a pause - the coals should “sit”, a little ash white pollen will appear, now is the time !!!

we put the meat on skewers (do not leave pieces of onion or plant vegetables on the meat - all this will burn and the meat will be bitter). Fry should be only on the other side, no need to fry the meat in a circle! if the choice fell on pork, then on good coals, the pork cooks quickly, well browned on the one hand, good on the other, 10-15 minutes back and forth and it's ready !!! do not dry the meat!!! there should be juice in it, but not red, light yellow (like vegetable oil). remove the meat and sprinkle with chopped herbs (to your taste)
And please ... no vinegar, lemon juice, kiwi and other meat-killing sours!
thank you for your attention… and… here it is! enjoy your appetite!