How to fry a delicious barbecue. Chef reveals all the secrets

What kind of meat is suitable for barbecue

Pawn tasty and juicy kebab - properly selected and marinated meat.

Traditional kebabs prepared from lamb. However, she has a peculiar odor, which not everyone will like.

Chicken kebab certainly appeal to many, because it turns out tender and flavorful. For it is possible to take the breast or legs.

Barbecue beef suited thick edge to the bone, that is, back.

But the most popular option is pork - namely, pork neck. It is because it comes out most juicy kebab.

Whatever meat you choose, be sure to check that it is of high quality. Good meat does not stick to hands, which appears when you press the pit quickly leveled. It does not have sharp, unpleasant smell, to be covered with blood or mucus.

When buying a piece of cloth to apply: if there were traces of pink, it means that the meat has undergone chemical treatment.

Fresh and frozen meat should not be used. Of the pair (when after slaughtering less than three hours) will hard skewers. However, as from frozen, since the defrosting flows out most of the liquid. It is best chilled meat will do.

How to cut meat

Cubes with smooth edges 3.5-4 cm long. If the pieces are smaller, the Undermountain and barbecue will be dry. If too large, then the meat will be a very long time to prepare, and can not even fry.

Chicken legs is better to release from the bones. So it will be easier to thread the meat on a skewer, and then not have to gnaw bones.

Beef want to remove all veins: when cooked they begin to shrink, and the meat will lose juice.

Concerning pork, The streaks of fat is better to leave, because there is a school because of them skewers.

How to marinate skewers

More juicy and aromatic meat will make the marinade. Fresh, just bought the meat just enough salt and pepper and immediately ready for frying. But if you're going to cook kebabs later, it is desirable to marinate meat.

Marinade retains all the properties of the meat for a day or even two.

Daniel Znamenskii

Very often, a marinade made on the basis of onions, yogurt, tomato juice, beer or fruit juice and seasoned with spices.

It is not recommended to pour in the marinade vinegar. He pulls the fibers, making good meat becomes dry. Vinegar sin producers already marinated meat for barbecue. Firstly, vinegar soften the very rigid, old meat. And secondly, they can and spices to mask the smell of stale meat.

How to prepare your barbecue

Try to find a windless place that sparks from the fire is not scattered around. For safety reasons, do not put the barbecue near flammable objects, such as dead wood, firewood, garbage. Also, you can not install a grill hanging branches of trees and near buildings.

It is important to choose the right wood. Oddly enough, it directly affects the taste of barbecue.

Categorically not suitable conifers. When burning wood such recovered resin. If the meat is saturated with them, it will acquire a characteristic flavor. Nor can we take a tree covered with paint or varnish. For example, the old chair legs. This has a negative impact on the taste of meat, and your health.

Best suited deciduous trees, such as oak, linden, birch, and all the fruit species, such as apple, pear, cherry. Firewood must be dry and not too large, otherwise they will be long burn through.

If you do not have time or opportunity to seek appropriate firewood, ready to buy coal. They can be found in almost any supermarket.

It is desirable that the bag was written: "birch coals." On average embers ignite in 20-25 minutes.

Daniel Znamenskii

Paper packaging from under the coals is useful for ignition. Do not use this any chemicals. It's not safe, and barbecue propahnet chemistry.

As stringing meat

It is best suited for cooking skewers of shish kebab. You can also fry the meat on the grill, though it is not the traditional method of cooking barbecue.

I do not recommend to use corner skewers. Take the flat stainless steel skewers. Meat on them would be to sit tight and will not roll over on their own when frying.

Daniel Znamenskii

Stringing meat on a skewer should not be too tight, or it will not fry thoroughly from all sides. But to distribute it far away is not worth another. Strung the pieces so that they are slightly in contact and not to skewer was seen between them.

If pieces have turned out different in size, the edges better accommodate those smaller. To the meat was succulent, alternate it with small pieces lard. If meat is something hanging, it's best to cut these parts, because during cooking they turn into embers.

When and how to put the meat on the grill

Skewer should languish over the glowing coals. If coal is covered with white ash, then it's time to cook. If suddenly the heat a little, then wave your barbecue on something flat.

Before preparing throw on the coals a few sprigs of rosemary, sage or tarragon. Then the meat will absorb the aroma of herbs.

In no case can not cook meat over an open fire.

Daniel Znamenskii

Skewers need to spread on the grill tightly. The first 3-5 minutes, turning them over frequently, the meat was covered with a crust, and has kept all the juice inside. Then rotate the skewers every 2-3 minutes to barbecue not burnt, and fry evenly.

Because of the fat dripping from the meat embers can flare up again. If this happens, simply move the skewers to the side and stir the coals and continue cooking.

Strong flame can be extinguished with water or remaining marinade. Pre-type liquid in the bottle, the lid do several small holes, and if necessary water the coal by removing or skewers pushing aside.

Contrary to popular belief, water does not necessarily barbecue. This does not guarantee the juiciness of meat.

How to fry a shish kebab

On average kebab being prepared from 15 to 25 minutes. It all depends on the temperature of coal and natural conditions: in summer the meat fry thoroughly faster.

To check the readiness of barbecue, score the thickest piece of meat and a little push. When released the colorless juice, then it's time to remove the skewers from the barbecue. If the juice of a red tint, then you need a little more meat to roast.

Serve skewers better original sauces.