BBQ season

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

I have already written about summer and figure, about summer and mosquitoes, about summer and vacations, but why did I never write about summer as a triumph of culinary talent? I am correcting my omission. I just can't help but write about how delicious it is to live in the summer.

So, the first thing that comes to mind is a foray into nature with the same barbecue. True, now a certain variety has appeared in the barbecue group: grill and barbecue have joined them. The world community is already aware that in order to prepare the most important off-site dish, you can use the meat of almost any animal. Traditional pork, and tender chicken, and canonical young lamb, and aggressive bovine testes, and manly liver, and strict beef, and solid sturgeon, and tender trout, and graceful shrimps … I would list more if it had not choked with saliva. You can cook anything tasty on an open fire, the main thing is to remember that the technology is followed and that each product requires its own marinade. Although this rule is not at all static - here you can fantasize as much as you like, achieving unusual effects. Here are a few marinades that are popular in our friendly barbecue company.

With pork everything is very simple - it can be pickled in anything. You can use mineral water, dry wine, tomato or lemon juice, kefir, beer, soy sauce, honey, or you can simply marinate it in your own juice - choose any method!

The kebab should be marinated for 6-12 hours. Remember only that salt draws out "all the juices" from the meat, so the kebab is salted about 30 minutes before frying.

If you prefer beer, please! After 6-10 hours, string pieces of meat on a skewer and fry, remembering to extinguish the fire that breaks out from dripping fat, with beer marinade.

It is suitable for both pork and veal and beef.

you can buy lamb? Fine! I would recommend making a kebab. made from rather fatty lamb chopped with a knife, but the adapted version allows you to use a meat grinder or a combine for chopping meat and everything else. So, And you can serve by wrapping the kebab in pita bread.

If you nevertheless decide to cook a shalyk, not a kebab lamb, then I recommend that you marinate the meat in a mixture of lemon juice, onion, kefir or unflavored yogurt. Or I also advise you to use fatty lard with meat so that the kebab does not turn out to be dry.

And the bird? Love chicken! I love it for a lot, but mainly because this bird can be given any taste, depending on what is next to it in a saucepan, frying pan, bowl. It is enough to marinate the chicken for 3-4 hours. This kebab can be served with pineapple. Or else: 2-3 tbsp. honey, 3 tbsp. soy sauce, 3 tbsp. lemon juice, ground red pepper. The "curry" seasoning is unchanged, which is best combined with chicken. Curry can be added to almost any poultry marinade.

If you are a lover chicken wings, then I can recommend the following marinade:, but the taste is specific!

It's time to remember about fish and seafood. It costs much less time to marinate fish, 1-2 hours, otherwise it will become very soft or the marinade itself will "cook" tender meat. Both fish and seafood love lemon juice, fresh herbs, and olive oil. Large fish (sturgeon, trout, salmon, silver carp, carp) It would be nice to mix herbs with cream, which will give the fish extra tenderness.

Shrimpsespecially the royal ones - a grateful dish for a grill party. This marinade is heated and cooked over low heat until the sugar dissolves. Then cool and pour the shrimp. Marinating time 10-12 hours in a cool place. The marinade is simpler, but with an equally impressive result:

And finally, Memo for the kebab lover:

- Meat should be selected with a layer of fat, otherwise the kebab will be dry.

- If possible, try not to use vinegar as a marinade - it kills the original taste of the product.

- Do not take both frozen and steamed meat for barbecue. In the case of steamed meat, the meat should "rest" for 4-5 hours until the excess blood goes away.

- Meat kebab is salted about half an hour before cooking.

- If you have a little time for marinating, then do not put the meat in the cold, but leave it at room temperature for 3-4 hours.

- The meat should not be too wet before skewering. Moisture will create a quenching effect.

- Any greens and vegetables are suitable as a side dish for a shish kebab.

- Barbecue should be cooked at the rate of 300-500 grams per person.