How to cook barbecue
I think these tips will be useful to all who are waiting for the onset of warm days of may to go with friends on the nature and eat a tasty kebab!
How to ignite the coal in the grill
Before we tell you how to cook shashlik, a few words about the right fire. A few chips, some paper and a few pieces of dried coal should light themselves, without any liquids for ignition. No need to desperately blowing and dirty nose with soot! If the wind is not enough, use the fan. If the wind is too strong, place the grill so that the wind didn’t blow out the flaring coal.
Over the fierce coals, pour coal is twice more than you usually take. Let inflames itself, don’t touch it, go about their business.
With tongs, remove the coals, which lay above and have not yet had time to really flare up. Put them all in a pile in the other side of the grill. Perhaps they will soon need, and during this time just have time to ignite as it should.
Leave only the well erupted coals and spread them slide to the edges of the grill, leaving the middle free. So it is necessary that the kebab well fried on the edges and not burnt in the middle. Let the coal be covered by the first white ashes, then obmanite his fan and place the skewers – you’re good to go!
Very often for marinating the skewers using the onion. Why? Apparently, to influence the taste and structure of meat. But tell me, if you put all the meat bulbs, meat somehow change? No! But if you just chop the onion, and in this case, the impact will be quite small!
So pour chopped onion coarse salt and spices, but how should repress his hands to let the juice. Now let’s meat!
Cut into small pieces the back part of the Ovine thigh. The tail is cut into flat squares. Mix meat and fat with salt, onion, cumin, crushed coriander seeds and black pepper.
Cook the skewers after two hours of marinating, carefully removing the onions from the meat.
Frequently turn the skewers, they will barely begin to drip juice and fat. Do not let be ignited coals.
After 10-12 minutes everything will be OK!
Case in the meat.
The easiest way to prepare a good kebab of high quality meat. For barbecue beef does not need virtually any marinade. It will be enough to make corned beef and season with pepper.
More important than spices right rare. If the meat is tenderly juicy in itself, to maintain the juiciness, the pieces on the skewers should be cut a little larger.
There is no greater folly than the phrase «Real Barbecue is…» – finish your sentence at its discretion. Barbecue is hardly anything, strung on skewers and fried on coals. Not to mention the meat, even if it’s pork in the book of the lamb. Without me all know that pork is a marvel, as good for a barbecue. I would also fried… well, almost without spices. But out of respect for tradition, here you are!
Wipe through a grater a few medium tomatoes and filter transparent, almost colourless juice. Let the pulp, seeds and skins remain in the sieve or thin muslin. Add the tomato juice, the same of soy sauce, starch, paprika, honey, salt and a little sesame oil. How should stir the marinade and dip into it fairly coarsely chopped meat.
Separately cut into small cubes pepper, leeks, garlic. String the meat on skewers and sprinkle it with this mixture.
During grilling the skewers, after the meat is covered with the first crust, put the remaining in a bowl, marinade brush. Watch the skewers carefully, because this marinade is prone to scorching.
But paired with a good alcohol such kebab is very good and justifies all the hassle. Now you know how to cook barbecue. All a pleasant appetite! Learn a lot of useful information, you can visit the family forum vsezdorovo. Here you will find great people, who will always give good advice!