What is different from the barbecue shish kebab? Bashny.Net

Today is Saturday, and I'm going to the cottage with friends in the barbecue (and not only :)), under the topic I want to tell you the difference between a real barbecue on the barbecue.

To begin with, and a barbecue and barbecue - a triumph in the open air, it is both the process and the result, the name of the holiday, and most meals. American uncontested similar type of holiday calls barbecue, an Englishman - or a barbecue grill, a German - grill, and we - barbecue.






7 basic differences

1. Skewer - on the grill, barbecue - in barbecues.

2. Skewer - kebabs, barbecue - on the grid.

3. Skewer, mainly small pieces, barbecue - large.

4. Skewer eating satsebeli with barbecue - with Tabasco.

5. Skewer with grass and vegetables, barbecue - with fries.

6. Skewer marinated always, barbecue - the mood.

7. Skewer en plein air (sadoogorod), barbecue - on BBC kyu-party.



2. Modern name of this dish is obliged XIX century American advertising, which read: Bar-Beer-Cue-Pig [bar BIE-cue-Pig], which translated into Russian means "a bar-beer-chat-pig».

BBQ in America - this show and hobby kind of sport. There's even invented a word - bibikyuer that nothing except the barbecue is cooking. But like a hobby Americans elevated to the rank of profitable activities - even arrange special championships where the winner of the prize fund sometimes reaches a hundred thousand dollars. The most famous of these is held in the South African steppe, not far from Cape Town. Every year, in November (in South Africa in November - the last month of spring), it is going to two hundred thousand people. This festival is called Braay.



3.Amerikanskie bibikyuery approach to work methodically and thoroughly. For starters, they pay great attention to the selection of meat, its variety, origin. In the case goes and pork and beef and mutton, and chicken. As for the chicken, the future victim have to "educate" not close the henhouse, but somewhere on the open pasture. And be sure the meat must be bold, otherwise the final product will get stuck in the teeth and jaw tire. That is why, perhaps, the most popular among young Americans are pigs.



4.Bibikyuer - a professional thermometer measures the temperature in different parts of his unit, and then data is entered into a special drawing. Now he knows how to throw firewood on the fire, which are dried beforehand - this is done in order to avoid a thick wet smoke, leaving a layer of meat on malosedobnoy soot.

Now the most important thing right to produce so-called "osmosis" - in Russian it means to put on the surface of the meat so much salt that formed during cooking crust retains moisture inside. Are bibikyuer meat with crushed garlic, grated onion, pepper all sorts of other ingredients, in mind he has only one thing - osmosis. Therefore bibikyuer waiting soaked juice and seasoning stick. Only then sprinkled over the meat (but not rubbed!) Condiments. And what is very important in American barbecue - meat almost never pre-marinated. In the process of cooking roasted pieces are often sprayed with water or white wine - that's as you wish.



5. What As for the frying and bake devices - barbecues - that their choices may be the most wide from compact devices that easily fit into the trunk of a car, to ceramic garden tables, where the center is located countertop grill and oven serves as a support. But for large companies is still useful to have a relatively large and comfortable brazier rather than a table with a variety of twists, a lot more to fit 5-6 people.



6. What you need to know when buying a barbecue?

The walls of the vast majority of the models is quite thin and not able to withstand very high temperatures. So keep in mind: grill for coal is just the detail that you need to pay attention. She has not in all models, and its absence significantly reduces the life of the product. However, there is one more important point.

Lattice though helps reduce the "maintenance" of the walls, but not always. But the heat resistant coating to help, even if the walls are not thick enough. Good heat-resistant enamel can withstand temperatures of 700 degrees, the coals are heated to just 400 degrees. The inexpensive barbecue paint withstands only 200.



7. Skewer - a delicate matter

Now let's see what we have going on. First - about the terms. The word "barbecue" - not of Caucasian origin, as many think. In Russian, it turned out, because of the Cossacks Cossacks and Russian soldiers - participants of the Crimean campaigns of the XVIII century. This word is a corruption of the Crimean Tatar "shish" - "spit." "Shishlyk" - "something on a spit." Azerbaijanis, like other Turkic and Arab nations called skewers "kebab", Georgians kebab - mtsvadi, Armenians - horovts.



8.Odnako as the dish is not called, there is a precondition: barbecue - the only dish on the menu and the main assembled company. On the table are to be tomatoes and other vegetables, herbs, cheese, spices and wine. They only stimulate the appetite, but do not distract him. And no salmon, caviar, "Olivier" or salads!

As for alcoholic drinks, by the rules of any vodka or fortified wines will not find a place on the holiday table.



9. Any barbecue starts with the choice of meat. For our latitudes, perhaps more suited pork neck. Best of all - with streaks. Carbonate or ham are not suitable, because the lean meat will dry on a skewer. Fat also gives the necessary juice, and meat will just melt in your mouth. For special gourmets can recommend the pork ribs, which are cut in pairs.



10. Currently, the barbecue has become so popular in Ukraine, which may well be considered a national dish and prepare from any meat. Mutton is good - do not say anything! But the meat was juicy, need a lot of loins. And the lamb must be young. Skewers of poultry - also a decent meal. You can use the fillet, and you can chop the whole bird into small pieces. And another tip: if you have the age of the meat is in doubt, just take the skewers on a nice fat piece. The logic is simple. Fat quickly melts and impregnates the meat like juice.



11. Under each variety of meat you want to use your marinade. Marinades can also serve as yogurt, kefir, tomato juice, lemon, onions, mayonnaise, herbs, adjika, mineral water with gas ... However, every cook has his own recipe, which has been repeatedly tested, appreciated and considered as the best.



12. The classic version is considered the onion marinade - not cut into large rings, they are of little help - and scrolled through a meat grinder and mixed with the meat, so that it is fully soaked with onion juice. Salt and pepper are added to taste. Then cut into rectangular pieces of meat mixed with this adzhika prepared only from tomatoes, pepper and spices and put under the yoke of a few hours. Only after these procedures recommended stringing meat on skewers, placing them over the coals (but not on fire!) At a height of 10-15 centimeters, so that they formed a solid "roof of the meat." Here is the effect of barbecue grills. Pieces of meat must be firmly in contact with each other - then the edges will not char.

I wish you merry, delicious, raznoobraznorazvratnyh weekend,
Remember, we have to live in the buzz