Thanks to which the meat on the grill will be juicy, like grandmother's patty Bashny.Net

There is an opinion that our distant ape-like ancestor really became a “reasonable man” only after he learned to roast meat on fire. However, to cook meat on the barbecue as a pro, one genetic memory is not enough.



To become a master of barbecue, you need to spoil more than one piece of meat, paying for the experience with your own mistakes. Or carefully study our list of the most common mistakes, draw the appropriate conclusions and avoid mistakes again.

Do not buy ready-made pickled meat In supermarkets today there is a wide selection of pickled meat. But its quality is highly questionable.



Of course, if the car is already honking in the yard, then it is too late to do anything. But if you have time, it is always better to pickle good meat that you buy on the market.

Choosing meat is a great art. In the case of pork, the most delicious and tender grilled meat is the neck. No other part chews so well.



If there is time for a daily marinade, then take a hip cut (in the market it is called a buck or a bonfire). Try to choose meat with a small fat layer, then it will be juicy.

Confidently recognize fresh meat in the bazaar will help some subtleties. The piece should be elastic and have a uniform structure. Fat layers should be pure white, yellowish are in old animals, their meat is tough.

The hole from touching a piece of fresh meat quickly disappears. If the hole does not disappear and, moreover, liquid appears in it, such meat should not be bought.

Among the lovers of barbecue do not cease disputes, what marinade to cook, the meat became tender and melted in the mouth. We believe that the taste of meat should be improved as delicately as possible. So, vinegar and kefir make the meat soft, but change its taste not for the better.



Ordinary onions, spices to choose from (rosmary, thyme, oregano, basil), red ground pepper and salt. This set is enough to marinate the meat and not spoil its natural taste.

One of the most important issues is temperature control. You should start cooking meat only when the coal is slightly "gray". That's how it gives you the biggest heat.



Located in the grille coal should be evenly. So that the heat goes to every piece of meat. The grille temperature should also be taken into account. If it is not enough, then instead of beautiful tans on meat, you will get food stuck to the grille.



Therefore, the grille should be allowed to warm up for at least 10 minutes.

On our sites you can find a huge number of both factory and handmade mangals.

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But not all of them are equally good at their main task. The subtlety is that the ideal distance from coals to meat should be no more than 10 centimeters.



If the distance is longer, the meat will already be steamed rather than fried. As a result, you will only have to dream about a crunchy crust.

The first rule – do not turn the meat until it is covered with a hard crust. As a rule, two minutes will be enough for this.



Then turn over the pieces of meat and repeat the procedure. The crust will keep the juice and fat in the meat and will not let it drain onto the coals.



An interesting trick will keep the juiciness of the lyula-kebab and will not let him fall from the shampoo. The main secret is in the fat mesh, which is called an omentum.

If you wrap the mince in this net, it will become even juicier and tastier. Salnic is also used in frying the liver and lamb eggs.

All of the rules listed are important. But the most important rule of appetizing barbecue is a friendly company and a good mood. Good picnic, delicious kebabs, good appetite!