Mistakes on the way to the perfect barbecue

Kashlik was and remains the king of picnics. Even students would prefer it to fried sausages. If you don't have enough money for pork, you'll get chicken. After all, the preparation of barbecue is a kind of ritual, without which rest in nature will not be considered complete.



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Creating kebabs, not just meat fried on coals, is an art. On the way to the perfect barbecue, annoying mistakes occur, to prevent which our advice will help you to achieve a juicy, appetizing result.

Cooking barbecue

1. You buy pickled kebabs in cooking.
   It is on how the meat is marinated that the juiciness and tenderness of the barbecue depends. Such an important procedure should not be trusted by the seller from the stall. This one doesn't fix much.
   
   
   
   DepositPhotos Of course, if there are 20 minutes left before departure, 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.
   
   Regardless of the chosen marinade, there are certain rules on how to marinate pork kebabs. Pork itself is quite fatty, so you can not use mayonnaise and vegetable oil for pickling. This applies even to not very fatty parts of meat.
   
   
   
   
   
   The first important ingredient of the marinade is ordinary onions. The main rule: onions should be as much as meat! 2 kilograms of meat - 2 kilograms of onions! Onions will polish flaws if the meat was too lean or not young enough.
   
   Nutritionists do not advise pickling kefirIron and protein in meat are not absorbed with dairy products. It is better to use lemon juice, it will soften the fibers and at the same time give the meat a pleasant citrus flavor. The barbecue with lemon is soft and juicy.
   
   In the classic recipes of cooking kebab is often used alcohol. Pork kebab in wine It rightfully claims to be the crown dish of any country picnic, because it comes out incredibly fragrant and stunningly tasty.
   
   You have to try to spoil the meat with marinade. But sometimes it happens. In America, barbecue meat is marinated in Coca-Cola. But if you stop the meat in the marinade, and you may not find pork in the cola, soda will eat it.
   
   
2. You have too many pieces of meat on your skewer.
   Many people are too densely placed meat on the skewer, which makes them rather kebab. To each piece of meat was evenly roasted, leave a gap between it and neighboring millimeters. If the pieces touch, the result will be completely different.
   
   
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3. You cut meat unevenly.
   Obviously, pieces of different sizes take different times to roast. However, some people completely forget about this rule and cut meat into pieces of different sizes. If the piece of meat is much larger than others, then it can be planted on the skewer along. If you cut the meat in the wrong way and place it on the skewer, it will lose its juiciness. Uniform pieces will help prevent the problem and maintain juiciness.
   
   
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4. You put vegetables on skewers.
   Obviously, vegetables are roasted much faster than meat. It is impossible to remove them from the hot shampoo in the process, so they simply burn. As a result, there is an unpleasant smell from charred vegetables. If you want to make vegetables on the grill, fry them on separate skewers. It is recommended to do this after cooking meat, when the heat is not so intense. Then the vegetables will not burn, but evenly baked.
   
   
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5. You're using ignition fluid.
   If you want to save time, you might think it wise to use a ignition liquid. Remember that when using liquid for ignition, a dish cooked on coals can acquire an unpleasant smell.
   
   
   
6. You pour water on the coals.
   When you pour water on the coals, the temperature drops, and you find it harder to cook the meat properly. In addition, if the water gets to the meat, the roasting can turn out uneven. It is also better not to water the meat with a cold marinade. If the fire is too strong, move the skewers and embers with a stick.
   
   
   
   
   
7. You cook on an open fire.
   Everyone can remember the moments when they roasted sausages on an open fire and they charred. The problem is that the sausages are ready, they only need to be heated, but the meat is raw. Trying to roast it on an open fire makes no sense, because then the meat will be charred on the outside, but completely raw on the inside.
   
   
8. You use garbage instead of good wood.
   Some people use old fence fragments, rotten branches, everything that comes to hand, but not coal and good firewood. They do not take into account that the quality of wood determines not only the duration of burning, but also the taste of the finished dish. If you want the fire to burn evenly, use dry wood of the same size. It is better if the wood is hardwood.
   
   
9. You cut the meat to check your readiness.
   If you can't tell if the meat is roasted, cut the thickest piece. Remember that you will seriously reduce the juiciness of this piece of meat. You should never cut all the pieces on skewers.
   
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   It is also worth considering that the time of cooking kebabs depends on what type of meat you use. If you take into account all the recommendations, the degree of readiness of meat can be determined by its appearance.
   
   

Since ancient times, there is no better way to cook meat than to fry it on coals. Well, that's it. kebab It is a friendly company and a good mood. Good picnic, delicious kebabs, good appetite!

Surely there is no person in the world who would not like barbecue. We offer the best, in our opinion, recipes for meat, fish and vegetable kebabs, in which everyone will find something of their own.

To properly prepare kebabs in nature, you need to conduct a whole ritual. In order to cook fantastically tasty meat at home in a jar, much is not needed.