9 rules of an avid barbecue, which you just need to know!

Sooner or later, we all begin to be drawn to nature. Soon April, soon warm days and, of course, forays into nature!





The first thing that comes to mind when thinking about leaving the city is the subtle smell of fires, which is felt already when approaching the forest belt. Indeed, gatherings at the campfire under barbecue, pilaf and songs have long been an integral part of leisure.





Trying a real barbecue is a great pleasure. Meat juices, hot steam, sweetish soda on warm skewers. Too bad, barbecue Not everyone is right. And those who can, on the way there are insurmountable obstacles in the form of vinegar in the marinade and ketchup on the table.





As you know, there is no dispute about taste. But you can try to expand these tastes, as well as your own ideas about what is tasty and what is not. Here are 9 tips that will help you to cook better.

This is not the ultimate truth. There is no guarantee that the meat will be perfect. But this is cooking, and in cooking all means and all attempts are good.





How to cook kebabs

1. The best taste you can get from kebabs is the taste of fried meat. No cranberry sauce, no ketchup, no onions. Just meat, nothing more. You can add pepper and salt in moderation.
   
   
   
   
2. If the taste is simply necessary to improve, if you can not live without meat additives, do it as carefully as possible. Break the marinade onions - the meat will pickle faster. Add some mint to the lamb. Make it for the chicken. kefir or matzoni.
   
   
   
   
3. The best wood for barbecue is harvested from hardwood trees. Birch is good, oak is great! Avoid wood from coniferous trees, they will give the meat an undesirable bitterness. Don't even stutter about ignition fluid and dry alcohol.
   
   
   
   
4. Fish barbecue is prepared the fastest, so it is very easy to overtake. The bird roasts a little longer. Even longer, the rest of the meat. Meat should be well fried, especially for chicken and pork.
   
   
   
   
5. Between coals and meat on the grill should be at least seven centimeters (about four fingers) free space. Leave one edge of the barbecue free, it is convenient to move the almost ready barbecue there so that it reaches with minimal heat.
   
   
   
   
6. Interspersing pieces of meat on skewers with onion rings is a popular practice, but not the best. The fact is that onions are cooked much faster than meat. When the meat is just starting to cook, the onions already reach condition, and when the meat is ready, the onions have already burned.
   
   
   
   
7. The coals that start burning can be sprinkled with salt. Unlike water, salt will not only extinguish the fire, but also prevent the dripping fat on the coals from catching fire again.
   
   
   
   
8. Before you start cooking kebab, throw a couple of sprigs of rosemary on the embers. Flavored smoke will give the meat a unique touch.
   
   
   
   
9. Avoid store sauces - mayonnaise, ketchup, cream and oil mixtures. They'll drown out everything you've worked so hard for. This is the case when less is better. Rest in simple grilled vegetables, fresh bread and salt. To taste the meat, this will be enough.
   
   
   
   

We wish you fun hikes, friendly songs, delicious kebab and unforgettable summer moments. Share them with those you really care about.