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How to prepare a juicy barbecue
May holidays are not far off, which means that it’s time to think about how best to cook kebabs. Just the thought of juicy pieces of meat on skewers makes the heart beat more often. That's why the editorial board "Site" They will share tips on how to make a juicy barbecue.
How to make a juicy barbecue
One way or another, everyone's tastes are different, so only you choose marinade and meat, but the general recommendations should still be adhered to. It will be a pity if all efforts are in vain because of, for example, overexposed meat on the grill. What's your favorite kebab recipe? Share with us in the comments. Bon appetit!
How to make a juicy barbecue
- Whatever the marinade, the meat should be marinated only in glassware or stainless steel containers.
- The longer the meat is marinated, the looser it becomes. But the limits of aging meat in the marinade is still there: from 2 to 30 hours, but no more.
- 1 kg of meat takes about 1 tsp of salt, and salt the kebab immediately before cooking.
- So that the meat is roasted evenly on all sides, try to distribute the pieces with fat from one side, then from the other. So fat will evenly soak the meat when it melts. Don’t forget to roll your skewers every 20 seconds.
- So that the meat does not resemble a sole, you should not fry it for more than 20 minutes, otherwise it will be impossible to chew it. Of course, pork kebabs need to be roasted well, but if it is a veal or beef kebabs, then 15 minutes is enough.
- Experienced chefs claim that marinade with vinegar makes meat fibers tougher. It is recommended to marinate kebab with sour berries: plum, currants, cherries. Before cooking, be sure to peel the fruit from the pieces.
- A good basis for marinade can be: pomegranate juice, wine, kefir, lemon juice, tomato juice or sour cream, as well as soy sauce and heavily carbonated mineral water. It's a matter of taste.
- It is best to cut the meat into pieces 3-5 cm thick, and they need to be strung on the skewer quite tightly. In order for the meat to retain juiciness, you can string between the pieces of the onion ring, red pepper, thin pieces of fat or tomatoes.
- Watch the heat on the grill. At first it should be quite strong, but no fire. Use the fan to adjust the heat to maintain the optimal cooking temperature.
One way or another, everyone's tastes are different, so only you choose marinade and meat, but the general recommendations should still be adhered to. It will be a pity if all efforts are in vain because of, for example, overexposed meat on the grill. What's your favorite kebab recipe? Share with us in the comments. Bon appetit!
