There are a lot of rumors surrounding the preparation of barbecue. Some people believe that men are the best at this job. Others are convinced that without a special marinade with vinegar, nothing good will come of it.
In fact, the approach to barbecue can be much simpler. The main thing is to understand a few basic things that will help you avoid common mistakes and make the meat really tasty.
What is more important: meat or marinade?
Many people think about the marinade first, but the basis of a good barbecue is the meat itself. If it is fresh and of high quality, then it does not need a complex marinade. Enough salt and pepper. As a last resort, you can grate the onion and keep the meat in this porridge for about an hour.
How to properly marinate imperfect meat?
Here you can already use marinades, but without fanaticism. Here are some working options:
- Add vinegar 2 hours before cooking, otherwise the meat will become loose rather than soft;
- It is better to leave the meat overnight in onions, spices, mineral water, kefir or pomegranate juice;
- Lemon juice is good for tough beef or lamb;
- Kefir is a good choice for chicken and turkey.
If the meat burns
A common cause is the coals are too close to the meat. The optimal distance is approximately the height of your palm, placed edge-on. Of course, you shouldn’t measure with your hand; it’s better to use your eye. If the coals ignite with an open flame, you can throw in a pinch of salt or lightly sprinkle with water.
How to organize a roast
You should not keep the kebab over burning coals all the time. It is better to use a grill with two zones: on one you fry, on the other there is an empty place where you can temporarily remove the skewers so that the meat can “cook” without fire, the specialist advises in his blog (18+).
What not to put on a skewer
Onions between pieces of meat are not a good idea. It burns faster than the meat can be cooked and produces bitterness. Instead of onions, it is better to use small pieces of lard, as they melt and make the kebab juicier.
A simple topping before frying
Even without long marinating, you can get a very tasty kebab. Mix flour, salt, pepper and crushed coriander seeds. Sprinkle this mixture over the pieces of meat right before placing them on the coals.
Which firewood and coals to choose
You should not use old boards or construction waste, as this will spoil the taste of the meat. If there is no normal birch or oak firewood, it is better to buy ready-made coals in the store.
Two simple additions
Tomato paste sauce. Dilute the paste with water, add salt, sugar, chopped herbs, garlic and finely chopped onion, mashed with a spoon.
Infused vinegar for the table. A day or two before barbecue, dilute 6% vinegar with half water. Place a clove of garlic, a piece of carrot, an onion ring, salt, peppercorns, cilantro seeds, a red pepper pod and dill. Let it brew. This vinegar works well for drizzling over flatbreads and meats at the table.
