What real tourist, who got out into nature, did not ask the question - how to fry a kebab? In this article about how to properly fry barbecue, the travel-picture team will give some tips for cooking barbecue in different ways, as well as analyze how to fry pork, chicken and vegetable barbecue. But first you need to marinate the meat, and for this you need to read the article on kebab marinades.
A real tourist, no matter abroad or in the village with his grandmother, always for the beginning of an excellent holiday should fry a barbecue and mark a little with a strong drink, well, and set a beautiful table with a variety of salads. But to start considering the question, "how to grill a kebab on charcoal", we need to buy meat in a store, we go to choose meat in the store and how to do it correctly, we will consider in more detail.
How to choose meat for barbecue
The choice of meat for frying kebabs must be approached with all responsibility, it is at this stage of the choice of meat that the taste and juiciness of the preparation of the kebab will depend.
First of all, we forget about fresh and frozen meat, you shouldn't even look at such meat, they are destructive for frying a kebab. When defrosting frozen meat, it will not be as juicy as fresh. Most of the water leaks away during defrosting, such meat, when frozen, is saturated with the smell of freon, and it can no longer be removed in any way.
Fresh meat, it is unlikely that you will find it in the markets, meat is called fresh when no more than 5 hours have passed after slaughter. It is such meat that will be cleansed of substances produced by a living organism under stress, they disintegrate approximately 5 -7 hours after the slaughter of the animal.
It is best to buy chilled meat, but fresh meat should lie down a little in order for the blood to go away, and do not forget to marinate the fresh meat very well.
From which part of the animal it is best to buy meat is up to you; with good marinating, fresh meat will never be tough.
A small crust should form on high-quality and good meat, the meat should not be dull in color, and the blood on the meat should be a minimum layer. Do not forget to press your finger on the meat, after pressing it should take on its original shape.
A few tips when choosing meat for barbecue
Veal should be pink in color, without blood stains and blue stamping stains (stamping paint should be cut off after purchasing meat). Veal for barbecue is ideal and easier for the body to digest than beef.
We are definitely looking for fatty veal when you fry a kebab, fat can be shoved between pieces of meat, the kebab thus turns out not dry and fragrant.
The beef should be pale pink or red depending on the part of the body, it is a more affordable option for barbecuing, both for the price and the lies of the sellers claiming beef for veal. When frying, kebabs are not as tender as veal.
Lamb is a choice for a certain audience and company, this meat has a specific taste and aroma and not everyone's taste. But it should be said that lamb is the perfect combination of fat and juicy meat. Young lamb should have a layer of fat no more than 2 millimeters and be white - we see yellow fat, we pass by - this is a sign of old meat by age.
Well, the most common type of meat for barbecue is pork. Other types of meat will envy her tenderness, and the fat streamlined when frying meat gives the kebab juiciness even inside a piece.
Well, to start considering the question - how to fry a kebab, we will sort out a place for frying, or rather, we will make it with our own hands or assemble a brazier, and we will marinate the meat.
How to marinate a kebab
For marinating meat, we will probably not give something new, because there are so many people and ways to marinate kebabs, but still we dare to describe some tips for marinating meat.
We do not recommend using vinegar in any form, forget about it. If you go deep into the jungle, then vinegar worsens the taste and aroma of barbecue - it crushes it with its acidic environment, it removes the intercellular structure of meat, dries the meat from the inside, removing liquid. From here, the kebab is dry and rubbery.
We recommend adding fermented milk products (any) to the marinade, they soften the meat. We also forget about mayonnaise, it cannot be heat treated.
We also recommend marinating meat in mineral water, carbon dioxide contained in the water penetrates into the meat and marinates it much faster, such marinating with mineral water takes place within one hour, but not less.
Tomato sauce is also ideal for marinating meat, but its proportion in the marinade should not exceed 20 percent of the total composition. If you are interested in classic and other popular marinade recipes, then you can study them in the article on marinating meat for barbecue.
Pickling recipe 2 kg. Pork
Be sure to choose enameled dishes. Then finely chop 4 onion heads, add 50 g of salt, 4 g of allspice and half a teaspoon of ground pepper there. Pour 1 liter of fermented baked milk or snow, 500g of red wine (preferably dry). Thoroughly mix the whole mixture with the meat, then knead well to remove the air. Leave in a cool place for 5-15 hours.
How to fry a shish kebab - preparing a place for frying a shish kebab
If you find yourself without an improvised tool and barbecue in the forest or in another situation, we take the big stones at hand and make a barbecue. To do this, we dig a small hole, 10 centimeters deep, this is necessary for less burning of coals in the wind. Then we fall asleep firewood, remember, firewood for coal needs to be burned at one time.
There are situations when there is no firewood, if you find yourself in a pine forest - cones are ideal for charcoal and barbecue, and the cones will saturate the barbecue with their forest smoke and give a more aromatic taste and smell from which salivates. This method has been tested on our own experience, so the result is guaranteed.
Birch firewood is best suited for frying barbecue - such logs keep the temperature for a very long time and burn out for a long time, so all roadside cafes are fried only on birch coals, it is economical and fast. In other cases, fruit tree species (plum, apple, cherry) are well suited. So, the coals for frying the shish kebab are ready, and the shish kebab should have already been marinated in a special sauce while the fire was burning.
It is worth mentioning for an ideal fire when preparing coals, the shape of a well is suitable, when the logs are stacked in the form of a square on top of each other, thereby such a fire allows the wind to blow over all the logs and quickly prepares the coals.
Cooking process - we begin to fry the kebab
For making a fire, forget about gasoline and other chemical liquids, you think they will burn out quickly, these liquids will still have time to give a bad flavor to the meat before they burn out. Therefore, we use only natural products, bark, white paper, wood chips ...
The coals are ready, we begin to fry the kebab. Skewers for frying kebabs should be flat, for more than one turning, the meat on such a skewer sits very well and does not turn over on its own.
We string pieces of meat along the fibers, string the largest pieces into the center of the skewer, they will cook well in the center of the barbecue, the temperature is lower on the sides, so we hang small pieces around the edges of the skewer. Do not forget to leave a gap between the pieces.
The kebab should be located 10-15 centimeters above the coals, so that the coals do not ignite from dripping fat, you need to salt the coals! Thus, the temperature in the coals is distributed in a smoother and softer layer, preventing ignition.
In the process of frying the kebab, pour it with marinade. One piece of advice, do not try to pour red wine on the kebab - otherwise it will turn out tough! The readiness of the kebab is checked when, when cut with a knife, no red liquid comes out of the meat, the liquid should be transparent.
If, during the incision, a small amount of liquid is released or not at all, this is a sign that the kebab is overcooked. It is recommended to fry the kebab for at least 20 minutes, but no more than 40 minutes until golden brown. During the whole process of cooking on charcoal, turning should be no more than 4 times.
We also recommend throwing out the onion that was in the marinade, it has already given away all its properties when marinating meat, we no longer need it. Vegetables should be roasted separately from kebabs to avoid coals instead of beautifully baked vegetables.
Video tips for frying barbecue
We lay the table after frying the kebab
Here we have no right to advise you on what and how to do, the only thing we advise is to cut the onion into rings and scald it with boiling water, pepper a little, serve immediately. The second way is to serve onions to the table, soak them in vinegar solution, then drain, add a little salt and pepper, serve.
And of course, a bottle of good wine will not hurt, but we have already written in our article about the choice of wine, when we traveled around France, which wine and which meat to choose, we advise you to read it.
If you suddenly need a thermos, a picnic set, a tent and much more from country life in nature, then all this can be found at the cheapest prices in the famous Planet Sport store. Do not forget to look into the Sportmaster store, there are many useful things you can buy inexpensively for outdoor activities.
Well, we told how to fry a kebab, it remains for you to translate all our advice into practice. And of course, if there are any cooking secrets, we look forward to your comments! Travel with the travel-picture.ru team not only around the kitchen, but around the world learning everything interesting with us.
