No matter how much we love the exquisite "ol inclusive" vacation, nothing can replace the spring-summer unity with nature, a fire and, of course, a barbecue. There are several commandments, observing which you will get a lot of pleasure and a wonderful barbecue.
- The meat tastes good on its own. The simpler the marinade, the better. Salt and ground pepper are great! You can add onion cut into rings, slightly mashed for added juiciness. If you still want to improve the flavor of the meat, try not to overdo it. Zira, coriander, paprika, garlic are your best friends in this pleasant business. A handful of blackberries and mint can be added to the lamb, which must first be kneaded. In chicken - kefir or (not and!) Turmeric. Lemon juice or wine should only be added if your meat is old and promising to be tough.
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The ideal firewood for the barbecue is a grapevine. If suddenly it was not found, then logs of deciduous trees, for example birch, oak or apple - from the latter, a subtle elusive slightly sweetish aroma is obtained. It is undesirable to use coniferous logs - the meat will taste bitter, despite the finest marinade. Lighter liquids are an unacceptable thing for a normal man (and harmful to the taste of barbecue), since he knows how to light a fire with one match and dry sticks. And with ready-made coals, problems should not arise at all.
image - All foods have different cooking times. The fastest way to cook is fish. And the slightest heat is enough for her. Next comes the chicken, and then the meat, which takes much more time and heat.
- From the coals to the top of the barbecue, there should be a height of 4 fingers - a distance tested by time and thousands of barbecue people. It is advisable not to fill one edge of the barbecue with charcoal. Almost ready skewers with meat can be moved there so that they "reach" in low heat.
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Pieces of meat with onions on a skewer are interspersed with amateurs who do not know that very quickly the onion turns black and turns into coals, which only spoil the taste of the meat. But inserting pieces of bacon between the meat is a great idea. The meat will be much juicier and more tender.
image - Oddly enough - do not flood the coals with water that have begun to burn. They need to be sprinkled with salt, this will not only knock down the fire, but also prevent the fat flowing from the meat from burning out. The burnt fat will give even the best meat a bitter taste.
- If, before you put the meat, you throw a sprig or two spicy herbs on the coals, then the spicy aroma will slightly smoke your kebab, giving it a brighter taste. For an amateur, it can be rosemary, sage, tarragon, parsley.
- If you followed the previous rules on how to make a delicious kebab, then mayonnaise and ketchup will not only not help, but will also harm you from enjoying the great taste of meat. Fresh bread, vegetables, and possibly salt are all you need to supplement.
