Shish kebab is a favorite dish of a huge number of people. Usually people cook such food in a charcoal grill. But in winter, this method is not always suitable. Therefore, there is also such a solution as cooking barbecue in the fireplace.
Frying kebabs in the fireplace
It is certainly possible to grill a kebab in the fireplace. However, some nuances of this culinary adventure should be noted.
Firstly, due to greasy splashes, the surface of the fireplace will become very dirty. Cleaning the fireplace from greasy dirt will be quite difficult. In addition, soot will accumulate on the surface of the fireplace, which, in the end, will need to be scraped off.
Secondly, do not forget that splashes of grease can also get on the surfaces adjacent to the fireplace. They will also need to be washed.
Thirdly, the chimney hood is not designed to remove greasy fumes, which are very heavy. Because of this, vapors will settle indoors, leaving behind a smell and greasy stains.
Fourthly, if the fireplace is not intended for cooking, then there may be difficulties when frying a kebab and turning skewers.
Fifthly, during the very process of preparing a kebab, you need to wave a fan and fill the fire when it appears. It's not easy to do this in a fireplace.
How to cook a kebab?
The most common and convenient way to cook barbecue is the traditional charcoal grill. To do this, prepare logs or charcoal. If there is a fireplace at home, then you can cook barbecue with it.
Regardless of the method of preparing the shish kebab, this feature remains unchanged - the shish kebab should be prepared on hot corners, but without a flame. After the firewood burns out, and a hot coal remains, skewers with meat are laid out over it.
According to the recipe, the meat is pre-processed. Sometimes, along with meat, various vegetables are also strung on skewers. Eggplants, tomatoes, potatoes, and onions are often used as such vegetables.
From the history
In ancient times, barbecue was not a separate dish. It was just meat roasted over the fire, which the people who created the fire ate. They began to call fried meat shashlik only after the idea appeared - to string pieces of meat on "shish" - a pike, bayonet, and only then fry.
It is believed that the kebab was invented by the culinary specialists of the Turkic peoples, since the ancient Asian nomads at one time guessed to cook lamb shashlik in this way. In the end, for many peoples, such a recipe for cooking barbecue has become a favorite delight. Further, over the course of several centuries, different peoples have brought their own nuances and culinary recommendations into the process of making barbecue.
After some time, people came up with the idea of preliminary preparation of meat before frying. This preparation is called pickling. There are many varieties of barbecue spices. In addition, other foods were added to the dish.
Today, there are many recipes for cooking barbecue.
