If you like to go out into nature and fry a barbecue, but at the same time do not distinguish a chef's knife from a filet, then the information given here will be useful to you. Consider the basics of proper barbecue cooking.
The right choice of meat for barbecue is half the battle. The most fertile place for a barbecue in a pig is the neck. You are unlikely to overcook the pork neck meat, and if you do overexpose, the dish will still be tasty.
It is necessary to cut the meat for barbecue in such parts that would be slightly larger than a table tennis ball. It is better not to make a huge shish kebab, since it is much worse and more slowly marinated. Outside, thick pieces will burn, but inside they will still be damp.
When you have cut the meat into the correct pieces, proceed to marinate. This will require onions, peppers and salt. You need a lot of bow. If desired, add cumin, rosemary, basil, thyme, coriander.
Cut the onion into rings, mix and grind well with coarse salt. Then add the pieces of meat, stir again. Cover the container with something and keep in this state for at least three hours. It is absolutely not necessary to press on kebabs.
The best skewer is a flat "sword". The bent "corner" is much worse. "Epee" practically does not spin when cooking on its own, the meat is clearly fixed on it - that's what you need.
The meat should be skewered across the fibers so that the pieces sit freely. Try not to leave gaps between the meat with a bare skewer, otherwise there will be an unpleasant type of frying in those places.
When the meat is planted on skewers, inspect the pieces, if something extra hangs from them, remove them without fail. Otherwise, as a result, there will be coals on the kebabs. If it's a piece of hanging meat, cut it off. Try to remove the onions from the kebab, do not string vegetables on the skewers, as the cooking time for meat and vegetables is different.
Special charcoal can be used as fuel. It will give good heat 100% of the time. If you have them, make sure there are no large parts. Break the existing large parts with your hands beforehand, while nothing has yet been lit. You can light it up with dry logs. Just light them and place them on top, after 20 minutes the charcoal will pick up the heat. Or just use dry wood, you can also cook the right shish kebab on it.
Prepare a spray gun in advance, fill the container with water mixed with a very small amount of vinegar. A few drops will be enough for a liter and a half. With the help of a cooking spray, we will occasionally moisten the meat, which will give it flavor and tenderness.
The coals should be burnt, not too red. Still hot, but already starting to fade. Place the meat over the coals, if the heat is not enough, use an impromptu fan to build up the necessary heat. When you see a fire starting somewhere, spray it with water. Occasionally moisten the meat with water from a squeegee.
When the meat is golden brown on one side, turn. In general, the more you follow and twist the meat, the better. Determine readiness by appearance, if beautiful, then ready. If you have very little experience, then cut one piece and see, slightly pink meat - the kebab is ready.
