Barbecue cooking on the grill is one of the favorite activities of our fellow citizens. This is both entertainment and food, and for some men it is an opportunity to show their skills or once again demonstrate brutality. But so that it does not turn out the other way around, and a country trip or summer vacation is not overshadowed by spoiled digestion, it is important to correctly approach the issue of choosing meat for a barbecue.
Pork kebab
In most cases, kebabs are made from pork. There are two reasons why this meat is bought more often. First, it is more affordable both in terms of price and availability in stores. Secondly, it cooks faster, pork kebab is softer than other meat.
An important topic when choosing pork is its fat content. Many people appreciate this meat for its special aroma that envelops everything around when thick appetizing smoke comes from the grill. And it is formed just during the frying of fat. On the other hand, more and more people prefer a healthy diet, and therefore a fat pig kebab is unlikely to inspire them. If your company has representatives of both views, you can recommend buying two types of pork by preparing two different types of kebabs.
When choosing which meat the kebab will be made of, it is important to be guided not only by the leanness, but also by how easy it is to cut this part across the fibers. The fact is that largely due to such cutting, the kebab turns out to be soft and “melts in the mouth”. For pork skewers with fat, it is better to buy brisket, and those who limit their consumption of fatty pork will be happy to get a skewer with lean carbonade skewers.
Lamb shashlik
Another meat from which the traditional kebab is made is lamb. It is not abundant in all regions of our country, and therefore buying a good piece of young lamb or lamb for barbecue is almost an event. It is certainly worth the effort.
When choosing lamb for barbecue, the first thing to pay attention to is the age of the animal. You can determine it if you consider the costal part. The younger the lamb was at the time of slaughter, the thinner the ribs, and the less distance between them. However, the meat of very young animals is not recommended for barbecue - it may be too lean and lacking in flavor.
The second question to be solved when preparing lamb kebab is to take meat with or without bones. If the choice fell on lamb with bones, it is best to buy natural cutlets (loin with stripped ribs). If you want to make a boneless mutton kebab, try to find a back leg. This is the meatiest part of the lamb - there is enough barbecue for everyone.
