Cooking barbecue on the grill is one of the most favorite options for a country holiday for our compatriots. It doesn't matter if we are talking about a summer residence, a day trip to the lake, or just a small excursion into a semi-abandoned park close to home. Brazier and skewers are frequent attributes of longer tourist trips to recreation centers or hiking with tents.
Barbecue grills
If we are talking about a summer cottage option, it is probably better to purchase a solid and heavy brazier. As a rule, its weight directly depends on the material from which it is made: the heavier - the stronger the structure and longer service life. Perhaps for a summer residence it is worth buying a cast barbecue made of cast iron.
For a short country trip, small barbecues made in the form of a collapsible structure are more suitable. Unfortunately, almost always they turn out to be "disposable" for the owners, because it is extremely difficult to take them with them because of the very high temperature, which the walls of the barbecue keep for a long time.
It is not difficult to assemble a brazier. It is enough to insert the pins into the puzzles located on the sidewalls of the structure and secure them with your fingers or using pliers. Assembly takes no more than a few minutes and can be done on site.
How to marinate a kebab
To make a barbecue cooked on the grill tasty, it is important not only to choose the right meat, but also not to be mistaken with the marinade. There is a golden rule: it is better to put a little less salt and spices in a kebab marinade than to overdo it with them. After all, the kebab is supposed to be accompanied in the form of hot sauces and salads, and therefore its light blandness will remain unnoticed by the majority.
Shish kebab is marinated not in order to somehow blossom its taste. Rather, for this too. But the main function of the marinade is to soften the meat fibers and make the finished kebab softer.
It is better to marinate meat in a mixture of soy sauce and lemon juice. If you make a barbecue on the grill from lean beef, veal, goat meat - any vegetable oil should be added to the marinade. For fatty pork kebabs, you do not need to add oil.
Fish (especially of the salmon family) are best marinated in lemon juice with the addition of gingerbread herbs - thyme, rosemary, basil. Preference for fresh herbs, but if not available, dried herbs are fine too.
For chicken kebab, you can make a marinade from a mixture of vegetable oil, lemon juice and garlic juice, which gives the poultry cooked on the grill a very interesting spicy taste.
It costs no more than 2-3 hours to marinate a kebab. Otherwise, the physical law of reverse osmosis is triggered, and the liquid from meat, poultry or fish flows back into the marinade.
How to cook barbecue
It is extremely important to let the charcoal burn well. Only then can the meat prepared for barbecue be strung on skewers. Do not leave the distance between the pieces - they will get fried. But try not to allow the barbecue to come into contact with the walls of the barbecue. Firstly, the pieces will surely burn and give off a not very pleasant smell. Secondly, then you will have to clean the brazier with some abrasive material, which will inevitably lead to damage to the coating of the walls.
It is not difficult to cook a shish kebab on the grill if you comply with two prerequisites: try to place the skewers after the fire has died out, and provide airflow. It is good to make shish kebab in windy weather. But if there is no good day and there is no wind, it is necessary to build a fan from the branches and fan the coals with barbecues placed above them for additional generation of smoke.
It is important to monitor the uniformity of the barbecue. For this, skewers must be periodically changed and rotated around their axis. In a well-cooked kebab, a thin fried crust is adjacent to a juicy pulp, which can only be achieved if you adhere to this rule and keep an eye on the barbecue all the time.
