In the summer, we often go out into the countryside and grill barbecue or meat on the grill. It would seem, well, what could be easier. However, a properly cooked steak is a real work of culinary art. And how to do it correctly, you will learn from this article.
1. First of all, let's talk about firewood.
Grapevine, birch and cherry go well with any meat, but spruce, pine, cedar, fir, elm, poplar, acacia, aspen, ash, willow, alder, mountain ash will spoil the taste and aroma. Charcoal does not transform the dish, so for flavor you can add to it:
oak - for beef and pork;
linden - for beef, pork, lamb, veal;
maple - for pork and poultry;
apple tree - for veal, poultry, pork and beef;
pear - for veal and beef;
plum - for poultry, veal and and beef.
2. Selection and preparation of meat.
Now let's talk directly about the product.
The most delicious kebab will turn out to be young and lean meat. However, it is also not worth taking a very dry one. Better to stay on the "golden mean": choose meat with small fat layers.
Optimum thickness of a piece: 3 - 5 cm. Meat cut in this way will have time to cook well and not burn.
It is better to cut off the fat along the edge of the meat, but leave a small, literally one-centimeter border. It will turn into a crispy crust as it cooks.
If you are cooking a steak, then remember that a film passes between the fat and meat, which shrinks during frying. It should be cut every 3 cm so that the piece will not lose its shape.
Be sure to also make cuts in the larger pieces of meat for better roasting.
And never send steaks to the grill directly from the refrigerator! Otherwise, they will burn, but not brown. Let them come to room temperature.
3. Cooking the grill.
The bark should be removed from all trees, except for fruit trees: it smokes a lot. We take firewood of the same size so that they burn out at the same time and the heat turns out to be even.
We kindle the fire no later than half an hour before laying the meat: the grill should warm up.
The grate should also be ignited.
And so, the last tongues of flame disappeared, the coals were covered with a thin layer of ash. You can lay meat. However, we first determine the readiness of the grill. We put our hand over the grill, and because how long it will withstand, it depends on what goes to the grill:
2 - 3 seconds: we send the steaks;
4 - 5 seconds: time for chicken and barbecue;
6 - 8 seconds: optimal for fish steaks and sausages;
9 - 10 seconds: whole fish;
11-14 seconds: lay out vegetables and / or fruits.
4. Frying meat.
All preparations are over, now about the most important thing: about frying.
Don't put the steaks too close or you'll end up with a stew instead of a fried one.
The thinner the pieces, the closer to the coals - remember this rule, and the meat will turn out rosy and juicy.
Do not sprinkle the marinade on the meat! The best option: smear it with a brush - and the heat stays even, and the steaks come out more aromatic.
If you want to get the steaks "in the cage", then when traces of the grill appear, just turn the meat 90 degrees and hold it a little longer. We do the same on the other side. By the way, by increasing the angle to 110 degrees, you get rhombuses.
Turn the meat over only once - otherwise it will lose all the juices.
Shortly before cooking, throw some aromatic herbs on the coals: the dish will sparkle with all shades of taste!
And finally, we determine the readiness:
for beef and pork: make an incision. If we see red droplets, the steak is lightly fried; pink ones indicate medium roast; white - that the meat is well done.
for poultry and lamb, there is another method: you should grab the meat with your fingers. If it is firm and elastic, you're done! If it is soft, it should also be held on the wire rack.
Now you know all the secrets of a good grilled steak, which means it's time to refresh yourself, right?
Enjoy your stay in good company!
