The expert told how to cook barbecue

First, a few tips on how to choose the right meat. If you have never cooked a barbecue, give preference to chicken meat. It’s almost impossible to mess it up. The only “but” is that the chicken loses a lot of weight when frying, so lay the proportions of 500 gr. per person if you don’t have another main course.

For chicken barbecue, all parts of the carcass are suitable: fillet, chicken legs, thighs, drumstick, but it is better to cut the meat from the bones in advance. So it will be convenient for you to give, and guests do not have to gnaw at the table.

If you are not looking for simple ways, then the choice of meat for barbecue is not limited. Traditional barbecue is made from lamb, but it is not for everyone – some do not like the smell, and someone may have stomach problems, lamb is not the most easily digestible product. Juicy and soft barbecue is obtained from pork, after chicken it is in second place in terms of ease of preparation. And if you buy ribs, then frying them on a grill will not be difficult at all, you don’t even have to cut the meat into pieces.

The most difficult beef to cook, there are two problems: either you dry it or burn it altogether, or the meat will be undercooked and tough. Some try to achieve softness with vinegar, but professional chefs do not recommend using it for making marinade. Vinegar is usually used when preparing kebabs for sale, with its help meat can be stored for a very long time, and vinegar also masks the poor quality of meat, sometimes even completely spoiled. Well, we will prepare the marinade from other ingredients: we will try the meat in kefir, tomato juice and, of course, in wine.

Pork ribs in foil

We take 700 g of pork ribs, cut off excess fat, remove the films and cut into separate portions. Now we are preparing the seasoning: you need to mix Dijon mustard (6 tablespoons) with honey (6 teaspoons), paprika (3 teaspoons) and chopped herbs (a bunch of parsley), salt to taste. Rub the ribs with this mixture on both sides, pressing into the meat and leave to marinate for half an hour. After that, wrap the ribs in two layers of foil and cook on the grill for about 20 minutes. Don’t forget to flip!

Pork skewers in kefir

If you still decide to make meat on a skewer, then give preference to this recipe. It is especially suitable for a company where there will be children. It is advisable to buy a pork neck, it makes the most juicy shish kebab.

We put meat, onions, cilantro in layers in dishes, salt, pepper and pour kefir. Then again a layer of meat, a layer of onions and so on. Marinate overnight in a cold place. For a kilo of meat, you need a liter of kefir, a couple of medium onions, salt, pepper and cilantro to taste. We marinate the meat for a day, after which it turns out to be very tender.

If you don’t have so much time to marinate meat, for example, guests will arrive in the evening, and you only bothered to cook it in the morning, then you can marinate pork in tomato juice. By the way, cilantro is no longer needed, just enough salt and pepper. The proportions are about the same as in the previous recipe, but the juice should only cover the meat. Marinating will take 6-8 hours. Be sure to place a load on top of the meat.

Beef in red wine

Grilled beef steak is a country barbecue classic. However, beef is a tough meat, and it is not so easy to cook a soft kebab out of it, so few people choose it for charcoal grilling.

How to choose the right meat for grilling? Lots of advice here. Some say that it is necessary to give preference to steamed veal, others that this is just not worth doing, it loses a lot of juice and turns out to be dry, for the same reason you can’t take thawed meat, you only need chilled.

Professional chefs have their own secrets, they assure that the most suitable part of beef is a thick edge on the bone. It makes an excellent barbecue. But, of course, the main secret of a good barbecue is in the marinade.

If you are not a gourmet, and you have no time to bother with cooking, then the easiest way to cook is a mayonnaise-based marinade. Mayonnaise, as it were, seals the meat, and it cooks in its own juice. Naturally, before putting the meat in mayonnaise, they are salted and peppered. The rest of the spices are not needed, as the fatty sauce will still overwhelm all the flavors.

And for gourmets, we recommend marinade in red wine. For 1 kg of tenderloin, we need half a glass of dry red wine, 2-3 medium onions, add garlic, salt and red pepper to taste.

We put the meat in a saucepan, add the onion and chopped garlic, chopped into rings, add salt, pepper, pour wine. And leave for 3-5 hours in the refrigerator.

Grilled salmon with lemon and ginger

Of course, not all of us are meat eaters. Some dream of a juicy piece of grilled fish. So here is another recipe.

Let’s prepare the marinade first. For a pound of salmon, we need 2 lemons, vegetable oil, fresh ginger, water, salt, sugar, black pepper – to taste. To do this, mix lemon juice, a little lemon zest and the remaining ingredients together. Now put the salmon steaks in the marinade for two hours. After that, they can already be fried on the grill. When frying, do not forget to sprinkle the fish with marinade, half diluted with water. So it will turn out very juicy.

Advice from Chef Anatoly Sobolev: In order for the kebab to turn out juicy and fried at the same time, you need to follow a few simple rules.

First. The size of the pieces of meat should be approximately the same and uniform, this will allow them to cook at the same time.

Second. Shish kebab is not fried on an open fire, it is simmered under the influence of high temperature. A sure sign that the coals have reached this temperature is the appearance of a whitish coating on them.

Third. For barbecue, choose firewood from fruit trees, apple, pear, cherry are great.

Fourth. If you are not going to store pickled meat for several days, then onion, salt and a little spicy spices are enough to marinate it, you can add a little more mineral water.