Barbecue is any food cooked on coals: meat, fish, mushrooms, vegetables, and even fruit. And they can be grilled as a whole or in pieces, baked-on grates, spits, and skewers. The food is often marinated and spiced before being baked. For barbecue serving, seasonally appropriate sauces are served to complement the flavor of the finished dish. If you want to grill something, here are the best barbecue recipes for ribs, brisket, salmon, and more. Delight family and friends on a picnic with delicious dishes.
Features of barbecue
The flavor of the food is richer and more flavorful if you use hardwood charcoal for your barbecue. You can also use a gas or electric barbecue, which is easy to regulate the temperature, and the food cooks faster. However, this type of meat will not have a smoke flavor.
For juicy, browned roasts, make sure the coals are well heated. Normally, 30 minutes is enough for the right heat. To check the temperature, put your hand to the coals at a distance of 20 cm. If it gets very hot and you cannot hold it for a few seconds, it’s time to put the food on the grill.
For barbecue buy only fresh meat and fish that you can smell and hold in your hands. Do not buy ready-made marinated meat as in this way the producer often reanimates a stale and not a very fresh product. Frozen meat should be thawed in the refrigerator beforehand and never kept in warm water, otherwise, its taste will be spoiled.
The main rule when choosing meat and fish is firmness and a pleasant smell. If you press the meat with your fingers, it will quickly return to its original position. If the dent remains, do not buy this product, as it is no longer the first freshness.
To roast meat on a barbecue or grill, you need to cut it into pieces and marinate it before. Then put it on a grate set over the coals or a heating element.
If you cook meat on a home grill, it is difficult to fry it well, because the large chunks of meat on the outside will be charred, while the inside will be raw. Finely mince the meat on wooden skewers. They will look nice, and they will be convenient to eat. When grilling chicken, cut the carcass in half and notch the joints. Before grilling the tongue, it should be pre-cooked. Cut and remove scales from fish, squid – immerse in boiling water and remove the foil, and shrimp cook in the shell or without it.
Some types of meat require mandatory pre-marinating, otherwise, they will get on the grill though. For example, beef, veal, and poultry should be marinated overnight, and poultry can not marinate at all.
Tender meat, like lamb, can be simply beaten off, and then you do not have to marinate it. Marinated products store in the refrigerator. In this case, before putting the products on the grill, they should be removed from the refrigerator in advance so that they reach room temperature. This will allow them to cook more evenly.
For marinade use honey, soy sauce, white and red dry wine, wine and balsamic vinegar, mustard, olive oil, and other oils. Exotic marinades are prepared with the addition of sake, dry sherry, ginger, pomegranate juice. Do not forget the spicy herbs like oregano, thyme, paprika, cumin, as well as onions and garlic.
Coat the grill grates with oil before each cooking to prevent food from sticking to them.
While grilling foods on the coals, they should only be turned once. If you poke them all the time and check their readiness, they will become dry and tasteless. For the same reason salt the food at the very end, because it is not recommended to salt immediately before cooking. Also during frying do not press the food with a spatula, otherwise, you will lose some of the juice.
To get the effect of a barbecue oven, close the lid. More meat, fish, and vegetables can be baked in foil, then the products are cooked in their own juice, please softness and delicate taste.
To give the meat a nice and neat lattice pattern, first lay out the pieces so that the strips are placed diagonally. After 3 minutes, flip them over so that the lattice marks on the meat form a diamond-shaped pattern. Wait a few minutes and grill the other side in the same way.
Take the meat off the grill and let it rest for 3 to 5 minutes. Then wrap it in foil for 10 minutes to evenly absorb the meat juices. Otherwise, if you cut the meat right away, the juice will leak onto the cutting board.
Serve barbecued meat with fresh herbs and fresh vegetables. Grilled fruit (apples, apricots, prunes) and vegetables (potatoes, eggplants, tomatoes) are served on their own or are added to the grilled meat.