How to cook barbecue

correct barbecue. - The concept is so loose that no Professional Travel mangalshchik not exactly say what is the recipe for a barbecue. But each of them will tell their favorite barbecue recipes and techniques which are reduced to one - all simply brilliant!.

Do not say that I opupeniya master of frying meat on the grill. I just love this thing and it is natural experimentation both successful and not so much been. Will share their experience in preparing the best kebab house. According to my subjective version essesno )))).

Since the theme is very topical in connection with the holiday season, holiday leave and leave these little tricks can be useful to some people.

Let's start with the preparation of the barbecue. On top of raging coals add another slide twice. Her otavte alone, the way enjoy a flare up and go than the useful.

Remove with tongs those coals that lay on top and has not yet had time to properly put them flare up a hill to the other side barbecue. It is possible that they will soon come in handy, but for the time they just reach the desired state.

Leave just fine coals and flushed rozdvinte their slides on the edges of grill, leaving the middle free. So you need to barbecue well porzharilsya on the edges and not burnt in the middle. Give coal covered with ashes white primary, and then inflate it like a fan of the cardboard or plastic plates and place the skewers - tepr all just happen! .

marinating barbecue.

Why in the marinade for a barbecue fit the bow? . But if you cut the onions, pour coarse salt, spices and how to mash your hands, so he let the juice is then quite different.

I personally use a blender nravitsa he Melita onions in a homogeneous slurry, which gives significant savings in the use of the bow - as the most juice in this case, a. Now we can add myasko!.

Lamb kebab (classic recipe).

Less often in small pieces of the back of the hip chick. Rump (ideally ) or bacon cut into a square flat plate. Interfere with the meat and bacon onion salt, zeroy, rozdavlennymi korianda seeds and black pepper. When does not want to bother using a set of spices for barbecue, purchased in the market, on a tray with lots of spices, they are usually found in meat packages.

Fry skewers for at least after two hours of marinating, remove the small pieces of onion on the meat.

Frequently rotate skewers, just begins to drip from them the juice and fat. Make sure the coals are not burned by fire.

After 10-12 minutes, everything will be ready!.

Case in meat.

It's easy to cook a delicious skewers of meat quality. Take it seriously, and then you will be satisfied with your creation. I personally possess the meat from the same person for a long time. So sometimes I call up pre- ordering it, or pork, or clipping - there was still overlap in the quality and freshness of meat. For veal kebab with marble do not need almost any marinade. Suffice it to just salt and pepper.

Much more important is the right spices, roasted. If the meat is tender and juicy in itself, in order to preserve its juiciness, kebab pieces on the need to cut a little larger.

Many mangalshchik agree with me that no more stupid comments ... '- And here you can insert the words that will come to your mind. Shish kebab is almost everything, from fried chicken breast on a skewer and finishing ofoschami.

Pork.

And without me, many people know that pork is very good on the barbecue. More recently still like to do from a young pork tenderloin. I would also grilled skewers so well, with little or no spice. But let's respect for tradition) )).

So after a couple of labor grater gutter tomatoes (in winter using tomato juice in packets ), to express clear, almost transparent juice. Pass through a sieve, let the pulp, seeds and skin are still out there. Add a freshly prepared tomato juice as much soy sauce, starch, paprika, honey, salt and a little sesame oil. Well it's all about mix and add the meat coarsely chopped.

Separately, less often in small dices peppers, onions, garlic. Our stringing promarinovanny barbecue and sprinkle this mixture.

During cooking barbecue, after the meat is covered with a crust first, it is necessary to cause the remains of the marinade whisk to our barbecue. But we need to closely monitor the barbecue, because this marinade can burn.

But with a glass of vodka a flavor and a hot barbecue will meet all your efforts!.

Vegetables on the grill.

It is clear that vegetables are an excellent side dish to meat shish kebab. Bake on coals, chop, add the garlic all this perfectly well. And here is something new out of the same products? . Wrap it in a thin film of fat podcherevnogo (sold where the fat is usually a handful for the bard furnace ) in order to prevent anyone from the loss of valuable juices, and even more valuable exchange between the taste and aromas of vegetables.

Do not think it be too bold. All the fat will melt and flow down to coals, the vegetables will be just as much as you want, and get very thin plenochkoy so thin as. Shoot, I almost mentioned the obscene word on the subject of contraception.

Stuffed vegetables on the grill.

There are chili peppers, which only seem to be sharp. They are grown in greenhouses, almost without seeing sonce, grow big and little sharp. Especially if you remove them from the seeds and partitions.

But in the empty peppers can cram a lot of meat. A stuffing can be prepared from a large number of aromatic greenfinch: mint, basil, cilantro and leek. By the way, leek, too can be filled. And young eggplants! .

And then you can fry and sides!.

It turns out tasty snack!.

aubergine skewers.

But for the preparation of the kebabs is nothing superfluous in the minced meat is not necessary - only meat and fat. Season with salt and pepper and knead well to repel. to beef that's been so smooth it is enough to knead the usual testomesilnike.

Eggplants must first prisolit, and then strung on skewers. And with such a meat roll chops, and alternating with eggplant spread on skewers.

Chops is desirable to do is not very big, so they were slightly less than the diameter of the eggplant. Then the eggplant perfectly fried, and their porous flesh meat juices vvobrav be soft and juicy.

Fish Kebab.

Indeed, while the worse fish? . Poor taste and aroma almost nothing!.

It turns out there's no reason to give up spices! .

Put the fish and leave at six o'clock in the refrigerator.

I do not like to fry the fish, holding a wire frame. I want to fry it as follows, from all sides. Therefore, only a skewer!.

Lemon on the pictures for decoration. Believe me, even without the lemon, and so the guests will remember for a very long fish!.

Shashlik of mutton eggs. God forgive me!.

Roasted them three times, all times were with a bang! .

Cut lengthwise, not deeply slizhkom. remove the shell. Next to choose from:.

a. Cut, add salt, spread on skewers and grill on an. Do not overdo!.

2. Season with salt, sprinkle with a mixture of red pepper - sweet and spicy - with panirovalnymi biscuits and send to the grill.

Serve in both cases with a lemon. Besides, you should chop the garlic, cover it with olive oil and serve with lemon wedges to the eggs.

It is not necessary to translate the product and give it to nervous hysterical, and people who do not understand this ))).

Shashlik of language.

Lamb and veal tongues, though more tender beef, it is still much too hard to cook with their barbecue in the usual way. Put in this case the language in the vegetable mixture of onions, bell peppers, garlic and pureed tomatoes. All the salt and season with. and. on fire!.

Yes, even on very small, but the fire.

After an hour, well rozmyaknut languages ​​and acquire a good flavor from vegetables.

But we've got a lot of the marinade in the pan, do not throw out his. Strain bulyon in a saucepan and put on the fire to evaporate the excess moisture, and the sauce thickens to.

Before the hot sauce on the grill smazhem chunks of language.

Preferably a long time to roast, barbecue will be ready soon. Its taste is sure to please you if you're a gourmet barbecue ))).