What is the best place for barbecue? How to choose the best meat for barbecue

No matter what the inhabitants of the southern countries say about “unclean” pork, this meat has been and will be loved by the northern peoples.

Pork is not just tasty, it is healthy in many cases.

Our body is structured completely differently from that of people from the south, and we require pork in certain quantities.
Because the body, forced to withstand the cold for six months or more, needs many nutrients that are contained in pork and accumulate in lard.

Pork is not just tasty, its biochemical composition is closer than other types of meat to the needs of our body.

Therefore, we will not enter into a discussion about the appropriateness of eating pork by the Slavs, but will discuss which pork to choose for barbecue.
After all, shish kebab is the most festive meat dish.

What parts of the carcass make the best kebabs?

• The neck part is considered the most ideal pork for barbecue.
  In this place, the muscle layers are densely intertwined with thin layers of fat.
  Therefore, baked meat from the neck always turns out juicy and soft.
• If it is not possible to purchase pork neck, you can take lumbar muscles, brisket or loin.
  In these places the muscles are not very developed, and therefore the meat will not be tough.
  Although, in terms of juiciness, kebabs from the listed parts of the carcass will be inferior to those obtained from neck meat.

But it also happens that none of the above can be found, then what kind of pork is suitable for barbecue and how to choose the most suitable piece from those available?

You need to make sure that the meat is not too lean, otherwise the kebab will be dry.
At least a little, but fat must be present. And the thinner its layers, the better.

The least fat is in the shoulder part and in the hams, so these parts are the least suitable for barbecue.

What should the meat look like?

Which pork to choose for barbecue based on organoleptic indicators?

Only fresh and not steamed.

Fresh meat is obtained immediately after the slaughter of an animal; it is so called because it has not yet cooled down and retains the animal’s body temperature.
This meat is completely unprepared for cooking kebabs or steaks.
For such delicate dishes, the meat must reach condition, and this is a whole complex of complex biochemical reactions that require positive temperatures and time, usually 24 hours.

What is the most suitable pork for barbecue and how to choose it based on organoleptic characteristics?

The most important condition is that the meat for baking must be chilled and not frozen.

The freezing process can be compared to the process of short cooking.
The protein is partially denatured, the muscle fibers contract under the influence of cold, and interstitial fluid is released, which freezes.

When defrosting, the ice crystals melt and precious juice flows out of the meat, taking with it vitamins and minerals, as well as the most easily digestible proteins, which circulate freely along with the lymph (the same interstitial fluid).
Most of the immunoglobulins and essential amino acids are lost with meat juice.

This is one of the reasons why thawed meat is not as flavorful as refrigerated meat.

The ideal meat for barbecue is a uniform pink crumb with small layers of fatty tissue.
There should be no connective tissue films, because stringy meat cannot be cooked juicy and soft.
All fat layers should be pure white or slightly pinkish in color.
No foreign odors should be felt.

Needless to say, barbecue meat must be absolutely safe. That is, it is obtained from healthy animals and is fresh.
The fact that the animal was healthy can be judged by good bleeding.
This can be easily checked by blotting the meat with a white paper napkin; there should be no traces of blood on it.

The freshness of meat is indicated not only by its color and smell, but also by its elasticity.
In stale meat, the pit does not level out after pressing with a finger.

Meat is usually main dish cooked on the grill, and picnics are often organized with the main purpose of eating barbecue. To make your kebab perfect, you need to choose the right meat for it, cut it correctly, marinate and cook it.

If you not a barbecue professional, our advice will help you not to be disappointed.

How to choose meat for barbecue?

Traditional kebab is prepared from pork or lamb, but some kebab lovers do not always know how to choose it correctly. It’s such a shame if the kebab turns out to be tough, greasy or stringy, although it would seem the meat looked quite decent!

Do not buy frozen meat in the store, as there is a high risk that you will not get what you need. Moreover, fresh meat tastes much better. If you have a good piece of frozen meat in the freezer, you can slowly defrost it, marinate it and cook it, as long as it has not been frozen several times.

Before purchasing, carefully inspect the meat and make sure that it has not been defrosted: no traces of snow, bloody stains, and a puddle of water does not form under it.

The color of the meat should be light and in no case dark red, this may be a sign that the meat is old and tough. Bright red meat may indicate the use of dye. Also, the meat should be glossy, not matte.

Smell the meat; its smell should be completely neutral and not strong. If you are experiencing discomfort, stop buying immediately The meat is probably not very fresh.

For pork kebab, choose neck area. Ask the seller to give you this particular part. Unfortunately, unless you have a trained eye, you may not always be able to distinguish the neck from some other parts of the carcass, so rely on the honesty of the seller or contact only to a trusted butcher.

Pork neck usually contains veins and fatty streaks- this is the very thing! However, they must be thin. Do not take meat without any layers of fat - there is a risk that the kebab will turn out dry. The secret is that a thin layer of fat melts during cooking.

There must be meat elastic and does not stick to your hands, when pressed, a hole should not form.

WITH chicken meat Usually there are no problems with the choice, but you should make sure that the chicken is fresh and not defrosted. By the way, it is very easy to determine the freshness of chicken meat by smell: fresh chicken should not smell of anything at all, but chicken that has been in the refrigerator for several days or has just been defrosted does not smell like anything. takes on an odor, which intensifies over time.

What meat is best for barbecue?

What meat to choose for making barbecue, depends on your preferences and wallet. Pork, lamb and veal are usually not the cheapest options, but chicken is cheaper and just as tasty if cooked correctly.

Meat, of course, should be fresh, but not steamy, since it is known that he should rest for some time under the right conditions. Remember that fresh meat is usually much tougher than rested meat.

The most traditional meat for barbecue is pork. If you are not on a diet and your religious beliefs allow you to eat pork, then why not choose this meat? Young pork is very tender, and the right cut will not greasy, but not dry either.

Moreover, pork meat is delicious even when it cools down. You should choose neck area or tenderloin, these areas of the pig carcass move little during the life of the animal, so they are more tender and tasty. A good pork neck for barbecue looks like this:

Mutton- expensive and very specific meat, which is not always tasty, and sometimes may have unpleasant specific smell, which not everyone can tolerate.

If you are convinced that you got it correct piece of young animal, then you can safely cook it. This meat is not particularly tasty when it cools, so it should be eaten immediately after cooking. Usually they take hind leg, ribs or loin young lamb.

Beef. Best used for barbecues veal meat, since the meat of an adult cow is quite tough and can ruin your entire table. Veal– dietary meat, therefore ideal for those who are afraid of gaining weight and are watching their figure. The best pieces for barbecue are usually considered sirloin and tenderloin.

Chicken. Usually, to prepare chicken kebab, its fatty parts are used: legs, drumsticks, thighs, wings. Can also be used brisket, however, it is not very fatty, so it may turn out dry. To prevent this from happening, pieces of meat are wrapped in thin bacon, threaded onto skewers and fried in this way. The same applies to turkey meat.

Delicious kebabs are made from quail meat. These little birds taste a little like chicken, but have their own special and unique taste. To prepare quail kebab, you can put them on skewers, fry them whole on grills, stuff them with dried apricots, rice and raisins, or cut the carcasses on one side and lay them out on the grills. It should be remembered that tender poultry meat cooks very quickly, so it's important not to overexpose it!

Rabbit meat. Rabbit meat is highly valued, it is not always easy to get, but if you succeed, try making kebab from it, you will not regret it. First of all, rabbit meat is valued for delicate taste and dietary properties of meat. Portioned pieces are marinated like any other meat, with seasonings and onions, then fried on a wire rack. You can put the pieces on skewers, or you can fry the whole carcass.

How much meat for a shish kebab?

Many who want to cook barbecue outdoors, especially if they rarely do it, wonder: how much meat should you take so that there is enough for everyone?. Of course, it’s better to take a little more meat and rest assured that no one will go hungry.

On average they take 300 grams of raw meat per person, but this is only if you have many other different appetizers and side dishes, including mushrooms and potatoes. If, in addition to meat, there are only light vegetables, then it is better to take more of it - 500 grams per person.

These are average figures when there are women and children in the company, but if it is a purely male company, which also takes a lot of alcohol with them, the amount of meat will most likely increase, since alcohol usually requires more food.

How to cut meat for shish kebab?

Pork, lamb or veal meat should be cut into medium pieces, the size of which can be determined by placing the entire piece in the palm of your hand. On average, each piece should be 5 by 5 centimeters.

When you place the meat on the skewers, make sure that it won't fall off him. If the piece is too large, it will not fit in the palm of your hand. Moreover, large pieces will not cook well, and too small pieces will be dry.

Chicken is often bought already cut - separately legs, wings, white meat. If you are making white meat skewers, they should be cut into square pieces approx. 4 by 4 centimeters.

One of the options for cutting chicken. The red ropes show incision sites.

A rabbit can be cut up as follows: portioned pieces:

Can you bake on a wire rack? in full:

There is no need to cut the quail, but you can cut along the breast and spread out with your back up:

If you have several pieces of meat, which in your opinion will not make the best kebab, it doesn’t matter. You can use them for cooking shashlik kebab, which is also called lula kebab.

This oriental dish is prepared on the grill. He needs meat pass through a meat grinder, and then make minced meat as for cutlets (except for eggs and bread).

Place the minced meat on a skewer with a diameter of about 5 centimeters, and then fry over coals like a regular kebab.

How to marinate meat for barbecue? Kebab marinade recipes

There are a great many shish kebab recipes, it all depends on individual preferences. Often they use those seasonings that are on hand, but go best with barbecue. thyme, bay leaf, rosemary. All recipes include onion. There are several classic methods for marinating pork for barbecue:

- In kefir: This method is ideal for kebabs that need to be marinated quickly before cooking. For 1.5-2 kg of meat you need about 0.5 liters of regular kefir. Kefir quickly softens and penetrates meat, so if you leave the meat in this marinade for too long (for example, overnight), it will become sour. Marinate the meat in kefir for no more than 4 hours. By the way, for a quick marinade It’s better to grate the onion rather than cut it into rings.

Recipe:

Cut 1.5 kg of pork neck into medium pieces, pour in 500 ml of kefir, add 1 teaspoon of sugar, 5 medium onions cut into thick rings, salt, chili pepper (to taste), 2 tablespoons of curry seasoning. Mix everything, leave to marinate for 2-4 hours, preferably in a cool place, but not in the refrigerator.

- In vinegar: Some barbecue lovers have long abandoned this marinade method, believing that vinegar spoils the taste of the barbecue. However, vinegar gives meat a distinctive flavor if added sparingly along with seasonings. You can marinate kebabs in vinegar all night.

Recipe:

Season the washed and dried pieces of meat with salt and pepper and place in a bowl. Place onion, chopped parsley, and cilantro between the layers of meat. While laying, pour the layers evenly with vinegar diluted in water in a ratio of 1 to 1. The meat should not float in the water. Leave to marinate for 10-12 hours.

- In mayonnaise: This is one of the most popular marinade methods. Marinated meat in mayonnaise can sit for about a day, and its taste will become even more intense.

Recipe:

For 1 kg of pork, take 200 grams of your favorite mayonnaise, preferably with a pronounced taste. Add a few spoons of barbecue spices, 3 onions, cut into rings, a couple of spoons of mustard, salt and pepper to taste. Mix everything thoroughly and leave to marinate overnight.

- In beer: Beer will also help you marinate shish kebab quickly - in 3-4 hours, giving it a peculiar beer flavor. Just the thing for beer lovers.

Recipe:

Take 1.5 kg of meat, divided into pieces, pour a bottle of light beer (0.5 ml), mix with onion rings (3 heads), crushed garlic (7 cloves), 3 bay leaves, 1 teaspoon of dried rosemary, 1 teaspoon peppercorns, 1/3 cup olive oil, salt. During frying, you need to pour this liquid marinade over the meat.

- In wine: Sometimes kebab is marinated in dry red wine. This gives the meat a unique wine taste and a dark burgundy color. Not everyone likes this marinade, so if you are making it for the first time, it is better to make a small batch to test first. You can use white wine instead of red.

Recipe:

For 2 kg of kebab, take 0.5 ml of dry red wine, 5 onions, a teaspoon of sage, thyme, parsley, 1 grated apple. Mix everything and leave to marinate overnight (10-12 hours).

How to cook the right meat for barbecue?

After you have poured the marinade over the meat, cover the pan with a lid and put something heavy on top. This will allow the meat to be pressed down so it will better absorb the marinade. If the meat is marinating overnight, it is better to place it in the refrigerator. For a quick marinade, there is no need to refrigerate. It is better to stir the meat before frying.

For grilling, it is recommended to take ready coals for grilling(but not coal) or firewood trees like birch, aspen, oak and other deciduous trees. Coniferous firewood contains many aromatic essential oils and resins, which can spoil the taste of the dish.

Place the pieces of meat on the skewers not too close to each other, but not too far apart, between the pieces you can place onion rings or chopped vegetables.

To prevent the meat from burning too much, before putting it to fry, coat the pieces vegetable oil.

When preparing barbecue can't leave him! This is an important rule that is often neglected. You need to constantly make sure that the flames that escape do not burn the meat, otherwise it will burn on top and remain raw inside. To do this you must be ready container with water or some kind of drink(can be wine or beer) or liquid marinade which will extinguish the flame. The coals should smolder, not burn.

You can check the readiness of the kebab with a knife. Cooked meat will not have blood inside. However, kebab with blood also has a right to exist, there are lovers of half-cooked meat.

Before serving, do not immediately cut the meat off the skewers and chop it, wait 5 minutes after removing from the heat. covering the kebab with a bag. Then the meat will be more juicy.

Nadezhda K.
What cut of pork is best for making shish kebab?

Any picnic or vacation at the dacha is always associated with the smell of smoky kebab - juicy, aromatic, soft. But sometimes this grilled dish turns out tough or dry. Why is this so, since everything was done as usual? The basis of a good kebab is fresh meat from the “right” parts of pork. Which ones? How not to make a mistake when choosing? The answers are in the article.

Which part of pork is best for barbecue?

Experienced barbecue makers are unanimous in their opinion that pork neck is the best option. A simple secret lies in a large number of thin layers of fat, they help maintain the juiciness and tenderness of the pulp.

Advice. Sometimes the neck pieces are too fatty. In this case, it is recommended to remove excess fat

Of course, this is not the only one that is suitable for barbecue. The barbecue and the blade part are “worthy”. Fat is also contained there. Only, unlike the neck, it will take longer to marinate. In addition, the shoulder pieces contain many veins that cannot be chewed. Therefore, if there is little time left before the picnic, it is advisable not to buy a spatula.

The resulting hard kebab can pretty much ruin the mood of the guests. There are also fans of shashlik made from other parts of pork. Lean tenderloin or carbonade - for those who strictly monitor a slim figure. There are practically no layers of fat there; this is a good alternative to fattier pieces.

Advice. Before dividing the tenderloin into pieces, you should remove the film - it is located on one of the sides. Otherwise the kebab will turn out tough.

How to choose fresh meat

1. Freshness. If pressing the meat pulp with your finger leaves a dent, the piece is not fresh.
2. Smell. It should not be strong, barely perceptible. An obvious rotten or sour smell indicates that the product is beginning to deteriorate.
3. Meat color. The young one has a pale pink color.
4. Fat color. It should not be yellow or gray, only white.

If you have to buy parts of pork for barbecue in a supermarket, you should take into account some of the store’s marketing “tricks”. Dates on packages sometimes change, so don’t rely on them. It is advisable to ask to open the package and smell the pulp. The color of the flesh, which appears soft pink in the display case, can also deceive. The fact is that the shop windows are illuminated with red lamps, which creates this effect.

Preparing to cook barbecue

The pieces of meat have been purchased, it’s time to start preparing for frying them on the fire or on the grill. What should be done:

1. Rinse the meat, carefully removing small bones and cartilage, and dirt.
2. If there is a film on the surface, remove it.
3. Remove cores if present.
4. Cut into pieces, mix with marinade.

There are many recipes for marinade for barbecue. You can use the classic one: vinegar, onion and pepper.

Attention! The marinade does not need to be salted, otherwise the meat pieces will lose their juiciness.

Increasingly, barbecue gurus are abandoning vinegar marinade in favor of natural ingredients, such as soy sauce, lemon or kiwi. It all depends on taste preferences. Even without being an experienced cook, you can invent your own recipe for barbecue marinade.

It is only important to understand that the main thing in it is the acid contained in the main ingredient. This can be citric acid, lactic acid in kefir, fruit acid in kiwi, etc. This is what makes the meat tender. But “overexposure” of it in the marinade can spoil the taste, “pulling out” all the juice. After frying, it, on the contrary, will become tough. So, it is important to maintain the “golden” mean. On average, kebab is marinated for 3-4 hours.

Choosing pieces of meat for barbecue is a responsible, but feasible task. If you know which cuts of pork are best for barbecue, and understand the criteria for choosing them when purchasing, the task will be completed brilliantly.

How to cook shish kebab: video

So, in order to start cooking real and tasty kebab, you must first choose the right meat. What kind of meat should you buy? Some people only like lamb, others do not eat pork, and still others eat any meat. Pork is perfect for a good barbecue, not very fatty, only fresh and not frozen. What part of pork should I use for the best result? I wouldn't risk other parts of the pig's meat just to be disappointed. Take the neck and that's it. But, and right there, I will make one reservation. It has such a middle, without veins, slightly pink in color, which runs along the spine on both sides. So, it’s also not suitable for barbecue. And even if it ends up on the barbecue, and this can always happen, then you will immediately begin to chew it like chicken breast and without much taste pleasure, no matter what seasonings you use. Like all butchers, I will also assure you that frozen meat loses its main taste properties. Although, what can I say, our brother cannot take something for nothing. It happens that somewhere fresh meat is found, but over time it doesn’t always work out. Therefore, listen to at least one piece of advice: do not marinate meat frozen or otherwise. cold, let it first thaw to room temperature and drain all the blood water. Pay attention to the color of the meat: if the meat is faded and dried out, it means it is not fresh and it will not make a kebab. Conclusion: fresh meat, frozen, is better than not fresh! Draw the right conclusion yourself!

To begin, rinse the meat with running water and dry it with a napkin. Who knows how and who groped him before you, and there is absolutely no need for moisture in the marinating. If you buy meat at the market early in the morning and marinate it according to this recipe right away, then in the evening you can safely turn it on the grill!

We have dealt with meat, by the way, lamb will be even tastier, and I have been convinced of this more than once and will always affirm this. I once had the opportunity to cook barbecue for a purely Turkish society; they bought me the meat themselves. What was it like? It was surprising that they snatched pieces of meat almost from the mouths of even others! The lamb was marinated exactly according to this recipe! Therefore, I still try to treat my dear and respected guests with fresh lamb!

Using this method, we cut the meat into transverse washers 3-4 cm wide, then into equal pieces, removing the bar and tendons. Don’t get too carried away with removing the lard, this will add some juiciness. After a good workout, you may end up like me, where each shelf of meat comes out with a difference of two to five grams!!! For lean lamb, it is recommended to also put fat tail fat between the meat. Let's leave this topic for lamb lovers.

Now the ingredients for marinating and the whole secret of my dish. We take it at a rate of, let’s say, 3-4 kilograms. The main system for marinating meat is not what ingredients to put in it, it’s even very important in what sequence!

1. Salt (about 4-5 tsp). I’ll say right away that everyone’s tastes are different, I personally don’t add salt to anything on the table, I never even add salt to eggs or tomatoes. The two chemical compounds, sodium and chlorine, that make up salt, do not provide anything good for the body, and they will damage the bones to the point of arthrosis. Let’s not talk about the fact that salt is simply necessary, you can’t live without it, etc. But under-salted kebab will be very inappropriate, so it needs to be well and properly salted.

2. Black pepper and, I especially emphasize, coarsely ground, as in the picture. No “dust” from the pepper shaker! Better yet, crush the peas with the flat of a knife and then cut them a little with the tip. When you chew the meat, these grains will give you a pleasant taste sensation. How many? 15 – 20 peas!!! If you want more, it's not for everybody! By the way, black pepper is very beneficial for the body!!! Are you familiar with vodka with pepper for colds? So, it is not vodka that gives the healing reaction, first of all, but the black pepper itself!

3. Coriander. She is also cilantro. I think you are familiar with this name. Again the question is - how much? I think that 15-20 peas will also be enough. They need to be crushed in a mortar, first lightly fried. It may already be sold ground. But, in no case, maybe I will repeat, it is IMPOSSIBLE to overdo it with seasonings! Otherwise you won’t get the real taste of meat. If the coriander is already ground: a little more than half a tsp. Or rather, it will be like in the photo. I have seen how they marinate kebab with green cilantro, but in order to recommend this to you, you need to check it yourself. I haven’t tried it - I don’t know, although I’ll definitely try to marinate it like this as soon as the opportunity arises.

4. Basil. I have it in a jar, dry. Sold in almost all stores. Take the same amount as ground coriander. In a teaspoon size it is 1/2, maybe a little more! This herb does not have such a sharp and pungent taste.

5. Thyme. He's Thyme. One of the Asian seasonings, from which dried thyme is used. In small quantities, it complements vegetable and meat dishes well, as well as various salads. The use of thyme dates back to ancient Greece, where it symbolized courage. Roman soldiers bathed in water infused with thyme to gain strength, energy and courage. In the Middle Ages, girls embroidered a sprig of thyme on knights' scarves for courage. How many? Per kilogram – one or two pinches, rubbing lightly with your fingers.

6. Zira, aka Zra, aka Kumin. Not to be confused with caraway seeds or dill. Such things do not go into barbecue at all. Look in stores, with friends and it will pay off for you! I haven’t seen it in German stores, but they definitely have it in Russian stores! Quantity? A very specific seasoning, a little less than half a tsp will be enough. Zira has a very specific taste, so be careful in its quantity. Zira is very similar to dill, don’t confuse it!

7. Bay leaf, a couple of pieces. Let it even break into small pieces while stirring. When you put the meat on skewers, if you notice it, simply move it to the side. They don't eat it!!!

8. Red pepper, paprika. Ground, sweet. You can have a teaspoon without a “slide”. It will give a slightly desired aroma and a beautiful color when frying. Want to add some spice? One clove of crushed garlic, add hot capsicum, but I warn you that the taste of the meat can be greatly interrupted, I think you don’t need this, because you wanted a real kebab, right?

9. Onions. We prepare it in two ways: smaller onions are used for meat, larger onions are used as a snack. First, cut large onions and only into rings. The rings need to be separated from each other. We sort it out carefully and add the rings separately into a dose, and mix everything else with the meat. Snack on the kebab rings! And not some kind of waste or tails, cut at random. Aesthetic culture and accuracy must be present first of all! About 5-6 bulbs will be enough. As some people write that onions are 1:1, it seems to me that there will be a lot, just cut them correctly so that they release the juice. For convenience, in the second way, you can pass the onion through a meat grinder, and then squeeze the resulting mass through cheesecloth. This is what I use, it’s very convenient and you don’t have to deal with onion waste. It’s even easier to put it through a juicer, it will be more practical, but it will be more hassle with washing the machine. The next day, you can sprinkle onion rings with vinegar diluted with water and sprinkle with red or black pepper, as you like!

10. Sunflower oil, do not confuse it with olive oil, 5-6 tablespoons. Yes, yes, you heard absolutely right, it’s sunflower oil! Imagine yourself that you threw meat into a frying pan, without oil. And, no matter how non-stick frying pan you have, any meat will simply start to burn. This is what you see in the pictures of other barbecue makers, where the charred edges stick out, and you need to chew them, because spitting them out is ugly and just inconvenient. Add the oil after all the added, mixed ingredients, in exactly the same order as written.

This is what someone fried meat looks like in the picture: a. marinated without oil;
b. the onion was cut too finely and not all of it was removed;
V. this is the meat that comes from the neck trim,
slightly pink in color, does not change its shape after marinating and does not have a real, juicy taste. How did it burn? Can this be called shish kebab?

11. And now, having put everything that is written above into the meat, passing it between your fingers, we begin to mix everything thoroughly, adding an equally important and, I would even say, effective product, this is LEMON. Half a good-sized lemon will do. Just be careful to squeeze out only when everything is already mixed with seasonings and oil. If lemon gets on clean meat, it will immediately become a “stake”, like vinegar does, so vinegar simply does not go into barbecue.

You can pour vinegar over already fried kebab.

12. A quarter, or maybe half, of natural pomegranate juice will add even more compliments to you and hide the key to your recipe even more reliably! Pomegranate, in the summer, is unlikely to be found anywhere, and it is better to neglect juices in the store. Many tests show that the grenade was not even close to there. So, let's leave your experiment until late autumn.

Mix all this thoroughly and leave it tightly covered in the pan, pressing down on top with a plate of approximately the same diameter. Place something heavy on top and leave it like that until tomorrow. Although, as I mentioned above, if the meat is fresh, then it will also marinate throughout the day. In the morning, mix everything, now enjoying the smell that will already come from the meat. You can even lick it or bite it, now there is nothing scary in this meat.

And this is what fresh, soft, vigorous, marinated meat should look like. It can be immediately distinguished from bad meat. Conclusion: be friends with the butcher, at least find out what days he slaughters. An exceptional case is if you do this yourself. Now I’ll also pay attention to the grill. It must also meet some parameters. It is best to have an iron one, or even better, a stainless steel one; the thicker its walls, the better. It will retain heat better and fry the outermost pieces.

And you don’t have to torture yourself with hunger by making barbecue on bricks or hanging chains somewhere.

My barbecue looks like this: length - 60 cm, height 15 (from the grate) and width 22 cm. The main mistake of those who make barbecues: the grate should not have a large number of holes. It would be better if a quarter of the bottom of the grill was made entirely of grate, the rest was solid iron. You will see how the meat will simply brown and fry to its full depth. And most importantly, it will not flare up under the flame of fire, where the meat will immediately take on a smoky color and lose the taste we all need. Do you want to eat soot??? Me not!!! Smoking is a completely different topic and in this case it will simply not be appropriate.

This barbecue is for a small company or an outing. At the moment in the photo, my newest barbecue is being tested. Now that everything is over. behind and the meat has been eaten, I can say with confidence that it did not pass the test 100% and now has its drawbacks: along the edge of the holeless bottom, along, I made holes through five centimeters and now everything is fine! Yes, there was no damper for the blower yet, so I had to remove the meat from the place where the grate was, my welder said that he would fix this matter.

Also, I will not focus on the fact that the meat should be fried at good heat all the time, turning and, in no case, should not be doused with flames. Let the coals burn thoroughly, fan the ashes, and only then do the most beautiful thing in this art - fry the kebab! Every self-respecting kebab cook should know this!

Next to the grill is all my marinated and skewered deliciousness! Everything is very convenient and practical! Regarding lamb: be especially careful! If you overcook it, the meat will turn into dry and stale balls. Good, fresh meat cooks quickly, just a couple of minutes is enough. Women especially need to learn one truth, because... they often confuse the juices from the fried meat with blood, so they ask for more fried meat. Although the meat is already quite ready.

I will also reveal my tradition to everyone. Once the coals are lit, I always grill just one stick first. For the success of the event, I will pour a glass of good red wine and evaluate the quality of the future kebab. I’ll let my guests try it, even if not all of them, irritating them to the limit. And then it went - let's go!

I personally have had cases where close friends, one even a butcher by training, were speechless while eating. And after 5-6 sticks, exhaling, he said that he had never eaten such kebab! Now, by the way, this is the only way to marinate!

There is no need to make meter-long skewers. By the time you eat, you get to the last piece, it will already be cold. Secondly, waving a “sword” at the table, saying how delicious the kebab is, you can gouge out a good friend’s eye. And how wonderful it is to eat shish kebab from a skewer when it is still hot. In this case, I use my own short skewers (total length 37 cm). If you only have 20 of them, it means you have no friends and you cannot invite anyone to visit. The meat should be put on the skewers until the last piece. Or do you do this: “Hey, Vovan, come on, finish your food, give me the skewer, I need to fry Kolka!”

I have about 90–100 of them, they don’t rust, they don’t ask to be eaten, unless they put meat on them, and there’s enough for everyone. And when I go into nature, I take all the meat already put on and only on skewers. In a special container and hidden from all insects. I only put marinated meat on skewers myself and only at home. I don’t bother my ladies with this work; once I’ve taken up the task, I’ll see it through to the end. I don’t want to offend our dear and fair sex, but the meat should not roll on skewers or hang down to the very coals.

As for the size of the sticks, when eating, it’s better to take another, fresh, hot stick, so I stick 5-6 pieces. For lovely ladies, one skewer is enough; she would like to try a second one, but with huge skewers, she is afraid that she might not be able to cope. With my size, I can easily regulate the amount of kebab I eat. We are not in the Stone Age with a spinning mammoth or in a competition: “Who can eat the most!” Although, with a good barbecue, any thought about diet simply disappears! And your lady can always eat two or three skewers with pleasure!

Again, a real-life incident. The day dragged on with all sorts of things, it was late evening, a sauna and, accordingly, a barbecue. One lady from a family circle was very indignant, like, at night, looking at such a dish!? From her youth she knew the rules of nutrition, looked after her figure, and, by the way, she swallowed three sticks, and even a glass of beer!!!…

The last condition and important: always seat guests at the table, let them skip one glass with salads. No walking around the grill, everyone must sit at the table! Let them sniff with their nostrils what you are cooking there. Your place is only by the fire!!! This is where you start serving them your kebab!

Shish kebab should only be eaten hot! And yet, if you treat them to barbecue, let it be only barbecue. Some kind of appetizer, like: pickles, tomatoes, squash. Sweet peppers, black olives, onions, dark bread and, of course, good vodka! There shouldn’t be any manti or pies, because you are only serving SHAB!

I don’t know where they will kiss you later for this, but you will definitely be the first kebab maker in the village! This is what the first skewer looks like, squealing, frying and not burning over the hot fire. And the juice, what juice is flowing, just look! If it drops on the fire, then this drop will immediately burst into flames, but at the bottom of the grill with the least ventilation, this will not happen.

Below you will see that all the batches of barbecue I fried look about the same, so you can do it too, I’m sure of it!

But here is the first batch, people are waiting, everything is poured, just serve it!

And this is what lamb looks like: surprisingly golden brown and just melting in your mouth. This is exactly the meat that you saw in the second picture above. What exactly served as the pickle? This cannot be said; most likely, each ingredient contributed to this work. And the fact that the first pancake can always be lumpy, you know this, but the lesson you will learn from this is the most correct one! In this case, if everything was clear to you, there simply cannot be an error.

Try my recipe, maybe you will like this dish too! You're actually drooling???

PS: as one wise man said, “We do not live in this world to eat, but we eat to live!!!”

Everyone associates soft, juicy kebab with the spring holidays. It’s also nice to eat in the summer at the dacha. Kebab has long been a hit in many countries around the world. A dish of Caucasian cuisine does not need additional advertising. However, the success of preparation depends, first of all, on the correct choice of raw materials. Shish kebab is fried with pork, beef or lamb. Let's look at the important aspects.

Freshness is the main criterion

1. It doesn’t matter what kind of meat you prepare shish kebab from, the raw materials must be fresh. This is not difficult to determine. A high-quality piece has no mucus on the surface, it is free of blood and foreign liquid.
2. The texture of the meat is equally important. Dense, elastic specimens are suitable for barbecue. Look at the shade of the cut; a good kebab will come out of a bright red piece.
3. The surface must be damp, but not wet. Touch the selected raw material and make sure it is not sticky. When pressed, the mixture suitable for barbecue will release clear juice.
4. It is easy to identify a stale product: it is wet, sticky, with cloudy discharge and an unpleasant odor. The aroma of good raw materials will not cause you a negative reaction.
5. Meat that has good freshness and is firm. This means that the piece has not been frozen/defrosted beforehand. Otherwise it will be loose and too wet.
6. Click on the selected instance with your finger. If the resulting hole quickly levels out, the piece holds its shape, you can safely buy it. In cases where freshness is in doubt, the depression will level out slowly.
7. Pay attention to streaks of fat. If the raw material is not suitable for consumption, the fat usually has a gray-yellowish tint and a sticky surface. Sometimes it is cloudy with a matte overtone.

Good meat is young

1. The juiciest kebab is made from young meat. It requires less frying and marinating, and besides, this product turns out excellent even for the most inexperienced cook.
2. Ask the seller about the age of the meat. The older the animal, the darker the color of its meat. This means that the muscles will make the dish rubbery.
3. Judge by the shade. A specimen suitable for frying is not glossy, but not matte either. It has an even shade with a natural color palette. Beef is red, lamb is reddish with white stripes, pork is pink.
4. If the color is too dark, the animal is many years old. To make it easier to determine the age category of raw materials, you need to take a thin layer of meat and try to tear it. A suitable product will tear easily.

Type of meat - chilled, steamed, frozen

1. Meat that has undergone the freezing procedure is suitable for cooking barbecue only if it has been subjected to the procedure once. A repeated procedure is unacceptable; the composition becomes loose and tasteless. It is not difficult to distinguish such a product: touch it with your fingertip, remove your hand. If a dark circle has formed at the point of contact, the meat can be eaten. When the product is frozen 2 or more times, there will be no stain.
2. Meat is considered fresh if about 3-4 hours have passed since slaughter. Many people believe that this is the piece that should be preferred. But this statement is erroneous. This type of meat is the most unsuitable as a raw material for barbecue. After frying, the piece will be rubbery and extremely difficult to chew. This aspect is due to the fact that after slaughter the animal’s muscles are not relaxed. The meat will have to be pre-seasoned before frying.
3. Chilled meat is also suitable. His taste is beyond praise. If the storage conditions are observed (temperature from 0 to 4 degrees), the kebab will turn out tender, juicy and very pleasant to the taste. Particular attention is paid to the marinade; vinegar should not be used so as not to spoil the dish.

Important!
If you choose chilled meat, you need to distinguish it from frozen meat. When pressed, clear juice will come out of the piece, leaving a darkish circle on the meat. If the meat has been defrosted and frozen several times, the raw material will be too wet. Good meat is moderately moist.

1. The Caucasian people have long prepared shashlik exclusively based on lamb meat. The most juicy, tender and aromatic dish will be prepared from lamb up to 60 days old.
2. As a rule, young lambs are sent to slaughter in mid-spring. Therefore, if your meal did not occur during this period, you will not be able to enjoy such lamb. In this case, choose raw materials that are up to a year old.
3. Lamb shish kebab will turn out extremely tasty if it is prepared from the pulp taken from the hind legs. Tenderloin or loin is also ideal. Ribs are not readily fried, but if you like to gnaw on bones, they will work too. It is important to remember that lamb shish kebab is eaten immediately, then it becomes tasteless.

Subtleties of choosing pork meat

1. Most people who often cook barbecue prefer pork. First of all, it is important to know that the animal product should not be too fatty.
2. To prepare a delicious shish kebab, it is recommended to use near-neck meat, which is located on the neck and along the ridge. In this case, the fat streaks are evenly distributed. In the end, you will get a juicy kebab.
3. Tenderloin, ribs and loin are no less popular in this regard. If you take meat along the ridge, do not forget to trim off the fat. Dry kebab is made by taking ham. This part of the carcass has a minimum percentage of fat.
4. If you purchased meat from the ham, it is recommended to marinate it thoroughly, taking more time. Pork is good because almost all of its parts are suitable for frying on skewers.
5. The only question remains is how and how much to marinate each part. You should not purchase pork meat from the back of the animal. In this case, the marinade will not help; the kebab will turn out dry and tough.

Subtleties of choosing beef meat

1. Few people use beef meat to make barbecue. In this case, the dish turns out to be tougher, unlike pork. You can spend more time and attention to make the kebab tasty and juicy. It is recommended to carry out the marinating procedure in highly carbonated mineral water.
2. If you decide to cook shish kebab from beef, you should buy fillet or breast meat. You can also use the back of the leg for the dish. It is better to choose meat from the inside. To prepare a unique kebab, it is recommended to purchase young veal fillet.

Rules for cutting meat

1. It is recommended to cut the meat into medium-sized pieces. Small specimens turn out quite dry. Large pieces of meat, in turn, may not be cooked inside. Ideally, it is recommended to chop the meat into cone-shaped shapes.
2. You should not seriously go into such details; classic square-shaped pieces of meat will not become any less tasty. To determine the size of the future kebab, try to visualize that about 6 pieces should fit on the skewer.

Subtleties of the marinade

1. To prepare a truly delicious kebab, it is not enough to purchase the right cut of meat. The most important aspects remain preparatory measures and the correct marinade.
2. The juiciness and taste of the meat will depend on the manipulation performed. The dish should also be cooked through and tender. Choose a marinade of your choice. Nowadays, meat can be prepared in different ways.
3. Be sure to use onions - a classic ingredient, without which the dish will not be as tasty. Choose the right utensils for the procedure. It is not recommended to marinate meat in a plastic or aluminum container.
4. If meat is left in such a container for a long time, the product begins to absorb harmful compounds. During the preparation of the dish, toxins will not evaporate. There is a risk of poisoning. It is also not recommended to marinate meat in wooden containers.

To prepare a tasty and tender kebab, you need to take a responsible approach to the procedure for selecting meat and marinating it. First of all, decide on the type of dish. Don't skimp and buy a quality product. Remember, the younger the meat, the tastier the dish will be.

Video: how to choose the right meat