How to fry barbecue on the grill?

What will we eat at the picnic? Of course, barbecue! This is a universal concept that implies a wide selection of components. On skewers over smoldering coals, you can fry pieces of meat and fish, turkey, chicken and even vegetables.

In addition, barbecue cooking is always a fascinating ritual and great entertainment, and fire and smoke bring unique sensations to it and set it in a romantic mood.

However, not all so simple. The fire of a campfire is an insidious substance, and often juicy pieces of shish kebab turn into crispy “chips”, or even completely charred.

To avoid disappointment, you need to know how to properly fry shish kebab on the grill.

To prepare this appetizing dish, you need 3 main components: meat, marinade and firewood.

Meat selection

Marinades and spices

Thanks to marinating, the meat becomes more tender and juicy, acquires the desired shades of taste and aroma. Hard fibers are softened by acids, so one of the components of the marinade is often something sour: lemon, vinegar, kefir, ayran, unsweetened yogurt, sour milk.

The acidic elements necessary for softening the future barbecue are contained in some mineral waters (Borjomi, Narzan, Essentuki No. 17).

Marinades should not be salted.

Firewood

Firewood from resinous trees - spruce, cedar, pine - is not suitable for cooking kebabs. They can ruin the taste of any food.

Poplar, willow and other species are useless, leaving only gray ash after burning.

Truly "barbecue" firewood - from alder, oak, hornbeam, fruit trees: pears, cherries, apricots. A thick vine is perfect. Such firewood turns into hot coals - and they are needed for barbecue.

coals

The time to cook kebabs comes when large coals form in the grill. They must be leveled and sprinkled with ashes a little to extinguish the flames.

Place skewers with meat tightly, like a roof over coals. So the frying temperature will be higher.

Keep some water ready: when the flame starts to break through, sprinkle the ember on fire.

For convenience, make a simple adaptation.

With a red-hot carnation, punch several holes in the cork of a plastic bottle, you get the simplest spray gun.

From time to time it is necessary to sprinkle the meat so that it does not dry out. For flavor, dilute the remaining marinade in a bottle of water.

There is another technique - meat can be sprinkled with dark beer or kvass.