Each year in November in the South African steppes, near the city of Cape Town, going two hundred thousand people. In South Africa, November - month of spring. Early November, the start of spring festival Bruun, which means in Afrikaans "barbecue."
Thus, all these translations are talking about love of humanity for cooking on coals, ie,. alive the historical memory of humanity on the caves of fire, about preparing food on it.
Many people claim the championship in the invention of barbecue, which is like the struggle for primacy in the invention, pancakes, dumplings, noodles, beer and kebabs. It's too old dishes that have appeared over many millennia before the appearance of any modern peoples. But each nation will certainly want to consider themselves more talented than others. Because these culinary historical disputes will never end.
Meanwhile, barbecue from a leisure sport has become almost. Held even continental and world championships. Their main difference from "normal" sports is the complete lack of fighting spirit.
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| Barbecue |
BARBECUE - the simplest device in the form of a metal box on legs. The box bursting with warmth coal, instead of the cover on the box put the grill. Braziers produce a variety of very good folding, not occupying much space on your balcony in the back room in a dacha in the trunk of the car.
Over time, to gain experience, you will be able to easily stir barbecue. To ignite the usual barbecue over charcoal, use a charcoal chimney (metal cylinder with a grate), which can be put crumpled newspaper, and have them coal briquettes, or electric barbecue, where among the coal is hot threadOr put the coals of the pyramid (for good air circulation), and pour their combustible mixture (instantly switched so coal has already been processed combustibles).
Coal pour generously, so that it covered a layer bake food for 2-3 see if it's cold and windy, add a little more coal. Coal is heated to the desired temperature 20 minutes, it will be gray, gray or reddish color during the day in the evening.
Before you put the grill, spread charcoal in a single layer or, if cooking in a closed heat, fold it on both sides of barbecue. (Follow the manufacturer's instructions, gas or electric barbecue!)
Barbecue every year have improved. And finally, the device appeared very similar to a locomotive brothers Cherepanov - "Smokin Charlie. These are the three series-connected metal chambers, each of which has a door and grilles. Two cameras are placed horizontally, one - vertically, is the exhaust pipe. On top of similarities with the locomotive building "Smokin Charlie mounted on wheels. Expensive models festooned with temperature sensors. With this device, and an unending human imagination on the coals now preparing everything: from soup to dessert, and even bakes bread.
However, not everyone can afford such expensive equipment. Therefore we offer no further ado themselves to build a barbecue.
The simplest backyard fireplace is a niche in the brick (stone) fence height 100x140 cm semi-circular, square or triangular shape. Gender focus better to lay down the stones. The fire in this fireplace burns steadily and smoothly even in the windy conditions. And if you make a tin vault with a chimney, it will improve traction and heat.
For the construction of the hearth should dig trench round a depth of 40 cm and a diameter of 230 cm bottom, wall and edge spread with natural stone or brick on edge. In the middle of the pit make a hearth round shape with a diameter of 80 cm above it on a metal tripod from pipes installed conical vault with a chimney made of sheet iron. Fireplace surround the fence, a stockade of podtovarnika diameter of 12-14 cm and a height of 60 cm. Stakes clog (buried) in the soil, and on top at the ends fastened to each other staples from a wire diameter of 5-6 mm.
If in your area and frequent rainfall, the fire pit should be equipped with overflow pipe to divert water to the absorbing hole.
For cooking "smoky" most suitable special kind of fireplace - grill. On the device it is somewhat different from the usual, because it has an open hearth with grate and accessories for hanging pots, skewers, etc. Wall Grill monolithic concrete vault with a tin can arrange the stone walls of the house, patio or a brick wall of economic Construction.
Very convenient to use an outdoor grill cylindrical brick (can be used and reinforced concrete rings), which is placed with podteskoy or, even simpler, with the filling of the broadened joint solution with an admixture of refractory sand or melkodroblenogo red brick. This grill can be installed anywhere on the site.
In the construction of more advanced designs fireplace-grill use corners for the frame and braces, the board for side tables, iron sheets for the body of the pipe and red brick. Base made of a monolithic concrete. The walls of the chamber is put into a half-brick with clay mortar mixed with asbestos-high six rows. In the third and fifth row (bottom) required to insert the metal parts of 50x50 mm and a length of 45 cm, and for fixing the upper and grates - the same size 45x45 cm.
Grate made of steel sheet 3-4 mm thick, perforated holes 10 mm in diameter in a staggered manner; top - from steel strips section 20X5 mm, fixed on the edge bars 10 mm in diameter.
Grill can be installed in a room on the terrace, in the basement with the conclusion of the outside chimney. When you install it in the open air between the fireplace and arch it is desirable to make the back wall of iron.
Safety. At the device and use of yard fireplaces should not forget about fire safety measures. Place the barbecue on a flat surface so that it is not accidentally turned upside down and away from climbing plants, fences and shrubs, which can suddenly catch fire.
Avoid contamination. Use different utensils for raw and finished products. Wash all accessories, containers, cutting boards and tables with hot soapy water after they touch raw food.
To toxic fumes from coal does not accumulate, put the barbecue in a well ventilated area and never cook barbecue indoors!
It is dangerous to add a flammable mixture in the flame or coals. Especially dangerous petrol and paraffin, because they may explode.
Trim excess fat to the fire does not flare up of the incident with the product droplets of fat.
Do not fry until blackness: the charred crust on the product is harmful. Once you've finished cooking, close the barbecue and vents: the coals should burn out completely. Ashes cool for at least 48 hours. Otgorevshie coals throw in a non-flammable container. If you need to get rid of coal before they have cooled, remove them with forceps with a long handle and Bury in sand or drop in a bucket of water.
Firewood. Firewood is not enjoyed, even if going on nature, and take with them a special extruded charcoal and BARBECUE . By the way, the advantages of such coal are obvious: save time, there is no need to wait until the wood will be burned to a state of coals.
How to check the temperature. To understand how the temperature in the barbecue, hold her hand, palm down at 10 cm from the fire. Seconds before until the fire does not make you draw back the hand. If you are able to hold his hand, not twitching away, 2, barbecue is well heated (190 ° C and above) 3 - medium heat (180-190 ° C), and 4 seconds - a moderate temperature (150-180 ° C) 5 with - low temperature (100-150 ° C).
If the fire is too big, lift grill to cook food, and scatter coal. In a closed barbecue close half vent. If you want to intensify fire, lower grille, which is fried food, whisk the ashes from the coals and collect them closer together, add coals to the edge. In a closed barbecue is fully open vent holes.
Aromatization. To make chicken, ham, fish, pork or beef bought citrus flavor, for 5 minutes until cooked sprinkle the coals zest of orange, lemon, lime, and even grapefruit. And if you want the food smelled smoke, add aromatic wood shavings (first dip it in water to smell became more pronounced and lasted burning time). Very suitable for this mesquite and Kariya. Can themselves choose the tree for more exotic aromas, such as alder, the wood of fruit trees or vines (add more chips at the beginning of frying - small luchinki - in the end, just to keep the fire).
Perfectly fried vegetables on the barbecue: Nectarines, plums, pineapples and peaches. Seductive and sweet-smelling smoke, cinnamon sticks, cloves, star anise and allspice pea. Simply wet them in water and add to the coals.
Make the flavor of meat, seafood and vegetables more enjoyable, sprinkled with coal at the end of cooking rosemary or thyme, bay leaf, wet, peeled garlic cloves.
Foil. Packages are convenient foil for roasting small products such as seafood or vegetables (they are ideal if you do not have trays for barbecue). In this package you can add a flavorful ingredients: olive oil, citrus peel, Parma ham and fresh herbs. To make the package, put the food in the center folded sheet of heavy foil. Close the bag, wrapped 2 times the seams at the top and the edges (leave a small opening for steam to escape). In order not to break the packet, turn it upside down with the tongs.
Skewers. If you like to use metal skewers, then it is better not to fly with a circular cross section, and twisted or square, as on round skewers when you turn the product of spins, slides and can bake unevenly. (Wooden and bamboo skewers thin non-slip, so their round shape, not a hindrance.)
Wooden and bamboo skewers before using necessarily soak in water for 15 minutes, lest they ignited the fire. Drain them well. That the product was prepared exactly, not strung on a skewer too many pieces, among them should be a clear space.
Additional security measures:
• Cut product of identical size pieces;
• on one skewer should be strung products with the same cooking time;
• bulky pieces, such as the large thick rings of onion, do not disintegrate and fall through the grill grate, if you planted them on two parallel skewers.
Forceps with a long handle. These tongs are essential for turning food and razgrebaniya coals. Do not turn the meat or poultry with a fork: it can pierce the meat, and then the juice out of it spilled and flavor will diminish.
Brush. It is better to spread the sauce or grease with vegetable oil grate. Paddle fish. This blade is good for flipping delicate fish (fillets or whole fish), which otherwise might fail. For these purposes, you can use two knives, a spatula.
Brush. Brush with stiff bristles easily clean barbecue. Brush in the shape of V can be washed once a barbecue on both sides.
Mittens. Buy long gloves to the elbow of noncombustible material.
Basket for the grill on its hinges. In a wire basket can easily turn the whole big fish and other delicate foods.
Tray for barbecue. This grid with small holes needed for roasted vegetables, seafood and fish fillets.
Tray of fried meat. In no event should not use the same utensils for raw and roasted meat.
Dual lattice with a clip. For baking fish or liver is good to have a special double-grating with a clip that the products did not dispersed.
Wide flat shovel. It can be used for its intended purpose for vygrebaniya unnecessary coal at the end of a picnic, and additionally can be used as a kind of a fan to blow the fire at the beginning of kindling. True, some are particularly vulnerable to the influence of technological advances take with them on a picnic hair dryer or a fan running on batteries. You can use a fan powered by an electric network, where kebabs cooked on the balcony (socket close, and waving his arms do not really want to).
Cookware Picnic. Best for this purpose to take disposable dishes: there's no need to wash and take home - we'll leave it in the trash.
BARBECUE CLEANING
Immediately after use and before cleaning barbecue grill Scratch brush with metal bristles. Give the grid a little cool, then dip it in hot soapy water to otmokla grime. If the lattice is too large for your shell, that she could stand for an hour wrapped in wet kitchen towel, and only then start to clean it.
To clean up the gas barbecue, immediately after use and light a fire stronger and let it stand up for 10-15 minutes with the door closed. Then brush with metal bristles scrape leftovers. To eating less pestered lattices, rub them with vegetable oil before use.
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