Barbecue on an open fire. In this case, the food is prepared directly over the fire. This method is for products that have less than 30 minutes to cook: Chicken for boneless fish fillet steaks, hamburgers and hot dogs.
Barbecue at the closed fire. This method is similar to roasted in the oven and is suitable for cooking foods that are roasted more than 30 minutes: roast a whole turkey, chicken with bones, ribs and brisket. All this must be prepared in a closed barbecue.
Spread the coals on both sides of the pan on the bottom of the lattice. When coals are ready, put the product into the pan, standing in the center of barbecue. To make it more moisture in a frying pan you can pour water, broth or fruit juice.
Close the door and not open it until the end of cooking or as long as you do not need to add coals (about 1 hour). Turn the product is not necessary.
For a barbecue the size of 56 cm and for roasting for 1 hour you will need 25 coal briquettes on each side of the pan (just 50). Add 8 new briquettes to each side for each additional hour of cooking.
Marinated
A pleasant and light occupation. The simplest - marinate in plastic bags. Need to connect them all marinade ingredients and meat, poultry or fish, squeeze out excess air from the bag, tie it and put in the fridge. If you want to marinate in a bowl, then it should be made of glass, ceramic or stainless steel to the marinade is not oxidized.
How to handle raw food. The marinade from the raw meat, poultry or fish should not come into contact with cooked food. Marinate foods (except vegetables) should be refrigerated. Marinate at room temperature for only 30 minutes. If you want to then use the marinade as a sauce before serving it boil 2 minutes. Pour remaining marinade, use it for the second time is not recommended.
Marinating time. Meat and poultry should marinate 1 to 3 hours, and seafood - from 15 to 30 minutes. Marinating time also depends on the ingredients of the marinade. The more acid in the marinade (lemon juice, vinegar, yogurt), the shorter the time marinating. Perederzhivat products in the marinade too, not worth it, because they will unravel. Marinade penetrates to a depth of 1 cm, so do not expect it to reach the mid-thick pieces.
Than rubbing. Seasonings, which rubbed products - a mixture of dried herbs and spices that enhance the aroma. Only after that meat and other foods can be fried. Usual ingredients - rosemary, thyme, red pepper, fennel seeds, garlic, dill and crushed sweet peas or black pepper. Mix them and rub into the meat, pressing down slightly, it can be done in a few hours or minutes before roasting.
The main side dish - vegetable salads. It would be foolish to cook, for example, meat salad and beef barbecue.
Suitable salad with fresh vegetables or just coarsely chopped vegetables and herbs. A good complement to the meat can be roasted vegetables: peppers, halved and sliced tomatoes with thick rings of onion. Tomatoes hold up as long as they do not propekutsya, onions should be a time to turn, and peppers should twirl, until skin on all sides do not turn black. Then tomatoes "suck" from the skins, onions eaten just like that, but with pepper before serving remove the charred skin of. If suddenly pepper remains, it can be cut into several pieces, lay in a jar, add salt and a little garlic. The next day, you will have a great appetizer for dinner.
One of the most versatile side dish that can be used for both meat and fish, and poultry - this potato side dish.
If a barbecue cook at home or at the cottage, the home oven baked potatoes wrapped in foil and then spread it on the side of barbecue grill in order to keep it hot. Such a side dish is very convenient, since the foil protects the product from burning.
Such potatoes need to be able to eat properly. Remove the packaging, put the potatoes on a plate and a knife make a cut along through the foil, but not until the end of the depth. Then his fingers squeezing the potatoes so the incision open. In the section insert a piece of butter and sprinkle with finely chopped dill. Oil permeates a potato, which eat away the foil teaspoon or dessert spoon.
If barbecue is held away from home, the home fries previously cleaned, cut into slices and fried. Take a piece of foil, placed it on the potatoes, sprinkle with spices, chopped herbs, cheese, etc. Close foil "envelope". Obtained by convolution of plane for each participant picnic. They take with them and at the right time laid on the barbecue grill to heat.
Fillets, steaks about 2 inches thick - 6 min
Sardines - 2 min
Nezavernutaya small fish whole - 15 min
Wrapped small fish whole - 20 min
King Prawns - 6-8 minutes
Kalmar - 2-3 minutes
CHICKEN
Chicken breastsFillets - 10-12 minutes
Thighs - 20-25 minutes
Wings and legs - 15-20 minutes
BEEF
Fillets, steaks 2.5 cm thick - 8 min
Sirloin - 10 minutes
Sacrum, the meat on the bone, ribs - 12 minutes
LAMB
Mutton chops - 4 min
Sirloin, tenderloin - 6 min
On the bone - 8 min
PORK
On the bone - 8 min
Chops - 8-10 minutes
Fillets - 15 minutes
TIPS
1. Hold the meat for a barbecue in the refrigerator for as long as possible, and when it is ready, keep it warm in a warm oven.
2. Light a barbecue in advance: when you start to cook, coals should be red with shimmering ash dust on top.
3. Keep raw and prepared meat separately and use different devices to work with him.
4. Always wash your hands before cooking, and between the laying of new products on the barbecue.
5. Steaks can be prepared from blood, and burgers and hot dogs should always be well roasted. Juice should run clear.
6. Large chunks of meat can be baked in the oven first, and then finish processing them on the barbecue.
7. Never re-freeze once defrosted already meat.
8. In addition to meat do not forget to apply a lot of vegetables, salads.
9. Never leave your barbecue unattended.
10. Shake off excess marinade before you grill or barbecue: charcoal can suddenly erupt.
11. Try not to cut the steak to see if he would: so all the juices from the meat vytekut. It is better to press on the surface of the barbecue tongs.
12. Red meat should be soft, the outside it should be brown and the inside - red.
13. Steak average willingness to be resilient to the touch, but exactly brown outside and pink in the middle.
14. Well-done meat is very dense to the touch, brown outside and evenly roasted inside. But it should not be dry.
Barbecue at the closed fire. This method is similar to roasted in the oven and is suitable for cooking foods that are roasted more than 30 minutes: roast a whole turkey, chicken with bones, ribs and brisket. All this must be prepared in a closed barbecue.
Spread the coals on both sides of the pan on the bottom of the lattice. When coals are ready, put the product into the pan, standing in the center of barbecue. To make it more moisture in a frying pan you can pour water, broth or fruit juice.
Close the door and not open it until the end of cooking or as long as you do not need to add coals (about 1 hour). Turn the product is not necessary.
For a barbecue the size of 56 cm and for roasting for 1 hour you will need 25 coal briquettes on each side of the pan (just 50). Add 8 new briquettes to each side for each additional hour of cooking.
Marinated
A pleasant and light occupation. The simplest - marinate in plastic bags. Need to connect them all marinade ingredients and meat, poultry or fish, squeeze out excess air from the bag, tie it and put in the fridge. If you want to marinate in a bowl, then it should be made of glass, ceramic or stainless steel to the marinade is not oxidized.
How to handle raw food. The marinade from the raw meat, poultry or fish should not come into contact with cooked food. Marinate foods (except vegetables) should be refrigerated. Marinate at room temperature for only 30 minutes. If you want to then use the marinade as a sauce before serving it boil 2 minutes. Pour remaining marinade, use it for the second time is not recommended.
Marinating time. Meat and poultry should marinate 1 to 3 hours, and seafood - from 15 to 30 minutes. Marinating time also depends on the ingredients of the marinade. The more acid in the marinade (lemon juice, vinegar, yogurt), the shorter the time marinating. Perederzhivat products in the marinade too, not worth it, because they will unravel. Marinade penetrates to a depth of 1 cm, so do not expect it to reach the mid-thick pieces.
Than rubbing. Seasonings, which rubbed products - a mixture of dried herbs and spices that enhance the aroma. Only after that meat and other foods can be fried. Usual ingredients - rosemary, thyme, red pepper, fennel seeds, garlic, dill and crushed sweet peas or black pepper. Mix them and rub into the meat, pressing down slightly, it can be done in a few hours or minutes before roasting.
SIDE DISHES
On a side dish to grilled dishes in no case should not offer cooked rice or pasta. The main side dish - vegetable salads. It would be foolish to cook, for example, meat salad and beef barbecue.
Suitable salad with fresh vegetables or just coarsely chopped vegetables and herbs. A good complement to the meat can be roasted vegetables: peppers, halved and sliced tomatoes with thick rings of onion. Tomatoes hold up as long as they do not propekutsya, onions should be a time to turn, and peppers should twirl, until skin on all sides do not turn black. Then tomatoes "suck" from the skins, onions eaten just like that, but with pepper before serving remove the charred skin of. If suddenly pepper remains, it can be cut into several pieces, lay in a jar, add salt and a little garlic. The next day, you will have a great appetizer for dinner.
One of the most versatile side dish that can be used for both meat and fish, and poultry - this potato side dish.
If a barbecue cook at home or at the cottage, the home oven baked potatoes wrapped in foil and then spread it on the side of barbecue grill in order to keep it hot. Such a side dish is very convenient, since the foil protects the product from burning.
Such potatoes need to be able to eat properly. Remove the packaging, put the potatoes on a plate and a knife make a cut along through the foil, but not until the end of the depth. Then his fingers squeezing the potatoes so the incision open. In the section insert a piece of butter and sprinkle with finely chopped dill. Oil permeates a potato, which eat away the foil teaspoon or dessert spoon.
If barbecue is held away from home, the home fries previously cleaned, cut into slices and fried. Take a piece of foil, placed it on the potatoes, sprinkle with spices, chopped herbs, cheese, etc. Close foil "envelope". Obtained by convolution of plane for each participant picnic. They take with them and at the right time laid on the barbecue grill to heat.
COOKING TIME FOR BARBECUE
FISH AND SEAFOODFillets, steaks about 2 inches thick - 6 min
Sardines - 2 min
Nezavernutaya small fish whole - 15 min
Wrapped small fish whole - 20 min
King Prawns - 6-8 minutes
Kalmar - 2-3 minutes
CHICKEN
Chicken breastsFillets - 10-12 minutes
Thighs - 20-25 minutes
Wings and legs - 15-20 minutes
BEEF
Fillets, steaks 2.5 cm thick - 8 min
Sirloin - 10 minutes
Sacrum, the meat on the bone, ribs - 12 minutes
LAMB
Mutton chops - 4 min
Sirloin, tenderloin - 6 min
On the bone - 8 min
PORK
On the bone - 8 min
Chops - 8-10 minutes
Fillets - 15 minutes
 |
| Grilled Pork |
TIPS
1. Hold the meat for a barbecue in the refrigerator for as long as possible, and when it is ready, keep it warm in a warm oven.
2. Light a barbecue in advance: when you start to cook, coals should be red with shimmering ash dust on top.
3. Keep raw and prepared meat separately and use different devices to work with him.
4. Always wash your hands before cooking, and between the laying of new products on the barbecue.
5. Steaks can be prepared from blood, and burgers and hot dogs should always be well roasted. Juice should run clear.
6. Large chunks of meat can be baked in the oven first, and then finish processing them on the barbecue.
7. Never re-freeze once defrosted already meat.
8. In addition to meat do not forget to apply a lot of vegetables, salads.
9. Never leave your barbecue unattended.
10. Shake off excess marinade before you grill or barbecue: charcoal can suddenly erupt.
11. Try not to cut the steak to see if he would: so all the juices from the meat vytekut. It is better to press on the surface of the barbecue tongs.
12. Red meat should be soft, the outside it should be brown and the inside - red.
13. Steak average willingness to be resilient to the touch, but exactly brown outside and pink in the middle.
14. Well-done meat is very dense to the touch, brown outside and evenly roasted inside. But it should not be dry.
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