Cooking barbecue, a whole art. After all, in this process, how As a rule, everyone who is nearby at this moment takes part. The kid goes to search for branches, even if this is not necessary, women cover the clearing and string meat for skewers, but for men – they drink beer, grill kebabs and share with each other secrets how to pickle pork skewers, beef, lamb or chicken, and how to cook it.
And after all this preparatory ceremony, it turns out very it’s sad when the kebab comes out dry and very hard.
In fact, if you follow a few simple rules, barbecue there will always be – you’ll lick your fingers. You need to know which part carcasses should be used and be able to properly pickle it. AT depending on the type of meat you prefer to make barbecue, pickled pickle itself.
In this article you will learn how to choose meat and how to pickle barbecue pork.
Choose meat
The main condition for choosing meat is that there is no meat very bold. After all, barbecue is still prepared from meat, and not from bacon. But and very lean pieces of pork will not work. To make it delicious and juicy kebab in the choice of meat you need to stick to golden middle, otherwise, be you at least a super pro in cooking marinade – still juicy and tender barbecue will not work.
The most optimal part of the kebab carcass is the back. He has in the right amount of fat, but not the same an unwanted excess of fat. If the store has no tail, do not get discouraged, the shoulder blade is also suitable, just keep in mind that it will marinate a little longer. But the chops, though look appetizing, absolutely not suitable for use when cooking barbecue. After all, then the kebab will turn out dry and not juicy.
When calculating the required amount of meat for the upcoming picnic, estimate how many people will take part in it and based on this is already being determined. Do not forget that in the process of frying pork decreases in size, and at the exit of one kilogram of fresh meat is obtained just a gram of seven hundred kebabs. Average how practice shows, a company of eight adults is worth take about four kilograms of pork.
So, after all, how to pickle pork skewers?
Consider the main points:
- Even those people who know the secret of the steam marinade are not always make tasty kebabs, because it’s not right prepare the meat. To make the meat cooked evenly, cut it should not be very large pieces. This rule is very important for skewers of lamb or beef, as it is very tough. Pork slices can be made slightly larger as the fiber structure of this meat allows any marinade to penetrate the very center of the piece.
- Secret number two: if you are planning a barbecue marinade adding onions or some greens, all this is preliminary knead well so that they give juice and only then proceed with the preparation of the marinade. Then the kebab is marinated much better and in a shorter time. It’s better to knead hands, well, as a last resort with a spoon, but a blender can only to spoil.
- Dishes. For marinating meat for barbecue in no case use aluminum and zinc dishes. The best dishes for of this procedure – glass, ceramic and enameled. If a such is not at hand; stainless steel cookware is suitable. Many professionals advise to cover the pickled meat with a plate and press down on top with something heavy. This way you can save a lot of time, because the pork is pickled faster and much softer.
Pork kebab with vinegar is very tasty and juicy. Kefir marinades are also very popular.
That is why there are a huge number of marinade recipes based on kefir. The main advantage of this method of pickling meat is the speed of this process. In addition, ready-made barbecue It turns out very juicy and soft. Optimal ratio products when marinating meat with the kefir method: per liter of kefir or any other dairy product – a pound of pork meat. But these are general recommendations, much is very strong in cooking depends on the personal preferences of the cook. And the fat content of kefir it is different, and this also affects its amount in the marinade.
If you are a lover of not too “wet” meat, then consider the amount of fluid is visual. It should only be a thin layer cover the meat.
Well, do not forget to put onion in kefir marinade, and more. Since this ingredient, tradition has long been a part of all marinades for barbecue. Kefir marinade will also taste better if you put peppers, cilantro, a bay leaf and Of course, salt.
Many chefs recommend laying a layer of pork in a bowl, a layer onions and spices and again a layer of meat, and so until all is over products. But there are those who do not consider it important and simple advise to mix all the ingredients.
