Late spring and summer are picnic times. And which dish is the best for eating in the fresh air? We have no doubt that the majority will answer this question unequivocally - barbecue!
But for skewered meat to be successful, it must be properly marinated. I must say that when it comes to such an important matter as marinating barbecue, it is very difficult to come to a consensus. Different people prefer different types of marinade, using kvass, beer, kefir, wine and other products for these purposes. When making a choice, it should be remembered that the purpose of pickling is to soften the meat fibers and give the meat a flavor. Properly prepared barbecue is fried faster, and in order to chew a piece of well-cooked meat, you do not need to apply titanic efforts.
Now we will talk about the most popular recipes for the compounds that are used for marinating meat for barbecue. Based on these recommendations, you can create your own marinade, which will bring you the glory of a specialist in culinary art.
Let's start with a traditional recipe. Many believe that marinating barbecue without the use of vinegar is impossible. And this is the wrong opinion. Too sharp “vinegar” odor and excessive acidity does not contribute to the preparation of aromatic and tasty meat. But if you do not accept other options and continue to cook kebabs in vinegar, do not use artificially aromatic compounds for the marinade. Take natural wine or apple vinegar, in which case your kebab will not be spoiled by the pungent smell inherent in vinegar essence.
A more refined taste of meat can be obtained by marinating barbecue in white wine. In general, there are even special types of wines suitable for this purpose. But if you weren’t able to get the marinade wine, buy any dry white wine and use it to prepare the meat for grilling on charcoal. The recipe is simple. For each kilogram of meat cut into small pieces, you need to take three hundred milliliters of wine. An obligatory ingredient in this marinade is onion, it must be taken almost as much as meat. Onion cut into half rings and lay in layers, alternating with meat.
It is important to choose the right dishes for pickling meat. For example, wooden containers are categorically not suitable for these purposes, despite their environmental friendliness. Set aside aluminum containers. The fact is that in contact with acid, aluminum can begin to release harmful substances that will ruin your dish. So the best option is glass or enameled glassware.
After the onions and meat are laid in the dishes, mix the wine with spices and pour the prepared foods. The amount of salt and other spices needs to be chosen to taste, but you can also go the simpler way by purchasing a ready-made seasoning for barbecue (note that it contains only natural ingredients). In no case do not add green onions to the marinade, the meat will become bitter. As for black pepper, it is better not to use a ground version of seasoning. Take pepper peas and coarsely crush it yourself.
Marinating barbecue in white wine should ideally last a day, but if you can’t wait to taste the delicious meat, you can limit yourself to three hours.
Some people prefer to marinate meat for making barbecue in mayonnaise. But this is not recommended, as this sauce is intended for use in cold form, and when heated, mayonnaise decomposes into harmful substances. The only exception to the rule is the use of homemade mayonnaise, which is made from natural products.
An interesting version of the marinade is carbonated mineral water mixed with spices and lemon juice. There are lovers of soaking barbecue in tomato juice, however, if you choose this method, then note that you need to soak the meat for at least two days, or even more.
It turns out very tender kebab of pork in kefir. Naturally, such a marinade can not do without spices. Use pepper, paprika, dry basil, salt and, of course, do not forget to put more onions.
Now many prefer to cook beer-based marinade for meat . On this basis, even two irreconcilable camps have formed, which argue about which type of beer (light or dark) is better to use for these purposes. But you can try both options and choose which one you like best.
And remember that the main thing when making barbecue is not only suitable meat and the “right” marinade, but also a good company and a cheerful mood. Have a nice picnic!