Barbecue is not only one of the options for cooking, but also a type of party. We will not describe barbecue recipes in this article - almost everyone can fry meat on an open fire, but original sauces, marinades and seasonings are what will make your dish unique.
Barbecue: recipes. How best to make a marinade
Properly selected marinade can enhance the taste of grilled meat , fish or seafood, as well as make them softer and juicier. It is worth noting that the fish on the barbecue (the cooking recipe can be taken the same as for meat) cooks much faster than meat - do not miss.
Barbecue: marinade recipes. Ginger Sesame
We need a quarter cup of soy sauce, one tablespoon of grated ginger root, the same amount of sesame oil, a little chopped green onion and a quarter teaspoon of crushed red pepper. This marinade is perfect for pork, chicken, eggplant, mushrooms, grilled fish. We mix the ingredients, let the ginger brew a little and season the barbecue products. Pickle at least an hour. You can leave it overnight so that our meat is well soaked and pickled. Tip: you should not pickle in dishes made of cast iron or unclad aluminum - the products will have a metallic taste, which is not very pleasant and not at all useful.
Barbecue: marinade recipes - orange
Very good for chicken, zucchini, zucchini or pork. Take an average bunch of cilantro, a quarter cup of freshly squeezed orange juice with pulp, the same amount of extra virgin olive oil, one hot green pepper and half a teaspoon of salt. Peel the seeds and finely chop them. We cut the cilantro finely, remove the stems (they can then be put on the coals - for a greater flavor). Mix all the ingredients - the marinade is ready!
B-B-Q. Marinade Recipes: Rosemary and Lemon
For cooking, we need to take a third of a glass of extra virgin olive oil, one lemon, four cloves of garlic, one sprig of rosemary, half a teaspoon of salt. Cut the lemon into slices, chop the garlic with a knife or a special press. We connect all components. Done! This marinade is perfect for fish and seafood. You need to marinate them for no more than three hours - otherwise the product will lose its natural taste. When preparing meat or fish for a barbecue (the marinade recipe is unimportant), turn them over from time to time. This is done so that the marinade is well and evenly absorbed.
Another tip: before you start grilling food, transfer them to another dish. Use the remaining juice and marinade during frying, periodically pouring meat, fish or vegetables on it. If you cook not on an open fire, but on a grill pan, it is recommended to take a little vegetable oil. It will be very good just before the heat treatment to sprinkle the pickled products with a mixture of dried herbs or spices, and when frying in the coals add a little root of parsley, cilantro or dill - the aroma of the dish will be much more pleasant.