The most delicious meat is barbecue! Whatever European cuisine offers us, the secret to the taste of dishes in France, Italy and Germany is in special sauces and additives. And barbecue - it is barbecue everywhere, and you can eat it just like that, enjoying the taste of fresh meat, the smell of smoke, a pleasant conversation and real Georgian wine. Oh yes, the obligatory fun program also includes long, with a deep sense of Caucasian toasts.
What makes barbecue so tasty? The whole secret is a special barbecue marinade. Each master reveals the secret of the marinade only to the elite. It would seem that it is so complicated in this science: sprinkled with vinegar, covered with onions - and on coals. But no! The ratio of the liquid in which the meat will be grilled plays a very important role in obtaining a satisfying, gorgeous looking and smelling dish. We will not continue to torment the audience, but proceed directly to the recipes.
Marinade for barbecue with vinegar is the most common in our country. It is best suited for cooking pork, but you can’t overdo it here, otherwise the meat will be stiff and get a dark crust. Here's a good way: for a kilo of meat, a tablespoon of vinegar, ginger and one large sweet and sour apple. All ingredients are crushed with a blender, pork is cut into small pieces and dipped in a porridge-like marinade for 2 hours. Be sure to add pepper - it is natural black ground, not fragrant. You can experiment with special barbecue dressings - but this is not for everybody.
Shish kebab marinade can be quickly prepared without any liquids at all. And, believe me, the result will be excellent if you follow some rules. Firstly, in the Caucasus they say: barbecue does not tolerate female hands. So, dear ladies, take seats in the auditorium and enjoy nature while the strong half creates a masterpiece of culinary art. In this case, you can take chicken meat blanks with special slices of “For barbecue” or pork, but chopped in large pieces. Entrecote is best suited. The meat is laid out on the table and sprinkled with pepper (black only - no options!) And salt. The taste of the master is determined by tasting - in Russian, the result is licked off the finger. Do not be surprised - in the Caucasus they are not afraid of infection from meat, because the main secret of this kebab is the freshness of all ingredients. Then the meat is “kneaded” so that the slices are completely saturated with dressing. Then they put it in a large pot and cover it with a large amount of onion. That's the whole barbecue marinade. In an hour you can fry meat - the taste will be simply incomparable!
Well, of course, if you decide to cook pork, it is best to choose marinade for barbecue with ayran. It is this fermented milk product that absolutely neutralizes the smell of meat and makes it juicy, soft and tasty. To cook lamb you must be able to choose the meat itself - given the fact that you are unlikely to be allowed to catch a live sheep, trust your instincts when choosing meat in the market. A ram should not be fat tail - in this case, the smell will not interrupt even the most skilled marinade. It is also better to take the back of the carcass - it is softer. The kebab marinade itself consists of the same ingredients as the previous options: pepper, salt, you can add ginger, and, of course, ayran. The meat is marinated in the night - this guarantees a good result. Believe me, lamb in ayran has a more delicate and deep taste than any good pork.
In general, there is one more secret of long-livers of the Caucasus: meat that has lain for 24 hours is suitable only for dog food. Not so long ago, customers of a cafe in Transcaucasia were offered to choose an animal, kebab from which they will now eat. And there was no need for a marinade: the best meat is just fresh fried meat on coals.