In the last warm autumn days, I so want to relax in nature with friends or family, warming ourselves by the smoking brazier in anticipation of a meat treat. Therefore, before the weekend, you need to take care of everything you need in advance: purchase all the provisions, choose a place for a picnic, prepare the car for the trip. Well, and, of course, find out what kind of meat kebabs are made to make it really tasty. This article describes the possible options for the products used. The pros and cons of each type are outlined in detail. This will allow you to decide exactly before purchasing everything you need for cooking the main dish of the picnic - barbecue. Then there will be enough impressions for the whole long winter.
Which meat is suitable for barbecue , and which is not? Expert Advice- Regardless of the variety, the meat must be young. Otherwise, the dish will turn out tough and not fried. The darker the meat, the older the carcass.
- Freshness is a prerequisite. When using leeward pieces of dubious origin, it is likely to get extraneous “smells”. When buying, try to press the pulp with your finger. Good meat will immediately return to shape, smoothing the pit.
- In no case do not take frozen pieces for barbecue - they will turn out dry and tasteless.
- The pulp should be without veins and with a sufficient dissemination of adipose tissue to obtain a juicy dish.
What meat is better to take for barbecue : pork
Such a choice will certainly be perfect! Pork has, in addition to excellent taste, another amazing feature: you do not need to worry about pickling in advance. Just two to three hours will be enough to soak the pieces before frying with aromatic seasonings and sauce. The best kebab is obtained from the pulp located on the parts of the body closer to the neck of the pig.
What meat is better to take for barbecue : beef
To avoid stiffness, place the pieces in the marinade for a longer time, such as overnight. The most successful sauce for soaking will be mineral water. Beef is not as fat and juicy as pork, so cooks go to some tricks when cooking kebabs from it - they stuff meat with slices of bacon or bread to preserve juiciness in eggs and breadcrumbs. The most tender dish is obtained from tenderloin and sirloin .
What meat is better to take for barbecue : lamb
Despite the rigidity, true gourmets prefer a fried dish with a smoke, prepared precisely from this product. In all culinary books of the Caucasus, barbecue of their young lamb is a classic dish with excellent taste and aroma. The ribs, leg or shoulder blade are usually used for it. But the most important highlight is to have time to enjoy hot juicy slices. After all, any mutton tends to harden quickly.
What meat is better to take on barbecue : poultry
Some categorically do not recognize such a dish. They believe that this is like a “rooster ear”. But, if you use meat not of tough old domestic hens, but of “early” broilers, it will turn out quite gently and appetizingly. Carcasses are usually cut into portions and grilled, turning to brown. Tasty and appetizing!