Barbecue on the grill

Appetizing, ruddy, piquant, tasteless! Barbecue grilled on a grill is one of the ways to cook meat on coals in nature. It is convenient because the pieces can be large, unlike those that are strung on skewers. The spicy marinade will make the meat juicy and tender.

BLUE-EYED

The author of the recipe

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Composition / ingredients

Servings:

Pork neck

1.3

Onion (Large, you can take 3, at your discretion.)

Spices are dry (Which ones do you like. I took 1h.l. - black pepper, ground cumin, dry adjika, 2h.l. ground coriander. 0.5 tsp. - dry. greens: dill, parsley, cilantro.)

to taste

Salt (pinch)

to taste

For marinade:

Soy sauce

Sugar

Granular mustard (optional)

Vegetable oil

Lemon juice (Juice from 0.5 medium lemon, optional)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 11 g

Fats 62 % 28 g

Carbohydrates 13 % 6 g

311 kcal

GI: 83 / 0 / 17

Step-by-step cooking

Cooking time: 5 h

Step 1:
How to make a barbecue on the grill? Prepare the products. Pork neck is best suited for shish kebab. It has the perfect combination of meat and fat, no bones and a thick layer of subcutaneous fat. Do not use frozen meat for shish kebab, it can get tough, it's better to take fresh, chilled. Wash and dry the meat. Clean it of the films and tendons — they will curl up pieces of meat and it will be difficult to chew them. Cut the meat into large pieces according to the type of steaks.
Step 2:
Prepare the marinade. How to make marinade? Add sugar, grain mustard, lemon juice to the soy sauce, pour vegetable oil last. Mix everything thoroughly. You can take any mustard you like or which is available. Instead of lemon juice, table vinegar is suitable.
Step 3:
Cut the peeled and washed onion into large pieces or half rings. Transfer it to a spacious container, add a pinch of salt and remember well with your hands. So the onion will more readily secrete juice, which will soften the meat.
Step 4:
Add chopped meat and dry spices to the onion, once again remember everything with your hands, not too much, just so that the meat is evenly covered with spices and onion juice. Then pour in the marinade and mix well. If the marinade is not enough, add more so that the meat is completely covered with it.
Step 5:
Cover the dishes with meat with a film or lid and leave to marinate for 1-1.5 hours at room temperature. Mix it regularly, then put it in the refrigerator for 4-5 hours (you can also overnight). Only then take it out 2 hours before cooking, so that the meat has time to warm up.
Step 6:
On the grill or in another building, create the necessary heat for frying a barbecue. The coals should cool slightly, become covered with white-gray ash, then it will be the right moment to start frying. Place the meat on the grill and put it on the grill. Bubbled up, fat began to stand out — turn it over. To prevent the meat from getting dry, fry it on each side very quickly, turning it over in time as soon as it sizzles. The cooking time takes 10-12 minutes
Step 7:
Such meat will also be perfectly fried on skewers, just make sure that it does not hang down. String it tightly, leaving no gaps. Turn the skewers over for even roasting, as soon as they are browned — the dish is almost ready. Cut one piece of meat to the middle and check it for readiness. If blood is released, then it is still raw, if the juice is clear, then the meat is ready.
Step 8:
Serve the kebab directly on skewers or on a dish in which all the pieces of meat have been removed. Do not forget to serve washed fresh herbs and vegetables as a side dish. Enjoy your meal!

It is important not only to properly marinate pork, but also to cook it on the grill. There are also a few tricks here:

* Skewers with strung meat or a grate should be installed at a height of 10-15 cm from the coals.
* Before leaving the shish kebab to fry, it is necessary to carry out the procedure of "sealing" the meat so that it becomes covered with a crust and does not release meat juice. This will make it tender and juicy. To "seal" it is enough to put the strung skewers on the grill and turn them three times at 90 degrees, holding each side for one minute so that the crust forms on all sides.
* The cooking time depends on the heat of the coals and on the desired degree of roasting. If you like juicy medium-rare meat, then the "sealing" process will already be enough. If the coals are not hot and you like a good degree of roasting, then after "sealing", hold the meat for another 3-5 minutes on each side.
* The meat should be cut into not too small pieces, when frying the meat shrinks.

In many kebab recipes, you do not need to write the number and weight of ingredients. It is clear that we take a piece of meat that we bought at the market and it can be larger or smaller. Add salt and seasonings to taste, and enough marinade to cover the meat completely.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.

Which part of pork is best suited for cooking barbecue? Take a pork neck with fat layers. Then the kebab will turn out juicy and soft.