How to grill meat?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In ancient times, our ancestors cooked meat exclusively on fire. To this day, this method of cooking is considered the most dietary and useful. Grilled meat is fried without oil, while it retains absolutely all the vitamins, acquiring a wonderful smell of a fire, it always turns out tender and juicy, all excess fat disappears, a delicious crispy crust appears.

Cooking secrets

It's probably hard to find someone who doesn't like grilled meat. These are shish kebabs, and kebab, and baked pork ribs. Despite the excellent taste of these dishes, they are very easy to spoil during cooking. How to cook meat on the grill so that it turns out he althy, tasty and fragrant? There are secrets here. Knowing some of the subtleties will allow you to cook the most delicious meat dishes.

I must say that absolutely any meat can be cooked on the grill: pork, beef, lamb, game, liver, tongue. Its taste and softness depend on the quality of the product. Subtle spicy flavor to the dish are capable ofadd spices, marinades, herbs.

Absolutely any part of pork is suitable for grilling. When purchasing beef, you should take tenderloin, rump, liver, lower thigh. From veal, the flank and neck are suitable, and from lamb it is better to take the neck, back, ribs. Poultry is also great for grilling. It can be cooked on skewers, coals, grill or spit.

Grilled fatty meat is best. During cooking, layers of lard and fat begin to melt, soaking the meat pieces. That is why the dish is juicy. Dry meats are best cooked wrapped in foil or oiled. This will give tenderness in finished form. Grilling meat in foil will give you an incredible surprise. You will get a dish that tastes and smells like meat from a Russian oven.

It is better to use a fresh product for grilling, frozen meat will be dry.

To properly grill the meat, cut it into pieces, making cuts in the fat, this will contribute to a more even frying. But veal, beef, liver must be beaten off before cooking. In such a simple way, it will be possible to saturate the tissues with oxygen, this will give the finished meat tenderness and softness.

Marinade for grilled meat

Speaking about how to grill meat, we should definitely mention that it must first be marinated in a special solution. Marinade will give an indescribable taste even to the most mediocre piece. It may have a completely different composition. Used as a base for the marinade.beer, cognac, dry wine, orange or pomegranate juice, olive oil, vinegar, soy sauce, mustard. Tabasco sauce, kefir, kiwi slices, lemon juice, mayonnaise, ketchup, sour cream will add piquancy. Fragrant herbs, spices, onions and garlic are also added to the marinade. Subtle aromas of mint, thyme, bay leaf, pepper, rosemary, basil, curry and sage will perfectly set off the taste of the grilled meat itself.

Beef, veal, and lean poultry can be marinated overnight, while chicken, duck, pork, goose, and lamb can be marinated for a few hours. There is another little secret - do not put a lot of s alt in the marinade. Do not use an aluminum pot as it will spoil the flavor of the meat.

Grilled meat

There are a variety of cooking recipes. It all depends on what kind of meat you prefer and what kind of marinade you will use. As soon as all the products are prepared, the most crucial moment comes - you need to properly fry the meat so that it turns out tasty and juicy. The grate must first be greased with vegetable oil, and then put the pieces on it and fry until crispy. Next, the grate is turned over so that the second side is fried. During cooking, you can not touch the meat, so as not to violate its integrity. It is better to s alt it after the appearance of a golden crust so that it is not hard.

Grilled meat, decorated with a lattice pattern, looks very impressive. To give it tenderness, you can put butter on the pieces. The finished dish is servedwith fresh vegetables, herbs, cheese, mushrooms and herbs. The taste of meat can be enhanced with special barbecue sauces.

Meat on a grill pan

It is not always possible to cook food in nature. If you want to make meat on the grill, but you don’t have the opportunity, the grill pan will come to the rescue - a wonderful modern invention.

For cooking on it, it is better to take non-lean meat. The pan must be thoroughly heated. This is a very important point. If it is not hot enough, then liquid will flow out of the pieces during the frying process, which will make the meat dry. Pork should be fried in a grill pan on each side for an average of 4 minutes. However, it is better to focus not on time, but on the appearance of meat. The finished pieces should have a golden crispy crust.

Grilled pork in the oven

When it's cold outside, you can grill meat in the oven. To do this, of course, you need your stove to have a grill function.

You can, for example, cook pork on the ribs. To do this, the oven must be put on the grill mode (about 240 degrees), it will heat up while you prepare the meat. You can take clean pulp (neck), or meat on the rib. Each piece should be s alted and carefully rubbed with spices on all sides. Choose spices to taste, you can use pepper, coriander, paprika, rosemary, thyme, cilantro.

Next, the meat is laid out on a wire rack. A baking sheet is placed under the bottom, as it willflow and drip juice, fat. The grate must be installed at the highest level. You need to monitor the cooking and do not miss the moment when the meat should be turned over. The pieces should be browned on each side. The cooking time depends on the parameters of the stove and the meat itself. Pieces can be turned several times so that they are well fried.

Grilled steak

To cook a delicious grilled steak, you need to remember little tricks:

1. Meat should be ice cold.
2. The meat is treated with pepper and s alt immediately before cooking, otherwise it may lose juice.
3. It is better to turn the steak with special tongs.
4. Craftsmen turn over the pieces only once, so as not to disturb the beautiful drawing.
5. When the meat is ready, leave it on the plate for a couple of minutes, then it will be more juicy.



6. The readiness of the steak can be different, it's up to your taste. If you like meat with blood, then you need to fry it for a very short time. You can test for doneness by cutting one piece open to see the color. Unroasted meat has a blood-red hue. With medium processing - pink. And well-done meat has a gray tint.

Grilled pork in cranberry marinade

For cooking you will need meat, cranberries (can be frozen or fresh), pepper and s alt.

Pork is cut into pieces. Cranberries are thawed and chopped with a blender, addedpepper and s alt. This mixture is poured over the meat and, having mixed well, is left to marinate for two hours. Prepared meat is grilled.

Grilled pork ribs in spicy sweet sauce

Ingredients:

1. Pork ribs - 3 kg.
2. Coarse s alt.
3. Finely chopped garlic.
4. Brown sugar.
5. Fresh thyme.
6. Chili.
7. Apple cider - three glasses.
8. Dijon mustard - 2 tbsp. l.
9. Ketchup - 3 tsp
10. Worcestershire sauce - 3 tsp

The ribs do not need to be divided, only cuts should be made between them. In a bowl, mix brown sugar, a spoonful of s alt, thyme, garlic, chili pepper. Rub the ribs with this mixture, place them on a wire rack and refrigerate overnight.

Mix Worcestershire sauce, ketchup, cider in a bowl and boil for half an hour. Grill the marinated ribs until they become soft, then, pouring the sauce over, cook for another half an hour, turning them occasionally.

Instead of afterword

There is probably nothing tastier than grilled meat. Among the many recipes, you can choose something to your taste. Moreover, by changing spices and marinades, each time you will get a completely new fragrant dish. Use our tips and you will definitely master the art of grilling meat.