2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
On the last warm autumn days, you really want to relax in nature with friends or family, warming up by the smoking brazier in anticipation of meat delicacy. Therefore, before the weekend, you need to take care of everything you need in advance: buy all the provisions, choose a place for a picnic, prepare the car for the trip. And, of course, to find out what kind of meat the barbecue is made from, so that it turns out to be truly tasty. This article describes the possible options for the products used. The pros and cons of each type are detailed. This will allow you to decide exactly before purchasing everything you need to prepare the main dish of a 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 must. Atusing winded pieces of dubious origin, there is a chance of getting extraneous "smells". Try pressing your finger on the pulp when buying. Good meat will immediately return to shape, smoothing the hole.
- Never use frozen pieces for barbecue - they will turn out dry and tasteless.
- The flesh should be free of veins and have enough fatty tissue to make a juicy dish.
What meat is better to take for barbecue: pork
This choice will certainly be perfect! Pork has, in addition to excellent taste, another amazing feature: you do not need to worry about marinating 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 kind of meat is better to take on barbecue: beef
To avoid toughness, 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 fatty and juicy as pork, so cooks use some tricks when preparing shish kebab from it - they stuff meat with pieces of bacon or bread to preserve juiciness in eggs and breadcrumbs. The most tender dish is obtained from the tenderloin and loin of the carcass.
What kind of meat is better to take for barbecue: lamb
Despite the harshness, truegourmets prefer a smoky fried dish made from this particular product. In all cookbooks of the Caucasus, shish kebab of their young lamb is a classic dish with excellent taste and aroma. For it, ribs, a leg or a shoulder blade are usually used. But the main highlight is to have time to enjoy hot juicy pieces. After all, any lamb tends to freeze quickly.
What kind of meat is better to take for barbecue: poultry
Some categorically do not recognize such a dish. They think it's like "cock's ear". But, if you use meat not from tough old domestic chickens, but from “early” broilers, it will turn out quite tender and appetizing. Carcasses are usually cut into portions and grilled, turning over to brown. Delicious and appetizing!
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