How to make barbecue juicy and tasty?

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

Everyone loves to go outdoors in warm weather, make a fire and roast meat, but not everyone knows how to make barbecue juicy. After all, cooking this dish is a real art, which only a few master. To get soft and juicy meat, it is not enough just to fry it on coals - first you need to choose the right main ingredient and marinate it. The kebab will turn out really tasty only if all the nuances that directly depend on the choice of the product are observed.

Beef skewers

Preparing a decent beef dish is not so easy. Not even every experienced chef can tell you how to make a juicy barbecue from this meat. The most minimal violations in the technological process lead to the fact that in the end the meat is practically not chewed, it turns out to be too dense and almost tasteless. You can avoid such consequences only if you know how to make a juicy beef kebab by properly preparing and marinating the most capricious meat.

Cooking secrets

To create a delicious dish, you shouldfollow the basic rules. Thanks to them, money for food and cooking time will not be spent in vain. Among the ground rules:

1. Most cooks pre-soak the meat in vinegar to soften the fibers. A couple of tablespoons of the product will not be enough to work through the pieces evenly, so it is best to take boiled water and vinegar in a 2: 1 ratio. Thanks to this solution, the acid will be distributed evenly, and the texture of the ready-made kebab will become pleasant and uniform.
2. Most often, people prepare traditional marinades from kefir, ordinary spices or tomato sauce, but in fact they cannot guarantee that the end result will be tender and juicy. Experiments of this type will be appropriate only in the case of young meat. In order not to risk, you should use marinades based on vinegar, red wine or citric acid.
3. Beef itself is a tender meat, the flavor of which can be easily overwhelmed by spices. Therefore, when answering the question of how to make barbecue soft and juicy, you should immediately pay attention to this nuance. In the case of beef, any spices are best replaced with aromatic herbs.
4. You don't have to be very zealous when slicing pork or lamb, but you can't do it with beef. It must be cut with the sharpest knife that does not spoil the texture of the fibers, which is very important. And you can set the most optimal size of the pieces using a pair of matchboxes stacked together.
5. The ideal marinade time for meat isinterval from 5 to 8 hours. If the product is kept for more than this time, it will acquire a not too pleasant sour taste.
6. Pepper and s alt are in no case added to the marinade, because they need to rub the pieces of meat in advance. Also, many novice cooks are wondering how to make barbecue juicy, enhancing its taste. The answer is simple - you need to use apple cider vinegar, lemon juice or wine.
7. When deciding to cook beef skewers, in no case should you use frozen meat. Such a product cannot be made tasty and fragrant by any means.

Beef kebab marinades

Thanks to the rules listed above, it is already known how to make a juicy beef kebab, but even more this dish can please you with juiciness, aroma and softness, if you creatively prepare the marinade. There are many ways, but not all of them are available to novice cooks. Although there are also a lot of clear and simple recipes:

1. Vinegar. Asking people who often get out into nature about how to make a juicy kebab, you can immediately hear the answer: "Marinate the meat in vinegar." Indeed, this method is the most common and beloved by everyone, and most importantly - simple. For 2 kg of meat, you will need to take 5 onions, red and black pepper (one teaspoon each), s alt and 3 tablespoons of vinegar. Beef must be cut into large pieces, beat off, and then cut into portions. Thenthey should be rubbed with s alt and a mixture of two peppers, put in a bowl, sprinkled with chopped onions, sprinkled with vinegar and left for 5-6 hours. It is not recommended to prepare such a marinade in advance and store it in the refrigerator, as this will significantly increase the risk of damage to the blanks.
2. Wine. Quite often, people are interested in how to make meat juicy for barbecue without using vinegar. It seems to many that this is impossible, but in fact there is a way out. Thanks to the main ingredient, wine marinade pleases barbecue lovers even more than the previous "vinegar" version. For 2 kg of meat, you need to take 3 large onions, no more than one teaspoon of Provence herbs, a glass of dry red wine, and s alt. First of all, you need to combine the meat with coarsely chopped onions, and then mix with your hands. Next, you need to add the remaining components (wine last), mix thoroughly again. After that, the container with the future barbecue should be put in the refrigerator for 8 hours.
3. Exotic. The two previous recipes have been familiar to people since ancient times, but sometimes you want variety, so more experienced chefs ask: "How to make barbecue soft and juicy using unusual ingredients?" At first glance, this recipe may seem strange and unacceptable for many, but in fact, thanks to it, the kebab will acquire a new taste and will attract the attention of not only exotic lovers. Again, for 2 kg of meat, you should take about 6 large onions, a couple of glasses of sparkling water, 1 kiwi, black pepper and bay leaf. Meat will need to be mixed with onionsrings and pepper, then add the peeled and chopped kiwi fruit there, pour in the soda and lay out the bay leaf. It is recommended to insist the workpiece for at least 3 hours.

Any of the above blanks can be used both outdoors and at home. It is worth noting that even when cooking meat in the oven with such marinades, it will turn out delicious and will be remembered for a long time.

Lamb kebab

As you know, traditional barbecue is made from lamb. This product is not too capricious, but quite specific. You can count on an ideal result only if you follow the rules. There are many nuances in the cooking process, but every cook can handle them.

How to choose a product

If you don't know how to make barbecue juicy and memorable, then first of all remember that you should buy only high-quality meat for it. When choosing a product, you must follow simple rules:

1. The ideal would be the meat of an animal whose age does not exceed a couple of months. When ready, it will be tender and juicy, and most importantly - without a specific flavor.
2. If you still use the meat of an adult, you should pay attention to the fat content. It should not be more than 15%, although you should not completely abandon it, because it is the fat that gives the kebab juiciness and appetizing flavor.
3. The color of the existing fat on the surface of the meat should be pure white or milky, but not yellow (indicatingimpressive age of the product).
4. It is not recommended to buy products that slip out of hands or bleed.
5. For barbecue, you can take the back part, back leg or tenderloin.

Really high quality meat will not cause rejection. It smells good, does not give off fat, but only surprises with sweet notes. Pros recommend chilled lamb.

How to make juicy lamb skewers: a classic

If you want to cook a tender and delicious classic kebab, you need to take about 5 onions per 1 kilogram of meat, a full glass of dry white wine, pepper, s alt and herbs to taste. Slices of the future barbecue should be mixed with onion rings, vegetable oil and s alt. Then you need to pour this mass with wine and leave for about 30 minutes (lamb) and about 4 hours (adult animal).

Soaking meat, regardless of its type or composition of the marinade, is prohibited in metal bowls / pans. Otherwise, the metal will begin to oxidize, which will contribute to the receipt of a spoiled dish. It is best to use glass or plastic containers.

Other gas stations

In addition to the classic recipe, you can consider other options for marinades:

1. Yogurt. To prepare a barbecue from 1.5 kg of meat, you will need to take a little more than a glass of natural yogurt, about 5 onions, dried basil, mint, pepper and s alt. The onion needs to be coarsely chopped and mixed with chopped mint. Then meat should be added to this mixture andthe rest of the components. After mixing the composition with your hands, it must be placed in a cold place for 10-12 hours.
2. Tomato. For a kilogram of meat, you will need to take a liter of natural tomato juice (without any additives), no more than 5 large onions, half a gray loaf, as well as s alt and spices. Pieces of lamb should be mixed with chopped onions, spices and left for 5 minutes. Then you should grind the pulp of the loaf with your hands, add it to the workpiece, mix thoroughly and leave for at least 7 hours.

Features of cooking pork dishes

There are rumors that only an experienced cook who has seen many varieties of meat and knows how to work with them can cope with pork. But how to make a juicy pork kebab for a non-professional? Easily! Only for this you need to follow all the rules. In fact, pork is very difficult to spoil, but it is also not easy to make it a perfect kebab.

Meat selection

The first step is to choose the right meat. For this, there are elementary tips:

• the product should be slightly chilled, but not frozen or steamed, as in this case the texture of the fibers will be loose;
• should not spend money on already cut meat - you need to pay attention to larger pieces;
• a great barbecue will turn out if you take a pork loin, shoulder blade or ham;
• There must be a layer of fat in the pieces of meat.

Marination rules

If you don't know how to make a juicy kebab frompork, first of all, understand the basic rules for marinating meat:

• pieces should be made large to keep them juicy;
• for pork, a large amount of onion will not be superfluous;
• cut the product across the fibers so that the meat is better fried and chewed well;
• mayonnaise and vegetable oil are strictly prohibited for marinade.

Compared to other types of meat, pork requires a long marinating time. The ideal time for this is over 10-12 hours.

How to make soft and juicy pork skewers

For such meat, you can use time-tested marinades (recipes are for 2.5 kg of meat):

1. Tomato. You should take small bunches of dill, parsley, one onion, a spoonful of paprika, a couple of tablespoons of store-bought tomato paste, pepper and coriander. All components must be chopped, mixed with meat, poured with water until the mixture is covered and left for 10 hours.
2. Pouring of champagne. For the original marinade, you need to take a bottle of dry champagne, 4-5 onions, and spices. The onion should be coarsely chopped, mixed with pork, then sprinkled with spices and poured with alcohol. It is necessary to insist such a marinade for 10 hours, stirring it every 3-4 hours.

Chicken skewers

Now it's time to learn how to make juicy chicken skewers. This meat is quite unpretentious and soaked in marinade almost instantly. It only takes 30 minutes for the chickenabsorbed everything you need.

Before dipping into the marinade, the meat must be thoroughly washed in cool water, then dried and divided into several pieces. It is recommended to use only separate parts (breast fillet, thighs, wings).

Unusual marinade recipes

Chicken can be marinated in interesting ways that will appeal to all meat lovers. The recipes below are for 2kg of product:

1. Marinade based on vegetable oil. The meat should be s alted and soaked with spices, then pour in about a third of a glass of oil and a couple of tablespoons of wine vinegar. You need to insist it for no more than an hour.
2. Beer variant. In this case, the pieces of meat are simply soaked in 0.5 liters of unfiltered beer for 20 minutes.

Thanks to the recipes above, now you know how to make chicken skewers juicy and effortless.