Well, now 10 delicious grill recipes for cooking meat, chicken and fish!

Pork in cranberry marinade

Ingredients: pork, frozen or fresh cranberries: 1.5 kg, salt, pepper.

Cooking method:

Cut the meat into slices, defrost the berries and chop in a blender, add salt and pepper. Pour the meat with the resulting mixture, mix thoroughly and leave to marinate for 2 hours. Cook meat on a grill or skewers.

Beef in foil with spruce branches

Ingredients: piece of beef (pulp), thyme, rosemary, fresh cilantro, onion, bell pepper, spruce branches.

Cooking method:

Rub meat with rosemary and thyme. On a foil folded in several layers, lay out several small spruce branches, put meat, chopped cilantro, onion and bell pepper on them. Wrap the foil tightly and place the meat directly on the coals. Cook for about 20 minutes. Serve on the table, after removing the branches.

Grilled beef tongue

Ingredients: beef tongue, a mixture of peppers (peas), salt, onions, vegetable oil.

Cooking method:

Wash your tongue well and put it in cold water. Be sure to boil it whole. Cook for about 2.5 hours, adding onion and salt 30 minutes before the end of cooking. Ready tongue to cool and clean from the skin. Cut into slices. Grease these slices with vegetable oil and fry on the grill for 2 minutes on each side. Crush a handful of peppercorns with the flat side of a wide knife and sprinkle the finished tongue with it.

Pork ribs in spicy sweet glaze

Ingredients: pork ribs: about 3 kg, coarse salt, brown sugar: 3 tablespoons, garlic (chopped): 2 heads, fresh thyme: 2 teaspoons, chili powder (powder): 3 tablespoons, freshly ground black pepper, cayenne pepper: 1 /4 teaspoons, apple cider: 3 cups, ketchup: 3 teaspoons, Dijon mustard: 2 tablespoons, Worcestershire sauce: 2 teaspoons.

Cooking method:

Do not separate the ribs, but only cut the membranes between them with a sharp knife.

Combine 1 tablespoon salt, brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper. Grate the ribs with this mixture, put them on the grill, cover with something and put in the refrigerator for 4 hours, and preferably overnight.

Combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan and place over medium heat until it simmers for about 30 minutes.

Grill the ribs until they are soft, then cook for another 40 minutes, basting them with the sauce and turning them over. Divide the ribs and serve.

Beef liver skewers with apples

Ingredients: fresh beef liver: 1 kg, large sweet and sour apples: 2 pcs, onions: 2 heads, soy sauce: 4 tablespoons, apple cider vinegar: 1 tablespoon, water: 1/2 cup, chopped parsley: 1 tablespoon .

Cooking method:

Clean the liver from ducts and films and cut into pieces. Cut the onion into rings, cut one apple into large enough pieces, grate the second. Mix applesauce with soy sauce, vinegar, water, water and parsley. Put the liver, onions and apples in a dish, pour over the marinade, mix, put in the refrigerator for 1 hour.

Fry on skewers, onions and large pieces of apples can also be strung on skewers. The liver is cooked very quickly, no more than 15. Otherwise, it will be overdried.

Chicken breasts in Greek marinade

Ingredients: breast fillet: 4 pieces, olive oil: 1/2 cup, juice of one lemon, paprika: 1/2 teaspoon, minced garlic: 2 cloves, freshly ground black pepper, salt: 1 teaspoon.

Cooking method:

Prepare the marinade by whisking together the olive oil, garlic, pepper, paprika, salt and lemon juice. Pour the marinade over the breasts, carefully move with your hands and leave in the refrigerator for at least 6 hours. Small incisions can be made on the breasts. So the marinade will soak the meat better.

Fry the chicken on the grill, but not too long so that it remains juicy.

Grilled chicken with cardamom, ginger and cloves

Ingredients: cloves: 1 tablespoon, cardamom: 10 pods, cinnamon: 5 sticks, rapeseed oil: 2 tablespoons, fresh ginger (chopped): root, 10 cm long, garlic: 1 head, mustard seeds: 1 teaspoon, coarse salt, freshly ground black pepper, zest and juice of one lime, chicken, weighing approximately 1.5 kg.

Cooking method:

Mix cloves, cardamom and cinnamon in a bowl, cover with cold water and leave for 1-4 hours. Heat oil over medium heat, add ginger and garlic, cook for about 2 minutes until soft. Add mustard seeds and cook for 30 more seconds. Add 1/2 cup water, lime zest and juice, salt and pepper, bring mixture to a boil and cook 1 minute. Blend in a blender until smooth, adding water if needed. Cool down.

Divide the chicken in the breast area so that you can “flatten” it on the grill. Grate it on all sides with pasta and marinate in the refrigerator for 1-4 hours. Take out 30 minutes before the chicken is sent to the grill.

Prepare coals. Chicken must be smoked, so it must be cooked in a tightly closed grill using charcoal obtained from different types of wood. Add the soaked spices to the hot charcoal. Close the grill for 5 minutes so that it fills with fragrant smoke. Smoke the chicken for about 1 hour.

King prawns in Greek marinade

Ingredients: freshly frozen peeled shrimp: 1 kg, olive oil: 100 g, juice of one lemon, minced garlic: 3-4 cloves, freshly ground black pepper, chopped parsley: 1 tablespoon, salt.

Cooking method:

Defrost the shrimp by putting them in a colander and leaving them on one of the least cold shelves of the refrigerator. Defrost time - 6-8 hours. Rinse thawed shrimp in cold water and pat dry on paper towels.

Whisk olive oil with lemon juice, garlic, pepper, salt and parsley. Pour the shrimp with marinade, carefully move, refrigerate for an hour.

Fry on a grill or skewers until the shrimp turn pink.

Sea bass with rosemary

Ingredients: fish - sea bass, rosemary, garlic, coarse sea salt, olive oil.

Cooking method:

Peel and gut the fish, finely chop the rosemary, crush the garlic with the flat side of the knife. Salt the fish inside and on top, lay a mixture of rosemary and garlic in the abdomen. Grease the grill grate and the fish itself with oil. Fry for about 10-12 minutes on each side, brushing with oil occasionally.

Squid with oregano

Ingredients: fresh or frozen squid, vegetable oil, lemon juice, salt, ground white pepper, ground dried oregano.

Cooking method:

Rinse the squid, peel and cut lengthwise. Defrost fresh-frozen preliminarily by putting it in a colander and placing it on the warmest shelf of the refrigerator.

Thread the squid onto wooden skewers and pour over the lemon juice and spice marinade. Marinate in a cool place for about 2 hours.

Grill over charcoal for 2-3 minutes on each side, drizzling with the rest of the marinade. The main thing is not to overcook the squid, otherwise it will be tough, like rubber.

We hope you enjoyed the recipes and that they will be useful to you the next time you go to nature! Bon Appetit!

Photo: foodandwine.com, foodnetwork.com, flickr.com

The weight of one unit of the product is 800-2500 grams (the larger it is, the longer it takes to cook). It is sold already without connective tissue, fat, lymph nodes. Grilled beef tongue is prepared in two ways - with or without pre-boiling. In both cases, immediately before being placed over the coals or in a corrugated pan, the meat is marinated in dozens of different ways.

As always, cooking begins with the right choice of product:

• in color - light pink, a uniform color indicates freshness (heterogeneous, greenish or blue - about depravity);
• in terms of density - very elastic, there are no pits from the finger (if the meat is flabby, then it has been defrosted several times);
• Smell is pleasantly sweet.

Next, the selected product must be properly processed. Cooking beef tongue has one peculiarity - the recipe must contain a step aimed at eliminating the stiffness of the meat. Most recipes include pre-boiling in water with spices, which takes from 1 to 3 hours, depending on the size of the piece. After boiling, it is dipped in cold water for 2 minutes and is easily cleaned. If you do not plan to cook the meat, you will need a good marinade that will prepare it for frying.

beef tongue recipe

Gyutan grill, which we want to introduce you to, appeared in Japan on the Maushima Islands. It goes well with pickles and soy sauce (the latter is also part of the marinade). This grilled tongue recipe does not involve pre-boiling - we take a raw product, peel and remove the skin. If you have a very sharp, thin and narrow knife, the process will not take much time. The skin will be removed from 4 sides of the piece in turn, like a fillet from a fish.

The recipe is designed for a small piece weighing 400 grams. We will need:

• 2 tbsp. spoons of soy sauce;
• 2 tbsp. spoons of sake;
• 1 st. a spoonful of sesame oil;
• juice of half a lemon;
• 1 st. a spoonful of Yuzu kosho sauce

The latter is prepared from 1 Japanese chili, 2 green yuzu lemons (the zest of a regular lemon or lime is also suitable), a teaspoon of coarse salt, pounded and mashed.

We mix all the ingredients of the marinade, cut the meat into thin pieces about 1.5 cm, lay it in the marinade and wait for half an hour or more. On coals or a frying pan, the pieces are fried for 2-4 minutes on each side. The result is tender and juicy.

To grill recipes the first time, follow a few simple guidelines:

• to better clean the surface, soak the tongue in warm water for half an hour, and why clean it with an iron brush and a knife from dirt and mucus;
• if you soak the product in milk before cooking, it will be more tender;
• do not overcook the meat before frying, otherwise it will be soft and brittle (undercooked in turn - hard and dry);
• check readiness with a fork;
• when cooking, add water 5-6 centimeters above the meat and monitor its level;
• after cooking, send the meat for 2 minutes in cold water - the skin will be removed with a stocking in a few seconds;
• after removing the skin, it is recommended to keep it in the broth until it cools, this step will make the product more juicy;
• salt makes the meat tough, so we recommend salting at the very end.

The finished dish should be eaten immediately, before it cools down and dries out, then you will get the most expressive and dense taste. Grilled tongue is used as an appetizer, a component of salads, in aspic dishes, in julienne. It goes well with pickled mushrooms, asparagus, artichokes, green peas. Apple, berry and nut sauces perfectly set off the boiled and fried tongue - take care of them in advance.

On the grill you can cook meat, vegetables, and fish. Today we are preparing languages...

It has been repeatedly noted that the "barbecue tradition" in the jeep environment is already rather fed up and is based solely on habit, culinary conservatism and elementary laziness to try something new and unfamiliar.

Even pre-marinated meat sometimes turns out to be tough and tasteless, and often remains uncooked due to the presence of a huge variety of other snacks at forest gatherings. Meanwhile, cooking on charcoal is a very promising, I would even say, inexhaustible topic, and unusual options for meat on skewers turn out to be simpler than already bored kebabs. Grilled tongues, for example, are just the type of off-road dishes that are easy and quick to prepare in any climatic conditions, and the result is the most delicate product that leaves no chance of calling it tough or undercooked even to the most evil gourmets.

BASIC PRINCIPLES OF COOKING TONGUES
The main difference between "language" kebabs and ordinary ones is the need for their pre-cooking, followed by cleaning from the skin. The procedure is additional, but thanks to it, the dish becomes perfectly soft without pickling and almost ready. It only requires a quick "finishing" on the coals to form a crust. The coals, in fact, are kindled for the sake of it and the drying of the accompanying vegetables.

It is best, of course, to cook languages ​​in winter. The fact is that after cooking they must be quickly cooled in water (that is, a clean reservoir is required) or in the snow. In addition, when it's cold, more calories are needed inside, and a fire with a barbecue becomes especially desirable. In summer, you can focus on vegetables and fruits, which are easily cooked on small burners or consumed raw.

Which tongues are better to take - large beef or small pork? In the process of creating this material, we tried both, but neither I nor the venerable public found a fundamental difference in taste or preparation. The differences are only in additional options for “organizing” skewers and serving: beef tongues are large and therefore they can be cut thinner or strung in some other way for better crust formation.

Tools: gloves, pressure cooker, cutting boards, skewers,
brazier and coal for it (if there is not enough campfire), gravy boat

BEVERAGES
In fact, the drink is the same as for the usual barbecue. Vodka, of course! But if you consider that the tongues on the coals are a delicate, even sophisticated dish, then you can try Starka or cheap whiskey. Expensive - foppishness, it is better to leave it for a long night of philosophical conversation by the fire.

ADVICE
Strange as it may sound, but it is better to carry coals for barbecue, even in a dense forest, with birch. Pine and spruce, characteristic of our latitudes, give very “fast” and easily burning coals, and are also oversaturated with resin, which can ruin everything. If there is no ready-made coal, any dry hardwood firewood will do.

COOKING METHOD
First of all, the tongues must be boiled. In an ordinary saucepan, it will take about 1.5 hours, and in a pressure cooker, which I constantly recommend, it will take only half an hour. Throw onion and allspice into the water. At the end of cooking, lay out the tongues directly on the snow. Rich broth, by the way, can be brewed with vermicelli or potatoes with bay leaves and parsley - you get an excellent soup.

As soon as the tongues have cooled, remove the skin from them. It is convenient to do this in rough gloves for peeling young potatoes, but it can also be done in ordinary workers, only without spraying. With a certain skill, the skin is easily removed with bare hands.

We cut portioned pieces suitable for a given brazier and the size of skewers. It is important to keep a balance here - too thin or small ones can dry out on fire, and large ones are not very convenient to eat.

Tastes better with sauce.
But it is better to prepare it in advance at home.

We string on skewers in turn a piece of tongue, a thin circle of eggplant, a slice of lemon and a tomato. Small cherry tomatoes are more picturesque and tastier, as they retain juice during the frying process, but large tomatoes can also be cut. Lightly pour the equipped skewer with balsamic vinegar and let it marinate a little (after all!) - 10 minutes is enough. This will give sparkling flavor notes.

Before the hottest, pour plenty of olive oil (not Extra Virgin) on the skewer - it will more evenly distribute the heat from the coals, accelerate the formation of a crust and prevent the juicy, but not fatty meat from drying out too much.

These kebabs are best served with pickled cucumbers and tomatoes. It turns out very cool - at the same time an appetizer for a strong drink, and a side dish for meat!

Beef tongue with grilled vegetables has many recipes and cooking methods. It can be cooked tender, savory or very spicy! Language is not the easiest product and requires preliminary preparation. Today we will tell you how to cook it on the grill or grill.

cook beef tongue with vegetables in advance. You will need to thoroughly rinse and boil it. As you understand, it will not be easy to do this in field conditions. In order to boil the offal, put a pot of water on the fire and add peppercorns, bay leaf, unpeeled onion and garlic. The tongue needs to be boiled over low heat for a couple of hours.

Then the offal is dipped in cold water and the rough skin is carefully removed. The cleaned tongue is put back into the broth and left for another 20 minutes. This item can be skipped if you are limited in time. But it is believed that a few minutes of rest in a hot fragrant broth will make the tongue more juicy.

Does the broth need to be salted? No. Salt will make the tongue tough, so we will salt it at the very end.

The boiled peeled offal must be cut into slices and fried for 2 minutes over well-heated coals. At the very end, the dish is salted and peppered. By the way, beef tongue with vegetables should be served hot. Therefore, prepare grilled vegetables in advance. Tomatoes and zucchini go well with beef offal. Vegetables should be cut into large pieces, salted and sprinkled with olive oil. For more flavor, you can squeeze a few cloves of garlic into the oil and let the oil brew for at least 10 minutes. Believe me, grilled vegetables will become more fragrant!

Fry vegetables for 3-4 minutes on each side and pour over lemon juice.

We have shared with you the simplest recipe that uses a minimum of ingredients. The finished grilled delicacy will turn out juicy and tender.

If you want to make it more fragrant and spicy, then the boiled tongue needs to be marinated. One hour will be enough to marinate the almost finished product. How to prepare a marinade? Try marinating your sliced ​​tongue in the same broth it was boiled in. Add salt, black pepper, crushed garlic, hot red pepper and some liquid smoke (or smoked paprika) to it. Pickled pieces of tongue should be fried on a hot grill and immediately served.

Interesting fact:

in Japanese cuisine, a popular dish called gyutan is fried. It is boiled and cleaned, and then the marinade is prepared. To do this, mix the zest and pulp of a special kind of yuzu lemon, add soy sauce, sesame oil, sake, coarse salt and hot pepper. Tongue slices are grilled and served with pickles and soy sauce.