Name of the dish:

How to choose meat for barbecue

With the onset of warm days, we all strive to spend our weekends in nature: in the forest, in the country, in a lake or river. Well, what can be an outdoor recreation without a picnic and barbecue? And in order for the kebab to be tasty, you need to choose the right meat for it.

Despite the fact that I grew up in Central Asia, it has always been a problem for me how to choose meat for barbecue. And only thanks to friends from Central Asia, I learned to understand meat. The choice of meat is a very important moment in the preparation of a kebab. If the meat is tough, with veins or not fresh, then no marinade will help to make it tasty: be it with vinegar, wine or kefir, with the best spices and spices.

What kind of meat is suitable for barbecue

There is an opinion that the correct shish kebab must be made of mutton and preferably young. But personally, I completely disagree with this opinion. I quote from the authority of oriental cuisine Stalik Khankishiev:

What is kebab?

In the narrowest sense, this is meat, cut into relatively small pieces, strung on skewers and fried over coals.

But more broadly, it can be not only meat, but also poultry, fish, seafood, vegetables and even fruits, but definitely these are products baked on coals. Food can be pickled, seasoned, ground, processed in almost any possible way before cooking, but one condition remains unchanged: food must be cooked on charcoal.

"Classic lamb barbecue"

Lamb has a pronounced taste and smell, has a sufficient supply of fatty layers that provide a juicy baked shish kebab. As a rule, lamb is not marinated. It is enough to sprinkle it with salt, spices and chopped onions. Then stir, crush vigorously and wait 5-10 minutes. This time is enough for the meat to be salted and to absorb the aroma of spices.

As a rule, for a shish kebab, they take the shoulder part (indicated by the index I in the figure), the ham (index III), as the softest and most juicy meat. For lovers of meat on the bone, you should pay attention to the square (index II). It is from this part that tender and juicy entrecotes are obtained.

Here's what was found on the Internet about cutting lamb and eating its parts.

Pork kebab

Pig meat is very soft, has both fatty layers and large reserves of fat. For the shish kebab it is necessary to select pork that is not greasy, without large growths of bacon, otherwise the shish kebab will not be meat, but with a "greasy" taste. The most suitable for grilling and grilling in small pieces is the neck. In the cervical part, the meat is tender, permeated with small fat layers.

Also, a suitable choice for a kebab would be the shoulder (index II), sirloin (thick place, number in figure III) and ham (number in figure IV).

Pork, as well as lamb, does not need to be marinated - just salt and pepper it, add onions, herbs, and let it rest for 15-30 minutes.

Beef kebab meat

Beef is not the most suitable meat for a kebab. Beef turns out great on fire. But when frying beef in small pieces, it is likely to dry out the meat. In addition, beef is a fairly tough meat. Therefore, if there is a desire to cook beef kebab, then it must be marinated. You can marinate from 4-5 hours and up to a day in the refrigerator.

To prepare a delicious beef shashlik, you must choose first-class cuts of cow carcass: in front, this is in front of the shoulder and shoulder portion (index I); back dorsal: thick sirloin and rump (II), rump and rump (III).

On the last warm autumn days, one so wants to relax in nature with friends or family, warming up by the smoking barbecue in anticipation of a 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, find out what kind of meat the kebab 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 picnic dish - barbecue. Then there will be enough impressions for the whole long winter.

Regardless of the variety, the meat must be young. Otherwise, the dish will turn out tough and not fry. The darker the meat, the older the carcass.

Freshness is a must. When using windy pieces of dubious origin, there is a possibility of getting extraneous "odors". Try pressing your finger on the pulp when buying. Good meat will immediately regain its shape, smoothing out the hole.

In no case take frozen pieces for barbecue - they will turn out to be dry and tasteless.

The pulp should be free of streaks and with enough adipose tissue interspersed to obtain a juicy dish.

: pork

Such a choice would certainly be perfect! In addition to its excellent taste, pork has another amazing feature: you do not need to worry about marinating in advance. Just two to three hours will be enough to soak the slices before frying with the aromatic spices and sauce. The best kebab is obtained from the pulp located on the parts of the body closer to the pig's neck.

What meat is better for barbecue: beef

To avoid harshness, place the slices in the marinade for a longer period, such as overnight. The most successful sauce for soaking will be mineral water. Beef is not as fatty and juicy as pork, so cooks go to some tricks when preparing barbecue from it - they stuff the meat with pieces of bacon or breaded to preserve juiciness in eggs and breadcrumbs. The most tender dish comes from the tenderloin and carcass.

What meat is better for barbecue: mutton

Despite the harshness, true gourmets prefer the "smoky" fried dish made from this particular product. In all the cookbooks of the Caucasus, the shish kebab of their young lamb is a classic dish with excellent taste and aroma. It usually uses ribs, a leg, or a shoulder blade. But the most important highlight is to have time to enjoy hot juicy pieces. After all, any mutton tends to freeze quickly.

What meat is better for barbecue: bird

Some categorically do not recognize such a dish. They think that it is like “a cock's ear”. But, if you use meat not from tough old domestic chickens, but from early maturing broilers, it will turn out to be quite tender and appetizing. Carcasses are usually cut into portions and fried on a wire rack, turning to brown. Delicious and appetizing!

Shish kebab is not just a tasty and aromatic dish. Each meat-eater appreciates not so much the dish itself, but the process of its preparation, which is accompanied by pleasant communication with friends or relatives, inhaling a wonderful aroma mixed with the smell of a forest, meadow or pond. Let's find out which meat is best for pork kebab.

Thinking about which pork to choose for barbecue, get used to the idea that you will need to boldly touch and smell the meat - this is the only way to determine its freshness. Choosing pork, and good pork, will not be difficult for many, but nevertheless, for a shish kebab, it must meet the following criteria:

• the light pink color of pork cannot be confused with any other. This is the color of young pigs, gilts and piglets.
• the old pig's meat is dark and covered with a film.
• young pork is distinguished by thin white fatty streaks that resemble stains on marble. Juicy pork kebab will be made from young meat.
• in the arsenal of your knowledge on the choice of meat for shish kebab must be - how to choose meat for shish kebab not knur. It is a little difficult, but it is still possible to identify a boar by smell. The presence of the sex hormone androsterone in the meat of the whip gives a specific unpleasant odor during heat treatment. So, do not hesitate, ask the seller to cut off a small piece, hold it over the flame of a match or under a lighter and smell it. If the smell is associated with a pungent smell of urine, then this is boar meat. Well, if the seller refuses to conduct this experiment, then either focus on the density of meat (it is high for the stick) or buy elsewhere.
• pork is easier to digest than cow meat and combines both fat content and soft tenderness.
• proteins, phosphorus, magnesium and B vitamins are all found in pork meat. Lard also contains a natural antidepressant such as selenium and arachidonic acid.

What part of pork is best for shashlik?

The choice of meat for the preparation of the most delicious and juicy kebab is important, because the most important picnic dish depends on the chosen piece. Below is a list of which part of pork is better to take for a shish kebab, and which not to take:

• tenderloin - the best part of pork for barbecue, tender, juicy and soft
• neck - tender and very juicy meat with thin fatty streaks, similar to "marble"
• shoulder blade - contains a small amount of fat and connective tissue, and requires long-term marinating
• ham - the most meaty part of pork, best suited for lean, low-fat kebabs
• the back part is tougher meat; this part of pork is not suitable for shish kebab, as it has many veins.

Any kebab specialist will unequivocally answer that the best pork meat for barbecue is pork neck. It is from it that you can get the most tender, juicy and soft barbecue cooked over the fire. The meat from this part of the pork carcass has a lot of fatty layers, which contributes to obtaining the perfect result. In addition, the meat fibers of the collar are always softer and softer than, say, in the scapular or back part.

You should not take pork without fat, since very lean meat is not suitable for barbecue.

We have decided on the meat and now you know which part of the pork is better to take for barbecue. It remains only to marinate it before frying for a few hours.

What is the best way to marinate pork skewers?

Barbecue marinades are made very different. Previously, meat was simply kept in fermented grape juice to keep it longer. Now, no matter how sophisticated! Pickled in wine, pomegranate and lemon juice, kefir, kvass, mineral water, mayonnaise and sour cream. The main thing in any marinade is to combine meat with onions, pepper and salt, adding an acidic component.

Pork kebab on kefir

For 1-1.5 kilograms of pork, you will need kefir, mineral water with gas (in a one-to-one ratio), salt, black pepper, spices, and onions cut into large rings. To marinate pork skewers in such a marinade, a few hours are enough (ideally, at least 3). After that, you need to shake off the remnants of the marinade from the meat and you can fry the kebab over the fire!

How to marinate pork skewers in vinegar

You will need:

• table vinegar 9% - 4 tbsp. spoons (for 1.2-1.5 kg of meat);
• sugar - a teaspoon;
• onion - 2-3 large heads;
• water - 8 tbsp. spoons;
• pepper and salt.

Preparation

Peel the pork from the films, divide into medium-sized portions (with a children's cam). Rub the pieces with pepper, salt, mix well. Peel the onion, chop into thick rings, add to the meat. Dissolve vinegar with chilled water, add sugar, stir, pour into a bowl of kebabs. Stir the contents, cover with a lid and oppression, put in the refrigerator.

Quick pork kebab recipe

Ingredients:

• 600 g pork (neck)
• 4 onions
• 3 tbsp. l. vinegar
• 2 tbsp. l. Sahara
• 0.5 tsp salt
• 0.5 tsp pepper
• Chili pepper (optional)

Preparation:

The meat is cut into portions. The onions are peeled and cut into rings. Meat, onions, salt, sugar, pepper and vinegar are mixed in a container and sent to the refrigerator for some time to marinate. The meat will marinate in 2 hours, but it is better to leave it for a longer time.
Shish kebab is fried on hot coals on the grill. Sprinkle chili on the meat for spice.

Pork kebab with pineapple

Ingredients:

• 450 g pork tenderloin
• 2 bell peppers of different colors
• 1 can canned pineapple
• 2 tbsp. l. honey
• 1 lime
• 1 tbsp. l. vegetable oil
• green onion feathers
• grated ginger
• parsley
• ground black pepper
• salt to taste

Preparation:

Mix honey and 2 tbsp. l. pineapple juice, season with salt and pepper. Place pork and bell pepper slices on skewers, season with salt and pepper. Grill, brushing with honey mixture. Add pineapple slices, lime slices, green onions, ginger to the meat and drizzle with oil. Garnish with chopped parsley.

How to roast a barbecue properly?

In the question of how to properly fry a kebab, there are a number of unshakable rules, as well as a dozen points in which an amateur cook can show his creativity. Here are the secrets and secrets:

• The coals should be heated evenly. To do this, it is necessary to maintain air circulation in the grill. If the coals become weak or, conversely, too strong, they must be blown or poured accordingly with water, wine or beer. Before that, it is imperative to remove the kebab from the barbecue, because when blowing and pouring, burnt ash rises, which settles on the meat and can spoil the taste of the dish.
• Before stringing the pickled pieces on a skewer, the skewers should be preheated. Moreover, keep over the fire for at least five minutes. On hot skewers, the skewered meat immediately "seals" the punctures, and the juice from them will not flow out during frying. This will make the meat both juicier and more delicious.

• The meat should always be cut across the grain and skewered along the grain.
• Large pieces should be located at some distance from each other, since in places of their possible contact they will remain moist.
• Consider also the following: the heat from the coals is stronger in the center of the barbecue. Therefore, larger pieces should be arranged in the center of the skewer, and smaller pieces closer to the edge.
• Between the skewers on the grill, a distance of at least one, and preferably three centimeters, should be maintained. We consider it an excellent tradition to alternate pieces of meat with skewered onion rings, halves of tomatoes, large pieces of sweet peppers or zucchini. If you decide to try eggplants as companion vegetables, remember to soak them first so that the taste changes from bitter to the familiar and familiar eggplant.
• It is absolutely not necessary to sprinkle the meat with water, marinade or wine during frying, as moisture falling on the pieces begins to evaporate intensively, which leads to burning of the pieces and their uneven roasting. Water will only be useful to you when the coals suddenly burst into flames to extinguish it.

When is the kebab ready?

When the kebab is covered with a golden crust on both sides, you should pierce it with a knife: if blood is released, then you need to fry it further. If the juice is white and there is not too much of it, then it is time to serve the food to the table (if in doubt, it is recommended to remove one large piece of meat from the skewer, cut it in the middle - this way you will surely make sure it is ready). Frying usually lasts about 20-25 minutes.

The most piquant question for many - when exactly it is necessary to turn the skewer over the fire, has a very simple answer: at the moment when meat juice begins to stand out on the side of the meat facing the fire, and the coals begin to hiss loudly, you must turn the skewer. And this should be done until the moment when the hiss disappears completely. The skewers should then be rotated often enough to brown your skewers as evenly as possible.

Wherever barbecue is cooked and no matter how it is called, the main secret is that it is prepared according to all the rules and with love, then you can enjoy an unusual, juicy and most delicious dish on earth!

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Shashlik

Each meat has its own delights

Pork.

Shashlik

Beef

Important TIP!

Mutton

Meat taste and color

The skin of a young bird is pale white in color, and the fat is light. And the older the bird, the more yellow its skin will be and the darker the fat.

Important TIP!

Important TIP!

Important TIP!

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8 years 10 months back by Aleksi

Shashlik Is not just a dish that owes its origin to hunters. This is a whole ritual, this is a holiday with the scent of freedom, sounds of nature and good weather. This is a friendly company or a family circle, this is a bustle around the fire and intimate conversations while quietly chewing delicious meat. It is delicious, properly marinated and well-cooked meat, and not according to the principle that “warm meat cannot be raw”. So if you want the holiday to be a success, take care of the main ingredient of the kebab in advance. Which meat is better to choose, how to determine its freshness and quality, and how to marinate it? Look for answers to these and many other questions further.

Each meat has its own delights

Tastes could not be discussed. Someone likes poultry kebabs more, while others love to pluck hot pieces of venison from the skewers. For example, I, for sure, would love crocodile or kangaroo meat kebabs if I tried them. But let's talk about kebabs made from less exotic types of meat.

Pork. The kebab masters say that the best kebab is made from pork. Juicy, soft, greasy: chewing is a pleasure, and meat juices flow deliciously down the beard. Someone will object: "But what about the figure?" - If you do not overeat, then barbecue gatherings will not affect your figure in any way, but a good mood is guaranteed.

Pork meat has excellent nutritional qualities, is easily digested and contains minerals useful for humans. In addition, this meat does not require a long soaking, pork can be marinated two hours before a picnic and then cooked according to any culinary recipe.

Shashlik It is best to cook from the shoulder blade, brisket, loin, ham, tenderloin, shank and neck. Basically, it is not necessary to study pig anatomy in order to select the perfect meat. It is enough to know one fact: the muscles of the upper part of the body of the pig during life do less work than the lower one, as a result, the shish kebab from such meat turns out to be more tender.

Beef... This meat is significantly inferior in tenderness to pork. The kebab turns out to be harsh, and, whatever the recipe, it will take longer to pickle it. But from this he does not lose his right to exist.

Beef is considered a low calorie meat. There is too little fat in its fibers, so the kebab after frying turns out to be dryish and slightly bland. However, there are recipes with which you can return the meat to its former juiciness: either stuff the meat with small pieces of unsalted bacon and artificially create "marbled meat" or breaded the meat pieces in breadcrumbs and eggs.

For beef kebabs, tenderloin and sirloin are considered the most suitable.

Important TIP!
Beef should be marinated in sparkling water. Firstly, cut the soaking time in half, and secondly, such a marinade will not interrupt the true taste of the meat.

Mutton... Young lamb shashlik is a heavenly delight. Lamb occupies a significant place in the culinary books of the Caucasus. And although the lamb kebab is harsh, it has an unsurpassed taste and aroma, moreover, it goes well with vegetables.

A leg of lamb, meat on ribs or a shoulder blade is ideal for barbecue. And one more nuance: lamb kebab tends to freeze quickly. So the main thing is not to miss that very moment of readiness and taste a gorgeous barbecue.

Meat taste and color

Look at both sides of the meat counter. Meat vendors know a lot of tricks for turning less-than-fresh meat into a product that will caress your eyes and soothe your vigilance. So before you send the meat to the basket, look not only at the price tag, but first of all at the product itself.

The color of the meat should be uniform, free of any blotches and spots, and natural. Subtle connoisseurs of meat even highlight such a characteristic of high-quality, fresh meat as a glossy color, that is, bright, rich and without a matte coating.

Normal beef is red and has white or creamy fat veins. If the color of the meat is closer to brown, it means that it has been languishing in the showcase for several weeks. The characteristic color of pork is pinkish red. Experts say: the darker the meat, the older the pig was, which means that the meat will be more tough and muscular.

By the color of the lamb, you can immediately determine whether the animal was young or old. The color varies too much: the meat of a young lamb is light red, and that of an old one is dark, red-brown.

The skin of a young bird is pale white in color, and the fat is light. And the older the bird, the more yellow its skin will be and the darker the fat.

The skin of a young bird is pale white in color, and the fat is light. And the older the bird, the more yellow its skin will be and the darker the fat.

Important TIP!
Even a cunning seller with his tricks can be brought to clean water. If the meat is "cheated", some sellers, in order to return it to its original appearance, soak it in a solution of potassium permanganate ("potassium permanganate" in the people). Potassium permanganate does not leave a smell and does not interrupt the smell of meat, so you can't tell right off the bat. But fatty layers can tell about the seller's trick. Since in nature they are white or creamy, after the solution they acquire a pink color.

Important TIP!
Buy frozen meat - be doubly careful. There can be nothing more harmful to the body than re-frozen meat. And it's easy to determine: pay attention to the ice crystals. If they are pink, this is a sure indicator that the food has been re-frozen.

The smell of fresh meat should not cause any negative emotions. Natural smell, without any impurities and additional shades - ideal for the product. Even if your sensitive (or not so) nose has caught at least a hint of unpleasant aroma, bypass such meat.

The consistency of the meat shouldn't be in doubt either. High quality and fresh meat is firm. And no excess moisture. The piece of meat should not ooze blood. At least for aesthetic reasons, I don't want to buy it.

And the freezer after that is a friend?

Meat, meat, meat ... And chilled, and steamed, and frozen, and even re-frozen - these are all meat. The question is, which of them is the most useful and more suitable for barbecue? The answer is unconditional: chilled. Why? Let's deal with each meat in turn.

Fresh meat is the one that was received immediately after the slaughter of the animal. Many inexperienced cooks consider it ideal in taste, tenderness and aroma for barbecue and are mistaken. If you cook steamed beef over a fire (and in the oven too), it will be possible to hammer in nails instead of a hammer. After all, the muscles of the just killed animal will not have time to relax and the meat will be unrestrained, tough. But do not write off fresh meat. In some industries, its value is high. For example, fresh meat is used in the production of cooked sausages, as it has an increased ability to absorb moisture.

Frozen meat is also not the best option for a good kebab. By definition, it does not contain even two-thirds of those useful and flavoring substances that fresh meat stores in itself. In addition, after defrosting, valuable juice flows out of the meat. So, frozen meat shashlik does not have such a rich "meat" aroma and taste as fresh meat shashlik.

Re-frozen meat is not only unsuitable for barbecue, but in general it is dangerous for consumption. When thawed, frozen meat itself contains a lot of moisture, it is raw and loose. There is no need to talk about an elastic consistency. And if you freeze such meat again, then the water crystals will simply break the meat fibers. So the second time you get out of the freezer is not meat, but a rag, a product that, after melting a little, will begin to decompose.

You can tell frozen meat from re-frozen meat with one touch. Poke your finger into once frozen, thawed meat - and a dark mark will remain on it, re-frozen meat will not change color, even if you actively knead it with your hand.

Important TIP!
If you buy meat in plastic wrap, unpack the meat and let it catch its breath for half an hour.

If you choose chilled packaged meat, then look for leaks inside the package (if there are any, then the meat has thawed and let out the meat juice). The gray edges of the meat mean the following: myoglobin, a special substance found in meat, is destroyed by heating. And sticky mucus on the surface of the product is a sure sign of bacterial growth. Gray and burgundy red spots, blood clots, pigmentation - all this indicates poor ventilation, improper cooling of the product, stale meat and improper storage.

So be careful with meat. And take care of your stomach.

Enjoy your picnics and delicious kebabs!

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8 years 10 months back by doris

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I just marinated 2 kg of fresh pork for barbecue for tomorrow's picnic. In beer and mayonnaise. With onion and spices. Hurry to the fresh air !!))

She was always a bit of a cat, she loved to sleep and milk, and under the glove, each palm hid five graceful claws ...

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Put all this on a skewer, and fry on hot coals, periodically you need to turn it over and pour brine. Kebab should always be served hot.

Brine preparation.
Crushed garlic should be diluted with ayran.

Lamb fat - 600 grams.

Lamb liver - 400 grams.

Garlic - 80 grams.

Ayran - 360 grams.

Salt and pepper to taste.

Caucasian liver shish kebab: The recipe for this liver shish kebab is very delicate and requires quick cooking. You can use the liver for barbecue lamb, pork or veal. The liver is cut into cubes no more than 15 - 20 mm thick, the diced cubes are strung on a skewer together with slices of lamb lard or pork fat, the same cut as the liver, but only about twice as thick, fry on hot coals.

5 minutes before the kebab is ready, it must be poured with salt solution on it. Salt solution (10 grams of salt per 100 grams of water) and cover with pepper. For such a barbecue, it is best to serve with crumbly rice and fried onions, or with green and onions, tomatoes and cucumbers. Served separately from "Ketchup" sauce or any other hot sauce.

Liver - 500 grams.

Sheep fat or bacon - 300 grams.

Onions - 200 grams.

Ghee lard (for frying onions) - 50 grams.

Rice porridge - 250 grams.

Sauce "Kubansky" - 150 grams.

Salt, ground black pepper - to taste.
Hunting kebab: Hunting kebab can be prepared from the following meat: elk, fallow deer, wild goat or deer. Cut the meat into small pieces of 40-50 grams, and marinate in a cold place for 10-12 hours. To prepare the marinade, you need to dilute the vinegar in cold or hot water one to one. Pass the onion through a meat grinder and add it to the marinade, also add garlic with crushed salt, sugar to taste, crushed coarse black pepper, and bay leaf.

We string the cooked meat on a skewer and fry over hot coals in a fire. Lubricate the hunting kebab with olive oil or melted pork lard. Serve a hunting kebab with green onions, cucumbers, tomatoes or pickled cherries, grapes, plums. Tkemali or ketchup sauce is served separately.

A portion:
Meat 2 kg. (elk, fallow deer, wild goat or deer), olive oil 50 grams, 200 grams of onions and 200 grams of green, cucumbers - 200 grams, tomatoes and pickles.

For the marinade:
100 g of wine vinegar, 2-3 pieces of black peppercorns, 100 g of onion, 1 head of garlic, 1 tbsp. a spoonful of sugar, bay leaf, salt.

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No matter what the inhabitants of southern countries say about "unclean" pork, this meat has been and will be loved by the northern peoples.

Pork is not only tasty, it is useful in many cases.

Our body is completely different from that of people from the south, and we need pork in certain quantities.
Because the body, for six months or more forced to withstand the cold, needs many nutrients that are found in pork and accumulate in fat.

Pork is not just tasty, it is closer in biochemical composition than other types of meat to the needs of our body.

Therefore, we will not enter into a discussion about the appropriateness of the use of pork by the Slavs, but we will discuss which pork to choose for barbecue.
After all, barbecue is the most festive meat dish.

What parts of the carcass make the best kebabs.

• The most ideal pork for kebabs is the neck.
  At this point, the muscle layers are densely intertwined with thin layers of fat.
  Therefore, the baked meat from the neck is always juicy and soft.
• If it is not possible to purchase a pork neck, you can take the lumbar muscles, brisket or loin.
  In these places, the muscles are not too developed, and therefore the meat will not be tough.
  Although, in terms of juiciness, kebabs from the listed parts of the carcass will be inferior to those obtained from the meat of the neck.

But it also happens that none of the above can be found, what kind of pork is then suitable for barbecue and how to choose the most suitable piece from those that are available?

You need to watch that the meat is not too lean, otherwise the kebab will be dry.
At least a little, but fat should be present. And the thinner its layers, the better.

Least of all fat in the shoulder and in the hams, so these parts are the least suitable for kebabs.

What should look like meat.

Which pork to choose for barbecue in terms of organoleptic characteristics?

Only fresh and not steamy.

Fresh meat is obtained immediately after the slaughter of the animal, it is called that because it has not cooled down yet, it retains the body temperature of the animal.
This meat is completely unprepared for barbecues or steaks.
For such delicate dishes, the meat must reach a condition, and this is a whole complex of complex biochemical reactions that require a positive temperature and time, usually 24 hours.

What is the most suitable pork for barbecue and how to choose it according to its organoleptic characteristics?

The most important condition is that meat for roasting should be chilled, not frozen.

The freezing process can be compared to the short cooking process.
The protein is partially denatured, muscle fibers are compressed under the influence of cold, while interstitial fluid is released, which freezes.

When defrosting, ice crystals melt and precious juice flows out of the meat, taking with it vitamins and minerals, as well as the most easily digestible proteins, which in a free state circulate with lymph (the same interstitial fluid).
Most of the immunoglobulins and essential amino acids are lost with meat juice.

This is one of the reasons why defrosted meat is not as flavorful as chilled meats.

The ideal meat for kebabs is a uniform pink crumb with small layers of adipose tissue.
There should be no connective tissue films, because sinewy meat cannot be cooked juicy and soft.
All body fat should be pure white or slightly pinkish in color.
No extraneous odors should be felt.

Needless to say, barbecue meat should be absolutely safe. That is, obtained from healthy animals and fresh.
The fact that the animal was healthy can be judged by good exsanguination.
This is easy to check by blotting the meat with a white paper napkin so that there should be no traces of blood on it.

The freshness of the meat is indicated not only by its color and smell, but also by its elasticity.
In stale meat, the fossa does not even out after pressing with a finger.