The classic barbecue meat is pork. How to choose it correctly so that the dish is a success - that's what we'll talk about in today's article.

Most chefs adhere to the stereotype - we use meat pulp for cooking second courses, and meat on the bone is perfect for cooking first courses. To some extent, this is correct, why go into the anatomical features of the animal and choose for which dish this or that piece of pulp is suitable. But in vain, because if you know what part of the carcass is at your fingertips for cooking, then we can say that the issue of success is resolved by itself.

The preparation of any dish begins, first of all, with the choice - and you can make it correctly and thoughtfully not only in the market in a wide range, but also in the nearest store. For example, the most precious part of pork - tenderloin, is not suitable for making a rich meat broth of fragrant soup. And it’s not at all because this part of the carcass is bad - the whole point is that this cut has a completely different purpose.

Also, if you know that a pork ham is great for baking in the oven, it's silly to use it for cooking chops or beef stroganoff. But the pulp of the shoulder blade, on the contrary, loves a long stew in the sauce, and you can make an excellent gravy from it.

Of course, all these tips only work if the meat is fresh and has not been repeatedly frozen. But the freshness itself must be correct - the meat must be ripened for 3-4 days before it turns into appetizing pieces in the skillful hands of the butcher. And then you can choose exactly what you need to prepare a particular dish.

So, the basic rules for choosing meat

There are several basic principles, and if you follow them, you can be guaranteed not to spoil a piece of good meat. How to choose pork for charcoal barbecue?

About the freshness of meat

Wherever a purchase is made - in the market or in the supermarket, the most important thing is to pay attention to the freshness of the product.

• A piece of meat must be clean and dry, without blood and mucus on the surface;
• The juice flowing from the meat should be transparent, and its cut should be evenly pink;
• It is worth abandoning the purchase if an unpleasant odor comes from the meat. A slightly sweetish, unsharp smell should come from the meat. If something still confuses - make a purchase elsewhere;
• The elasticity of meat and its consistency are important indicators. If, when pressed on a piece, it does not take its former shape for a long time, the meat is clearly not the first freshness, and if it does not take its shape at all even after a while, then this product is old, spoiled and of poor quality;
• An important indicator is the fat on the piece - if it is sticky and opaque, then the freshness indicator is clearly at the lowest point. And if the fat layer is gray and slimy, this indicates damage to the product.

A few words about age

In order for the dish chosen for cooking, including pork kebab, to be very successful, it is necessary to give preference to the young meat of the animal. But how to correctly determine the age and make the best choice of product, and what meat to choose for pork barbecue?

First of all, you need to pay attention to the color - light pink, bright red, but in no case gray or maroon. The color color is uniform and slightly glossy, the darker the meat, the older the animal is, which means it is drier, fibrous and tougher.

How can you simplify the task of choosing? It is enough to ask the seller to cut off a thin piece, almost transparent, and if it is easily torn by hand, then this is the fresh meat of a young individual.

About storage methods

Fresh meat

This category includes meat within 3-4 hours after the slaughter of the animal. It is this meat that is best suited for cooking barbecue and other sweets on an open fire. However, the pulp must be marinated, it is not recommended to fry it without pre-marinating and adding spices.

chilled meat

The product is considered chilled only if the meat has been stored in a refrigerator up to +4C and has never been frozen. It is from such meat that a good barbecue will turn out, or fried on a grill or an open fire.

When choosing, you should be careful - an unscrupulous seller will try to sell the defrosted part of the carcass under the guise of a chilled product. An excess of excess moisture inside the meat may indicate this, and the chilled meat will look almost dry.

What kind of meat to choose for dumplings cooked at home with the family? It is from the chilled that you get a juicy and tender filling.

frozen meat

Far from the most ideal choice, but most supermarkets and shops offer the buyer just such products. However, upon repeated defrosting, the structure of the meat fibers is destroyed, and the original piece of meat loses not only its shape, but also its taste.

In conclusion about the freshness of the product

Do not be shy when choosing and carefully inspect and select the product, you should ask the seller to show you all the pieces you like. For the seller, this is not difficult, because this is his job and he is interested in buying, and for you there is a guarantee that you will make the right choice.

What part of the carcass is best for cooking pork skewers

After we figured out the degrees of freshness of meat for cooking pork kebabs and other dishes, it remains only to figure out how to choose meat for barbecue so that it turns out tender, juicy and fragrant.

According to professionals and amateurs on an open fire, the neck is best suited for cooking kebabs from pork carcasses. Meat with thin veins will turn out in any case, it will be juicy and tender, and there is no need to marinate the pulp for a long time and use strong mixtures for this.

The loin (back muscle) will also be good, this meat is dense in composition and will appeal to those who do not like fatty foods. A piece can be divided into 2 parts - cutlet and entrecote, both parts are ideal for baking them on charcoal or grill.

If it was not possible to buy a tenderloin or neck, then you can use a ham for cooking. Of course, it is not so tender, but if you cut it into portioned pieces correctly and pick up the marinade, then this part of the carcass can surprise you with a delicate taste and structure of meat fibers.

The ribs are perfect for charcoal cooking as well as for other dishes. For example, using them, you can cook the first and second courses in a cauldron or in a saucepan on the stove, the ribs perfectly give their taste to the broth. Additionally, it is worth noting that there is enough meat on them to make it tasty and fragrant.

The brisket is also suitable for roasting on coals, but all excess fat must be cut off, and the skin of the fat must be notched without cutting through to the end. The piece must be well marinated with the addition of grain mustard.

The shoulder blade and shank are suitable for baking as a whole, but they will not work as a barbecue. These parts of the carcass require thoughtful and long pickling, but with proper experience, they can be amazingly cooked on coals.

What meat to choose for cutlets so that they are not tough, but remain lush and airy? Everything is simple here - a cut of carcass with fat is suitable for cooking, but the films must be cut off, a spatula for this is an ideal choice.

Almost any part of the pork carcass is perfect for grilling, provided that the meat is properly marinated and fried. If a piece of meat looks dry, you can give it juiciness by adding onion and vegetable oil to the marinade. And quite the opposite - if it is fatty, then it is worth removing the excess fat, and the addition of mustard compensates for the remnants and will help improve the taste of the product.

Where is the best place to buy good meat?

Having dealt with the issue of the freshness of meat, let's try to figure out where it is best to buy it. There are many disputes on this topic, between supporters of farms and markets, and stores with constant product quality checks.

On the one hand, when buying the right part of a meat carcass on the market, you can carefully look at it, even turn it in your hands, smell the selected product, and even ask the butcher for advice. Taking into account the plan for cooking the dish, you can consult and choose the right cut. But on the other hand, the market is not the most hygienic place to buy, because besides you there are other buyers who want to make a purchase and check the quality of the piece of meat they like. So if you decide to make a purchase in the market, make it in the morning, when all the products are fresh and do not have time to stale and weathered.

There are also large supermarkets and small shops selling both fresh and frozen meat products. There is constant quality control, compliance with expiration dates and optimal storage conditions. This is certainly a good sign, but to inspect the product as it is possible on the market is unlikely to succeed.

That's actually all that I would like to tell you about the right choice of pork for cooking various dishes, both on a conventional stove and on an open fire.

Hope K.
What part of the pork is best for barbecue?

Any picnic or vacation in the country is always associated with the smell of barbecue "with smoke" - juicy, fragrant, soft. But sometimes this dish from the grill turns out to be hard or dry. Why is that, because everything was done as usual? The basis of a good barbecue is fresh meat from the “correct” parts of pork. From what? How not to make a mistake when choosing? Answers in the article.

Which part of pork is best for barbecue

Experienced "barbecue people" are unanimous in their opinion that pork neck is the best option. A simple secret lies in a large number of thin layers of fat, and they help maintain the juiciness and tenderness of the pulp.

Advice. Sometimes the neck pieces are too greasy. In this case, excess fat is recommended to be removed.

Of course, this is not the only one that is suitable for barbecue. "Worthy" brazier and scapular part. The fat is there too. Only, unlike the neck, it will marinate longer. In addition, there are many veins in the shoulder pieces that cannot be chewed. Therefore, if there is little time left before the picnic, it is advisable not to buy a spatula.

The resulting hard kebab can pretty spoil the mood of the guests. There are lovers of shish kebab from other parts of pork. Lean tenderloin or carbonade - for those who strictly follow a slender figure. There are practically no layers of fat there, this is a good alternative to more fatty pieces.

Advice. Before dividing the tenderloin into pieces, you should remove the film - it is located on one of the sides. Otherwise, the barbecue will turn out tough.

How to choose fresh meat

1. Freshness. If, when you press the meat pulp with your finger, a dent remains, the piece is not fresh.
2. Smell. It should not be strong, barely perceptible. An obvious rotten or sour smell indicates that the product is starting to spoil.
3. Meat color. The young one is pale pink in color.
4. Fat color. It should not be yellow or gray, only white.

If you have to buy pork parts for barbecue in a supermarket, you should consider some of the marketing "tricks" of the store. Dates are sometimes changed on packages, so you should not rely on it. It is advisable to ask to open the package and smell the pulp. The color of the pulp, which in the window seems pale pink, can also deceive. The fact is that the shop windows are illuminated with red lamps, which creates such an effect.

Preparing to cook barbecue

The meat pieces are bought, it's time to start preparing for their frying on a fire or barbecue. What should be done:

1. Rinse the meat, carefully removing small bones and cartilage, dirt.
2. If there is a film on the surface, remove it.
3. Remove wires if present.
4. Cut into pieces, mix with marinade.

There are many barbecue marinade recipes. You can use the classic: vinegar, onion and pepper.

Attention! The marinade does not need to be salted, otherwise the meat pieces will lose their juiciness.

Increasingly, barbecue gurus are ditching the vinegar marinade in favor of natural ingredients like soy sauce, lemon or kiwi. It all depends on taste preferences. Even without being an experienced cook, you can invent your own barbecue marinade recipe.

It is only important to understand that the main thing in it is the acid that is contained in the main ingredient. It can be citric acid, lactic acid in kefir, fruit acid in kiwi, etc. It is she who makes the meat soft. But its "overexposure" in the marinade can spoil the taste, "pulling out" all the juice. After frying, on the contrary, it will become hard. So, it is important to observe the "golden" mean. On average, the barbecue is marinated for 3-4 hours.

The choice of meat pieces for barbecue is a responsible task, but feasible. If you know which pieces of pork are best for barbecue, understand the criteria for choosing them when buying, the task will be completed with brilliance.

How to cook barbecue: video

Soft juicy shish kebab is associated with spring holidays. It is pleasant to eat it in the summer at the cottage. Shashlik has long been a hit in many countries around the world. A dish of Caucasian cuisine does not need additional advertising. However, the success of cooking depends, first of all, on the correct choice of raw materials. Shish kebab is fried on the basis of pork, beef or lamb. Let's look at the important aspects.

Freshness is the main criterion

1. It doesn’t matter what kind of meat you cook barbecue from, the raw materials must be fresh. It's easy to determine. A quality piece does not have mucus on the surface, it is free of blood and foreign fluid.
2. Equally important is the structure of the meat. Dense elastic specimens are suitable for barbecue. Look at the shade of the cut, a good kebab will come out of a bright red piece.
3. The surface must be damp, but not wet. Feel the selected raw material, make sure that it is not sticky. When pressed, a transparent juice will stand out from a composition suitable for barbecue.
4. It is easy to identify a stale product: it is wet, sticky, with cloudy secretions and an unpleasant odor. The aroma of good raw materials will not cause you a negative reaction.
5. Meat that has good freshness is firm. This means that the piece was not previously frozen / thawed. Otherwise, it will be loose and too wet.
6. Click on the selected instance with your finger. If the resulting hole quickly levels out, the piece holds its shape, you can safely buy it. In cases where freshness is in doubt, the indentation will level out slowly.
7. Pay attention to the streaks of fat. If the raw material is not intended for consumption, the fat usually has a gray-yellowish tint and a sticky surface. Sometimes it is cloudy with matte overtones.

Good meat - young

1. The most juicy shish kebab is obtained from young meat. It needs to be fried and marinated less, moreover, such a product, even for the most inexperienced chef, comes out excellent.
2. Ask the seller about the age of the meat. The older the animal, the darker the color of its meat. This means that the muscles will make the dish rubbery.
3. Judge by shade. A fryable copy is not glossy, but not matte either. It has a uniform shade with a natural color palette. Beef is red, lamb is reddish with white stripes, pork is pink.
4. If the color is too dark, the animal is many years old. To make it easier to determine the age category of raw materials, you need to take a thin layer of meat and try to tear it. A suitable product is easily torn.

Type of meat - chilled, steamed, frozen

1. Meat that has undergone a freezing procedure is suitable for barbecue only if it has been subjected to the procedure 1 time. The repeated procedure is unacceptable, the composition becomes loose and tasteless. It is easy to distinguish such a product: touch it with a fingertip, remove your hand. If a dark circle has formed at the point of contact, the meat can be eaten. When the product is frozen 2 or more times, there will be no stain.
2. Meat is considered paired if about 3-4 hours have passed since the moment of slaughter. Many people believe that this is the piece that should be preferred. But this statement is erroneous. As a raw material for barbecue, this type of meat is the most unsuitable. After frying, the piece will be rubbery, it is extremely difficult to chew. This aspect is due to the fact that after slaughter the muscles of the animal are not relaxed. The meat will have to be pre-aged before frying.
3. Chilled meat is also suitable. His taste is beyond praise. Subject to storage conditions (temperature from 0 to 4 degrees), the kebab will turn out tender, juicy and very pleasant in taste. Particular attention is paid to the marinade, do not use vinegar, so as not to spoil the dish.

Important!
If you choose chilled meat, you need to distinguish it from frozen. When pressed, a clear juice will stand out from the piece, while a darkish circle will remain on the meat. If the meat has been thawed and refrozen several times, the raw material will be too wet. Good meat is moderately moist.

1. The Caucasian people have long cooked shish kebab exclusively on the basis of lamb meat. The most juicy, tender and fragrant dish will be made from lamb up to 60 days old.
2. As a rule, young lambs are sent to slaughter in mid-spring. Therefore, if your meal did not fall on this period, you will not be able to enjoy such lamb. In this case, choose raw materials up to a year old.
3. Lamb kebab will turn out to be extremely tasty if it is cooked from the pulp taken from the hind legs. A tenderloin or loin is also ideal. Ribs are reluctant to fry, but if you like to gnaw on bones, they will do too. It is important to remember that lamb skewers are eaten immediately, then it becomes tasteless.

The subtleties of choosing pork meat

1. Most people who often cook barbecue prefer pork. First of all, it is important to know that the animal product should not be too fatty.
2. To prepare a delicious kebab, it is recommended to take neck meat, which is located on the neck and along the ridge. In this case, the fat streaks are evenly distributed. In the end, you will get a juicy kebab.
3. No less popular in this matter are tenderloin, ribs and loin. If you take the meat along the ridge, do not forget to cut off the fat. Dry barbecue is obtained if you take a ham. In this part of the carcass, the minimum percentage of fat.
4. If you purchased meat from a ham, it is recommended to marinate it thoroughly, taking more time. Pork is good because almost all of its parts are suitable for frying on skewers.
5. The only question remains how and how much to marinate each part. You should not buy pork meat from the back of the animal. In this case, the marinade will not help, the kebab will turn out dry and tough.

The subtleties of choosing beef meat

1. Few people use beef meat for barbecue. In this case, the dish turns out to be tougher, unlike pork. You can devote more time and attention to make the barbecue tasty and juicy. The pickling procedure is recommended to be carried out in a highly carbonated mineral water.
2. If you decide to cook barbecue from beef, you should buy fillet or meat from the chest. For the dish, you can also take the back of the leg. Meat is better to choose from the inside. To cook a unique barbecue, it is recommended to purchase a fillet of a young calf.

Rules for cutting meat

1. It is recommended to cut the meat into medium-sized pieces. Small specimens are quite dry. Large pieces of meat, in turn, may not be fried inside. Ideally, it is recommended to chop the meat into shapes resembling a cone.
2. You should not seriously go into such trifles, the classic pieces of square-shaped meat will not become less tasty from this. To determine the size of the future barbecue, try to visually imagine that about 6 pieces should fit on the skewer.

The subtleties of the marinade

1. To cook a truly delicious barbecue, it is not enough to get the right cut of meat. The most important aspects remain preparatory measures and the correct marinade.
2. The juiciness and taste of the meat will depend on the manipulation carried out. Also, the dish should turn out to be fried and tender. Give preference to marinade to your taste. Nowadays meat can be prepared in different ways.
3. Be sure to use onions, a classic ingredient without which the dish will not be as tasty. Choose the right utensils for the procedure. It is not recommended to marinate meat in a plastic or aluminum container.
4. If the meat is in such a dish for a long time, the product begins to absorb harmful compounds. During cooking, toxins will not evaporate anywhere. There is a risk of getting poisoned. It is also not recommended to marinate meat in a wooden container.

To cook a delicious and tender kebab, you need to take a responsible approach to the procedure for choosing meat and marinating it. First of all, decide on the type of dish. Do not be stingy and get a quality product. Remember, the younger the meat, the tastier the dish will be.

Video: how to choose the right meat

Greetings, our dear readers. Spring is in the yard, the first warm days, it's time to fry pork skewers. As they say: open the barbecue season. Shish kebab is an amazing dish, with very tasty meat. Bonfire, smoke give a piquant taste to the meat. Yes, this can not be cooked in the oven.

Today we will talk about the classics, almost. Traditionally, barbecue is made from pork. The meat is not expensive, while juicy and soft. You can always please family and friends with this dish.

There are a few simple tricks that everyone should know about. Then the barbecue will be amazing. Let's talk a little about this today.

Also in the last article we already talked about juicy recipes, you can read, there is one awesome recipe that makes even the driest meat juicy and tasty:

Well, now let's get started and consider the recipe, according to which we have been preparing delicious pork skewers for a very long time and often.

Subtleties of preparation and preparation.

Meat for barbecue.

When it comes to pork, it is best to use the neck or neck. We usually take the collar. Always choose fresh, chilled meat. If necessary, films and excess pieces of fat can be removed. But do not remove a lot of fat, it gives juiciness to the meat.

How to cut meat for barbecue.

Pork is best cut into equal square pieces 3-5 cm wide. If you cut the meat too finely, it will be dry. If the meat is too large pieces, then in the middle it will remain raw.

Cooking coals for barbecue.

Kebabs on the firewood of fruit trees are especially fragrant. But you can cook excellent barbecue on ordinary coals. Moreover, if you do not buy coals, then you can make a fire on birch wood. They give more heat and do not smoke much.

If you have a brazier, then everything is extremely simple. If there is no barbecue, then you need to show ingenuity and a little work to organize a place for cooking barbecue. You can make a fire right on the ground.

If you want to cook several servings of barbecue, then you need to prepare a place that will keep heat from heat longer. You can build something similar to a brazier from bricks or improvised materials. You can dig a rectangular small hole and make a fire in it. It is important to take into account that in order for the firewood to burn out, oxygen must flow to the bottom of the pit. To do this, either we make access for oxygen from the side, or we stack firewood with a house (tent).

How to barbecue.

1. Don't turn the meat too often as this can dry it out. Only at first turn the meat quickly. You will get a small crust, and then fry as usual.
2. Periodically sprinkle the meat with the remains of the marinade, wine diluted with water, beer ... so the meat does not overcook and retain its juiciness.
3. Do not let the flame appear, otherwise the meat will burn.
4. If there is not enough heat, turn the coals or inflate them slightly (avoid flames). This procedure is best done after removing the skewer from the fire.
5. The readiness of meat can be checked in several ways: cut the largest piece of meat, the juice should be transparent; we pierce the meat with a knife, if the meat is soft, then it is ready (again, pay attention to the color of the juice).
6. The temperature from the heat can be checked by holding your hand over the coals in the place where you plan to roast the meat.

A few words about the barbecue marinade.

Today we marinate shish kebab in onions. Onions have the ability to perfectly tenderize meat. In addition to the described technology, you can use several of its variations:

1. Marinate meat in onion juice. This pickling method gives an excellent result, but it is not always possible to get onion juice.
2. We grind the onion with a meat grinder, blender or grater and marinate the meat in this gruel. The meat marinates beautifully. But onions have the ability to caramelize, and if you leave pieces of meat in onion "breading", it will burn very quickly. The solution was suggested by one friend - before cooking, rinse the meat in dry wine.
3. If you need a very quick result, then you can use the recipe described below, but in addition to onions and spices, add highly carbonated mineral water to the meat.

Classic: pork skewers.

This recipe is quite common, but we get it best of all, so we will describe it first. Quite simple, it takes time to marinate, it is better to start in the evening in order to cook kebabs the next day.

Ingredients:

• Pork neck - 1.5 kg;
• Onion - 500 g.

For marinade:

• Onion - 1 kg;
• Salt - 2 tsp;
• Black ground pepper - 0.5 tsp

For pork skewers, it is best to choose a neck or neck. We cut the meat into equal pieces with a side width of 3-5 cm. If desired, you can make small cuts or punctures along the fibers, but this is not a mandatory procedure.

Peel the onion and cut into large rings or half rings.

Part of the onion can be left for stringing on skewers.

We put the meat, onions and spices in a suitable container. If desired, you can add any spices and seasonings to your taste.

Mix well with meat and onions. You need to knead the meat with onions until the onion becomes soft and acquires a dark shade. The juicier the onion, the better.

The mixing process may take 10 to 20 minutes.

We tamp the meat with onions in a suitable container and leave to marinate, ideally all night.

If you need to speed up the marinating process, then you can pour the meat with highly carbonated mineral water, then the meat will be ready in 1-2 hours.

Step 6

Meat can be strung along the fibers on skewers in its pure form, or you can alternate it with onions, tomatoes, bell peppers, eggplants, zucchini, potatoes, or other vegetables to your taste.

We fry the meat with onions, and we use fresh onions, not from the marinade.

The onion from the marinade has already given all its juice to the meat, and it doesn’t look very marketable, so we cut the fresh onion into rings.

Alternately string pieces of meat and onion rings onto skewers.

We string larger pieces of meat on the center of the skewer, smaller ones along the edges.

It is necessary to prepare all the skewers before sending them to the fire.

We check the temperature over the fire with our hand and put the skewers over the coals.

Important! The fire must burn well so that there are no flames, otherwise the barbecue will burn.

Turn the skewers as you cook the meat.

This should not be done too often, otherwise the meat will turn out dry. During the cooking process, the meat should be sprinkled periodically with the remains of the marinade, diluted with water, wine or beer.

We monitor the temperature over the coals. If necessary, you can lower or raise the skewers / barbecue. If it is not possible to adjust the height of the skewers, then the coals can, depending on the need, either be lightly sprinkled with water, or mixed and inflated.

The readiness of kebabs can be checked in several ways:

- You can cut the largest piece and check the color of the juice, it should be transparent.

- You can pierce the meat with a knife, if it is soft and the juice is clear, then the barbecue is ready.

Serve the shish kebab hot, after removing it from the skewers. Meat is best served with bread, sauces and lots of greens, bon appetit!

Pork skewers according to a very quick recipe (video).

Here is a good video on how to make barbecue quickly, and it will turn out very tasty. Plus there are some secrets on how to make a really tasty barbecue. We look:

Vinegar marinade for pork barbecue with mustard.

Very fragrant and spicy dish on the coals. For such a barbecue, choose a pork neck for marinating. The marinade includes fresh vegetables, some mustard and vinegar. The taste will be amazing.

We will need:

• Pork neck - 1.5 kg;
• Onion - 2 pcs;
• Garlic - 5 cloves;
• Tomatoes - 2 pcs;
• Red sweet pepper - 2 pcs;
• Vinegar 9% - 4 tbsp. spoons;
• Mustard - 2 tbsp. spoons;
• Vegetable oil - 50 ml;
• Salt - to taste;
• Seasoning - to taste.

Prepare the meat, rinse, dry. Cut into portions, removing excess fat and veins. Transfer to a deep bowl.

Do not cut off all the fat, it will only add juiciness.

Peel the onion and garlic. Cut the onion into half rings, chop the garlic finely, send to the bowl.

Cut the tomatoes into quarters, remove the core with seeds from the sweet pepper, cut into rings. Add to pork, mix everything with your hands.

Then add spices, I use natural kebab mix, grill seasoning. Mix well.

Pour in vegetable oil, vinegar. Add mustard, then mix thoroughly to coat each piece with marinade.

Cover the bowl with meat and put it in the refrigerator to marinate for 4-6 hours, it is even better to leave it overnight.

Before frying, string the pieces on skewers, fry on coals until tender. Have a delicious picnic, bon appetit!

Pork skewers in beer marinade.

Pork shish kebabs, or rather its brisket - for lovers of fatty shish kebab with a lot of fried lard. Fatty meat does not require a special tenderizing marinade, so the beer in this recipe has the role of flavoring. Lard marinated in beer turns out to be very fragrant, with the taste of hops.

Everything is prepared quite quickly, spend about 3 hours.

Ingredients:

• Pork belly - 600 g;
• Onion - 2 pcs;
• Light beer - 0.5 cups;
• Salt to taste;
• Pepper to taste;
• Spices to taste.

Cut the meat into pieces, onion - in thick circles. Combine everything in a container, salt and pepper to taste, stir, rubbing the spices into the meat.

Pour cold beer and leave for 1 hour.

Thread meat with onion onto skewers.

Grill pork belly skewers over moderately hot coals until crispy.

Fatty barbecue should always be served hot, in the cold it loses its taste, and not everyone likes frozen fat. Therefore, if such a pork belly kebab has cooled down, it can easily be heated in a microwave oven. Pork skewers are best served with vegetables, citrus slices and herbs.

Awesome marinade for pork kebab sleep matsoni (kefir) (video).

We made pork kebabs according to this recipe as shown in the video. For those who cannot get yogurt, like us, we tried it for the first time on kefir. It is also very tasty, so we advise everyone to try it.

Marinade with nutmeg and lemon juice.

You will get unusually tender, spicy pork skewers if you marinate the meat in nutmeg and lemon juice beforehand. An excellent snack in nature will bring a lot of pleasant impressions.

We will need:

• Pork - 1 kg;
• Red onion - 8 pcs;
• Nutmeg - 4 tbsp. spoons;
• Juice of one lemon;
• Salt - to taste;
• Ground black pepper - to taste;
• Seasoning for pork - 1 tbsp. the spoon.

Cut the onion into rings, put some in a deep bowl. Lay the sliced ​​pork on top. Add spices: salt, pepper, nutmeg, seasoning. Mix everything.

Then, in a separate bowl, mix the second part of the red onion with the juice of one lemon, while crushing the onion until the juice forms. Transfer the marinade to a bowl and mix thoroughly. Cover the dishes, remove to marinate in a cold place for 6 hours or more.

Fry the meat on skewers on the grill until a beautiful crust forms. Good mood to you, bon appetit!

That's all we have, write your opinion in the comments. Also join us at Odnoklassniki and support us on our channel Yandex.Zen. All for now, opka and see you in new releases.

Pork skewers: the best recipes with juicy and tender meat. updated: April 25, 2018 by: Subbotin Pavel

Meat for barbecue you need to choose the right one so that you can enjoy a delicious meat dish. A good pickling recipe, high-quality frying and well-chosen sauce - all this is an integral part of a delicious kebab cooked on an open fire. But it all starts with a trip to the market, where you have to explore a wide range of meats and choose the highest quality piece of tenderloin. Pork, lamb or beef - today you will find out and be able to deliciously feed the whole family in nature.

The best meat for barbecue

The first question you may have when choosing best meat for barbecue: chilled or steam? Immediately, we note that the steam room (about 3 hours after slaughter) is not suitable, because it will turn out to be too hard, but in the chilled one the muscles are already relaxed, which means that the pieces after frying will remain soft and juicy. It is better not to take frozen ones, because after defrosting they have lost their juice.

In order for you to be able to distinguish a chilled tenderloin from a thawed tenderloin in the store and in the market, you may need a simple tip: you need to press on a piece with your finger and see what happens with the resulting notch. If the notch slowly disappears, then you have a chilled piece in front of you, and if it remains like that, then immediately pass by this butcher shop, they are trying to sell you a frozen thawed piece. A thawed tenderloin has a loose texture and a richer color, and when pressed, it releases red juice, while a chilled one has a colorless meat juice.

Feel free to sniff the selected piece: the smell must be pleasant, without chemistry, dampness, rot and mustiness. You will immediately determine that this is not a fresh tenderloin in front of you, you should smell it.

Of particular importance is the appearance: the surface must be dry, slightly damp, slightly shiny and must have a uniform color. If you have meat in front of you that is too dark in color, then it is better to refuse to buy it, because it is old and definitely not suitable for. Don't buy a tenderloin with a wet, sticky surface, it's either not fresh or it's been loaded with chemicals and water to add weight.

If you have identified a suitable piece in appearance, be sure to ask the seller to show it to you from all sides, since often the veins and fat on the counter are hidden inside, and you will be disappointed when you unwrap the purchased product at home.

It is better to choose a large whole piece so that it can be cut into any pieces at your discretion. Even if fat “hangs” somewhere near the selected piece, then at home you can cut it off and freeze it, and later use it for cooking homemade dishes and soups.

further choice, what meat is best for barbecue depends on your individual preference. And we will tell you how to properly pickle any of the selected varieties.

What meat is best for barbecue

If we talk about proper barbecue meat, then it is certainly lamb, but due to the fact that it is difficult to find high-quality lamb on the market and in stores, traditionally in our country they choose a good low-fat piece of pork. If you are lucky enough to buy a tenderloin of a young lamb, then do not deny yourself the pleasure of trying a real Uzbek shish kebab.

In the countries of Central Asia and the Caucasus, lamb is traditionally roasted on coals, for this they choose only the tenderloin of a young lamb, which has a bright red color, and if you are going buy barbecue meat on the market and noticed that it has a dark color, this indicates that the lamb is old, and therefore not suitable for this recipe. Old lamb will remain very tough after grilling. For our marinating recipe, you will need hindquarters, a loin, or a good tenderloin.

Lamb - 1 kg

Kurdyuk - 200 g

Parsley root - 1 pc.

Ground paprika - 1 tsp (without slide)

Onion - 100 g

Salt - 1 tsp

Vegetable oil - 100 ml

Purchased lamb should be thoroughly rinsed under running water, and dried with a kitchen towel to remove any excess water. Then cut the pulp into pieces, about 20 g each, this is a piece weight of 2 by 2 cm. Fat tail fat is added to make the lamb juicier. In Uzbekistan, it is cut into the same slices as the tenderloin itself, but we suggest you cut it into 3 mm thick plastics. Put the prepared products in a large bowl.

Peel and chop the onion randomly, and then add to the bowl with the meat cubes. Next, spices are added - salt, ground coriander, paprika, if desired, ground black pepper, zira, etc. And then vegetable oil is poured into the bowl and everything is mixed so that the oil and spices are evenly distributed. Leave them to marinate for about 20 minutes.

Lamb should be strung on skewers, alternating pieces and plates of fat tail fat: on one skewer there should be 4 meat slices and 3 fat tail. Please note that in other recipes you may come across advice: never cut the flesh into small pieces, this rule does not apply to lamb, because it is with such cutting into small slices that a surprisingly tasty and juicy dish is obtained, well fried on coals.

The lamb will cook for about 10 minutes, in the process it should be constantly turned over so that it is fried evenly, but not burnt. When serving the dish from the fire to the table, be sure to serve spicy tomato sauce and pickled onions, this will be the best side dish for hearty lamb. Now you know how important it is not only to make the right choice, what meat for barbecue buy, but also how to properly cut and marinate it.

Meat for barbecue: pork

Speaking of the most popular barbecue meat, pork will become the absolute leader in sales on the eve of all holidays, when we traditionally go out with our families to nature not only to enjoy outdoor activities, but also to try a delicious dish cooked on hot coals.

Pork is a versatile option for a delicious dish, and with a wide selection in the markets, you can easily find a quality piece of meat. The color of the pulp should be light pink, and there must be small fatty layers in the structure. The neck is ideal, this is the part that is located on the neck of the will of the ridge, the part on the back, also located near the ridge, is also suitable. Fans of lean, dry pork can be advised to choose a loin.

Knowing what meat for pork skewers, you can easily cook very tasty and juicy meat dishes, it remains only to choose a decent marinating recipe. Here, your eyes may run wide, as each hostess solemnly declares that only her recipe allows you to cook a delicious barbecue. Pork is marinated in pineapple and kiwi, in onions and herbs, in mineral water and beer, in mayonnaise and yogurt. It is on the last option that we want to focus our attention:

Pork - 1 kg

Natural yogurt (without additives) - 0.5 l.

Onion - 2 pcs.

Chili pepper - 1 pc.

Rosemary - 3 sprigs

Marjoram - 3 sprigs

Paprika - 1 tbsp

Garlic - 6 cloves

As you can see, thanks to spicy greens and spices, the pork will turn out to be very fragrant, and thanks to the yogurt-based marinade, it will be surprisingly tender. Instead of natural yogurt, you can take yogurt or low-fat kefir, anyway, the result will pleasantly surprise you.

Pork should not be cut too small or too large slices: small ones will turn out to be too dry, and large ones will not have time to cook in the middle, when their surface is already “black”. The ideal size of a piece of pork is 3 by 3 cm.

Pork must first be washed with running water, if necessary, cut off excess parts that may hang on the sides, and then dry with paper towels. Cut the pulp into square pieces and put in a large bowl, send the chopped onion there. Pour half a liter of yogurt into a bowl, add chopped garlic to the same place as the rest of the spices and herbs.

Pork should be marinated for at least 2 hours in yogurt, but should not be left for more than three hours. Then the pieces can be strung on skewers and cooked on medium coals for about half an hour until each piece is well cooked on all sides and in the middle.

How to marinate meat for barbecue

If you can't choose best meat for pork skewers, because on the eve of the holidays, high-quality pulp is quickly dismantled. And you could get a piece of tenderloin from the back, which will be quite tough, so you need to choose a special pickling recipe for it, thanks to which the meat will become tender and softer.

There are truly unusual, exotic recipes, how to marinate meat for barbecue, for example, using tropical fruits - kiwi and pineapples. Thanks to the acid contained in these fruits, the meat fibers are destroyed, and therefore the pork becomes softer.

Marinating meat for barbecue in kiwi will not leave anyone indifferent, in such a marinade you can cook even the toughest pulp:

Pork - 1 kg

Kiwi - 3 pcs.

Onion - 3 pcs.

Garlic - 3 cloves

Salt to taste

Spices as desired

First, thoroughly rinse and dry the meat, and then cut it into medium pieces. Onions must be peeled and chopped into half rings, garlic should not be passed through a press, but it is better to cut it into very thin plates.

In a bowl, mix all the prepared ingredients with spices (it can be dried herbs, Khmeli-Suneli mixture, ground red pepper, paprika) and salt.

Now you can start kiwi: peel the fruits and grind in a blender in a puree, or you can grate the fruits. Puree should be sent to a bowl of pork and mix thoroughly. You can also pour beef with the same marinade, it needs to languish in the marinade for at least two hours, but half an hour will be enough for pork.

Onion (large) - 3 pcs.

Wine natural vinegar - 5 tbsp.

Vegetable oil - 3 tbsp.

Beef should be cut into medium-sized pieces of approximately the same size and put in an enameled bowl. Salt and freshly ground pepper, finely chopped onion are added to taste. In Georgia, they are not indifferent to a variety of spices, so young coriander seeds and chopped coriander greens are added to beef. Vegetable oil and the specified amount of wine vinegar are poured into the bowl, thanks to which the beef will become softer. Then all the ingredients are thoroughly mixed, and the bowl is covered with a lid and put in the refrigerator for 12 hours.

Marinated barbecue meat cook quickly on good coals, just half an hour is enough and the pieces of beef will be ready. When you roast them on the coals, be sure to make sure that no fire appears. And in the process of frying the skewer, you need to constantly turn the pieces so that the pieces are cooked evenly from all sides.