2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
May holidays almost always open the season of barbecues, beloved by many. Few of us are able to refuse an excellent juicy kebab. However, in order to prepare a wonderful aromatic kebab, you need to master a number of nuances and subtleties. It is important to remember that not all firewood is suitable for making a shish kebab, and you also need to choose the most suitable brazier with skewers. The choice of meat must also be approached with full responsibility
A few words about firewood
Oak, linden or birch firewood is suitable for cooking barbecue. A good option would be firewood from various fruit trees - peach, apricot, sweet cherry, cherry, plum, pear, apple. You can even use a grapevine. It is also permissible to purchase charcoal in stores.
But coniferous firewood should be abandoned - resinous wood for cooking barbecue is unsuitable, since the taste of meat as a result of its use will be rather unpleasant. A bad option would be the remains of broken chairs and other furniture with paintwork, as well as parquet boards - they can make the shish kebab hazardous to health.
Choice of barbecue and skewers
The best option for making a shish kebab will be a traditional barbecue. Nevertheless, choosing and subsequently installing a brazier, it is necessary to pay attention to the height at which it is planned to fry the kebabs - the fire should in no case burn them so that they do not burn.
You can slightly improve the brazier with the help of a grill with small holes, as well as a blower - these items will serve well when adjusting traction depending on various weather conditions (wind, etc.). But nevertheless, it is better to just fry the kebab on skewers - this will make the meat soft and juicy, well fried from all sides.
The walls of the barbecue should ideally be no thinner than five millimeters, since iron barbecues on high legs cool down rather quickly. And so that the coals do not burn out too quickly due to excess air and do not give only fire instead of heat, it is desirable that there are no holes in the grill.
It is no secret that many people use a homemade barbecue for frying barbecue, formed by a pair of bricks set on the ground and a shallow groove dug between them. In fact, this option is quite good - it is easiest to achieve the desired height of skewers located above the coals when using such a structure. In addition, a constant flow of oxygen instead of the rapid burning out of the coals will ensure their smoldering, and the heat emanating from the coals will be used to the maximum extent directly for the process of cooking barbecue.
As for the skewers, flat, large skewers that hold the meat securely in place are an excellent solution. Such skewers are best suited for one-time turning over the prepared kebab, and besides, it will not turn over uncontrollably under its weight.
Kebab meat
The best option would be pork, but it's better not to take a pork shoulder for a shish kebab. A great shish kebab will turn out from the neck, lumbar and loin. It is almost impossible to spoil a pork kebab.
But it is very difficult to find a good young lamb for barbecue. Moreover, not everyone likes the specific taste of the kebab made from lamb. However, even in this case, a well-chosen recipe can work a real miracle.
Despite the fact that beef shashlik is quite simple to cook, beef is most often dryish or tough.
A great shish kebab can be made from tender chicken meat, but it is very important not to overcook such a shish kebab.
If possible, it is better to stop the choice on chilled meat - the taste of such meat is much higher. The meat of young animals, containing streaks of fat, would be ideal - kebabs from such meat will be soft and juicy.
It is better not to use frozen meat for cooking kebabs - it will turn out to be tough and tasteless, and if the meat can still be beaten off well, then such a measure will not help to restore its taste in any case.
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